Apple Hand Pies bring the cozy taste of fall into neat, portable treats perfect for snacking or dessert. With a flaky crust enveloping spiced apple filling, they’re sure to be a hit.
Table of Contents
A unique, recipe-specific section about what makes it great
Apple Hand Pies are a delightful combination of simplicity and flavor. Their handheld size makes them convenient for any occasion, while the filling of cinnamon-spiced apples wrapped in golden pastry ensures pure comfort with each bite. Perfect for sharing or savoring solo, they capture the essence of homemade warmth.
Equipment you’ll use
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Rolling pin
- 4-inch round cutter
- Pastry brush
- Fork
- Wire rack
Ingredients
- 2 medium Granny Smith apples, peeled, cored, and finely chopped
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 teaspoons all-purpose flour
- 1 package refrigerated pie crusts (2 crusts total), brought to room temperature
- 1 large egg, beaten
- Coarse sugar, for sprinkling on top
Step-by-step instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the apples, granulated sugar, cinnamon, nutmeg, and flour. Toss until the apples are evenly coated.
- On a lightly floured surface, unroll the pie crusts and smooth out any creases with a rolling pin. Use a 4-inch round cutter to make circles, re-rolling scraps to yield about 14 rounds.
- Place approximately one tablespoon of apple filling in the center of half of the dough circles. Brush the edges with beaten egg.
- Top each filled circle with another dough circle. Press the edges firmly and seal using a fork.
- Arrange the pies on the prepared baking sheet. Make two small slits on top of each pie to allow steam to escape.
- Brush with remaining beaten egg and sprinkle with coarse sugar for added crunch.
- Bake for 18–22 minutes or until they turn golden brown and the filling bubbles slightly.
- Cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips, troubleshooting, and common mistakes
- Avoid Overflow: Ensure the filling is evenly measured to prevent spillage during baking.
- Sealing Properly: Use enough pressure with the fork to prevent edges from opening while baking.
- Doneness Check: Look for golden-brown crust and bubbling filling as cues.
Pairing ideas and variations
Pair these Apple Hand Pies with a scoop of vanilla ice cream or a drizzle of caramel sauce for a truly indulgent experience. For a twist, try adding dried cranberries or chopped walnuts to the filling for added texture and flavor.
FAQs about Apple Hand Pies
Can I make these Apple Hand Pies ahead of time?
What if I don’t have a round cutter?
How should I store leftover Apple Hand Pies?
Conclusion
Sinking your teeth into one of these Apple Hand Pies reveals a medley of sweet and spiced apples encased in a perfectly flaky crust. Whether you’re enjoying them fresh out of the oven or as a next-day indulgence, their warmth and aroma are sure to tempt even the most disciplined of dessert lovers. Serve slightly warm for the best experience, and watch them disappear faster than a cool breeze on a crisp autumn day.
More Delicious Recipes
- Snickerdoodle Apple Pie Bites: These bite-sized treats combine the flavors of snickerdoodle cookies and spiced apples, perfect for fans of apple desserts.
- Pumpkin Cupcakes: Capture the essence of fall with these moist and flavorful pumpkin cupcakes, a wonderful seasonal treat.
- Caramel Apple Dip with Cream Cheese & Toffee Bits: This creamy and sweet dip pairs perfectly with apple slices, bringing the flavor of classic apples to your gatherings.
Apple Hand Pies
Ingredients
Equipment
Method
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a medium bowl, toss the chopped apples with sugar, cinnamon, nutmeg, and flour until evenly coated. Set aside.
- Unroll the pie crusts on a lightly floured surface and gently roll them out to smooth any creases.
- Use a 4-inch round cutter to cut out circles from the dough, re-rolling scraps as needed to get about 14 rounds total.
- Spoon about 1 tablespoon of apple mixture onto the center of half the dough circles.
- Brush the edges with a bit of beaten egg, then top each with a second dough circle. Press the edges together and seal with a fork.
- Place the pies on the prepared baking sheet. Use a sharp knife to cut two small slits in the top of each for steam to escape.
- Brush the tops with the remaining egg and sprinkle with coarse sugar for a crunchy finish.
- Bake for 22 minutes, or until the pies are golden and the filling is bubbling slightly.
- Let them cool on the pan for 10 minutes before transferring to a wire rack.
