Description
Delightfully flaky and sweet, these Apple Hand Pies are perfect for a cozy treat. Made with tender chunks of cinnamon-spiced apples encased in buttery pie crusts, they’re individually sized for easy serving and ideal for snack or dessert. The pies are brushed with an egg wash and sprinkled with coarse sugar for a beautiful golden finish and a touch of crunch.
Ingredients
Scale
Pie Crust
- 2 pie crusts (homemade or store-bought)
Apple Filling
- 2 cups chopped apples (240 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- ½ teaspoon pure vanilla extract
- ½ to 1 teaspoon ground cinnamon (adjust to your personal preference)
- ⅛ teaspoon ground nutmeg
Assembly and Topping
- 1 large egg, lightly beaten
- 1 tablespoon milk (15 ml)
- 1 tablespoon butter (15 grams), cubed into small pieces (optional)
- Coarse sugar for sprinkling on top (optional)
Instructions
- Preheat Oven: Preheat the oven to 400°F (204°C). Line one to two large baking sheets with parchment paper or silicone baking mats and set aside to prepare for baking.
- Prepare Pie Crust Circles: On a lightly floured surface, roll the pie crusts to about 1/8-inch thickness. Use a 3.5-inch cookie cutter or cup to cut out 18 to 20 circles from the dough. Reroll scraps as needed. Place the circles on the baking sheets and refrigerate to chill while preparing the filling.
- Make Apple Filling: In a mixing bowl, combine the chopped apples, granulated sugar, all-purpose flour, vanilla extract, ground cinnamon, and ground nutmeg. Stir well to coat all apple pieces evenly with the mixture.
- Prepare Egg Wash: In a separate small bowl, whisk together the lightly beaten egg and milk until blended well. Set aside for brushing on the pies.
- Assemble Pies: Remove the chilled pie crust circles from the refrigerator. Spoon the apple filling evenly onto half of the circles, leaving space at the edges. Add 1 to 2 small cubes of butter atop the filling for added richness.
- Seal Pies: Cover each filled circle with an unfilled crust circle. Moisten edges with water or egg wash to ensure proper sealing. Use a fork to crimp and seal the edges securely.
- Finish and Decorate: Brush the tops of each pie with the prepared egg wash. Sprinkle with coarse sugar for a crunchy, sweet topping. Cut 2 to 3 small slits on the top of each pie to allow steam to escape during baking.
- Bake: Bake the pies in the preheated oven for 18 to 22 minutes, or until golden brown and the filling is bubbling. Remove from the oven and let cool slightly before serving.
Notes
- Store pies in an airtight container at room temperature or refrigerate for 3 to 4 days to maintain freshness.
- Freezing Instructions: Once cooled, freeze pies on a parchment-lined baking sheet for 2 to 3 hours or until solid. Wrap tightly in plastic wrap and place in a freezer bag or container for up to 3 months. Thaw at room temperature before serving.
- Adjust ground cinnamon amount depending on your preference; up to 1 teaspoon can be used for a stronger cinnamon flavor.
Nutrition
- Serving Size: 1 hand pie
- Calories: 230
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
