Savor the portable delight of Apple Hand Pies, a charming treat that encapsulates the essence of apple pie in a handheld form. Start by selecting a mix of tart and sweet apples, such as Granny Smith and Honeycrisp, peeling and dicing them into small, flavorful pieces.
Create a spiced apple filling by cooking the diced apples with sugar, cinnamon, and a hint of nutmeg until they become tender and syrupy. This aromatic mixture becomes the heart of the hand pies, delivering the comforting flavors of a traditional apple pie.
Prepare a simple and flaky pie crust, either homemade or store-bought, and cut it into rounds to encase the luscious apple filling. Seal the edges of each hand pie, crimping them with a fork for a charming, rustic finish.
Bake the hand pies until golden brown and fragrant, allowing the enticing scent of baked apples and spices to waft through your kitchen. The result is a batch of irresistible Apple Hand Pies with a tender crust and a gooey, cinnamon-infused apple filling.
These handheld delights are perfect for on-the-go snacking, lunchbox treats, or as a delightful addition to dessert platters. Dust the hand pies with powdered sugar for a finishing touch or serve them warm with a scoop of vanilla ice cream for a decadent dessert experience.
Whether enjoyed during crisp fall picnics or as a whimsical addition to holiday gatherings, Apple Hand Pies bring the classic flavors of apple pie to your fingertips, creating moments of joy and sweetness in every bite.
Apple Hand Pies Recipe | S2Recipes
Details Apple Hand Pies Recipes
Prep Time: 25 mins
Cook Time: 35 mins
Additional Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 4
Yield: 4 hand pies
Ingredients For Apple Hand Pies Recipes
2 tablespoons butter
2 large green apples - peeled, cored, and cut into chunks
2 tablespoons brown sugar
¼ cup white sugar
¼ teaspoon salt
1 ½ teaspoons ground cinnamon, or to taste
1 teaspoon water, or more if needed (Optional)
1 pound prepared pie dough, cut into 4 pieces
1 egg
2 teaspoons milk
1 teaspoon white sugar, or as needed
Instructions: Apple Hand Pies Recipes
Step 1: Melt butter in a large skillet over medium heat; let butter brown to a light golden color and smell toasted, about 1 minute. Stir apples into hot butter; sprinkle with 1/4 cup white sugar, brown sugar, and salt. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
Step 2: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
Step 3: Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter.
Step 4: Spoon 1/3 to 1/2 cup apple filling in the center.
Step 5: Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
Step 6: Fold the overhanging bottom part of dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
Step 7: Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
Step 8: Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
Step 9: Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
Wonderful way to serve pie in a lunchbox! It was a hit! Instead of sugar I used 1/4 cup of honey, and next time I think I’ll add a little nutmeg to the cinnamon.
I used Grandma's Pie Crust recipe and cut pie shells into 8 inch circular shape and cooked my apples, etc. according to the recipe below and used the egg/milk mixture to coat the shells after they were billed before baking and they turned out FANTASTIC. If possible, they actually taste better the next day. I will definitely keep using this recipe to take advantage of the abundance of apples available in the fall!
More work than a pie, but I like the higher crust to filling ratio. I used the buttercrust recipe linked in this page.
I made the dough and the apple filling. Didn't change anything. Well, I halved the filling recipe because I was short an apple, but it was delicious.
This recipes is great. I added a touch of flour to the cinnamon in the last step for a little thickener.
I made them exactly as the recipe stated. But the crust split open while baking. Not sure why but it still tasted great.
I quadrupled the recipe to make 16 hand pies. The apple cooked good and tasted great but I had to remove 1-1/2 cups of liquid from the frying pan because it was very watery.
Beautiful and delicious! I did follow some reviews and halved the white sugar. My family does not like extra sweet. I also added some lemon juice to the apples, a little cinnamon, and some vanilla. I used homemade pie dough and my handy dandy new mini pie press. Lovely result!
wonderful pies. I added about 2 tsp more cinnamon, and only used brown sugar in the apple mixture.
