Description
These Apple Hand Pies are perfectly flaky, portable treats filled with a spiced apple filling. Made with a flaky pie crust and a warm blend of cinnamon, nutmeg, and vanilla, they’re baked to golden perfection and sprinkled with coarse sugar for extra crunch. Ideal for a snack or dessert, these hand pies combine classic apple pie flavors in a convenient handheld form, perfect for any occasion.
Ingredients
Scale
Pie Crust
- 2 pie crusts (homemade or store-bought)
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
Egg Wash and Finishing
- 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 your oven to 400°F (204°C). Line 1 to 2 large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Prepare Pie Crust Circles: Lightly flour a surface and roll out the pie crusts to about 1/8-inch thick. Use a 3.5-inch cookie cutter or cup to cut out approximately 18 to 20 circles. Reroll scraps as necessary. Place these circles on the prepared baking sheets and refrigerate to chill while preparing the filling.
- Make Apple Filling: In a mixing bowl, combine chopped apples with sugar, all-purpose flour, vanilla extract, ground cinnamon, and ground nutmeg, stirring well until the apples are evenly coated with the mixture.
- Mix Egg Wash: In a separate bowl, whisk together the beaten egg and milk thoroughly to create an egg wash. Set aside.
- Assemble Pies: Remove pie crust circles from the fridge. Spoon the apple filling onto half of the circles, leaving some space around the edges. Optionally, place 1 to 2 small cubes of butter on top of the filling in each pie to enhance richness.
- Seal Hand Pies: Place the remaining dough circles over the filled ones. Lightly dampen the edges with water or egg wash if needed, then press and crimp the edges with a fork to seal completely.
- Apply Egg Wash and Add Toppings: Brush the tops of each pie generously with egg wash. Sprinkle coarse sugar on top for extra texture and sweetness. Using a sharp knife, cut 2 to 3 small slits on the top of each pie to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until the pies are golden brown and the filling is bubbling through the slits.
- Cool and Serve: Remove the pies from the oven and allow them to cool slightly on a wire rack before serving. This ensures the filling sets and the pies are easier to handle without the hot filling spilling out.
Notes
- Store pies in an airtight container at room temperature or in the refrigerator for 3 to 4 days.
- Freezing Instructions: After pies have cooled, freeze them individually on a lined baking sheet for 2 to 3 hours until firm. Wrap tightly with plastic wrap and store in a freezer bag or container for up to 3 months. Thaw to room temperature before serving.
- Adjust the ground cinnamon to taste; increasing it up to 1 teaspoon gives a stronger cinnamon flavor ideal for those who love the spice.
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 15g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
