Easy Apple Hand Pies

5 from 20 votes

This Apple Hand Pie recipe features a flaky, buttery pie dough that is filled with creamy, incredible delicious apples flavoured with your favourite fall spices. Easier to make than full size Apple pie and no need to share!

Prep Time30

Cook Time30

Waiting Time3

Total Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 446kcal

Author: Katalin Nagy

Equipment

Ingredients

Pie dough

250 g Cotswold Premium Plain flour
10 g Granulated sugar
½ teaspoon Salt
180 g Unsalted butter very cold
80 g Water very cold
1 Egg Yolk with a splash of cream use for egg wash

Apple

550 g Apple Peeled, sliced into small pieces
70 g Granulated sugar
70 g Brown sugar
2 teaspoon Corn starch
60 g Unsalted butter
1 Lemon juice juice of 1 lemon
15 g Ginger freshly grated

Metric - US Customary

Instructions

Start with Pie dough

In a large bowl whisk flour, sugar and salt until fully combined and cut butter into small cubes
Pop butter cubes, flour mixture and water into the freezer for 10-15 minutes
Once all ingredients are nicely chilled, add very cold butter cubes into flour and rub the mixture between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the mixture, no need to fully incorporate butter into flour
Add very cold water into the dough, a small amount at a time and stir with a spatula or wooden spoon after each addition
Start working the dough with your hands. First it will look crumby but it should come together in the next minute or so. Remember, leave in some butter chunks, do not overwork the dough, do not use a mixer
Form a disk, cover with plastic wrap and let it rest in the fridge for minimum 2 hours

Continue with making the Apple Pie filling

Peel and cut apples into small pieces. In a saucepan mix all ingredients and cook on medium heat for about 5-10 minutes. Let is come to room temp before using it

Assembling and Baking

After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it
Transfer the disk to lightly floured surface or Silicone baking mat and start rolling it out. Make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back to the freezer for a minute and continue
Roll the dough into 3mm thickness. Remember, do not force the dough, after rolling, it should stay smooth and cold, easy to work with
With the help of a cookie cutter (size 3-4inches, 8-10cm) cut out circles then place the pie dough circles into the fridge for 15 minutes
After chilling time ends, place half of the circles on parchment paper or even better if using perforated "air" baking mat for even baking - these will be the bottom of the hand pies
Prepare the top crust: using a sharp knife cut slits into the remaining circles
Place about 1-2 tablespoon of filling in the center of each bottom crust then place the top crust over the filling. Press your finger around the edges to properly seal them then crimp with a fork. Apply egg wash on top
Place unbaked hand pies to the freezer for 15 minutes while pre-heating oven to 190C / 374F
Bake for about 30 minutes or until top is golden brown and bottom is evenly baked
Let hand pies slightly cool in the baking tray for 5 minutes then move them onto a cooling rack

Nutrition