How to Make Apple Hand Pies

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Apple Hand Pies

Apple hand pies offer the nostalgia of home-baked pastry in a compact and portable treat. Whether you’re packing a snack for a fall picnic or seeking a cozy dessert to enjoy with coffee, these golden hand pies deliver crisp crust, spiced fruit filling, and sheer comfort in every bite. Here’s an in-depth guide to creating perfect apple hand pies from scratch or with a few clever shortcuts.

What Makes Apple Hand Pies Special

Small enough to eat in two hands yet bursting with flavor, apple hand pies embody convenience and classic appeal. Unlike a large apple pie, hand pies bake in less time, require no special equipment, and travel easily. The filling—sweet, tangy, and lightly spiced—plays against a buttery, flaky crust for a balanced bite. Because they’re baked individually, they’re ideal for parties, lunchboxes, or teatime treats.

Hand pies also invite creativity. You can mix apple varieties for nuanced flavor, add a dash of ginger or vanilla, or finish with a drizzle of icing. The process is approachable for bakers of all levels, and even children can help assemble these treats.

Essential Ingredients

Great apple hand pies begin with a few key components:

Apple Advice: Granny Smith delivers tartness and structure, while Gala or Honeycrisp add sweetness. Using a combination guarantees a more complex filling.

Step-by-Step: How to Make Apple Hand Pies

The process is sequential yet flexible. Here’s how you can tackle each stage for stellar results.

1. Prepare the Apple Filling

Peel, core, and dice your apples into small cubes—about ¼ inch pieces. Smaller pieces provide even cooking and smooth texture.

In a saucepan, combine:
– Diced apples (about 2 ½ cups)
– ⅓ cup brown sugar
– 1 teaspoon cinnamon
– ¼ teaspoon nutmeg
– 2 teaspoons lemon juice
– 1 tablespoon cornstarch
– Pinch of salt

Cook the mixture over medium heat, stirring frequently. As the apples soften and the juices thicken (about 8–10 minutes), the aroma will signal the filling is ready. Transfer to a bowl and let it cool for at least 30 minutes before assembling your pies.

2. Roll and Cut the Pastry

If using refrigerated pie crusts, remove them from the fridge a few minutes before rolling so they’re pliable but still cold. On a lightly floured surface, roll out the dough to about ⅛ inch thick.

Use a 4-inch round cookie cutter or the rim of a glass to cut circles.
Reroll the scraps to maximize yield. You’ll need an even number of rounds for top and bottom layers.

3. Assemble the Hand Pies

Arrange half of the dough rounds on parchment-lined baking sheets. Add about 1 ½ tablespoons of cooled apple filling to the center of each. Take care not to overfill, or the pies may leak as they bake.

Brush the edges with beaten egg to help them seal. Place a second round of pastry on top and gently press around the filling to expel air. Use a fork to crimp and seal each edge.

4. Chill Before Baking

This critical step ensures your pastry holds its shape and bakes up crisp. Place the assembled pies in the fridge for 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).

5. Finish and Bake

Brush the tops of the chilled pies with the remaining egg wash. Sprinkle each with coarse sugar for added crunch if you like.

Use a sharp knife to cut two or three short slits in the top of each pie for steam to escape.

Bake in the center of the oven for 18–22 minutes. The pies are ready when golden brown and fragrant.

Cool the pies on the tray for 5 minutes. Transfer to a wire rack and serve warm or at room temperature.

Tips for Apple Hand Pie Success

Consistent technique and thoughtful adjustments make all the difference:

• Fruit Selection: Mix apple varieties for depth. Granny Smith and Pink Lady work well together.
• Uniform Dice: Smaller apple pieces reduce gaps and prevent uneven baking.
• Chill the Dough: Cold dough creates the flakiest crust and minimizes spreading.
• Seal Thoroughly: Press the fork firmly along the edges to prevent leaks.
• Venting: Slits in the top are necessary for steam release.
• Batch Baking: Bake hand pies on parchment to lessen sticking and ease cleanup.
• Finishing Touch: For a bakery-style sheen, brush with egg wash just before baking.

Variations and Customizations

Apple hand pies adapt to the season or your taste:

• Add a handful of raisins or cranberries for texture and tartness.
• Stir a teaspoon of vanilla or a splash of bourbon into the filling.
• Swap apples entirely for peaches, cherries, or blueberries in summer.
• Glaze cooled pies with simple icing (powdered sugar and milk) for extra sweetness.

Storage and Make-Ahead Guide

Hand pies retain their texture when stored well and can be made ahead:

Storing Baked Pies

• Cool completely.
• Store in an airtight container at room temperature for one day or refrigerate for up to three days.
• Layer with parchment paper to prevent sticking.

Freezing

• Freeze unbaked, assembled pies in a single layer until solid. Transfer to a freezer bag and keep up to three months.
• Bake from frozen, adding 3–4 minutes to the bake time.
• To freeze baked pies, wrap them individually. Thaw overnight in the fridge, then warm in a 350°F oven for 8–10 minutes.

Reheating

• Warm refrigerated pies in a low oven to restore their crisp exterior.
• Skip the microwave to avoid soggy crust.

Frequently Asked Questions

Q: Can I use canned apple filling?
A: Yes, though the flavor may be sweeter and less nuanced. If using canned filling, try adding a little lemon juice or fresh spices for brightness.

Q: Is it possible to make these gluten-free?
A: Substitute a reliable gluten-free pie dough and ensure cornstarch is certified gluten-free. The technique remains the same.

Q: How do I stop the filling from leaking?
A: Use less filling, seal the edges properly, and be sure to chill assembled pies before baking.

Serving Suggestions

Apple hand pies can be served on their own or paired with other treats:

• Enjoy them plain or dusted with powdered sugar.
• Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
• Serve alongside strong coffee, hot cider, or spiced tea for a comforting snack.

There’s something joyful about baking apple hand pies from scratch. They combine all the best aspects of a classic apple pie with the freedom of portability and personalized portions. With the right apples, a gently spiced filling, and a crisp, golden crust, you’ll have a dessert that appeals to all ages and occasions. Experiment with the variations, stash some in your freezer for sudden cravings, and let these charming pies become a signature recipe in your home baking repertoire.

Apple Hand Pies

⭐⭐⭐⭐⭐

4.8 from 6 votes

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Course: Dessert / Cuisine: American

Prep Time 30 minutes

Cooking Time 20 minutes

Servings 10 servings

Calories 139 cal

Apple hand pies are a perfect treat for any occasion. Thanks to the refrigerated pie crusts, these delightful handheld desserts are ready in no time.

Ingredients

• 2 eggs, beaten for egg wash
• 1 (14.1 ounce) box refrigerated pie crusts (2 sheets)
• 1/4 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• Coarse sugar for sprinkling, optional
• 2 tablespoons lemon juice
• 2 cups peeled and diced apples (about 2 medium apples)
• 2 tablespoons butter
• 1/4 cup light brown sugar

Instructions

1. Make the apple filling: Warm the butter in a large skillet over medium heat. When melted, add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for about 10 minutes, or until the apples are tender.
2. Mix the cornstarch with 2 teaspoons of water to make a slurry. Add the slurry to the skillet and stir constantly until the apple filling is thick and glossy.
3. Remove the skillet from the heat and pour the apples into a large, shallow container. Set aside until completely cool, about 30 minutes.
4. Make the pies: Unroll the refrigerated pie crusts onto a lightly floured surface. Cut circles with a 4-inch round cookie cutter or cut into 4/5-inch squares. Reroll any scraps and cut to shape.
5. Line two baking sheets with parchment paper. Arrange half of the cut out pastry onto the sheets, leaving 3 inches between each. Spoon about 2 tablespoons of the filling into the center of each circle or square, leaving the edges clear.
6. Brush the edges of the pie crust with the beaten egg, then add the second circle or square on top. Using a fork, press the edges to seal the pies, then cut 2-4 small holes in the top to allow the steam to escape.
7. Alternatively, cut the pastry into 4/5-inch circles, spoon the filling inside, and fold the circle into a half-moon shape. Seal the edges with egg wash and press them together with a fork as instructed above.
8. Chill the pies for 30 minutes before baking. Then preheat the oven to 375°F (190°C).
9. Brush the tops of the hand pies with the remaining beaten egg and sprinkle with coarse sugar, if desired. Bake for 18-20 minutes or until golden brown.
10. Let the hand pies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!