Cozy Cinnamon Apple Hand Pies

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These little Apple Hand Pies are a cozy treat perfect for fall when you are craving those warm comfort food flavors. These hand-held desserts have a rich buttery crust filled with thick cinnamon apple filling. Whip these up for a fall party or delight the kiddos with a back-to-school treat!

Why you’ll love this recipe:

APPLE FILLING: The thick rich apple filling really makes these stand out and is the star of this dessert. Sweet with a hint of tartness and the perfect amount of cinnamon and spices make this gooey apple filling melt in your mouth.

CROWD-PLEASERS: Loved by children and grown-ups alike, they are fun to make and even more fun to eat. Add some tart cherry hand pies to the mix and let guests choose their favorite!

PARTY FOOD: These are easy hand-held desserts that don’t require a plate and fork. They aren’t fussy or pretentious, making them perfect for casual parties, picnics, and outdoor get-togethers.

Homemade Pie Dough

For these apple hand pies I recommend using a homemade pie crust. While it is tempting to use store-bought pie crust (and yes, sometimes it’s just necessary) there really is nothing like homemade pie crust. The texture and flavor can’t be beat, and it is so easy to make. Once you get the hang of it, you’ll want to make it all the time.

My homemade Einkorn pie crust recipe is a great recipe to try. It only requires three ingredients and is so rich and buttery. If you’ve never made pie crust with Einkorn flour, I highly recommend you try it.

Why Einkorn Flour?

Whenever possible I use Einkorn flour for baking. Einkorn flour is an ancient grain species that has not been genetically modified like modern wheat. It is easier to digest as it has less starch and less gluten making it a great option for those with gluten sensitivities. It also has a lower glycemic index than regular All-purpose flour, so it won’t spike your blood sugar as much. It has a wonderful nutty flavor and makes for an extra flaky and flavorful crust that seriously rivals a standard pie crust with traditional flour.

Is butter or shortening better for pie crust?

I prefer butter. Let me tell you why:

FLAVOR: Butter adds flavor to the crust. Shortening does not. Food should always taste good. It doesn’t necessarily need to look good. If you use high-quality organic grass-fed butter, it will also make a big difference in the flavor and texture.

FLAKY LAYERS: Butter will add more of those flaky layers. Especially if you are cutting it in by hand and not with a machine. When the layers of butter melt and the water in butter turns to steam it helps to puff up the layers for a flakier texture.

HEALTH: Most shortenings available at local markets are laden with unhealthy oils that cause inflammation. I try to avoid this as much as possible. Contrary to popular belief, high-quality grass-fed butter can actually be good for you (in moderation).

Now, there certainly are some considerations to give shortening. It does help the crust hold its shape better. If you are making intricate designs in a pie, then shortening is the way to go. And if you are willing to spend a bit more, you can find shortening that is made with healthier fats, like Spectrum Organic Shortening made from Palm Fruit Oil. This is also a great option if you are vegan.

Tools you need:

• MIXING BOWL
• MEDIUM SAUCEPAN
• ROLLING PIN
• ROUND DOUGH CUTTER. A 6″ biscuit cutter, or bowl or cup that measures roughly 6″ in diameter will work just fine.
• BAKING SHEET. I use two Nordic Ware half sheet pans lined with parchment paper.

Ingredient Notes:

• HOMEMADE PIE DOUGH. I recommend my Einkorn Pie crust recipe or use your favorite double pie crust recipe.
• ORGANIC APPLES. I prefer Granny Smith, but some other great varieties are Honeycrisp, Cosmic Crisp, and Braeburn.
• APPLE CIDER. Organic Apple Juice will also work.
• LEMON JUICE. You can use bottled lemon juice if preferred. Santa Cruz Pure Lemon Juice is a great option that I use a lot.
• SALTED BUTTER. I recommend a high-quality butter like Kerrygold Grass-Fed Butter.
• BROWN SUGAR. Dark Brown is preferred for extra rich flavor, but light brown will work too.
• HEAVY CREAM. Milk or half-n-half will work too.

How to make Apple Hand Pies:

1. Wash, peel, core, and chop the apples into small ½” cubes.
2. Add lemon juice and mix to coat.
3. In a medium saucepan combine chopped apples, and apple cider and cook on medium-high heat for about 6 minutes stirring occasionally. Add butter.
4. In a separate bowl whisk the brown sugar, cinnamon, nutmeg, allspice, clove, cornstarch, and flour together.
5. Once the butter has melted add the sugar mixture and stir constantly until the sauce thickens, about 5-6 minutes. It should be thick and not runny. Let cool.
6. Remove the prepared pie dough from the fridge and roll it out on a well-floured surface to about 3/16” thickness.
7. Use your 6” round cutter to cut out circles. Re-roll the dough to cut more circles. You should get 10 circles with a few scraps left over.
8. Arrange the dough circles on a parchment-lined baking sheet and add about 1-2 tablespoons of apple pie filling slightly off-center to each circle.
9. Mix the egg with cream to make an egg wash and brush the edge of each circle with the egg wash.
10. Gently fold the dough over the filling and lightly press the edge to seal. Use a fork to press a decorative edge.
11. Brush the entire hand pie with egg wash.
12. Cut three large slits on top for venting, then place the baking sheet in the fridge for 10 minutes while your oven pre-heats.
13. Preheat oven to 425°.
14. Bake pies in the center of the oven for about 15-18 minutes, or until the edges are golden brown.
15. Remove from oven and cool on baking sheet for 5 minutes then transfer to a wire rack to cool further.
16. These are best served slightly warm. Enjoy!

Expert Tips:

• If you are using my Einkorn Pie Crust recipe, I highly recommend chilling the dough for several hours (I usually make mine the night before). Einkorn flour needs more time to absorb the liquids, and your crusts will hold together better if it has had enough time to rest.
• Don’t overfill the pies. If you are having a hard time folding the circle over the filling, then you have too much. Stretching the dough will cause it to shrink and your pies will look like they’ve exploded.
• Cut large slits for venting. This will ensure that the crust doesn’t split where you don’t want it to.
• It’s a good idea to chill your pie circles in the fridge while you are rolling out more dough. They are easier to handle and assemble when the dough is cold, especially with Einkorn dough.

How do I store Apple Hand Pies?

I prefer to leave these out at room temperature loosely covered. You can put them in the fridge, but they will get soggy faster.

To reheat, pop them in the oven at 350° for 10 minutes. This will revive the crispy crust.

If you tried this recipe, I would love to know how it turned out. Feel free to leave a comment and share!

Happy Baking!

Jessica

More Einkorn favorites to try:

• The best fudge Brownie recipe with Einkorn flour.
• Darling little mini Galettes with mixed berries.
• Super moist Einkorn Banana Bread with walnuts.

Now Milton, let's not be greedy. Share it!