Apple Hand Pies
These Apple Hand Pies are a cozy treat perfect for fall when you are craving those warm spicy flavors. Made with a homemade buttery crust and filled with thick cinnamon apple filling, these can't be beat!
Ingredients
- 1 Homemade Pie Dough (double crust) Or two store-bought pie crusts
- 6 cups chopped Granny Smith Apples
- ¼ cup Apple Cider
- 2 Tbsp Lemon Juice
- ¼ cup Salted Butter
- 1 cup Packed dark brown sugar
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Allspice
- ¼ tsp Ground Cloves
- 2 Tbsp Cornstarch
- 1 Tbsp Flour
- 1 Egg
- 1 tsp Heavy Cream or milk, or half-n-half
Instructions
- Wash, peel, core, and chop the apples into small ½” cubes. Add lemon juice and mix to coat.
- In a medium saucepan combine chopped apples and apple cider and cook on medium-high heat for about 6 minutes stirring occasionally. Add butter.
- In a separate bowl whisk the brown sugar, cinnamon, nutmeg, allspice, clove, cornstarch, and flour together.
- Once the butter has melted add the sugar mixture and stir constantly until the sauce thickens, about 6 minutes. It should be thick, almost like a jelly. Let cool.
- Remove the prepared pie dough from the fridge and roll it out on a well-floured surface to about 3/16” thickness.
- 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.
- 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.
- Mix the egg with cream to make an egg wash and brush the edge of each circle with the egg wash.
- Gently fold the dough over the filling and lightly press the edge to seal. Use a fork to press a decorative edge.
- Brush the entire hand pie with egg wash.
- Cut three large slits on top for venting, then place the baking sheet in the fridge for 10 minutes while your oven pre-heats.
- Preheat oven to 425°.
- Bake pies in the center of the oven for about 15-18 minutes, or until the edges are golden brown.
- Remove from oven and cool on baking sheet for 5 minutes then transfer to a wire rack to cool further.
Notes
- 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.
- You can use a 4" round cutter if preferred. This will yield about 15 hand pies. Reduce baking time to 13-15 minutes, or until golden brown.
Tried this recipe?Let us know how it was!
