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Easy Homemade Apple Hand Pies with Flaky, Buttery Crust

Two golden brown apple hand pies, one cut open to show the spiced apple filling.
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Make perfect, portable apple hand pies with a flaky, buttery crust and a warm, cinnamon-spiced apple filling. These individual desserts are simple to prepare and ideal for snacks or parties.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 1/2 cup ice water, plus more if needed
  • 6 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  2. Divide and Chill: Divide the dough in half, form each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  3. Make the Filling: In a medium saucepan, combine the diced apples, granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, for about 8 to 10 minutes, until the apples begin to soften slightly but still hold their shape. Stir in the cornstarch and cook for 1 more minute until the mixture thickens. Remove from heat and let the filling cool completely. Pre-cooking the filling prevents a soggy bottom crust.
  4. Assemble the Hand Pies: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness. Use a 4-inch round cutter (or a plate as a guide) to cut out circles.
  5. Fill and Seal: Place about 1 to 1.5 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a 1/2-inch border. Brush the edges with the beaten egg wash. Fold the dough over to create a half-moon shape. Crimp the edges firmly with a fork to seal.
  6. Vent and Bake: Cut two small slits in the top of each hand pie to allow steam to escape. Brush the tops with the remaining egg wash and sprinkle with coarse sugar.
  7. Bake for 18 to 22 minutes, or until the pastry is golden brown and flaky.
  8. Cool: Transfer the baked apple hand pies to a wire rack to cool before serving. These portable apple desserts are wonderful warm or at room temperature.

Notes

  • For an extra flaky apple pie crust, keep all ingredients, especially the butter and water, very cold before mixing.
  • If you are short on time, you can substitute the homemade dough with two refrigerated pie crusts, which makes this a quick & easy apple hand pies recipe.
  • These handheld apple pies freeze well. Place unbaked, sealed pies on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.

Nutrition

Find it online: https://juliameal.com/apple-hand-pies-flaky-buttery-recipe/