Apple Hand Pies

With a buttery, flaky crust and a sweet apple filling, these apple hand pies are the perfect portable treat for fall.

Course Dessert

Cuisine American

Keyword apples, pie

Prep Time 45

Cook Time 1 15

Refrigerator Time 3

Total Time 5

Servings

Calories 367kcal

Author Sara Garska

Cost $10

Preheat oven to 400 degrees F.
In a large bowl, mix the apples, apple juice, vanilla, and lemon juice.
In a medium bowl, mix tougher the sugars, cinnamon, cornstarch, and salt.
Add the dry ingredients to the bowl of wet ingredients and mix until combined.
Place the apple mixture into a 8X8 baking pan and bake for about 25 minutes. Stir, then cook for another 20 minutes.
When the apples are cooked, but still a little firm, remove from oven and cool to room temperature. Refrigerate for at least two hours (I refrigerated mine overnight).

Cut the cold butter into cubes and return the butter cubes to the refrigerator until needed.
In a large bowl, whisk the flour and salt together.
Add the butter cubes to the flour mixture and toss. Use your hands to work the butter into the flour.
Continue, squeezing the butter and flour mix together until the butter is in small pieces about the size of small peas.
Drizzle 3 Tablespoons of ice water into the dough mix. Toss this all together until all the water is absorbed. Do not squeeze or knead!
Add another tablespoon of water and toss until it is absorbed. This was all I needed for this to form a ball. If it doesn’t, add another tablespoon of water and repeat the tossing.
Once the dough comes together, knead it three or four times.
Divide the dough into two balls and flatten into circles.
Wrap each ball in plastic wrap. Refrigerate at least three hours.

Line two baking sheets with parchment paper.
Whisk an egg with one tablespoon of water.
Place dough on a lightly floured surface and divide each dough disc into 6 equal pieces.
Shape each piece of dough into a ball and roll out until it’s about six inches in diameter. You’ll gently shape into a circle as you roll it out.
Brush the edges of each circle with the egg wash and spoon about ¼ cup of the apple mixture onto the center of each dough circle.
Fold the dough over the filling and press around the edges to seal.
Place the pies onto the baking sheets.
Brush the top of each pie with the egg wash and liberally sprinkle with granulated white sugar.
Refrigerate the pies uncovered for at least 15 minutes (or up to a couple of hours.)
Preheat the oven to 375 degrees F.
Bake the pies until they are golden brown about 25 to 30 minutes.
Remove from oven and let cool. You will be able to hear the filling bubbling inside. Do not try to eat right away!

Nutrition information is per pie and is an estimate only.