Apple Hand Pies
Delightful mini pies filled with sweet, spiced apples and wrapped in a flaky crust, perfect for any occasion.
Ingredients
For the crust
- 2 pieces pie crusts (homemade or store-bought)
For the filling
- 2 cups chopped apples (240 grams) Use a variety of apples for more flavor; such as Granny Smith, Honeycrisp, or Fuji.
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- ½ teaspoon pure vanilla extract
- ½ to 1 teaspoon ground cinnamon Adjust based on your taste preference.
- ⅛ teaspoon ground nutmeg
- 1 large egg (lightly beaten)
- 1 tablespoon milk (15 ml)
- 1 tablespoon butter (15 grams, cubed into small pieces, optional)
- Coarse sugar for sprinkling on top (optional)
Instructions
Preparation
- Preheat the oven to 400°F (204°C). Line 1 to 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup), cut out as many circles from the pie crusts as you can. Reroll any scrap pieces of dough as needed.
- Place the cut-out pie crust circles on the baking sheets and transfer them to the refrigerator to chill while you make the filling.
- In a mixing bowl, combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg. Mix until fully combined and all the apples are coated.
- In a separate bowl, whisk together the egg and milk until well combined. Set aside.
Assembly
- Remove the pie crust circles from the refrigerator and evenly distribute the apple filling between half of them, leaving room at the edges.
- Place 1 to 2 pieces of the cubed butter on top of the filling in each pie.
- Place the other half of the pie crust circles on top. If needed, use some water or the egg wash to dampen the edges and help seal them together, then crimp the edges with a fork.
- Brush the tops of each pie with the egg wash. Sprinkle with coarse sugar, then cut 2 to 3 slits in the top of each pie.
Baking
- Bake for 18 to 22 minutes or until the pies are golden brown and the filling is bubbling.
- Remove from the oven and let cool slightly before serving.
Notes
To store, let hand pies cool completely, then place in an airtight container. Kept at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months. Reheat directly from frozen at 350°F (175°C) until warmed through.