Description
These Apple Hand Pies are a delightful treat featuring a sweet and spiced apple filling wrapped in a flaky, buttery pie crust. Perfect for fall or any time you crave a handheld dessert, these pies combine cinnamon, nutmeg, and vanilla-infused apples for a comforting and delicious snack or dessert.
Ingredients
Scale
Pie Crust
- 2 pie crusts (homemade or store-bought)
Filling
- 2 cups chopped apples (240 grams)
- 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 to your preference)
- ⅛ teaspoon ground nutmeg
For Assembly & Topping
- 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
- Preheat and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line 1 to 2 large baking sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Cut Pie Crust Circles: On a lightly floured surface, roll out the pie crusts to about 1/8-inch thickness. Using a 3.5-inch cookie cutter or a cup, cut out as many circles as possible, rerolling scraps as needed to yield about 18 to 20 circles. Place these circles on the prepared baking sheets and refrigerate them while you make the filling to keep the dough firm.
- Make Apple Filling: In a mixing bowl, combine the chopped apples, granulated sugar, all-purpose flour, vanilla extract, ground cinnamon, and ground nutmeg. Stir well until all apple pieces are evenly coated with the mixture.
- Prepare Egg Wash: In a separate small bowl, whisk together the beaten egg and milk until well combined. Set aside for later use in assembling and glazing the pies.
- Assemble the Hand Pies: Remove pie crust circles from the refrigerator. Spoon the apple filling evenly onto half of the circles, leaving space around edges for sealing. Place 1 to 2 small cubes of butter on top of the filling for extra richness, if using. Cover each filled circle with an unfilled circle. Moisten the edges with a bit of water or the egg wash to help seal, then crimp edges firmly with a fork to enclose the filling.
- Apply Egg Wash and Vent Pies: Brush the tops of the assembled pies with the egg wash for a golden finish. Sprinkle coarse sugar over each pie for added crunch and sweetness. Cut 2 to 3 small slits in the top crust of each pie to vent steam during baking.
- Bake the Hand Pies: Bake in the preheated oven for 18 to 22 minutes, or until the pies are golden brown and the filling is bubbling. Once baked, remove from the oven and allow to cool slightly before serving to let the filling set and prevent burns.
Notes
- These Apple Hand Pies feature a sweet apple pie filling inside a buttery, flaky pie crust, making them perfect for fall or anytime comfort food cravings strike.
- For a richer flavor, add small cubes of butter on top of the filling before sealing the pies.
- Adjust cinnamon quantity according to taste preference, ranging from ½ to 1 teaspoon.
- Use coarse sugar for a crunchy topping, but this is optional.
- Make sure to chill the dough circles before assembling to help the crust maintain shape during baking.
- Leftover pies can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
Nutrition
- Serving Size: 1 pie (approximately)
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 40 mg
