Hark, ye humble bakers and snack-seekers! Have you ever stared longingly at a full-sized apple pie, knowing full well you’d devour it solo but feeling a twinge of societal judgment? Fear not, for the apple hand pie is here to rescue your dignity and delight your taste buds. These portable pockets of joy are the ultimate solution for when you want pie, but life demands you be on the move. Let’s turn those apples into edible treasures you can literally hold in the palm of your hand.
Why This Recipe Works
- Flaky, Not Fake-y: A simple butter-and-shortening combo in the crust creates layers so delicate they’d make a pastry chef weep with joy.
- Spice is the Slice of Life: Cinnamon and nutmeg aren’t just sprinkled in; they’re simmered with the apples, ensuring every bite is warmly spiced, not just superficially dusted.
- Seal the Deal: A double-crimp and an egg wash guarantee these little guys stay shut during their oven adventure, preventing a tragic filling spill.
- Golden Rule: Baking at 400°F gives you a gorgeously golden, crisp exterior while keeping the interior apple filling tender and bubbling.
Ingredients
- For the Crust: 2 ½ cups all-purpose flour, 1 teaspoon salt, 1 tablespoon granulated sugar, 1 cup (2 sticks) unsalted butter (cold and cubed), ¼ cup vegetable shortening (cold), 6-8 tablespoons ice water
- For the Filling: 3 medium Granny Smith apples (peeled, cored, and diced into ¼-inch pieces), ⅓ cup packed light brown sugar, 2 tablespoons granulated sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
- For Assembly: 1 large egg (beaten, for egg wash), 2 tablespoons coarse sugar (like turbinado, for sprinkling)
Equipment Needed
- Large mixing bowl
- Pastry cutter or two forks
- Rolling pin
- 4-inch round cookie cutter or a wide-mouth glass
- Baking sheets
- Parchment paper
- Small saucepan
- Pastry brush
- Fork (for crimping)
Instructions
Step 1: Conjure Your Flaky Crust
In a large bowl, whisk together your 2 ½ cups of flour, 1 teaspoon of salt, and 1 tablespoon of granulated sugar. Now, introduce the cold, cubed butter and cold shortening. Using a pastry cutter or two forks, work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. This isn’t a smooth dough party; those butter chunks are your ticket to flakiness. Gradually sprinkle in 6 tablespoons of ice water, mixing with a fork until the dough just begins to clump together. Squeeze a handful—if it holds, stop. If it’s crumbly, add more water, 1 tablespoon at a time. Tip: Keep everything as cold as a penguin’s picnic. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour. This chill time is non-negotiable; it lets the gluten relax and the fats firm up, preventing a tough crust.
Step 2: Whip Up the Wondrous Filling
Tip: Don’t cook the apples to mush. They should still have a bit of bite, as they’ll continue cooking in the oven. Remove from heat and let cool completely. A warm filling will melt your crust and create a soggy disaster.
Step 3: Roll, Cut, and Fill Those Pockets
Preheat your oven to 400°F and line two baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. Using your 4-inch cutter, stamp out as many rounds as you can. Re-roll the scraps and repeat. You should get about 12-14 rounds total. Place a heaping tablespoon of the cooled apple filling in the center of half the rounds, leaving a ½-inch border. Brush the edges of these filled rounds lightly with water. Place a second dough round on top, gently pressing down around the filling to seal. Now, get fancy: use a fork to firmly crimp the edges all the way around. This double seal is your leak insurance. Transfer each pie to the prepared baking sheet.
Step 4: The Golden Glow-Up
Using a sharp knife, cut 2-3 small slits in the top of each pie to let steam escape. This prevents them from puffing up like angry little pillows. In a small bowl, beat your large egg with a splash of water to create an egg wash. Using a pastry brush, lightly but thoroughly coat the top of each pie with the egg wash. This is what gives them that beautiful, professional-looking golden sheen. Immediately after brushing, sprinkle each pie generously with coarse sugar. It adds a delightful crunch and a hint of extra sweetness. Tip: Don’t skip the egg wash. It’s the difference between a pale, sad pastry and a golden, glorious one.
Step 5: Bake to Perfection
Place your baking sheets in the preheated 400°F oven. Bake for 18-22 minutes. You’re not just waiting for a timer; you’re watching for visual cues. The pies are done when the crust is a deep, golden brown all over, and you can see the filling bubbling enticingly through the steam vents. Rotate the pans halfway through baking for even color. Once achieved, remove the pies from the oven and let them cool on the baking sheet for 5 minutes. This allows the filling to set slightly. Then, transfer them to a wire rack to cool completely. Resist the urge to bite in immediately—that molten apple lava is no joke. Wait at least 15-20 minutes for the perfect, warm-but-not-scalding experience.
Tips and Tricks
For an extra-flaky crust, grate your frozen butter directly into the flour mixture. It incorporates quickly and evenly. If you’re in a hurry, store-bought refrigerated pie crusts can work in a pinch, but your homemade effort will be rewarded. Want a shiny, crackly top? Brush with the egg wash, but skip the sugar sprinkle and instead brush with a simple syrup (equal parts sugar and water, heated until dissolved) right after baking. For a savory twist, brush the tops with melted butter and sprinkle with flaky sea salt and cracked black pepper before baking. If your kitchen is warm and the dough gets sticky while rolling, pop it back in the fridge for 10 minutes. To freeze unbaked pies, assemble them, place on a parchment-lined sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes.
Recipe Variations
- Berry Bonanza: Swap the apple filling for a mix of blueberries, raspberries, and a touch of lemon zest. Use cornstarch instead of flour to thicken the berry juices.
- Caramel Apple Dream: Stir 2 tablespoons of thick caramel sauce into the cooled apple filling. Drizzle more caramel on top after baking for a decadent treat.
- Savory Surprise: Fill with shredded sharp cheddar and diced ham, or sautéed mushrooms and thyme. Omit the sugar from the crust and brush with an herbed butter.
- Galactic Pies: Add a tablespoon of black cocoa powder to the dough for a deep black crust, and fill with a mix of apples and blackberries for a dramatic, gothic look.
- Nutty Professor: Add ¼ cup of finely chopped toasted pecans or walnuts to the apple filling for added crunch and richness.
Frequently Asked Questions
Q: Can I use a different type of apple?
A: You can, but Granny Smiths are the MVP here. Their tartness balances the sweet filling and they hold their shape during cooking. If you must swap, try Honeycrisp or Braeburn, but avoid Red Delicious—they turn to mush.
Q: My crust is tough. What did I do wrong?
A: You likely overworked the dough or didn’t keep it cold enough. Handle it as little as possible, and if your kitchen is warm, chill your bowl and tools beforehand. Those visible butter chunks are your friends!
Q: Can I make these ahead of time?
A: Absolutely! Assemble the pies, freeze them unbaked on a sheet pan, then bag them. Bake straight from frozen, adding a few extra minutes. They also keep baked in an airtight container for 2 days, or freeze baked for up to a month.
Q: Why is my filling leaking out?
A: The filling was probably too warm when assembled, or you didn’t crimp the edges firmly enough. Ensure the filling is completely cool and really press that fork down to create a tight seal all around.
Q: Can I air fry these?
A: Yes, you adventurous soul! Brush with egg wash, air fry at 375°F for about 10-12 minutes, checking for that golden brown color. They’ll be slightly less flaky but still deliciously crisp.
Summary
These apple hand pies deliver flaky, buttery crusts wrapped around warmly spiced, tender apple filling. They’re portable, customizable, and proof that great things come in small, crimp-edged packages. Perfect for snacking, sharing, or hoarding secretly.
Apple Hand Pies
6
servings45
minutes20
minutesIngredients
Instructions
- 1 In a large bowl, whisk flour, salt, and 1 tbsp sugar. Cut in cold butter and shortening until mixture resembles coarse crumbs. Gradually add ice water until dough clumps. Divide into two discs, wrap, and chill for 1 hour.
- 2 Toss diced apples with lemon juice. In a saucepan, mix brown sugar, 2 tbsp granulated sugar, 1 tbsp flour, cinnamon, nutmeg, and salt. Add apples and vanilla. Cook over medium heat for 8-10 min until apples soften slightly and sauce thickens. Cool completely.
- 3 Preheat oven to 400°F. Line baking sheets with parchment. Roll dough to ⅛" thick. Cut into 4" rounds. Place 1 tbsp filling in center of half the rounds. Brush edges with water, top with second round, press to seal, and crimp edges with a fork. Transfer to sheets.
- 4 Cut 2-3 slits in each pie top. Brush with egg wash and sprinkle with coarse sugar. Bake for 18-22 minutes until crust is deep golden brown and filling is bubbling. Cool on sheet for 5 min, then on a wire rack.
