Apple Hand Pies
The first yield from our apple picking adventure were these adorable little apple hand pies and my goodness I couldn’t have been happier with how they turned out! I looked high and low for an actual recipe but came up with no actual apple hand pie recipe. I’d found apple butter hand pies and blackberry hand pies but no apple on its own. So I merged two recipes and since I’ve always been very happy with Martha’s pate brisée recipe (pie dough) and have always loved Ina’s apple turnover filling, the choices were simple. The result yielded a hand pie that blows away any of those overprocessed artery clogging mini pies you’ll find wrapped up in any gas station convenience store…I’m sure you know which ones I’m talking about… The filling was perfectly sweet and the pie dough was perfectly flaky. And of course adding the glaze to the tops of these pies just takes them to another level altogether. This dessert (or anytime snack!) won’t take you more than an hour and a half to put together, start to finish, and I’m sure you’ve got everything you need in your house to make them – who doesn’t have apples on hand this time of year? – so what are you waiting for?? Go make them now!!
Still looking for other apple recipes? Check out these…
Apple Hand Pies
For the dough – yields 1 double-crust, 2 single-crust 9- to 10-inch pies, or about 12 hand pies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
- 1/4 to 1/2 cup ice water
- In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
- With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
For the apple filling and hand pies
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 pounds tart apples, such as Empire or Granny Smith (3-4 apples)
- 1/4 cup sugar, plus extra to sprinkle on top
- 2 tbsp all-purpose flour, plus extra for rolling
- 1 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch kosher salt
- 1 egg beaten with 1 tablespoon water, for egg wash
- 1 1/2 to 2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 2 tbsp heavy cream
- Peel, core, and dice the apples (1/4″ cubed) then immediately toss them with lemon juice in a medium bowl. Add in sugar, flour, cinnamon, nutmeg, and salt and stir to combine. Set aside for 10 minutes to allow the apple to release some juice.
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- On a well-floured board, roll out dough to 1/4″ thick. Cut out 5″ circles and transfer circles to baking sheets, re-rolling scraps and cutting out more circles as you go. If the dough gets too warm, refrigerate the circles on the baking sheets for 5-10 minutes before moving to the next step.
- Place about 2 tablespoons of apple filling on half of a circle. Fold the empty half over the filling and press edges tightly together to seal. Repeat with remaining circles. Using a sharp knife, slice three holes in the top of each pie. Brush tops with egg wash and sprinkle with sugar. Bake for 22 minutes. Cool completely on a rack.
- Meanwhile, in a small bowl, combine the powdered sugar, vanilla and heavy cream. Stir until the mixture forms a smooth glaze. When pies have cooled, drizzle glaze over the tops.