Description
Learn how to make delicious and convenient Easy Apple Hand Pies with this step-by-step recipe. Perfect for a sweet treat on the go!
Ingredients
- Homemade Pie Crust (makes 2 crusts, use both)
- 3 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups, or 300g, diced)
- 1/3 cup (70g) granulated sugar
- 2 Tablespoons (28g) vegetable oil
- 1 teaspoon (5 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground nutmeg
- 1/4 teaspoon (1 ml) ground allspice
- egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
- optional: homemade salted caramel for topping
Instructions
- Prepare the crust by following my pie crust recipe until step 5, ensuring the dough rests in the fridge for a couple of hours. You can prepare this dough in advance; further instructions are below.
- For the filling, mix the chopped apples, sugar, oil, cinnamon, nutmeg, and allspice in a medium saucepan or frying pan on low to medium heat. Stir occasionally as you bring the mixture to a gentle boil. Let it simmer for two minutes, then remove it from the heat and let it cool at room temperature for half an hour. You can also prepare the filling beforehand; see additional instructions below.
- To roll out the pie dough, refer to my video tutorial for guidance on the following steps. On a surface lightly dusted with flour, roll out one of the chilled dough discs (keep the other in the fridge). After every few rolls, rotate the dough about a quarter turn. If it starts to stick, dust some flour underneath and continue rolling. Roll until it reaches about 12 inches across and 1/8–1/4-inch in thickness. Use your cookie cutter to cut out circles. Re-roll leftover dough and cut additional circles. Chill the cut circles in the refrigerator to maintain their firmness. Repeat the process with the second dough disc and cool the cut circles for at least 15 minutes before filling the pies.
- During this time, preheat your oven to 375°F (191°C) and prepare two large baking trays with parchment paper or silicone mats.
- To assemble the pies, space half of the dough circles about 3 inches apart on the prepared trays. These will be the base layers. Use a sharp knife to cut slits in the remaining circles, which will serve as the top layers and allow steam to escape during baking. Place roughly 2 tablespoons of the filling in the middle of each base layer, leaving the edges clear. Place a top layer circle over each filled base. Pinch the edges together with your fingers, then use a fork to crimp the edges. If any pies lose their form, reshape them into circles with your hands. It’s fine if some filling seeps out. Brush the tops with the egg wash and sprinkle with coarse sugar if desired.
- If the pies no longer feel cool, freeze them for 10 minutes before baking. They maintain their shape better when they enter the oven cold.
- Bake for approximately 28–32 minutes until the tops and edges are golden brown, rotating the pans halfway through. Once baked, let the pies cool on the trays for 5 minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature, and if you like, drizzle with warm salted caramel.
- Store any leftovers in the refrigerator for up to 5 days, covered.
Notes
- For a sweeter filling, consider adding an additional tablespoon of sugar to the apple mixture.
- Ensure the pie crust is rolled out to the recommended thickness for a flaky and delicious crust.
- To prevent sogginess, let the pies cool on a wire rack after baking before serving.
