Apple hand pies have become a beloved tradition in our home, especially as the crisp air of autumn rolls in. There’s something truly magical about the aroma of cinnamon and baked apples wafting through the kitchen, signaling the arrival of these delightful treats. From the first bite of flaky, buttery crust to the warm, spiced apple filling, these hand pies are a comforting and satisfying dessert that everyone in my family, from the youngest to the oldest, eagerly anticipates. They are perfect for a cozy weekend afternoon, a festive holiday gathering, or simply a sweet treat to brighten any day. Over the years, I’ve tweaked and perfected this recipe, and I’m thrilled to share it with you so you can bring the same joy and deliciousness into your own kitchen. Get ready to experience the simple pleasure of homemade apple hand pies – they’re easier to make than you might think and utterly irresistible!

Ingredients for Apple Hand Pies

• All-Purpose Flour: (3 cups) The foundation of our flaky crust, providing structure and a tender crumb.
• Cold Unsalted Butter: (1 cup, 2 sticks) Essential for creating those coveted layers of flakiness in the pie crust. Keep it very cold!
• Vegetable Shortening: (1/2 cup) Adds extra tenderness to the crust and contributes to a beautifully crisp texture.
• Ice Water: (6-8 tablespoons) Used to bring the dough together without overworking it, maintaining its tenderness.
• Salt: (1 teaspoon) Enhances the flavors of all the ingredients and balances the sweetness.
• Granulated Sugar: (1/4 cup for dough, 1/2 cup for filling) Adds sweetness to both the crust and the delicious apple filling.
• Apples: (6 medium, about 3 pounds) Choose a firm, flavorful variety like Honeycrisp, Granny Smith, or Fuji for the best taste and texture in the filling.
• Ground Cinnamon: (1 teaspoon) The classic warm spice that perfectly complements apples, creating that quintessential fall flavor.
• Ground Nutmeg: (1/4 teaspoon) Adds a touch of warmth and complexity to the spice blend, enhancing the overall flavor profile.
• Lemon Juice: (1 tablespoon) Brightens the apple filling and prevents the apples from browning.
• Cornstarch: (1 tablespoon) Helps to thicken the apple filling as it bakes, preventing it from becoming too runny.
• Egg: (1 large) Beaten with a tablespoon of water, used for the egg wash to create a golden brown and glossy crust.
• Turbinado Sugar or Coarse Sugar: (For sprinkling) Adds a beautiful sparkle and a touch of extra sweetness and crunch to the tops of the hand pies.

Instructions for Making Apple Hand Pies

Step 1: Prepare the Pie Dough

In a large bowl, whisk together the all-purpose flour, sugar, and salt. Cut in the cold butter and vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky layers, so don’t overmix. The goal is to keep the butter and shortening cold and in small pieces, which will create steam pockets during baking, resulting in a flaky crust.

Gradually add ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Be careful not to add too much water, as this can make the dough tough. You want the dough to be moist enough to hold together but not sticky. Once the dough is formed, divide it in half, flatten each half into a disc, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. Chilling the dough is essential as it allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking. It also allows the fats to solidify, which is key for flakiness.

Step 2: Make the Apple Filling

While the dough is chilling, prepare the apple filling. Peel, core, and dice the apples into small, uniform pieces. Smaller pieces will cook through faster and create a more even texture in the hand pies. In a large bowl, combine the diced apples, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything together gently until the apples are evenly coated with the spices and sugar mixture. The lemon juice will prevent browning and add a touch of brightness, while the cornstarch will thicken the juices released by the apples during baking, preventing a soggy bottom. Set the filling aside while you roll out the dough.

Step 3: Assemble the Hand Pies

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent sticking and make cleanup easier. Remove one disc of chilled dough from the refrigerator and place it on a lightly floured surface. Roll out the dough to about 1/8-inch thickness. Use a 4-inch round cookie cutter or a sharp knife to cut out circles of dough. Reroll the scraps to cut out more circles until you’ve used up as much dough as possible. You should get approximately 12-16 circles from each disc of dough, depending on the size of your cutter and how thinly you roll the dough.

Place a spoonful of apple filling (about 2-3 tablespoons) in the center of each dough circle. Don’t overfill the hand pies, or the filling might leak out during baking. Fold the dough over the filling to create a half-moon shape, and gently press the edges together to seal. Crimp the edges with a fork to ensure they are tightly sealed and to create a decorative edge. This will prevent the filling from escaping and give your hand pies a polished look.

Step 4: Bake the Hand Pies

Place the assembled hand pies on the prepared baking sheets, spacing them about an inch apart. In a small bowl, whisk together the egg and a tablespoon of water to create an egg wash. Brush the tops of each hand pie with the egg wash. This will give them a beautiful golden brown color and a glossy finish. Sprinkle the tops of the hand pies with turbinado sugar or coarse sugar for added sweetness and sparkle.

Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly. The baking time may vary slightly depending on your oven, so keep an eye on them. Let the hand pies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, or serve them warm if you prefer. Allowing them to cool slightly before serving will help the filling to set a bit and prevent burning your mouth!

Nutrition Facts for Apple Hand Pies

(Per Serving, approximately 1 hand pie – recipe makes about 12-16 hand pies)

• Serving Size: 1 Hand Pie
• Calories: Approximately 300-350 kcal

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.)

Preparation Time for Apple Hand Pies

• Prep Time: 45 minutes (including dough chilling time)
• Cook Time: 20-25 minutes
• Total Time: Approximately 1 hour 5 minutes to 1 hour 10 minutes (including chilling)

Description: While the active preparation time for these apple hand pies is relatively short, the dough benefits from chilling for at least an hour, ideally two. This chilling time is crucial for achieving a truly flaky and tender crust. Factor in the chilling time for the dough to ensure you have enough time to prepare these delightful treats. The actual hands-on time, including making the dough, filling, assembling, and baking, is under an hour, making this a manageable recipe for even busy bakers.

How to Serve Apple Hand Pies

Apple hand pies are incredibly versatile and can be enjoyed in many ways. Here are some serving suggestions:

• Warm with Vanilla Ice Cream: The classic pairing! The warm hand pie melting a scoop of cold vanilla ice cream is pure dessert perfection.
• With a Dollop of Whipped Cream: Lightly sweetened whipped cream adds a creamy and airy contrast to the rich hand pie.
• Dusted with Powdered Sugar: A simple and elegant presentation. Dusting with powdered sugar enhances their sweetness and visual appeal.
• Alongside a Cup of Hot Coffee or Tea: Perfect for a cozy afternoon treat or a delightful dessert after dinner.
• As Part of a Brunch Spread: Apple hand pies make a wonderful addition to a brunch buffet, offering a sweet and satisfying option.
• Pack them for a Picnic: Hand pies are portable and perfect for enjoying outdoors. They travel well and are a delightful treat on the go.
• Serve with Caramel Sauce: Drizzling warm caramel sauce over apple hand pies elevates the flavor and adds an extra layer of indulgence.
• Enjoy them Cold: While best served warm, apple hand pies are also delicious at room temperature or even cold the next day.

Additional Tips for Perfect Apple Hand Pies

1. Keep Ingredients Cold: Cold butter, shortening, and ice water are key to a flaky pie crust. Work quickly and handle the dough as little as possible to keep the fats cold.
2. Don’t Overwork the Dough: Overmixing the dough develops gluten, resulting in a tough crust. Mix just until the dough comes together and no more.
3. Chill the Dough Properly: Chilling the dough is not optional! It allows the gluten to relax and the fats to solidify, both crucial for a tender and flaky crust.
4. Use the Right Apples: Choose firm, flavorful apples that hold their shape during baking, such as Honeycrisp, Granny Smith, Fuji, or Gala. Avoid apples that become mushy when cooked.
5. Adjust Sweetness to Taste: Depending on the tartness of your apples and your personal preference, you can adjust the amount of sugar in the filling. Taste a bit of the filling before assembling the hand pies and add more sugar if needed.
6. Don’t Overfill the Hand Pies: Overfilling can cause the filling to leak out during baking and make the crust soggy. Use a moderate amount of filling in each hand pie.
7. Seal the Edges Well: Ensure the edges of the hand pies are tightly sealed to prevent the filling from leaking out. Crimp the edges firmly with a fork or your fingers.
8. Bake Until Golden Brown: Bake the hand pies until they are a beautiful golden brown color. This indicates that the crust is cooked through and the filling is heated and bubbly. Overbaking can dry them out, while underbaking can result in a soggy crust.

Frequently Asked Questions About Apple Hand Pies (FAQ)

Q1: Can I make the pie dough ahead of time?

A: Absolutely! Pie dough can be made up to 2-3 days in advance and stored in the refrigerator, tightly wrapped in plastic wrap. You can also freeze pie dough for up to 2-3 months. Thaw it in the refrigerator overnight before using. Making the dough ahead of time is a great way to break up the preparation process.

Q2: Can I use pre-made pie crust for this recipe?

A: Yes, you can use store-bought refrigerated pie crusts to save time. However, homemade pie crust will always result in a flakier and more flavorful hand pie. If using store-bought crusts, make sure to follow the package instructions for thawing and handling. You’ll likely need about two boxes of refrigerated pie crusts for this recipe.

Q3: What are the best apples to use for hand pies?

A: The best apples for hand pies are firm and flavorful varieties that hold their shape during baking. Good choices include Honeycrisp, Granny Smith, Fuji, Gala, and Braeburn. A mix of sweet and tart apples can create a well-balanced flavor. Avoid softer apples like Red Delicious, which can become mushy when baked.

Q4: How do I prevent my hand pies from getting soggy bottoms?

A: Several factors can contribute to soggy bottoms. Make sure to use cornstarch in the filling to thicken the juices. Don’t overfill the hand pies. Bake them on a preheated baking sheet. You can also place the baking sheet on the lower rack of the oven for the last few minutes of baking to crisp up the bottoms further. Ensure your oven temperature is accurate.

Q5: Can I freeze baked apple hand pies?

A: Yes, baked apple hand pies freeze well. Allow them to cool completely after baking. Wrap each hand pie individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. To reheat, bake them directly from frozen in a 350°F (175°C) oven for about 15-20 minutes, or until heated through.

Q6: How do I make sure my pie crust is flaky?

A: Flaky pie crust relies on cold ingredients and minimal handling. Use cold butter and shortening, ice water, and don’t overmix the dough. Keep the butter and shortening in pea-sized pieces. Chilling the dough is also essential for developing flakiness. When rolling out the dough, handle it gently and avoid stretching it too much.

Q7: Can I add other spices to the apple filling?

A: Absolutely! Feel free to experiment with other warm spices like ground cloves, ginger, or cardamom to customize your apple filling. A pinch of allspice can also add a lovely depth of flavor. Start with small amounts and taste as you go to find your perfect spice blend.

Q8: My hand pies cracked on top during baking, what did I do wrong?

A: Cracking can sometimes happen and is usually not a major issue. It can be caused by steam escaping from the filling as it bakes. Make sure you have vented the hand pies by cutting a small slit or making a few fork pricks in the top of each pie before baking. Also, avoid overfilling the pies, as excessive filling can put pressure on the crust and cause it to crack. Slight cracks are perfectly normal and won’t affect the taste.