Description
These delicious Apple Hand Pies are perfect for a cozy dessert or snack. Made with flaky pie crusts filled with a spiced apple mixture, brushed with an egg wash and baked to golden perfection, they offer a delightful combination of sweet and warmly spiced flavors in a portable form. Ideal for serving at gatherings or enjoying on-the-go.
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 personal preference)
- ⅛ teaspoon ground nutmeg
Egg Wash & 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 the Oven: Preheat your oven to 400°F (204°C). Line one or two large baking sheets with parchment paper or silicone baking mats to prepare for baking the pies.
- Roll and Cut Pie Crusts: 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 approximately 18 to 20 circles. Reroll scrap dough as needed. Place the circles on the prepared baking sheets and chill them in the refrigerator while preparing the filling.
- Prepare the Filling: In a mixing bowl, combine chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg. Mix well until the apples are fully coated with the mixture.
- Make the Egg Wash: In a separate bowl, whisk together the egg and milk until well combined. Set aside for later use.
- Assemble the Pies: Remove pie crust circles from the refrigerator. Evenly distribute the apple filling onto half of the circles, leaving space around the edges. Place 1 to 2 small cubes of butter on top of the filling for extra richness.
- Seal the Pies: Place the remaining pie crust circles on top of the filled ones. Use water or some of the egg wash to dampen edges to help seal. Press edges together and crimp with a fork to secure.
- Apply Egg Wash and Prepare for Baking: Brush the top of each pie with egg wash. Sprinkle with coarse sugar for a crunchy topping, then cut 2 to 3 slits on top of each pie to allow steam to escape during baking.
- Bake the Pies: Bake in the preheated oven for 18 to 22 minutes, or until pies are golden brown and the filling is bubbling.
- Cool and Serve: Remove the pies from the oven and let them cool slightly on a wire rack before serving to enjoy warm or at room temperature.
Notes
- Store pies in an airtight container at room temperature or refrigerate for 3 to 4 days.
- Freezing Instructions: After cooling completely, freeze pies on a baking sheet lined with parchment until solid (2 to 3 hours). Wrap tightly in plastic wrap and store in a freezer bag or container for up to 3 months. Thaw at room temperature before serving.
- Adjust ground cinnamon quantity according to taste preference. Up to 1 teaspoon works great for cinnamon lovers.
Nutrition
- Serving Size: 1 pie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg
