Apple Hand Pies
Flaky, portable apple hand pies filled with warm cinnamon-spiced apples and finished with a crunchy sugar topping.
Servings: 8 hand pies
Calories: 265kcal
Cost: 3
Equipment
- medium saucepan
- wooden spoon or silicone spatula
- 2 baking sheets
- parchment paper
- Rolling Pin optional for re-rolling scraps
- round cutter or knife
- pastry brush
- fork for crimping edges
Ingredients
- 2 refrigerated pie crusts (or a double batch of homemade)
- 3 medium apples, peeled and finely diced
- 1/4 cup packed brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp butter
- 1 egg, beaten (for egg wash)
- coarse sugar, for sprinkling
Instructions
- Cook the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat for 5 to 7 minutes, until the apples are softened.
- Stir the cornstarch into 1 tablespoon of water, add it to the pan, and cook for 1 minute until thick and glossy. Stir in the butter and let the filling cool completely.
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Cut the pie crusts into rounds or 3x4-inch rectangles, re-rolling scraps as needed, to make about 16 pieces (8 tops and 8 bottoms).
- Spoon 1 heaping tablespoon of cooled apple filling onto each bottom piece, leaving a 1/2-inch border.
- Brush the border with beaten egg, top with a second pastry piece, crimp the edges with a fork, and cut 2 to 3 slits in each top.
- Brush the tops with beaten egg and sprinkle generously with coarse sugar.
- Bake at 375°F for 22 to 26 minutes, until deep golden brown. Cool on the baking sheet for 10 minutes before serving.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Re-crisp in a 350°F oven before serving. Freeze baked, cooled hand pies for up to 2 months and reheat from frozen at 350°F for about 15 minutes.