Apple Hand Pies
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5.0
6 reviews
Excellent
Apple Hand Pies
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These classic Apple Hand Pies are the epitome of cozy fall flavors. Each bite is filled with apples cooked with brown sugar, lemon, cinnamon, and nutmeg that are encrusted by a deliciously flakey and buttery crust.
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Ingredients
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 cup unsalted butter cold from the fridge
- 2/3 cup very cold water divided
- Plus 1 large egg beaten, for egg wash
Apple Filling:
- 1 pound Honey Crisp or Envy apples (2 medium)
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/3 cup brown sugar
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Icing:
- 1 cup powdered sugar sifted
- 3 tablespoons heavy cream
- 1 tablespoon unsalted butter melted
- 1/2 tsp vanilla extract
- Pinch of salt
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Instructions
To Make the Pie Crust:
- In a large bowl, mix together the flour, sugar, and kosher salt. Using a box grater, grate the cold butter atop the flour mixture. Transfer to the freezer to chill for 10 minutes. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of teeny, small peas.
- Add 50% of the recommended water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together. Flour your counter and dump the dough onto it. Gather the mixture into a rough square and press down gently. Fold it in thirds like a letter and give it a quick press and then repeat again, this will create some “layers”. Divide the dough, forming two rectangles (mine were roughly 3 inches by 5 inches by 1 inch). Wrap the bricks in plastic wrap and transfer them to the refrigerator to chill for at least 2 hours, ideally overnight.
To Make the Apple Filling:
- Peel, core, then dice your apples into ¼-inch cubes. In a saucepan, toss them together with lemon juice, lemon zest, brown sugar, granulated sugar, kosher salt, flour, cinnamon, and nutmeg, and cook over medium-low heat for 10 minutes, stirring often. Let cool for 30 minutes or until at room temperature.
To Assemble the Apple Hand Pies:
- Remove the first brick of dough from the fridge. Lightly flour your work surface and roll the dough out into a 9-inch by 12-inch rectangle. Trim any excess using a bench scraper or something similar. Cut into 3-inch by 4-inch rectangles. You should have 9 pieces in total. Place them on a parchment-lined baking sheet, spacing evenly. Repeat this with the other brick, placing the rectangles on another sheet of parchment, right over the existing parchment on the baking sheet.
- Stick the sheet in the freezer for about 10 minutes just to firm the dough up a bit. Take the top sheet of parchment off of the sheet. Place 3 tablespoons of apple filling in the middle of each rectangle, leaving a 1/2-inch border. Quickly roll each top rectangle out a little to accommodate the heaping mound of apples. Put each rectangle on top of the apple mound rectangles and press the edges together. Use the tines of a fork (dipped in flour if sticking) to crimp the pieces together and create a nice decoration.
- Transfer them to the freezer to chill for about 10 minutes. Meanwhile, preheat the oven to 425 degrees F.
- When the hand pies are done chilling and the oven is preheated, brush the tops with the remaining egg wash. Transfer to the oven (I did this in batches) for about 15 to 20 minutes, until the tops are golden brown. Let cool on the sheet to room temperature.
To Make the Icing:
- In a small bowl, whisk together the icing sugar, heavy cream, butter, vanilla extract, and salt. Spoon into a plastic zip bag.
- When the pies are at room temperature, snip off the bottom edge of the plastic bag (a small snip) to create a piping tip. Pipe on icing and enjoy.
Notes
- Tips and Tricks:
- Tips and Tricks:
- always make the pie crust the night before. This breaks up some of the work and allows your dough’s gluten time to relax. This makes it easier to work with and prevents shrinking.
- You can also make the apple pie filling the night before. Transfer to an airtight container and chill in the fridge overnight. This helps the flavors to infuse into the apples and make the mixture easier to work with.
- Egg washing is an important step. You want that golden brown crust and without the egg wash, your hand pies will look pale.
- Don’t skip out on chill times. This is important for a beautiful flakey crust.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
428mg
(18%)
Potassium
117mg
(3%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
770IU
(15%)
Vitamin C
3mg
(3%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9hand pies
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 428mg | 18% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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