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Small-batch Apple Hand Pies With Brown Sugar and Butter Glaze
5 from 15 votes

Small-batch Apple Hand Pies With Brown Sugar and Butter Glaze

Small-batch Apple Hand Pies offer flaky pastry pockets filled with a cinnamon-spiced apple mixture, finished with a buttery glaze sweetened by brown sugar. The pastry combines cold butter and vegetable shortening to create a tender crust, while the apple filling is gently simmered before assembly. These handheld pies provide a balanced texture of crisp crust and soft, warmly spiced apples, suitable for a dessert or snack.

Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Servings: 5 hand pies
Calories: 484 kcal
Course: Dessert
Cuisine: American

Ingredients

Special Equipment
  • Pastry blender optional but nice to have
  • 4-inch biscuit cutter optional but nice to have
  • pastry brush
Pie Crust
  • 6 tablespoons unsalted butter cut into 1/2-inch chunks and chilled, 3 ounces
  • 3 tablespoons vegetable shortening chilled, 36g
  • 1  1/2 cups all-purpose flour measured using a scale or the spoon and sweep method
  • 1 tablespoon granulated sugar 12g
  • 1/4 teaspoon salt
  • 1/2 teaspoon apple cider vinegar optional
  • 1/4 cup water plus more, if needed, ice-cold
Apple Filling
  • 2 apple peeled, thinly sliced and slices cut in half, Granny Smith, large
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar 12g
  • 1 tablespoon butter 1/2 oz, unsalted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt or to taste
Egg Wash
  • 1 egg
  • 1 tablespoon milk
Brown Sugar Glaze
  • 1 tablespoon butter melted, 1/2 oz, unsalted
  • 2 tablespoons brown sugar
  • 1/2 cup powdered sugar sifted, 60g
  • cinnamon pinch
  • salt pinch
  • 1 tablespoon milk plus more as needed

Instructions

Pie Crust
    Cup of Yum
  1. Before you start prepping your ingredients, place your butter and vegetable shortening in the freezer so they are very cold when you are ready to work with them.
  2. In a medium bowl, whisk together flour, sugar, and salt. Add chilled, cubed butter and shortening and use a pastry blender, 2 knives, or your fingers to cut the butter and shortening into the flour until no pieces larger than a pea remain.
  3. In a small cup, combine apple cider vinegar and the ice-cold water and then slowly drizzle the liquid into the dry ingredients stirring with a fork. Continue to stir until dough clumps and comes together. Add a little more cold water if necessary, but be careful not to add too much. Your dough should not be wet or sticky!
  4. Gather the dough and wrap tightly in plastic wrap, squishing the dough into a 1-inch thick disk. Refrigerate for an hour, up to 2 days.
Apple Filling
  1. In a medium pot, combine all the filling ingredients and bring to a simmer. Cook over medium heat, stirring occasionally, for 6 minutes, until apples are softened and juices begin to caramelize. Set aside to cool for at least 15 minutes.
Assemble
  1. Take pie dough out of the refrigerator and allow it to sit at room temperature for 5 to 10 minutes to soften just slightly so it doesn't crack when you roll it out. Preheat your oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat.
  2. Whisk together egg and milk for the egg wash and set aside.
  3. Flour your work surface and rolling pin, and roll pie dough out to 1/4-inch thick. Cut out 5 4-inch rounds, gathering and re-rolling the dough scraps as necessary. Place each of the rounds on your prepared baking sheet as you cut them out. If at any time you feel like the dough is getting difficult to handle, place it in the refrigerator for a few minutes. 
  4. Brush egg wash around the outer 1/2 inch of the rounds. One at a time, top half of each round with cooled apple filling (don't overfill or you won't be able to close them--you might have leftover filling), leaving at least 1/4-inch of space around the edge, and fold dough over. Crimp edge with a fork and repeat with remaining rounds and apples.
  5. Cut 3 slits in the top of each hand pie and then lightly brush the pastries with egg wash. Bake for 12 to 16 minutes until golden. Cool for 10 minutes before glazing.
  6. In a small bowl, whisk together all glaze ingredients. Add more milk by the 1/2 teaspoon until glaze reaches a drizzling consistency and brush or drizzle over pies. Allow to set for 5 minutes and enjoy!

Notes

  • Measuring flour by weight or with the spoon and sweep method prevents overpacking and ensures the dough has the correct texture.
  • Keep butter and shortening very cold before cutting into flour to achieve a flaky crust.
  • Simmer apple filling gently to soften slices while preserving shape and avoid excess liquid.
  • Brush hand pies with brown sugar butter glaze after baking for a balanced sweetness and attractive finish.

Nutrition Information

Calories 484kcal (24%)

Nutrition Facts

Serving: 5 hand pies

Amount Per Serving

Calories 484

% Daily Value*

Calories 484kcal 24%

* Percent Daily Values are based on a 2,000 calorie diet.