Baked Apple Cinnamon Hand Pies

Baked Apple Cinnamon Hand Pies - Plattershare - Recipes, food stories and food lovers
Baked Apple Cinnamon Hand Pies are delicious, irresistible and comforting. Apple Cinnamon Pies are American classic dessert but these individual hand pies is quiet different from the basic fork-and-plate experience.
A bite through the crisp pastry, sparkling with sugar, reveals a thick filling of sweet-and-tart apple cinnamon mixture and every bite make you feel like a taste of heaven.
4.33 from 15 votes
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Prep Time1 hour 5 minutes
Cook Time15 minutes
Total Time1 hour 20 minutes
Served As: Snacks
Recipe Cuisine Type: American
Recipe Taste: Salty, Savoury
Calories 878 kcal
Servings 2

Ingredients
 

For the pie crust

  • 1 1/4 cup all purpose flour
  • 1/2 tsp sea salt
  • 1 tbsp Sugar
  • 8 tbsp unsalted butter or 1 stick, cold
  • 2-4 tbsp Water ice cold, as required

For the hand pies

  • 1 Apple
  • 1 tsp Lemon Juice
  • 2 tbsp Sugar
  • 1 tsp all purpose flour
  • 1/4 tsp cinnamon ground
  • 1/4 tsp vanilla extract
  • 1 Eggs large, at room temperature
  • 1 tbsp Milk or cold water
  • 2 tsp sugar for sprinkling
  • 1-2 tsp Butter or cooking oil spray for greasing baking sheet
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Instructions
 

  • Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and grease it with butter. Keep it aside.
  • Prepare the dough. Cut the butter into small cubes. Add salt and sugar into the flour. Add butter into it.
  • Mix well until mixture becomes crumbly and resembles coarse meal. Take 2 tbsp ice cold water and knead it into a smooth dough.
  • Wrap the dough with a plastic cling cover and refrigerate it for at least 1 hour until firm.
  • When you are ready to make the hand pies, take out the dough a few minutes earlier and leave it on the counter to let it soften lightly for easy rolling.
  • Prepare the filling .Wash and clean apple with water. Peel, core and deseed the apple.
  • Apply lemon juice on the apple to avoid discoloration and dice it into very fine small pieces. Smaller sized apple pieces helps to bake the apple faster.
  • In a medium size bowl, mix together diced apple, cinnamon, vanilla, flour and sugar. Keep it aside.
  • Assemble the hand pies. Roll out the dough on a lightly floured surface into ¼ inch thickness. Using a cookie cutter (3 inch or 4 inch) cut out as many circles you can.
  • Reroll the scraps of dough and repeat. The final number of circles should be even as one circle will form the bottom and the other circle will be top of the hand pie.
  • To prepare the egg wash, mix one large egg with one tablespoon of milk in a bowl. Keep it aside.
  • Arrange half of the circles on the prepared baking sheet. Brush the edges with egg wash.
  • Add heaped 1 tablespoon of apple cinnamon filling in the center of each circle, leaving a border around the filling.
  • Place the remaining circles on top and lightly seal the edges. Press the edges of each pie with back of a fork to seal it firmly.
  • Make a X cut in the center of each pie with a knife to let steam escape while baking.
  • Brush the top of the hand pies with egg wash and sprinkle some sugar over it.
  • Bake in the preheated oven for 12-15 minutes or until lightly golden brown and the filling starts bubbling in the center.
  • Remove the baking sheet from the oven and let it cool for 15 minutes. Then transfer pies to a wire rack and allow to cool completely.
    Baked Apple Cinnamon Hand Pies - Plattershare - Recipes, food stories and food lovers
  • Serve it warm or store it in an air tight container in the fridge for up to 3 days.
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4.33 from 15 votes

Recipe Nutrition

Calories: 878kcal | Carbohydrates: 96g | Protein: 12g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 641mg | Potassium: 243mg | Fiber: 4g | Sugar: 32g | Vitamin A: 1643IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 4mg
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Antara Navin
Antara Navin

I’m Antara Navin - the author of the food and travel blog - dimpieekitchen.com. I am a home chef who loves food and travel.

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