Irresistible Baked Apple Hand Pies with a Flaky Crust
1 hour 20 minutes
1046 reads
About Irresistible Baked Apple Hand Pies with a Flaky Crust
Imagine biting into a warm, crisp pastry, sprinkled with sugar and bursting with sweet-tart apple cinnamon filling. These individual apple hand pies offer a delightful twist on a classic American dessert, perfect for satisfying your sweet cravings.Each hand pie is a symphony of textures and flavors, from the delicate, flaky crust to the tender, spiced apples within. They're the perfect cozy treat for a quiet night in or a show-stopping addition to any festive gathering.
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Recipe Time & More
Prep1 hour 5 minutes
Cook15 minutes
Total1 hour 20 minutes
Ingredients
For the Pie Crust
- 1 1/4 cup All-Purpose Flour
- 1/2 tsp Sea Salt
- 1 Tbsp Sugar
- 8 Tbsp Butter cold, or 1 stick, unsalted
- 2-4 Tbsp Ice Water as needed
For the Apple Filling
- 1 Apple
- 1 tsp Lemon Juice
- 2 Tbsp Sugar
- 1 tsp All-Purpose Flour
- 1/4 tsp Cinnamon ground
- 1/4 tsp Vanilla Extract
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with aluminum foil and grease it with butter or cooking spray. This will prevent sticking and ensure easy cleanup.
Make the Pie Crust
- Cut the cold butter into small cubes. In a large bowl, combine the flour, salt, and sugar.
- Add the cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. This creates pockets of butter that will result in a flaky crust.
- Gradually add the ice water, a tablespoon at a time, mixing lightly until the dough comes together. Do not overmix.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps relax the gluten and ensures a tender crust.
Prepare the Apple Filling
- Peel, core, and finely dice the apple. Toss the diced apple with lemon juice to prevent browning.
- In a medium bowl, combine the diced apple, sugar, flour, cinnamon, and vanilla extract. Mix well.
Assemble the Hand Pies
- On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Use a 3-inch or 4-inch cookie cutter to cut out circles.
- Reroll any dough scraps and cut out additional circles. You should have an even number of circles.
- In a small bowl, whisk together the egg and milk to make the egg wash.
- Arrange half of the dough circles on the prepared baking sheet. Brush the edges with egg wash.
- Place a heaping tablespoon of the apple filling in the center of each circle, leaving a small border.
- Top each filled circle with a remaining dough circle. Gently press the edges to seal, then crimp the edges with a fork.
- Cut a small X in the top of each hand pie to allow steam to escape during baking.
- Brush the tops of the hand pies with egg wash and sprinkle with sugar.
- Bake for 12-15 minutes, or until golden brown and the filling is bubbly.
- Let the hand pies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Cooling on a wire rack prevents the bottom crust from becoming soggy.
- Serve warm or store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days.
Recipe Notes
Expert Tips
- For a richer flavor, use a combination of apple varieties, such as Granny Smith and Honeycrisp.
- Adjust the amount of cinnamon to your liking. If you prefer a stronger cinnamon flavor, add an extra dash or two.
- Don't overcook the apples. They should be tender but still hold their shape.
Storage Instructions
- Store leftover apple cinnamon dishes in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 878kcalCarbohydrates: 96gProtein: 12gFat: 51gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 209mgSodium: 641mgPotassium: 243mgFiber: 4gSugar: 32gVitamin A: 1643IUVitamin C: 5mgCalcium: 57mgIron: 4mg
Antara Navin
Articles: 28
3 Comments
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This looks perfect! Thanks for posting.
This looks perfect! Thanks for posting.
Looks so delicious! Thanks for the recipe.