Ingredients
Scale
- Pie Crust
- 2 1/2 c. all-purpose unbleached flour
- 2 tbsp. sugar
- 1 tsp. sea salt
- 2 sticks unsalted butter, very cold
- 1 c. water with ice
- Apple Filling
- 1 1/2 Granny Smith apples
- 2 McIntosh apples
- 1 tsp. lemon juice
- 1/4 c. sugar
- 1 tbsp. all-purpose flour
- 1/8 tsp. sea salt
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cloves
- 1/8 tsp. ginger
- Topping
- 1 egg, beaten lightly
- Turbinado
Instructions
- Pie Crust. Place flour, sugar, and salt in bowl. Whisk together.
- Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
- Using a pastry fork add 1/2 cup of the ice cold water into mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
- Gather dough together. Cut in half, wrap disks in plastic wrap, and place in fridge for 30 minutes to chill. Warm dough is not your friend.
- Apple Filling. Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
- Preheat oven to 375°. Roll dough out on a well floured surface (about 1/8? thick). Using a 4 1/4? biscuit cutter, cut 16 circles out of the dough. Place the dough on a parchment or silpat lined baking sheet.
- Spoon a small amount of the apple mixture into the center of the dough (about one heaping tablespoon), leaving a 3/4? clearing space around the edge. Lightly paint egg wash around half of the circle. Fold dough over, pressing to seal. Use a fork to crimp the edges. Cut a tiny slit in the top of the dough to allow for breathing while baking. Lightly paint with egg wash. Sprinkle with turbinado. Repeat.
- Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.
Can you tell me how much 2 sticks of butter is?? Cups??TBSP??
2 sticks of butter is 16 tablespoons or 1 cup.
Thanks!
Would it be possible to make the dough the night before and leave it the fridge overnight to chill? Making these for thanksgiving, but want to do as much prep before hand!
Hey Andrea! You can totally do that. Even more in advance if you wish. Recently I saved leftover dough for almost a week and it was still good. I used it on all sorts of things 🙂 Hope you love them! Let me know if any other questions come up.
Do you think I can make everything and then freeze them? We’re a household of only two and I know it will be too dangerous to make them and have them sitting on our counter, begging to be eaten! Would be such a treat to pull two from the freezer and bake them off when wanted. Thanks!
Since they’re so small, I think this method would work well, although I haven’t tried it yet. I’m doing some experimenting with the freezer lately now that we have a little babe. I’ll report my freezer experiences soon!
Wow they are like little pasty pies.
Awesome. 🙂
I just made something similar at a “Gluten Free” baking party and we used a gluten free cream cheese pie crust and put some raspberries in with the apples! Oh, my goodness does that add a new note to the apples! You should try it!
Are the apple measurements in pounds or cups (peeled and sliced)?
Hey Victoria! They are actually measured in whole apples. It’s not super precise. And they are peeled and sliced. Hope this helps!
Thank you for your post, I was sad that my family was not able to make it to the apple orchard this year. Instead I ended up buying one of the bags and using that to do some baking. This years apple treat was apple /oatmeal cookies..I think they would have done better if I put in some walnuts though. Either way they were a good treat to add to the pile of recipies:)
Apple/oatmeal cookies sound delish!
oh…WOW! I love ANYTHING apple and this recipe i MUST try!
There is nothing that says Fall like a nice warm apple pie. I have found a great way to make this all time favorite even better. Personal peices of pie:) All you do is make your pie as normal but instead of it getting put into a pan to bake you simply put the shell and stuffing into a cupcake pan. Only 6 are allowed at a time for spill over. This way there is no cutting and everyone gets just the right size/hand held peice of apple pie:)
Loving your photos, Melissa! And, I’m a BIG fan of anything in a pie crust! Yum.
I totally agree with you about using the same recipes over and over, and for different applications. It’s comforting, and if it’s yummy, then why change it?
These are gorgeous! I have always wanted to make hand pies too…. yum!
Amazingly beautiful! This would go so well with my morning coffee…can you send one over? 😉
Wish email technology would let me send the dang apple pies. Maybe next year?!
I much prefer an all-butter pie crust. These sound awesome. Built-in portion control, right? I would probably end up eating too many any way. They are beautiful!
I thought the same thing! But we ate way too many. Oops 🙂
These look fabulous! Pie dough is still daunting for me 🙁
Check out Smitten Kitchen’s Pie Crust 102. I make my crust the same way—by hand with no food processor. I think it makes all the difference! Maybe I’ll do a pie crust video one of these days.
These remind me of those Hostess hand pies my Mom would buy me and my sisters when we were little! I have to make these! Beautiful job Melissa!
Simplicity is most definitely the key to a great recipe. I love how pretty these are and I swoon over anything mini-sized.