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Apple Hand Pies

  • Yield: 16 hand pies 1x


  • 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


  1. Pie Crust. Place flour, sugar, and salt in bowl. Whisk together.
  2. Dice butter and place into flour mixture. Using a pastry knife, cut butter into flour until it resembles coarse meal.
  3. 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.
  4. 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.
  5. Apple Filling. Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
  6. 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.
  7. 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.
  8. Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.
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