There’s something incredibly comforting about a warm, flaky apple pie. It evokes memories of cozy kitchens, family gatherings, and the simple joy of a homemade treat. But let’s be honest, making a full-sized apple pie can sometimes feel like a commitment. That’s where the magic of homemade apple hand pies comes in! These delightful individual portions offer all the irresistible flavor of a classic apple pie in a convenient, portable package. Perfect for picnics, lunchboxes, or simply enjoying a sweet moment without the fuss of slicing a whole pie, these hand pies are a true crowd-pleaser.
This recipe will guide you through creating delicious apple hand pies from scratch, complete with a tender, buttery crust and a perfectly spiced apple filling. We’ll cover everything from preparing your dough to crafting that lovely golden-brown finish, ensuring your hand pies are both beautiful and incredibly tasty. So, roll up your sleeves, gather your ingredients, and let’s get baking!
The Art of the Perfect Pie Crust
A great hand pie starts with an exceptional crust. For these homemade apple hand pies, we’re aiming for a flaky, tender, and slightly crisp texture that holds up well to the filling and offers a delightful contrast to the soft apples within.
Ingredients for the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water (you might need a little more or less)
Instructions for the Pie Crust:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Cut in the Butter: Add the very cold butter cubes to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. The key here is to keep the butter as cold as possible to achieve flakiness.
- Add Ice Water Gradually: Drizzle in the ice water, one tablespoon at a time, mixing gently after each addition. Mix just until the dough comes together. Be careful not to overmix, as this can lead to a tough crust. The dough should be shaggy but cohesive.
- Form and Chill: Divide the dough into two equal discs. Flatten each disc slightly, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. Chilling the dough is crucial as it allows the gluten to relax and the butter to firm up, making the dough easier to roll and ensuring a flaky crust.
Crafting the Delectable Apple Filling
The heart of our hand pies is, of course, the apple filling. We want a balance of sweetness and tartness, with tender apples that still hold a bit of their shape, all enveloped in warm, aromatic spices.
Ingredients for the Apple Filling:
- 4 medium-sized apples (about 4 cups diced), a mix of sweet and tart varieties like Honeycrisp, Gala, or Granny Smith works best
- ¼ cup granulated sugar (adjust to taste, depending on apple sweetness)
- 2 tablespoons light brown sugar, packed
- 1 tablespoon all-purpose flour (this helps thicken the filling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional, but adds depth)
- 1 tablespoon fresh lemon juice
Instructions for the Apple Filling:
- Prepare the Apples: Peel, core, and dice the apples into small, uniform pieces, about ½-inch cubes. Uniformity helps them cook evenly.
- Combine Ingredients: In a medium bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves (if using).
- Add Lemon Juice: Drizzle in the fresh lemon juice. The lemon juice not only adds a touch of brightness but also prevents the apples from browning too quickly.
- Mix Gently: Toss all the ingredients together gently until the apples are evenly coated with the sugar and spice mixture. Set aside while you prepare the dough.
Assembling Your Apple Hand Pies
Now for the fun part: bringing it all together! This is where your individual hand pies begin to take shape.
Additional Ingredients for Assembly:
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
- Sparkling sugar (optional, for sprinkling)
Instructions for Assembly:
- Roll Out the Dough: On a lightly floured surface, take one disc of chilled dough and roll it out into a thin circle, about ⅛-inch thick. Use a 3-inch round cookie cutter or a glass rim to cut out circles. Reroll scraps gently as needed, chilling them briefly if they become too warm. You should get about 12-14 circles per dough disc, yielding approximately 24-28 hand pies in total.
- Prepare Baking Sheets: Line two large baking sheets with parchment paper.
- Fill the Dough Circles: Place about 1 to 1 ½ tablespoons of the apple filling onto the center of half of your dough circles. Be careful not to overfill, as this can make sealing difficult. Leave a small border around the edge.
- Brush with Egg Wash: In a small bowl, whisk together the beaten egg and water to create an egg wash. Lightly brush the edges of the dough circles with filling with this egg wash. This acts as a “glue” to help seal the pies.
- Seal the Hand Pies: Place an empty dough circle on top of each filled circle. Gently press the edges together to seal. You can use your fingertips or the tines of a fork to crimp the edges, creating a decorative seal.
- Vent the Pies: Using a sharp knife, make 2-3 small slits on the top of each hand pie. These vents allow steam to escape during baking, preventing the pies from bursting.
- Final Egg Wash and Sprinkle (Optional): Brush the tops of all the sealed hand pies with the remaining egg wash. If desired, sprinkle with a pinch of sparkling sugar for extra crunch and shine.
- Chill Again: Transfer the assembled hand pies to the prepared baking sheets. For best results, refrigerate the hand pies for 15-20 minutes before baking. This helps prevent the crust from shrinking and ensures a flakier texture.
Baking Your Golden Hand Pies
The moment of truth! Baking these hand pies to a beautiful golden brown will fill your kitchen with the most incredible aroma.
Preheat Oven: Preheat your oven to 400°F (200°C).
Bake: Bake the hand pies for 18-22 minutes, or until the crust is deeply golden brown and the filling is bubbling slightly. If the tops are browning too quickly, you can loosely tent them with foil.
Cool: Once baked, transfer the hand pies to a wire rack to cool completely. Cooling is important because it allows the filling to set properly.
The Irresistible Glaze
While delicious on their own, a simple glaze adds an extra touch of sweetness and visual appeal to these apple hand pies.
Ingredients for the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (dairy or non-dairy) or water
- ½ teaspoon vanilla extract
Instructions for the Glaze:
- Combine Ingredients: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or water, and vanilla extract until smooth.
- Adjust Consistency: If the glaze is too thick, add more milk or water, a teaspoon at a time, until it reaches a pourable but still thick consistency.
- Drizzle: Once the hand pies have cooled completely, drizzle the glaze over them. You can use a spoon or transfer the glaze to a small piping bag (or a Ziploc bag with a corner snipped off) for a neater drizzle.
- Set: Let the glaze set for about 15-20 minutes before serving.
Tips for Success and Variations
- Apple Choice: Don’t be afraid to experiment with different apple varieties! A mix of sweet and tart provides the most complex flavor. Granny Smith, Honeycrisp, Fuji, and Gala are all excellent choices.
- Don’t Overfill: It’s tempting to pack in as much apple filling as possible, but overfilling can make sealing difficult and lead to messy leaks during baking.
- Keep Dough Cold: This is perhaps the most important tip for a flaky crust. Work quickly and chill the dough whenever it becomes too warm.
- Storage: Store cooled apple hand pies in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. You can gently reheat them in a toaster oven for a warm treat.
- Freezing: Unbaked hand pies can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time. Baked and cooled hand pies can also be frozen and then thawed and reheated.
- Spice It Up: Feel free to adjust the spices to your preference. A pinch of ground ginger or cardamom can add another layer of flavor.
- No Cookie Cutter? No Problem! If you don’t have a round cookie cutter, you can use the rim of a drinking glass. For a rustic look, you can also roll the dough into a rectangle and cut out squares, folding them diagonally to form triangles.
The Perfect Treat for Any Occasion
Homemade apple hand pies are incredibly versatile. They are substantial enough to be a delightful dessert after dinner, yet charming enough to be served at a brunch or afternoon tea. Their portable nature makes them ideal for packing in lunchboxes for a school or work treat, or for bringing to a potluck or picnic. Imagine biting into that crisp, flaky crust, followed by the tender, warmly spiced apple filling – it’s pure bliss in every bite.
Making these hand pies from scratch is a rewarding experience, and the aroma filling your home as they bake is a bonus that can’t be bought. So, next time you’re craving a taste of classic apple pie without the commitment of a whole dessert, turn to this homemade apple hand pie recipe. You’ll be glad you did!
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