Other Desserts

Apple Hand Pies

Name: Apple Hand Pies
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 8 hand pies
Cuisine: Dessert
Ingredients: 2 1/2 cups all-purpose flour; 1 tbsp granulated sugar; 1 tsp salt; 1 cup cold unsalted butter, cubed; 6–8 tbsp ice water; 3 apples, peeled and finely diced; 1/3 cup brown sugar; 1 tbsp lemon juice; 1 tsp cinnamon; 1 tbsp cornstarch; 1 egg, beaten, for egg wash; Coarse sugar, for sprinkling

Flaky little hand pies stuffed with spiced apple filling — portable, crowd-pleasing, and fun to make.

4.6 from 128 bakers

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Prep40 min

Cook25 min

Servings8 hand pies

DifficultyAdvanced

Ingredients

Total time: 65 minutes

Pastry

2 1/2 cups all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1 cup cold unsalted butter, cubed
6–8 tbsp ice water

Filling & finish

3 apples, peeled and finely diced
1/3 cup brown sugar
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp cornstarch
1 egg, beaten, for egg wash
Coarse sugar, for sprinkling

Instructions

1
Make the pastry: pulse the flour, sugar, and salt, then cut in the butter until pea-sized. Add ice water just until it holds together. Chill 1 hour.
2
Cook the apples, brown sugar, lemon juice, cinnamon, and cornstarch over medium heat until thick, 5–7 minutes. Cool completely.
3
Heat the oven to 375°F and line a sheet with parchment.
4
Roll the pastry thin and cut into 16 rectangles or rounds.
5
Spoon filling onto half the pieces, brush the edges with egg wash, top with the remaining pieces, and crimp with a fork.
6
Cut a small vent in each, brush with egg wash, and sprinkle with coarse sugar.
7
Bake 22–27 minutes, until golden. Cool slightly before serving.

Zoe's Tips

Keep the butter and water cold for a shatteringly flaky crust.
Cool the filling fully or it will melt the pastry and leak.
Crimp firmly and vent each pie so steam can escape.

Nutrition estimate

Approximate, per serving — a rough guide, not a lab measurement.

380

Calories

23 g

Fat

41 g

Carbs

14 g

Sugar

4 g

Protein

A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.