1. Can I use store-bought pie crust for apple hand pies?

Yes, using store-bought pie crust is an excellent option if you’re looking to save time. It still yields a flaky, delicious result, and it makes the recipe even quicker and easier to prepare.

2. What type of apples are best for apple hand pies?

For the best apple hand pies, use a mix of tart apples like Granny Smith and sweet apples like Honeycrisp. These apples provide the perfect balance of flavor and texture when baked.

3. Can I make apple hand pies ahead of time?

Yes, apple hand pies can be made in advance. You can prepare them and store them in an airtight container for up to 3 days, or freeze them for up to 3 months. To reheat, simply pop them in the oven or microwave.

4. How do I prevent my apple hand pies from leaking during baking?

To prevent leakage, make sure the edges of the pies are well-sealed with a fork and that you cut small slits in the top to allow steam to escape. This will also help maintain the crispy texture of the crust.

Apple Hand Pies: Easy Fall Recipe (5 Ingredients)

Name: Apple Hand Pies
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 pie crusts (homemade or store-bought); 2 cups chopped apples (240 grams); 1/4 cup granulated sugar (50 grams); 2 tablespoons all-purpose flour (15 grams); 1/2 teaspoon pure vanilla extract; 1/2 to 1 teaspoon ground cinnamon (adjust to your personal preference); 1/8 teaspoon ground nutmeg; 1 large egg, lightly beaten; 1 tablespoon milk (15 ml); 1 tablespoon butter (15 grams), cubed into small pieces (optional); Coarse sugar for sprinkling on top (optional)

Description

Apple hand pies are a delicious, portable twist on the classic apple pie. Filled with a warm, spiced apple filling and encased in a buttery, flaky crust, these mini pies are perfect for fall gatherings or as a sweet treat anytime. Easy to make, these hand pies capture the same comforting flavors of traditional apple pie without the need for a fork or plate.

Ingredients

Scale

2 pie crusts (homemade or store-bought)
2 cups chopped apples (240 grams)
1/4 cup granulated sugar (50 grams)
2 tablespoons all-purpose flour (15 grams)
1/2 teaspoon pure vanilla extract
1/2 to 1 teaspoon ground cinnamon (adjust to your personal preference)
1/8 teaspoon ground nutmeg
1 large egg, lightly beaten
1 tablespoon milk (15 ml)
1 tablespoon butter (15 grams), cubed into small pieces (optional)
Coarse sugar for sprinkling on top (optional)

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Instructions

Preheat the oven to 400°F (204°C). Line 1 to 2 large baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup), cut out about 18 to 20 circles.
Place the pie crust circles on the baking sheets and refrigerate to chill while you prepare the filling.
In a large bowl, combine chopped apples, granulated sugar, flour, vanilla extract, cinnamon, and nutmeg. Toss to coat the apples evenly.
Remove the pie crust circles from the refrigerator and evenly distribute the apple filling onto half of the circles. Place a small piece of butter on top of the filling on each pie.
Top with the remaining pie crust circles. Use water or egg wash to dampen the edges and help seal them together, then crimp the edges with a fork to seal.
Brush the tops of the pies with the egg wash and sprinkle with coarse sugar. Cut small slits in the top of each pie to allow steam to escape.
Bake for 18 to 22 minutes, or until the pies are golden brown and the filling is bubbling. Remove from the oven and cool slightly before serving.

Notes

If you don’t have a 3.5-inch cookie cutter, you can use the rim of a large mug or glass to cut out circles.
Ensure the apples are chopped evenly to bake uniformly.
For a richer filling, add a teaspoon of lemon juice or zest to the apple mixture.
Don’t skip the slits in the top; they allow steam to escape and prevent soggy crusts.
These hand pies can be made in advance and stored for up to 4 days at room temperature or in the fridge.
If freezing, let the pies cool and then wrap them in plastic wrap for storage. They can be kept frozen for up to 3 months.

Prep Time: 45 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 250
Sugar: 20g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 2g
Cholesterol: 40mg