We all love an apple pie, but these apple hand pies are perfect for a snack or to pack to work or school. Plus, the dough is great to work with and the result is incredible!
Traditional apple pies are delicious, but if you want an individual serving, something that is easy to take to work or school, a friend's home, or even to a stroll in the park, these hand apple pies are what you are looking for!
🤔 Why hand pies?
Hand pies are pies you don't need utensils to eat. They are portable pies or individual servings of filling concealed in dough.
And this was the concept we were looking for when making these little apple hand pies.
An actual apple pie would be much easier to make, but it wouldn't be as practical to take to work as a snack or to freeze to have some later.
Heat them up in the oven and it will look like you have just finished a batch - with no mess at all!
📋 Ingredients
To make these little half moon apple filled tasty parcels you will need:
- flour
- sugar
- butter
- salt
- cold water
- apples
- lime/lemon juice
- cinnamon
- egg
You probably have all these ingredients at home already!
🍳 How to make it
These are not difficult to make, although some work is needed.
Start by making the dough. Put all ingredients (except water) in a food processor and pulse until it resembles coarse sand - this is not a flaky dough, so there is no need to have large chunks of butter.
Add water, pulse again and then transfer dough to a working surface where you'll shape it into a thick circle.
It is ok to add more water if needed. We suggest wetting your hand instead of adding water to the dough. Work it so all the water is incorporated.
Wrap it in plastic and let it rest while you prepare the filling (if the temperature is above 70F (20C) put it in the refrigerator.
Squeeze the juice of 1/2 a lime in a large bowl.
Peel, core and cut the apples in very small pieces. Add apples to the bowl with the lime juice and mix well. Mix it every time you add an apple to the bowl.
The lime juice is to prevent the apples from browning.
Instead of cutting the apples into small pieces, you can chop them in the food processor. Just watch so you don't get applesauce! You don't even need to wash the food processor after making the dough to chop the apples.
Mix all the remaining ingredients for the filling and set aside.
Turn oven on to preheat at 350F/180C.
Flour a work surface, cut the dough in half and roll it into a large rectangle, about 1/8 inch (3mm) thick.
Cut rounds of dough with a biscuit cutter 4.5in/11.5cm and set them aside.
Press leftover dough together and repeat until you've used all dough.
Take one round of dough and place about 1 tablespoon of apple filling in the middle - do not use the liquid that has formed at the bottom of the bowl.
Fold over (to get a half moon shape) and crimp edges with a fork.
Place pies on a baking sheet lined with parchment paper - about 1 inch (2,5cm) apart from each other.
After filling all hand pies, make a small cut on top of each one and brush them with beaten egg.
Bake until golden, remove from oven and let them cool on the pans.
💭 Tips and other thoughts
- use cold butter, as the dough will be easier to work with
- use a food processor to make the dough, but if you don't have one, freeze the butter and grate it before adding to the flour
- dice the apples in very small pieces - or use a food processor (just watch out not to end up with applesauce!)
- when you fill the pies, do not use the juice that is sitting at the bottom of the bowl
- instead of apples you could use bananas, pears, peaches, blueberries or strawberries
- to freeze these little pies, after they have cooled, arrange them in a baking pan side-by-side and place the pan in the freezer. After frozen, remove from pan, add to sealable bag and return them to the freezer
- to reheat frozen pies, place them in the oven for 5 to 10 minutes - they will be as if you've just taking them out of the oven for the first time.
- we do not recommend using the microwave to reheat them, as they won't be crispy.
- if you have leftover filling, put it in a small sauce pan and cook over low heat for about 15 minutes, stirring once in a while until apples are soft and the juice has reduced. Place in a glass jar and keep in the refrigerator for up to 3 days. This cooked filling is fantastic when served with whipped cream or vanilla ice cream.
📖 Recipe
I think you might enjoy this Concord grape crumb cake too!
Apple Hand Pies
Ingredients
For the dough
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 7 oz cold butter in cubes
- 4 floz cold water
For the filling
- 2 large Granny Smith apples
- 2 large Fuji apples
- 1 tbsp lime juice
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 3 tbsp all-purpose flour
To brush
- 1 egg beaten
Instructions
Making the dough
- Put all dough ingredients (except the water) in a food processor and pulse until it resembles coarse sand
- Add water and pulse a couple of times more to incorporate
- Transfer dough to a working surface and shape into a thick circle using your hands
- Wrap it in plastic film and let it rest (in the fridge if temperature is above 70ºF - 21ºC)
Filling
- Squeeze the lime juice in a large bowl
- Peel, core and mince the apples
- As you mince, place the apples in the bowl and stir to coat them with the juice, so they do not brown
- Add remaining ingredients o filling and mix well
- As an alternative, dice the apples in large pieces and pulse with remaining filling ingredients in a food processor until very small (be carefull not to end up with applesauce!)
Assembling
- Preheat oven to 350ºF (180ºC)
- Line two baking sheets (10inx15in - 25x38cm) with parchment paper
- Dust a work surface with flour and cut the dough in half
- Roll the dough to about 17inx17in - 45cmx45cm and 1/8in - 3mm thick
- Cut the pies with a 4.5in - 11.5cm round cutter or 4.5inx4.5in - 11.5cmx11.5cm squares
- Add 1 heaping tbsp filling in the center of each dough piece (without the juice from the bottom of the bowl) and close it with a fork, crimping the edges
- Place each hand pie in the lined baking sheets and make a small cut on top of each one
- Repeat with the remaining dough and filling
- Brush the hand pies with the beaten egg
- Bake for about 30 minutes - until golden brown
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