Fall is just around the corner for the northern hemisphere and with cooler days and falling leaves comes the apple season. 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!
If you prefer a traditional apple pie, here is a recipe. But if you want an individual serving (although it’s quite difficult to stop at just one) that is easy to take to work or school (or a friend’s home, or even to a stroll in the park) these hand apple pies are what you are looking for!
Want to know something else? They freeze extremelly well! Heat them up in the oven and you’ll think you have just finished a batch – with no mess at all 🙂
More recipes with apples
Tips to make these apple hand pies
- 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
These apple hand pies are perfect for a snack at work or at school, because they are easy to carry and serve (no need for plates or utensils) and they are baked, not fried.
- 3 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 7oz (200g) cold butter in cubes
- 4floz (120ml) cold water
- 2 large Granny Smith apples
- 2 large Fuji apples
- Juice of 1/2 lime
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 3 tbsp all-purpose flour
- 1 egg, beaten
put all dough ingredients (except the water) in a food processor and pulse until it resembles sand
add water and pulse a couple of times more to incorporate
"drop" the dough in a working surface and form a ball with it by using your hands
wrap it in plastic film and let it rest (in the fridge if temperature is above 70ºF - 21ºC
pour the lime juice in a large bowl
peel the apples and cut them in small pieces
as you dice, place the apples in the bowl and stir to coat them with the juice, so they do not brown
add remaining ingredients
as an alternative, dice them in large pieces and pulse all ingredients for the filling in a food processor until very small (be carefull not to end up with applesauce!)
preheat oven to 350ºF (180ºC)
line two baking sheets (10inx15in - 25x38cm) with parchment paper
dust a work surface and cut the dough in half
open the dough to about 17inx17in/45cmx45cm and 0.1in/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 vent on top of each one
repeat with the remaining dough and filling
brush the hand pies with the beaten egg and bake for about 30 minutes - until golden brown
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.
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