Recipe: Apple Hand Pies

These are the perfect way to celebrate fall. These small pies are a few bits of perfectly flaky crust with a nice, not too sweet spiced center. You can add whatever spices delight you or even one of those “pumpkin spice” or “pie spice” mixes instead of the cinnamon and cardamom I used. The trick for these is making sure that the apple is cut up in to small enough pieces so they cook in the small amount of time (before the crust burns). The recipe looks complicated but it comes together with about 15-20 minutes of active work and you can double or triple the recipe and freeze them if you wanted!

Apple Hand Pies

AuthorMab

Yields6 Servings

Ingredients
Dough
 1 cup flour
 ½ tsp salt
 ½ tsp baking powder
 1 stick butter
 ¼ cup sour cream
Filling
 1 large apple, diced
 1 tsp lemon juice
 ½ tsp cinnamon
 2 tbsp sugar
 2 tsp flour
 1 egg, beaten with water (for egg wash)

Directions
1

Make the dough by mixing together the flour, salt and baking powder in a large bowl then adding cubed butter to the bowl and use your fingers to work the butter into the flour. Stir in the sour cream and turn out onto a well-floured work surface.

2

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Fold the dough in to a round or thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

3

Make the filling by combining the apples, lemon juice, cinnamon, cardamom, sugar, and flour, stirring until thoroughly mixed. Set aside.

4

Preheat the oven to 425ºF. Remove the dough from the refrigerator and rolling it in to square. Using a 3-inch circular cookie cutter or the rim of a cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. You should have about 8-12 circles depending how thin you roll.

5

Place half the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling then place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

6

Before baking brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar if you're feeling fancy.

7

Bake the pies for about 15 minutes, or until they're golden brown. Wait until cooled slightly to serve.

Adapted from Just A Taste

Ingredients

Ingredients
Dough
 1 cup flour
 ½ tsp salt
 ½ tsp baking powder
 1 stick butter
 ¼ cup sour cream
Filling
 1 large apple, diced
 1 tsp lemon juice
 ½ tsp cinnamon
 2 tbsp sugar
 2 tsp flour
 1 egg, beaten with water (for egg wash)

Directions

Directions
1

Make the dough by mixing together the flour, salt and baking powder in a large bowl then adding cubed butter to the bowl and use your fingers to work the butter into the flour. Stir in the sour cream and turn out onto a well-floured work surface.

2

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Fold the dough in to a round or thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

3

Make the filling by combining the apples, lemon juice, cinnamon, cardamom, sugar, and flour, stirring until thoroughly mixed. Set aside.

4

Preheat the oven to 425ºF. Remove the dough from the refrigerator and rolling it in to square. Using a 3-inch circular cookie cutter or the rim of a cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. You should have about 8-12 circles depending how thin you roll.

5

Place half the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling then place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

6

Before baking brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar if you're feeling fancy.

7

Bake the pies for about 15 minutes, or until they're golden brown. Wait until cooled slightly to serve.

Apple Hand Pies

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