Description
Golden, flaky Apple Hand Pies filled with a warm, spiced apple mixture that’s bursting with the cozy flavors of cinnamon, nutmeg, and cloves.
Ingredients
For the Crust
- All-Purpose Flour: 2 1/2 cups (your favorite brand works best!).
- Salt: 1 tsp (essential for flavor).
- Unsalted Butter: 1 cup (2 sticks), cold and cubed (FREEZE for 10 minutes for easy cutting).
- Ice Water: 1/2 cup (ICE cold is KEY).
For the Filling
- Apples: 3 medium (Honeycrisp or Granny Smith, peeled, cored, and chopped).
- Granulated Sugar: 1/4 cup (natural sweetness).
- Light Brown Sugar: 1/4 cup, packed.
- All-Purpose Flour: 2 tbsp (thickens the filling).
- Ground Cinnamon: 1 tsp (because cinnamon + apples = MAGIC).
- Ground Nutmeg: 1/2 tsp (adds warmth).
- Ground Cloves: 1/4 tsp (for a spicy kick).
- Lemon Juice: 1 tbsp (prevents soggy fillings).
For the Egg Wash (Optional)
- Egg: 1, beaten with 1 tbsp water (adds a gorgeous golden shine).
Instructions
Make the Dough:
In a bowl, whisk together flour and salt.
Add cubed cold butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough holds together.
Shape the dough into a flat disc, wrap in plastic, and chill for at least 30 minutes.
Prepare the Apple Filling:
In a bowl, toss chopped apples with sugars, flour, cinnamon, nutmeg, cloves, and lemon juice. Stir until well coated.
Assemble the Hand Pies:
Roll out chilled dough on a floured surface to 1/8-inch thickness.
Use a round cutter (or a small glass) to cut out dough circles.
Spoon 1–2 tbsp of apple filling onto one-half of each circle. Fold over to form a half-moon shape.
Seal edges with a fork and brush with egg wash. Cut small slits on top for steam release.
Bake the Hand Pies:
Place hand pies on a parchment-lined baking sheet.
Bake at 375°F (190°C) for 20–25 minutes until golden brown and bubbly.
Cool and Serve:
Let the pies cool slightly, then dig in!
Notes
Keep the Dough Cold: Cold butter and ice water are the secrets to flaky, buttery crusts. If the dough warms up while you’re working, pop it in the fridge for 10–15 minutes.
Choose the Right Apples: Use firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor. Avoid softer varieties, as they can turn mushy.
Seal Those Edges Well: Use a fork to press the edges firmly together to avoid leaks while baking. If needed, brush a little water around the edges before sealing.
Customize Your Fillings: Add raisins, chopped nuts, or a pinch of ginger to your filling for extra flavor and texture.
Cut Vent Holes: Don’t skip the slits on top! These allow steam to escape, preventing soggy pies.
Nutrition
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Protein: 3 g
- Cholesterol: 45 mg