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Apple Hand Pies

Apple hand pies are filled with cinnamon apples cooked until syrupy, then wrapped in flaky homemade pastry. Bake them until golden brown and bubbling at the vents for a portable dessert with a tender fruit filling.
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Prep Time 30 minutes
Cook Time 30 minutes
chilling and cooling 1 hour 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the pastry
  • 2.5 cups all-purpose flour
  • 1 tsp fine salt
  • 1 cup unsalted butter cold, cut into 1/2-inch cubes
  • 6 tbsp ice water up to 8 tablespoons total
For the apple filling
  • 1 apple medium, peeled, cored, and cut into 1/4-inch dice (about 1 cup)
  • 2 tbsp light brown sugar packed
  • 0.25 tsp ground cinnamon
  • 1 tsp lemon juice
For assembly
  • 1 egg large, beaten
  • 1 tbsp coarse sugar

Equipment

  • 1 10-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the pastry
  1. Whisk the flour and salt in a large bowl.
  2. Cut in the butter with a pastry blender until the pieces are pea-size.
  3. Stir in 6 tablespoons ice water; add up to 2 more tablespoons, a little at a time, just until the dough holds together when squeezed.
  4. Divide the dough in half and shape each half into a disk.
  5. Wrap the disks and refrigerate for 1 hour.
Cook the filling
  1. Combine the apple, brown sugar, cinnamon, and lemon juice in a 10-inch skillet.
  2. Cover and cook over medium-low heat for 4-6 minutes, stirring occasionally, until the apple softens but still holds its shape.
  3. Uncover and cook for 2-3 minutes, stirring, until the juices are syrupy and no watery liquid remains.
  4. Spread the filling on a plate and cool completely.
Assemble and bake
  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Roll each dough disk between sheets of parchment to about 1/8 inch thick.
  3. Cut three 5-inch rounds from each disk, rerolling scraps once if needed.
  4. Divide the cooled filling evenly among the rounds on one side of each, leaving a 1/2-inch border.
  5. Fold the dough over, press the edges together, and crimp with a fork.
  6. Cut a small vent in each pie.
  7. Arrange the pies on the baking sheet, brush the tops with the beaten egg, and sprinkle with coarse sugar.
  8. Bake for 20-25 minutes, until golden brown and bubbling at the vents.
  9. Cool on the baking sheet for 10 minutes before serving.

Notes

Keep the butter cold for flaky pastry, and make sure the filling cools completely before assembling. Store covered in the refrigerator for up to 3 days; freeze baked pies for up to 2 months. For a dairy-free swap, use plant-based butter and omit the egg wash.