It’s been awhile since I picked up a cookbook. Lately, I’ve been sticking to the classics I know well. Tortilla Soup, Chicken Curry, Fried Rice, Baked Salmon–dinners I make on repeat without really thinking. It’s good to have these simple recipes memorized. One of those things that I have filed in the back of my mind is Apple Pie. The classic, double-crust kind with the crispy crust and gooey cinnamon center. It’s one of those recipes that just never goes out of style.
But these Apple Hand Pies are the grab and go version. Almost cookie-like with the crisp, buttery crust, but then the tart filling that kind of melts into the crust. I love the simplicity of a hand pie. It’s nice to not have to deal with cooling a whole pie. It’s nearly acceptable to eat these as breakfast.
Let’s get started on this recipe!
To make your filling, peel, core and dice 3 granny smith apples. Then melt 1 tablespoon of butter in a saucepan over medium heat. Add the apples and stir in the cinnamon, sugar, lemon juice, zest, 2 tablespoons of water, and cornstarch. Let the mixture thicken over low heat for a few minutes and then remove the pan from the heat.
I used a ruler for the dough! I actually used Joy the Baker’s Pie Crust Recipe and it was crazy good. Perfectly buttery.
Roll out the dough on a floured surface until about 2-3 mm thick. Use a ruler and a knife to cut 3 1/2 inch squares out of the dough. Set aside on a plate and place in the refrigerator to keep cold. Repeat with the remaining dough by rolling back up into a ball and rolling out again until all dough is used up.
Put a spoonful of apples on half of the dough squares. Get a little water and dip your finger in. Then run your finger along the edges of the square. Put a plain dough square on top and press the edges together with your finger tips. Use the tips of a fork to press and seal the edges of the dough together. Use a little paring knife to put an x in the top of each hand pie. Repeat with the remaining pies.
Mix together an egg and 2 tablespoons of water. Brush over each hand pie and sprinkle with the turbinado sugar.
Place each pie on a parchment lined baking sheet and bake for 30 minutes or until browned.
They’re so buttery and delicious! See the full recipe below.
I used Joy the Baker’s Dough Recipe, which worked great!
- 2 discs pie dough
- 3 granny smith apples, peeled and cored
- 1 tbsp butter
- juice and zest of 1 lemon
- 1 tbsp cornstarch
- 2 tbsp water
- 4 tbsp sugar
- 1 tsp cinnamon
- 1 egg
- 1 tbsp turbinado, raw, or granulated sugar
- Preheat your oven to 400 F.
- Cut the apples into ½ inch cubes. In a medium saucepan over medium heat, melt the butter. Add the apples, lemon juice, lemon zest, cornstarch, 2 tbsp of the water, sugar, and cinnamon. Turn down to low and stir together until the mixture has thickened, about 3 minutes. Remove from heat.
- On a floured surface, roll out your pie dough into a large rectangle. The rolled out dough should be roughly 3 mm thick. Use a ruler to cut 3½ inch squares of dough. Stack them on a plate and put in the refrigerator. Combine the remaining dough scraps, knead into a ball and roll out again into a thin rectangle. Cut the dough again into 3½ inch squares, stacking and placing in the refrigerator. Repeat until all dough is cut.
- Place the half the dough squares on the floured surface. Add a spoonful of the filling to each. Wet your finger and trace the edges of the square to moisten the edge. Place one of the plain squares on top of the dough. Seal the edges together roughly by pressing the edges with your finger. Use a fork to press all the edges and seal. Cut an x in the top of each pie with a paring knife. Repeat with all squares. Place each pie on a greased or a parchment lined baking sheet.
- Mix together the egg and remaining 2 tbsp of water. Use a brush to brush egg over the tops of all the pies. Sprinkle the tops with the sugar. Bake for 25 minutes.