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Apple Hand Pies
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup unsalted butter, cold and cut into small cubes
- 6-8 tablespoons ice water
- 4 cups apples, peeled, cored, and diced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg, beaten
- 2 tablespoons turbinado sugar (optional, for sprinkling)
Instructions
- In a large bowl, whisk together 2 cups of flour and 1/2 teaspoon of salt. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and mix until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a separate bowl, combine the diced apples, 1/2 cup of granulated sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1 tablespoon of lemon juice. Toss to coat the apples evenly and set aside.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one of the chilled dough disks to about 1/8 inch thickness. Use a 5-inch round cutter to cut out circles of dough. Re-roll the scraps as needed.
- Place about 2-3 tablespoons of the apple filling onto one half of each dough circle, leaving a small border around the edges. Brush the edges with beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork. Repeat with the remaining dough and filling.
- Place the hand pies on the prepared baking sheet, brush the tops with beaten egg, and sprinkle with turbinado sugar if desired.
- Bake for 18-20 minutes, or until the hand pies are golden brown. Allow to cool for a few minutes before serving. Enjoy!
Apple hand pies have a rich history dating back to medieval times when they were a popular portable snack for travelers. The modern version gained popularity in the United States, where they became a staple of Southern cuisine. Chefs like Paula Deen and Ina Garten have popularized their own versions of this classic treat, adding their own unique twists to the traditional recipe. Today, the best apple hand pies can be found in local bakeries and farmers' markets across the country, with regions like the American South and New England known for their exceptional flaky crusts and sweet, spiced apple fillings. The key to a perfect hand pie lies in the balance of tender, buttery pastry and a flavorful, cinnamon-infused apple filling. Whether baked or fried, these handheld delights are a beloved comfort food enjoyed by people of all ages.
50 min
8 hand pies
280 per hand pie calories
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