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Mini Apple Hand Pies Recipe

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4.3 from 13 reviews

Mini Apple Hand Pies are delightful individual-sized pastries filled with a sweet, cinnamon-spiced apple filling. They are made with store-bought pie dough for convenience and baked to golden perfection, offering a perfect balance of flaky crust and tender fruit filling. These hand pies are ideal for dessert, snacks, or a charming addition to any gathering.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 52 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pie Dough

  • 1 box store bought pie dough, containing 2 sheets (see notes for gluten-free option)
  • Flour, for dusting surface

Filling

  • 2 tbsp unsalted butter (regular or plant-based)
  • 2 1/2 cups finely chopped Fuji or Honeycrisp apples (about 2 large apples)
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp ground cinnamon
  • Juice of 1/2 lemon
  • 1/2 tsp cornstarch, mixed with 1 tbsp water

Egg Wash & Topping

  • 1 large egg
  • 2 tsp water (for egg wash)
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Bring Pie Dough to Room Temperature: Remove the pie dough from the refrigerator and allow the sheets to come to room temperature while preparing the filling. This makes the dough easier to work with and prevents cracking.
  2. Prepare the Filling: In a saucepan over medium heat, melt the butter. Once melted, add chopped apples, brown sugar, cinnamon, and lemon juice. Cook for about 10 minutes until the apples are tender and release their juices.
  3. Thicken the Filling: Mix cornstarch with water in a small dish and stir into the apple mixture. Continue heating for about 30 seconds until the filling thickens. Remove from heat and allow to cool.
  4. Preheat Oven: Set the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  5. Prepare Pie Dough for Cutting: Lightly dust a surface with flour. Unroll one sheet of pie dough and gently roll it out just enough to smooth wrinkles and ridges.
  6. Cut Pie Dough Shapes: Using an apple-shaped cookie cutter or homemade template, cut out apple shapes from the dough. Continue rolling scraps to get about 8 shapes per sheet. Place cut shapes in the refrigerator while working on the second sheet.
  7. Arrange Bottom Pie Dough Shapes: Place half of the cut apple shapes evenly spaced on the prepared baking sheet. If all don’t fit, keep the rest refrigerated and bake in batches.
  8. Fill Pies: Spoon about one tablespoon of the cooled apple filling onto the center of each bottom pie dough apple, leaving a small border around the edge.
  9. Apply Egg Wash to Borders: Beat the egg with 2 teaspoons of water to create an egg wash. Brush the bare borders around the filling on each bottom piece to help seal the pies.
  10. Prepare Top Pie Dough Shapes: Take the remaining apple-shaped dough pieces and cut 4 slits in the center of each to vent steam.
  11. Assemble Pies: Place the vented dough pieces on top of the filled ones. Gently press around the edges to seal, then crimp with a fork for a tight seal and decorative touch. Brush the tops with egg wash.
  12. Add Cinnamon Sugar Topping: In a small dish, combine cinnamon and granulated sugar. Sprinkle about 1 teaspoon of this cinnamon sugar on top of each assembled pie.
  13. Bake the Hand Pies: Bake in the preheated oven for 12 to 14 minutes, or until golden brown and crisp.
  14. Cool and Serve: Let the pies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature.

Notes

  • For a gluten-free option, use gluten-free pie dough available at specialty stores or make your own gluten-free crust.
  • Apple-shaped cookie cutters can be substituted with other fruit shapes or round cutters if unavailable.
  • To make the homemade apple template, trace an apple shape on cardstock or cardboard for consistent cutting.
  • Storage: Store leftover hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a low oven or toaster oven for best results.

Find it online: https://cheftinaskitchen.com/mini-apple-hand-pies-recipe/