Apple Hand Pies
These apple hand pies are about to become your favorite Thanksgiving recipe. The mini hand pies are basically like single-serving apple pies and couldn't be tastier.
Ingredients
Pie Dough
- 1 and ¼ cup all-purpose flour
- ¼ teaspoon fine sea salt
- 8 tbsp (1 stick) unsalted butter, cold and cut into cubes
- ¼ cup ice water
Apple Pie Filling
- 3 apples roughly cut
- 3 tablespoon butter
- ½ cup brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 1 tablespoon cinnamon
- ¼ teaspoon salt
- 2 tablespoon granulated sugar
- 2 tablespoon all-purpose flour
- turbinado sugar for sprinkling on top
- 1 egg plus some water for an egg wash
Instructions
- In a large bowl combine the flour and salt. Mix to combine.
- Cut the butter into small cubes. Try to cut the pieces fast because you want to keep everything as cold as possible. If they start to get soft during the process, stick them back in the refrigartor for a few minutes.
- Add the cubed butter to the flour, tossing each piece so it is fully covered in the flour mixture. Once the pieces are covered, use your fingers or a pastry cutter to cut the butter into the flour. You want the flour to look like long flat long pieces, similar to "walnut halves."
- Next, make a well in the middle of the bowl. Pour the ice water into the middle of the well and start to slowly incorporate the flour. Make sure it is fully distributed. You want the flour to be damp and not wet. If you need more water, add in 1 tablespoon at a time. If the dough starts to get sticky, you've added in too much water. When ready the dough should start to stick together.
- When the dough starts to come together, start to form the dough into a ball. You can lightly knead it to help it come together. Try and do this quickly, as you are trying to keep the butter cold. The dough should come together, but still have butter pieces visible.
- Form the dough into a flat disc. Wrap completely in plastic wrap and refrigerate for a half hour.
- While the dough is resting, preheat the oven to 400 degrees and prepare two sheet pan with parchment.
- Next, make the apple pie filling. In a saucepan, add the roughly chopped apples, butter, brown sugar, lemon juice, vanilla, cinnamon, and salt. Mix everything together until the butter has melted. Let the mixture cook until the apples are tender, about 25-30 minutes.
- When the apples are tender, add in the remaining sugar and flour. This will quickly thicken up the mixture. Mix until combined. Take the apple mixture off the heat.
- Time for the dough. When the half-hour is up, roll out the dough. Sprinkle flour on a clean work surface and roll out the dough until it is about ¼ inch thick. Using a cookie cutter or a knife, cut out equal squares and circles. Place the cutout pieces on a sheet pan and place back in the refrigerator to chill for a few more minutes.
- When the apple mixture is cool, fill the pies. Take equally cut pieces and fill the bottom half with the apple filling, about 1 tablespoon. Repeat with the remaining dough.
- Place the top pieces of the pies on top of the filling, making sure everything is fully covered. Then take a fork and crimp the edges together. It's okay if some of the filling falls out. When the two pieces are together, use a knife to cut two small slits in the top piece. This will allow for steam to come out when cooking. If the dough starts to look warm, place it back in the refrigerator to chill for a few more minutes.
- Scramble the egg and add a splash of water. Brush the hand pies with the egg wash and sprinkle with the turbinado sugar.
- Place in the oven on a middle rack (Don't put them on the bottom, they will burn). Bake the hand pies for 20 to 25 minutes, or until the pie dough starts to turn a golden brown. Let cool completely before eating.
- Serve the hand pies warm or at room temperature. Store in an air-tight container. They should last 3-5 days.