Easy Apple Hand Pies – Portable Pastry Perfection

Apple hand pies are more than just a dessert; they’re a pocketful of pure comfort and nostalgia. Who doesn’t remember the irresistible aroma of baked apples and cinnamon wafting from the kitchen? There’s something incredibly satisfying about these portable pastries. They’re the perfect individual indulgence, a delightful treat that’s easy to hold, easy to eat, and always a crowd-pleaser. Unlike a big, formal pie, apple hand pies offer a charmingly rustic appeal. They’re less fuss to serve and feel wonderfully personal. Their flaky, golden crust encasing a warm, sweet-tart apple filling is a classic combination that simply never gets old. Whether you’re looking for a delightful afternoon snack, a sweet ending to a meal, or a charming addition to a picnic basket, these apple hand pies are guaranteed to bring smiles all around.

Apple Hand Pies

There’s something undeniably charming about hand pies. These portable pockets of pastry goodness are perfect for a treat on the go, a delightful dessert for picnics, or even a special addition to your breakfast table. And when they’re filled with warm, spiced apple pie filling, they become utterly irresistible. Making them from scratch, or even semi-homemade, is a rewarding process that fills your kitchen with the most comforting aromas. Today, we’re diving into how to create these delicious apple hand pies, from the flaky crust to the sweet, glossy glaze.

Ingredients:

• 1 homemade pie crust recipe (or 2 boxes of store-bought pie crust dough)
• 2 cups apple pie filling (or 1 can (21 ounces) store-bought apple pie filling)
• Vegetable oil (for frying)
• 4 cups (250 g) confectioners’ sugar
• 5-7 tablespoons whole milk (or more or less until glaze reaches your desired consistency, room temperature)

Preparing the Dough

The foundation of any great hand pie is a fantastic crust. If you’re opting for a homemade pie crust, ensure it’s well-chilled before you begin. A cold dough is crucial for flakiness. If you’re using store-bought dough, unroll it gently and let it sit at room temperature for about 10-15 minutes, just long enough to make it pliable without becoming sticky. We want a crust that’s easy to work with but still holds its shape.

Assembling the Hand Pies

1. **Roll and Cut:** Lightly flour your work surface. If using homemade dough, roll it out to about 1/8-inch thickness. If using store-bought, you might not need to roll it further, depending on its initial thickness. Using a biscuit cutter, a cookie cutter, or even the rim of a glass that’s about 4-5 inches in diameter, cut out circles from your dough. You should aim for about 8-10 circles, depending on the size of your dough and cutter. Gather any scraps, gently re-roll them, and cut out more circles until you’ve used up most of the dough.

2. **Fill and Seal:** Take half of your dough circles and place them on a lightly floured surface or parchment paper. Spoon about 2-3 tablespoons of apple pie filling onto the center of each of these circles. Be careful not to overfill, as this can make sealing difficult and increase the risk of leakage during cooking. Leave a small border around the edge, about ½ inch, to help create a good seal.

3. **Forming the Pies:** Lightly brush the edges of the filled dough circles with a little water or a beaten egg wash. This acts as glue. Then, carefully place a second dough circle on top of each filled circle, aligning the edges. Gently press the edges together with your fingers to seal. For an extra secure seal and a decorative touch, you can use the tines of a fork to crimp the edges all around. Make sure there are no gaps.

4. **Vent and Prepare for Cooking:** Once your hand pies are sealed, it’s important to create a vent. Using a sharp knife, cut a small slit or two in the top of each hand pie. This allows steam to escape during cooking, preventing the pies from puffing up too much and bursting. If you plan to fry your hand pies, arrange them on a baking sheet lined with parchment paper and place them in the refrigerator or freezer for about 15-20 minutes. This chilling step helps them hold their shape better when they hit the hot oil. If you’re baking, you can proceed directly to baking.

Cooking the Hand Pies

There are two primary methods for cooking your apple hand pies: frying and baking. Both yield delicious results, but with slightly different textures.

Frying the Hand Pies:

Preheat a generous amount of vegetable oil in a deep skillet or Dutch oven over medium-high heat to around 350°F (175°C). You want enough oil so that the hand pies can float and be fully submerged. Carefully slide 2-3 hand pies into the hot oil at a time, being cautious not to overcrowd the pan. Fry for about 3-4 minutes per side, or until they are a beautiful golden brown and the crust is cooked through. Use a slotted spoon or spider strainer to carefully remove the fried hand pies and place them on a wire rack set over a baking sheet to drain any excess oil. This allows air to circulate and keeps the crust crisp.

Baking the Hand Pies:

Preheat your oven to 375°F (190°C). Place the prepared hand pies on a baking sheet lined with parchment paper. If you desire a golden sheen and a slightly crisper crust, brush the tops of the hand pies with an egg wash (one egg beaten with a tablespoon of water) and sprinkle with a little coarse sugar. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly through the vents.

Making the Glaze

While your hand pies are cooling slightly, it’s time to whip up a simple, sweet glaze that will take them to the next level.

In a medium bowl, whisk together the confectioners’ sugar and 5 tablespoons of whole milk. Start with less milk and gradually add more, a tablespoon at a time, until you achieve your desired glaze consistency. You’re looking for a glaze that’s thick enough to coat the pies but thin enough to drizzle easily. If it’s too thick, add a tiny bit more milk. If it’s too thin, add a little more confectioners’ sugar.

Glazing and Serving

Once your hand pies have cooled down enough to handle but are still a little warm (or completely cooled, depending on your preference), it’s time to glaze them. You can either generously drizzle the glaze over the tops of the pies using a spoon, or if you prefer a more complete coating, dip the tops of the hand pies into the glaze. Allow the glaze to set for a few minutes before serving. These apple hand pies are best enjoyed warm, with the flaky crust giving way to the soft, spiced apple filling, all complemented by the sweet, sugary glaze. They are a truly delightful treat!

Conclusion:

There you have it – a delightful recipe for **apple hand pies** that are as fun to make as they are to eat! These little pockets of spiced apple goodness are a testament to simple ingredients coming together to create something truly special. Their charming individual portions make them perfect for any occasion, from a casual afternoon treat to a charming addition to a potluck or dessert table. I love how versatile they are; the flaky, buttery crust encasing the warm, comforting apple filling is simply irresistible.

For serving, they’re fantastic warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also hold up beautifully at room temperature, making them an excellent grab-and-go option. Don’t be afraid to experiment with variations! You could swap out some of the apples for pears, add a pinch of nutmeg or cardamom for an extra layer of spice, or even fold in a handful of cranberries for a festive touch. I truly encourage you to give this recipe a try; I’m confident you’ll fall in love with these delightful treats!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! The hand pie dough can be made up to 2 days in advance and stored, well-wrapped, in the refrigerator. You can also freeze the dough for up to 3 months. Just be sure to let it thaw completely in the refrigerator before you’re ready to roll and fill it.

What’s the best way to store leftover apple hand pies?

Leftover apple hand pies can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, you can gently warm them in a low oven or a toaster oven until they are heated through and the crust is crisp again.

Apple Hand Pies

Delicious and easy apple hand pies, perfect for a sweet treat.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
10-12 hand pies

Ingredients

• 1 homemade pie crust recipe
• 2 cups apple pie filling
• Vegetable oil, for frying
• 4 cups (250 g) confectioners’ sugar
• 5-7 tablespoons whole milk

Instructions

1. Step 1
   Prepare your pie crust according to your recipe or use store-bought dough. Roll it out thinly.
2. Step 2
   Cut out circles from the pie crust dough, approximately 5-6 inches in diameter. You can use a bowl or cookie cutter.
3. Step 3
   Spoon about 2 tablespoons of apple pie filling onto one half of each dough circle, leaving a small border.
4. Step 4
   Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
5. Step 5
   Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the hand pies a few at a time until golden brown on both sides.
6. Step 6
   Remove pies from oil and drain on paper towels.
7. Step 7
   While the pies are still warm, whisk together confectioners’ sugar and whole milk until a smooth glaze forms. Adjust milk amount for desired consistency.
8. Step 8
   Drizzle or dip the hand pies into the glaze. Let set before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.