Apple Hand Pies – Easy delicious apple recipe perfect for fall. These Apple Hand Pies are delightful treats filled with the rich flavors of fall. These little pastries are the perfect combination of buttery crust and soft cinnamon apple filling, creating a cozy and comforting experience. They make a great snack, on-the-go treat, or dessert.
Ingredients
For the Dough
1 ¼ cup (160g) all-purpose flour
1/2 cup (113g) unsalted butter, chilled and cut into small pieces
1/4 tsp (1g) salt
1 tsp (5g) sugar
4 tbsp (60ml) ice cold water
For Apple Filling
1 apple, (about 5oz – 160g) peeled, cored, and sliced
2 tbsp (30g) brown sugar
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
1 tsp (3g) all-purpose flour
For Brushing
1 egg , beaten
brown sugar
Instruct
Step 1
Melt butter in large skillet over medium heat; Let the butter turn light yellow and smell toasty, about 1 minute. Stir apples into hot butter; Sprinkle with 1/4 cup white sugar, brown sugar, and salt. Cook and stir apple mixture until apples are soft, about 5 minutes. Mix cinnamon and water; Continue cooking until apples are soft and sticky, 1 to 2 minutes more. Spread the apple filling on a plate to cool.
Step 2
Cook apples in a pan with butter, sugar, salt, water and cinnamon until soft.
Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with silicone mat or parchment paper.
Step 3
Form the dough into a ball, place on a floured surface, and roll into a circle about 8 inches in diameter.
Step 4
Roll dough into a circle, about 8 inches in diameter.
Scoop 1/3 to 1/2 cup of apples into the center.
Step 5
Top view shows apple filling placed between dough circles on a lightly floured surface.
Fold the dough over the filling, leaving about 1 inch of dough on the bottom side visible below the top. Gently press the dough around the filling with your fingertips.
Step 6
The dough folds over the apple filling.
Fold the bottom dough overhang over the top edge, working your way around the crust and pinching the overhang to the top of the crust.
Step 7
The portion of dough protruding from the bottom folds over the top edge and clamps tightly.
Fold the edges tightly, use the thumb and index finger of one hand to pinch a little dough, and use the other hand to press a small groove into the pinched dough with the index finger. Continue pinching and scoring around until the crust is folded tightly together. Repeat with remaining dough and filling. Transfer the scones to the prepared baking sheet.
Step 8
The edges are crimped together until the crust is tightly crimped together
Beat eggs and milk in a small bowl until completely combined. Brush the top of each cake with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vents on top of each cake.
Step 9
The dough is transferred to a baking tray, cut into vents, spread with egg mixture and covered with sugar.
Step 10
Bake in the preheated oven until the cake is golden brown and the filling is bubbly, 25 to 30 minutes. Let cool for at least 15 minutes before using.
