Apple Hand Pies-these mini apple pies are the perfect fall treat. They are fun to make and fun to eat!
It is pie season and today we are sharing a recipe for Apple Hand Pies. They are almost too cute to eat. The key word there is almost. They never last long at our house! We have a hard time keeping our hands off of them…but I guess that is the point. They are hand pies! You are supposed to pick them up and eat them until they are gone:)
I know making pie crust can be scary, but these Apple Hand Pies are a piece of cake…or should I say a slice of pie:) They are easy peasy!
The little pies are filled with a sweet apple cinnamon mixture. Fruit wrapped in a buttery crust…the best way to get your apple a day:)
These easy hand pies are a fantastic option for changing up the traditional slice of pie at your Thanksgiving feast. I am going to make them for the kiddos, but I guarantee the adults will snatch these adorable Apple Hand Pies up too. They will make a great addition to your Thanksgiving dessert table.
And just so you know, these Apple Hand Pies also make a great breakfast. So if you are too full on Thanksgiving to eat dessert, wait, that is crazy talk, there is always room for dessert, especially on Thanksgiving. If you are too full for your second dessert on Thanksgiving, I get that some of you do the traditional pumpkin pie thing, save these little pies for breakfast! I like to pop them in the microwave for a few seconds, you can’t beat warm apple pie for breakfast! Enjoy!
Apple Hand Pies
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter cold and cut into cubes
- 1/2 cup + 2 tablespoons cold water
For the Hand Pies:
- 2 cups peeled cored and diced apples
- 2 teaspoons fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 egg + 1 tablespoon water for egg wash
- Turbniando sugar for sprinkling on pies
First, make the pie crust. Place the flour, sugar, and salt in the bowl of a food processor, fitted with the metal blade. Add the cubed cold butter and pulse a few times, until the butter is evenly mixed in and resembles peas. Slowly add the water and pulse until the dough becomes crumbly and starts to stick together. Remove the dough from the food processor and put onto a clean surface. Form the dough into a ball and cover with plastic wrap. Chill the dough for at least 2 hours in the refrigerator.
When ready to make the hand pies. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, combine apples, lemon juice, cinnamon, and sugar. Set aside.
On a generously floured surface, roll the dough out into a large circle about 1/4 inch thick. Use a round cutter to cut the dough into rounds. Re-roll the dough scraps and cut more circles.
Top half of the circles with about 1 tablespoon of apple mixture, using a slotted spoon. You want to make sure there isn't too much liquid or the pies will get messy. It is ok if a little filling seeps out during baking. Brush the edges lightly with the egg wash and top with the other half of the dough circles and gently press to seal. Use the back of a fork to press a decorative edge around the dough circles. Cut small slits into the top of each pie.
Lightly brush the tops of the pies with egg wash and sprinkle generously with turbinado sugar. Bake until pies are slightly golden and filling is starting to bubble through, about 18-20 minutes. Remove pies from oven and let cool for 10 minutes before serving. Serve warm.
Note-the pies are best the day they are made, but can be stored at room temperature for a few days. You can reheat them in the microwave for a few seconds.
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