Description
These Cute Little Apple Hand Pies are a delightful treat perfect for any occasion. Featuring a flaky, buttery crust and a sweet, spiced apple filling, these hand pies are easy to make and fun to eat. Individually sized and beautifully crafted with apple-shaped cutouts, they bring a charming touch to your dessert table or snack time.
Ingredients
For the Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/2 tablespoons granulated sugar
- 1 cup (227g) unsalted butter, very cold, cut into cubes
- 1/2 cup full-fat sour cream, cold
For the Apple Pie Filling:
- 4 large apples, peeled and cored
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons apple pie spice
- 2 tablespoons fresh lemon juice
- 2 tablespoons all-purpose flour
For Finishing:
- 1 large egg, beaten
- 2 tablespoons sparkling sugar (optional)
Instructions
- Prepare the crust: In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the cold butter cubes and work them into the flour mixture using your hands or a pastry cutter until the texture resembles a coarse meal with pea-sized butter pieces remaining.
- Add sour cream: Stir in the cold sour cream with a rubber spatula until the dough is shaggy. Turn the dough onto a well-floured surface and gently knead a few times to bring it together into a ball.
- Roll and fold dough: Pat the dough into a 10-inch log, then roll it out into a 12x14 inch rectangle. Lightly dust both sides with flour, fold the dough into thirds like a letter starting from the shorter end, flip it over, roll again into the same rectangle, and fold once more into thirds. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
- Prepare apple filling: Peel, core, and dice the apples into very small pieces. Melt butter in a large skillet over medium heat until it browns lightly, about 1 minute. Add the diced apples, sprinkle salt and both sugars over them, and cook while stirring occasionally until apples become completely soft, about 8 minutes.
- Flavor and thicken filling: Stir in apple pie spice and lemon juice, cook for an additional 1-2 minutes until apples become soft and sticky. Sprinkle the flour on top, mix thoroughly, and cook for 2 more minutes to thicken the mixture. Remove from heat and let it cool for at least 15 minutes.
- Preheat oven and prepare baking sheet: When ready to assemble, preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
- Roll out dough and cut shapes: Roll the chilled dough into an 18x18 inch square. Using apple-shaped cookie cutters, cut out sixteen apple shapes or alternatively cut sixteen squares with a pastry wheel.
- Fill the pies: Place about 1 heaping tablespoon of the cooled apple filling onto eight of the dough pieces. Brush the edges of these filled pieces with beaten egg to help seal.
- Create vents: Cut vents into the remaining eight dough pieces using a small knife or a decorative cookie cutter.
- Seal and top pies: Place a vented dough piece over each filled piece and press the edges firmly with the tines of a fork to seal completely.
- Egg wash and sugar topping: Brush the tops of all the pies with the remaining beaten egg and sprinkle with sparkling sugar if desired for a sweet, sparkling finish.
- Bake: Transfer the pies to the prepared baking sheet and bake for 15 to 18 minutes or until the crust turns golden brown and the filling is bubbling.
- Cool and serve: Remove the pies from the oven and allow them to cool for 10 minutes before serving to enjoy their best texture and flavor.
Notes
- Be sure the butter and sour cream are very cold to achieve a flaky crust.
- Dice apples very finely to ensure the filling cooks evenly and fits well inside the hand pies.
- Chilling the dough after folding helps develop layers for a flakier texture.
- You can substitute apple pie spice with a mix of cinnamon, nutmeg, and allspice if preferred.
- Sparking sugar topping is optional but adds a lovely crunchy texture and shimmer.
- Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in a low oven to refresh the crust before serving.
