Apple Hand Pies – Delicious Recipe Eve

Pie Crust:

•  2 1/2 cups all-purpose flour
•  1 tablespoon granulated sugar
•  1 1/2 teaspoons kosher salt
•  1 cup unsalted butter cold from the fridge
•  2/3 cup very cold water, divided
•  Plus 1 large egg, beaten, for egg wash

Apple Filling:

•  1 pound Honey Crisp or Envy apples, (2 medium)
•  2 teaspoons lemon juice
•  1 teaspoon lemon zest
•  1/3 cup brown sugar
•  1 tablespoon granulated sugar
•  1/8 teaspoon kosher salt

•  1 tablespoon all-purpose flour
•  1/2 teaspoon ground cinnamon
•  1/8 teaspoon ground nutmeg

Icing:

•  1 cup powdered sugar, sifted
•  3 tablespoons heavy cream
•  1 tablespoon unsalted butter, melted
•  1/2 tsp vanilla extract
•  Pinch of salt

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Instructions 

• Mix flour, sugar, and kosher salt in a large bowl. Grate cold butter on flour mixture with a box grater. Put in the freezer for 10 minutes.
• Break the butter chunks into the flour rapidly and with your hands until they’re uniformly distributed and the size of tiny peas.
• Mix in 50% of the specified water. The mixture will be shaggy. Start adding 1 tablespoon of water at a time until the dough comes together.
• Dump dough on a floured counter. Gently press the ingredients into a rough square. Fold it in thirds like a letter, press it quickly, then repeat to make “layers”.
• Form two rectangles from the dough (my were 3x5x1 inch). Cover the bricks with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Make Apple Filling:

• Peel, core, and dice apples into ¼-inch cubes. Combine them with lemon juice, lemon zest, brown sugar, granulated sugar, kosher salt, flour, cinnamon, and nutmeg in a skillet and simmer over medium-low heat for 10 minutes, stirring constantly.
• Cool 30 minutes or till room temperature.

To Assemble Apple Hand Pies:

• Remove the first dough brick from the fridge. Lightly dust your work surface and roll the dough into a 9-by-12-inch rectangle.
• Use a bench scraper to remove excess. Cut 3-by-4-inch rectangles. It should be 9 pieces. Space them equally on a parchment-lined baking sheet.
• Repeat with the other brick, laying the rectangles on another parchment sheet over the baking sheet.
• Place the sheet in the freezer for 10 minutes to harden the dough. Remove the top parchment sheet. Leave a 1/2-inch border around each rectangle and add 3 tablespoons of apple filling.
• Roll each top rectangle slightly to accommodate the apple pile. Press the edges of each rectangle onto the apple mound rectangles.
• With a fork (dipped in flour if stuck), crimp the pieces and decorate.
• Put them in the freezer for 10 minutes. Meanwhile, preheat oven to 425.
  Brush the leftover egg wash on the hand pies after chilling and preheating.
• I baked mine in batches for 15–20 minutes until the tops were golden brown. Cool on the sheet to room temperature.

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To make icing:

• Mix icing sugar, heavy cream, butter, vanilla essence, and salt in a small bowl. Spoon into ziplock bag.
• To make a piping tip, cut the bottom of the plastic bag slightly when the pies are room temperature. Pipe icing and enjoy.

Nutrition

• Calories: 459kcal
• Carbohydrates: 58g
• Protein: 4g
• Fat: 24g
• Saturated Fat: 15g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 6g
• Trans Fat: 1g
• Cholesterol: 63mg
• Sodium: 428mg
• Potassium: 117mg
• Fiber: 2g
• Sugar: 29g
• Vitamin A: 770IU
• Vitamin C: 3mg
• Calcium: 27mg
• Iron: 2mg

FQA

Q1. Can I use store-bought pie dough for these hand pies?

Yes, definitely! Life is short, therefore store-bought dough is great. Simply roll it out and you’re done.

Q2. How do I keep the apple filling from making the dough soggy?

You should let the apple mixture cool before scooping it over the dough. A little cornstarch never hurts.

Q3. Can these hand pies be frozen for later?

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Sure can! Freeze them on a baking sheet, then wrap them tightly and store. Just add a few minutes to bake from frozen.

Q4. What apples are best for these pies?

Granny Smith or Honeycrisp apples are good for holding their shape and balancing sweet and sour.

Q5. Any tips for that perfect golden-brown crust?

Brush with beaten egg and sprinkle with coarse sugar before baking for an Instagram-worthy glitter.

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