Apple Hand Pies Recipe

Important Note: First, let’s talk about how to make the hand pies. You can do whatever you want. A round cookie shape that is 3.5 inches for me. It should be at least 3 inches across, because anything smaller won’t be able to hold much filling.

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You can also make rectangles out of them. For example, look at my brown sugar and cinnamon pop pies that I made myself. I use a measure to cut them into 3×4-inch squares. It will depend on the size of the hand pie how long it takes to bake. Just bake until the top is golden brown. Keep the oven at the same heat level.

1. The crust: Follow my recipe for pie crust up to step 5. The dough needs to be put in the fridge for two hours to cool down. Follow the steps below to make the pie dough ahead of time.

2. The Filling: In a medium pot or skillet over low to medium heat, mix the diced apples, sugar, butter, cinnamon, nutmeg, and allspice.

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Bring to a simmer while stirring every now and then. Let it cook for two minutes. Take it off the heat and let it cool outside for 30 minutes at room temperature. Filling can be made ahead of time; see below for how.

3. Roll out the pie dough: Roll out the pie dough: Refer to my video above for the following stages. Keep one cold dough disk in the fridge and roll out one on a lightly floured board. After many rolls, quarter-turn the dough. If it sticks, add flour and continuing rolling.

Roll out to 12 inches in diameter and 1/8–1/4-inch thick. Cut circles with a cookie cutter. Reroll scraps and cut circles. Keep cut circles cold in the fridge. Colder formed dough is simpler to work with. Repeat with second pie dough and chill cut circles for 15 minutes before filling hand pies.

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4. Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats.

5. Fill the hand pies: On prepared baking sheets, place half the rounds 3 inches apart. This is the bottom crust. Slit the remaining circles with a sharp knife. Top crusts. The slots vent steam while the hand pies bake. Center each bottom crust with 2 tablespoons filling. (Or as much as fits without covering the edges.) Put top crust on top.

Press fingers around edges to seal, then crimp pie crust edges with a fork. Form a circular circle with your hands if the hand pies have lost shape. A little filling juice leak is fine. Lightly brush egg wash mixture on pie crust. Add coarse sugar if desired.

6. At this point the hand pies can be baked, but if they don’t feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they’ll hold their shape.

7. Bake for about 28–32 minutes or until they’re golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature. If desired, serve with a drizzle of warm salted caramel.

8. Cover leftovers and store in the refrigerator for up to 5 days.