Apple hand pies - Rebbit Care

Apple Hand Pies are the perfect, portable version of a classic apple pie! They feature a flaky, buttery crust wrapped around a sweet, spiced apple filling, all in a convenient, individual-sized package. They’re great for snacks, lunches, picnics, and dessert on the go.

Here’s a complete guide to making delicious homemade apple hand pies.

Table of Contents

Why You’ll Love Them

Portable Perfection: No plates or forks needed!
Customizable: Easily adjust the spices, sweetness, and even the shape.

Freezer-Friendly: Perfect for making ahead and baking fresh anytime.
Crowd-Pleaser: Loved by both kids and adults.

Classic Apple Hand Pies Recipe

This recipe uses a simple homemade pie crust, but you can absolutely use store-bought pastry for a quicker option.

Yields: 8-10 hand pies
Prep time: 45 minutes (plus chilling)
Cook time: 20-25 minutes

Ingredients

For the Filling:

2 medium apples (like Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and finely diced (about 2 cups)

2 tablespoons unsalted butter
3 tablespoons light brown sugar (or more to taste)
1 teaspoon fresh lemon juice

1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt

1 tablespoon all-purpose flour (to thicken the juices)

For the Crust & Assembly:

1 batch of double-crust pie dough (homemade or 2 store-bought pie crusts)
1 large egg, beaten with 1 teaspoon water (for egg wash)
1-2 tablespoons coarse sugar (like turbinado or sanding sugar), for sprinkling

Instructions

1. Prepare the Filling:

In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, lemon juice, cinnamon, nutmeg, and salt.

Cook, stirring occasionally, for 8-10 minutes, until the apples have softened but still hold their shape.
Sprinkle the flour over the apple mixture and stir for 1 minute until the juices thicken.
Remove from heat and let the filling cool completely. (This is crucial to prevent soggy crusts).

2. Assemble the Hand Pies:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out one disc of pie dough to about 1/8-inch thickness.
Using a round cutter (about 5-6 inches in diameter) or a bowl as a guide, cut out circles of dough. Re-roll the scraps to get as many circles as possible.
Place a heaping tablespoon (about 1.5-2 tbsp) of the cooled apple filling slightly off-center on each dough circle.

Brush a little egg wash around the edge of the circle. This acts as glue.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly with your fingers.

3. Crimp and Seal:

To ensure a tight seal, crimp the edges with the tines of a fork.
Place the finished hand pies on the prepared baking sheet.

Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape.
Brush the tops generously with the egg wash and sprinkle with coarse sugar.

4. Bake:

Bake for 20-25 minutes, or until the crust is golden brown and you can see the filling bubbling through the slits.
Let the hand pies cool on the baking sheet for at least 10-15 minutes before serving. The filling will be extremely hot.

Success Tips & Variations

Cool the Filling: This is the #1 rule! A hot filling will melt the butter in the dough, leading to a greasy, leaky pie.
Don’t Overfill: Too much filling will cause the pies to burst open during baking.
Keep Dough Cold: Work with cold dough for the flakiest results. If the dough becomes too soft while you’re working, pop the cut circles back in the fridge for 10 minutes.

Get Creative with Shapes: Instead of circles, you can cut rectangles and fold them over to make rectangular packets. You can also use shaped cookie cutters (like hearts or stars).
Flavor Variations:
- Apple Cheddar: Add a small cube of sharp cheddar cheese to the filling before sealing.
- Caramel Apple: Add a few bits of soft caramel candy to the filling.
- Add Nuts: Stir in 2 tablespoons of chopped toasted pecans or walnuts into the cooled filling.
Glaze: For a sweeter finish, drizzle with a simple powdered sugar glaze (powdered sugar + a little milk or apple cider) after they have cooled.

How to Store

Room Temperature: Keep in an airtight container for up to 2 days.
Freeze Unbaked: Assemble the hand pies, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.

Enjoy your homemade, hand-held taste of autumn