Apple Hand Pies
These pies are built on a foundation of cold, buttery pastry folded over a quick, stove-top apple filling. By chilling the dough twice—once before rolling and once after shaping—the butter remains solid, creating distinct, shatter-crisp layers once baked.
Cold fat is the only way to get flaky crust.
If your kitchen is warm, chill your bowls and flour first. Work quickly; if the butter streaks start to look greasy, put everything back in the fridge for ten minutes.
- food processor or pastry cutter
- rolling pin
- baking sheet lined with parchment
- fork for crimping
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspgranulated sugar
- 1 cupunsalted butter, frozen and cubed
- 6 tbspice water
- 3Granny Smith apples, peeled and finely diced
- 1/4 cuplight brown sugar
- 1/2 tspground cinnamon
- 1 tsplemon juice
- 1egg beaten with a splash of milk
Seal with conviction
Use a fork to press the edges firmly. If you do not go all the way to the edge of the dough, the steam will find the weakest point and your filling will leak out.
The method.
Make the dough
Pulse flour, sugar, and frozen butter until the mixture resembles coarse meal with some pea-sized chunks remaining. Drizzle in ice water until the dough just holds together when pinched.
Chill and rest
Divide the dough in two, flatten into discs, wrap tightly, and refrigerate for at least 45 minutes.
Prepare the filling
Toss the diced apples with brown sugar, cinnamon, and lemon juice in a skillet over medium heat. Cook for 5 minutes until just softened, then drain the liquid and let it cool completely.
Assemble
Roll the dough to 1/8-inch thickness. Cut into 5-inch circles. Place two tablespoons of filling on one side, fold the dough over, and crimp the edges with a fork.
Bake
Cut three small slits on the top of each pie for steam to escape. Brush with the egg wash and bake at 400°F (200°C) until the pastry is deep golden brown, roughly 20 to 25 minutes.
Other turns to take.
Spiced Pear
Replace apples with firm pears and add a pinch of ground ginger to the filling mixture.
Glazed Finish
Whisk powdered sugar with a tablespoon of heavy cream and drizzle over the pies once they have cooled for ten minutes.
When it doesn't go to plan.
Keep your apple dice small—about 1/4 inch—so they cook through in the short time the pastry spends in the oven.
Do not skip the egg wash; it is what gives the crust that dark, professional sheen.
If the edges of your dough soften while you are filling the pies, pop the baking sheet into the freezer for five minutes before putting them in the oven.
The ones that keep coming up.
Can I use store-bought crust?
Yes, but it will be less flaky than a handmade version using frozen butter. Work with it while it is cold.
Why did my filling leak?
Either you overfilled the pies or the edges were not crimped tightly enough. Ensure there is a half-inch border of clean dough before you fold and press.