Description
These Apple Hand Pies are perfect bite-sized treats featuring a flaky puff pastry exterior filled with a warm, spiced apple mixture. The recipe combines classic apple pie flavors with the convenience of handheld pastries, baked to golden perfection with a cinnamon sugar topping.
Ingredients
Scale
Pastry
- 2 puff pastry sheets (thawed)
Apple Filling
- 4 large apples (peeled and diced into small bites)
- 3 Tablespoons sugar
- 3 Tablespoons brown sugar
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 Tablespoon juice from half of a small lemon
- ¼ cup water
- 2 Tablespoons cornstarch (combined with 2 Tablespoons water)
Egg Wash
- 1 egg (whisked with a spoonful of water)
Topping
- 3 Tablespoons brown sugar
- ¾ teaspoon cinnamon
Instructions
- Prepare the apple filling: In a medium saucepan, combine the diced apples, sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Stir together well.
- Cook the apple mixture: Add ¼ cup of water to the saucepan and stir as it heats. Once hot, stir in the cornstarch mixed with water to thicken the filling.
- Simmer until thickened: Continue stirring the mixture over medium heat for about 5-7 minutes until it thickens. Remove from heat and set aside to cool completely.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the hand pies.
- Make the topping mix: In a small bowl, stir together the brown sugar and cinnamon; set this aside for topping the pies later.
- Prepare the pastry: Roll each puff pastry sheet into a 12×12 inch square, then cut each sheet into 8 equal rectangular pieces, giving a total of 16 pieces.
- Place pastry on baking sheet: Arrange four rectangles on a parchment-lined baking sheet to assemble the pies.
- Fill the pies: Spoon the cooled apple filling onto the center of each pastry rectangle, leaving about ¼ inch border. Brush the edges with egg wash.
- Seal the pies: Top each filled piece with another rectangle of pastry. Align edges carefully, then press edges together firmly with the tines of a fork to seal.
- Apply egg wash: Lightly brush the tops of each pie with the egg wash to promote browning.
- Cut vent slits and add topping: Make four small slits across the top of each pie to allow steam to escape. Sprinkle the cinnamon-brown sugar mixture evenly over each pie.
- Bake the pies: Place the tray in the oven and bake for 16-18 minutes or until the pastry is puffed and golden brown.
- Repeat assembly: Assemble the remaining four pies on a second baking sheet and bake simultaneously, or bake after the first batch.
- Serve: Allow pies to cool slightly before serving. This recipe yields 8 delicious apple hand pies.
Notes
- Ensure the apple filling is completely cool before assembling the pies to prevent soggy pastry.
- Puff pastry should be thawed but kept cool for easier handling and better puff.
- Double-check the edges are well sealed to avoid filling leakage during baking.
- Feel free to use tart apples like Granny Smith for a balance of sweet and tart flavors.
- These pies can be frozen before baking for up to one month; bake directly from frozen, adding a few extra minutes to baking time.
