Easy Apple Hand Pies Recipes

EASY HOMEMADE APPLE HAND PIES

Steps:

• Add flour, sugar, salt and butter into a food processor. Pulse on and off until flour mixture forms into small pieces of dough, approximately 1 minute.
• Drizzle ice water into the mixture (ice water is the key). Close the lid and continue to pulse on and off for another 1 minute, until the dough turns into a breadcrumb consistency.
• Transfer dough (breadcrumbs consistency) on a work surface. Use your hands to squeeze all the pieces together until it forms into a dough. Shape it into a smooth disc. Wrap the disc in plastic wrap and refrigerate for 1 hour.
• Peel, core and cut the apples into 1/2-inch cubes. Place apples into a large bowl filled with water (to prevent browning).
• In a saucepan, melt butter over medium heat. Stir in apples, sugar, cinnamon, brown sugar, and salt. Cover and stir occasionally for 5 minutes or until apples are slightly softened. Stir in flour and continue to cook until apples are soft and tender (but not mushy), and the filling has thickened. Remove from heat and cool to room temperature.
• Preheat oven to 400 F.
• On a lightly floured surface, roll out dough to 1/8-inch thickness (or the thickness of a cardboard box). Cut out dough into 6-inch circles.
• Place 1/3 cup of apple filling at the centre of each circle. Fold over the dough, leaving 1/2-inch overlap. Push down to seal the filling. Fold over the overlap and press down to seal the edge.
• Crimp the edges using a your fingers or a fork (see photos above in post). Transfer turnovers onto a parchment-lined baking tray.
• Brush egg generously on the top surface and sprinkle some sugar on top (optional). Cut out three small ventilation holes on top of the turnover. Bake for 25-30 minutes, until pastry is lightly browned.

APPLE HAND PIES

Steps:

• Line a baking sheet with a silicone mat or parchment paper.
• Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
• Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
• Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
• Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
• Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
• Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

EASY APPLE HAND PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
• Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
• Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
• Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
• Bake in the preheated oven until golden brown, 15 to 18 minutes.
• Cool on rack for at least 15 minutes before serving.

HAND-HELD APPLE PIES

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.