These “Irresistible Golden Apple Hand Pies” are a delightful, portable twist on classic apple pie, perfectly encapsulated in a flaky, golden-brown pastry shell and crowned with a sweet, glistening glaze. As vividly portrayed in the accompanying image, these charming individual pies are nestled in a cheerful red and white checkered paper liner, evoking a sense of nostalgic Americana and picnic-perfect charm. Each hand pie boasts a beautifully crimped edge, a testament to its securely sealed, generous filling, and its surface is adorned with a smooth, translucent glaze that shimmers invitingly, hinting at the sweet treat within. The pastry itself appears wonderfully flaky and rich, baked to a perfect golden hue, promising a delightful crunch with every bite. These hand pies are an ideal dessert for any occasion – from casual gatherings and bake sales to packed lunches and cozy evenings at home. They offer all the comforting flavors of a traditional apple pie but in a convenient, personal size, making them easy to serve and enjoy without the need for plates and forks. The aromatic blend of spiced apples encased in a tender, buttery crust, all elevated by a simple yet effective glaze, creates a truly harmonious and satisfying dessert experience. This recipe is designed to guide you through crafting each component, from the tender pastry to the perfectly spiced apple filling and the glossy finish, ensuring that your homemade apple hand pies are not only visually appealing but also incredibly delicious and utterly irresistible.
Ingredients:
- For the Flaky Pie Dough (Yields about 12-14 hand pies):
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
- For the Apple Pie Filling:
- 3 medium-sized apples (about 3 cups diced), such as Honeycrisp, Granny Smith, or Fuji (a mix works well)
- ¼ cup (50g) granulated sugar (adjust based on apple sweetness)
- 2 tablespoons packed light brown sugar
- 1 tablespoon all-purpose flour or cornstarch (for thickening)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional, for deeper spice)
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- For the Sweet Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2-3 tablespoons milk (whole milk or half-and-half for richer glaze)
- ½ teaspoon vanilla extract
- Equipment:
- Large mixing bowl
- Pastry blender or two knives
- Plastic wrap
- Rolling pin
- 3.5-4 inch round cookie cutter or a bowl/glass of similar size
- Baking sheets
- Parchment paper or silicone baking mats
- Small saucepan or microwave-safe bowl (for apple filling)
- Whisk (for glaze)
- Pastry brush (optional, for egg wash)
- Fork (for crimping edges)
Instructions:
Part 1: Prepare the Flaky Pie Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Cut in Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pieces are essential for flakiness.
- Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix, as this can develop gluten and make the crust tough.
- Form Discs & Chill: Divide the dough in half. Gently form each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to allow the gluten to relax and the butter to firm up. This makes rolling easier.
Part 2: Prepare the Apple Pie Filling
- Dice Apples: Peel, core, and finely dice the apples into small, uniform pieces (about ¼-inch cubes). This ensures they cook evenly and fit well inside the hand pies.
- Combine Filling Ingredients: In a medium saucepan, combine the diced apples, granulated sugar, light brown sugar, flour (or cornstarch), ground cinnamon, ground nutmeg, optional ground cloves, and fresh lemon juice. Stir well to coat the apples evenly.
- Cook Filling: Place the saucepan over medium-low heat. Cook, stirring occasionally, for 8-12 minutes, or until the apples have softened but still retain a slight bite, and the juices have thickened. The filling should not be watery.
- Add Butter & Cool: Remove from heat and stir in the 1 tablespoon of unsalted butter until melted and fully incorporated. Transfer the apple filling to a separate bowl and let it cool completely to room temperature before using. This prevents a soggy crust.
Part 3: Assemble and Bake the Hand Pies
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400∘F (200∘C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll Out Dough: On a lightly floured surface, take one disc of chilled pie dough. Roll it out into a thin circle, about ⅛-inch thick.
- Cut Circles: Using a 3.5-4 inch round cookie cutter (or a clean, round glass/bowl of similar size), cut out as many circles as possible. Reroll scraps gently and cut out more circles until all dough is used. You should get about 6-7 circles per disc.
- Fill Patties: Place about 1 ½ – 2 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a small border around the edge. Be careful not to overfill.
- Seal Pies: Lightly moisten the edges of the dough circle with a little water using your finger or a pastry brush. Fold the empty half of the dough circle over the filling to create a half-moon shape. Gently press the edges together to seal.
- Crimp Edges: Use the tines of a fork to firmly crimp all around the sealed edge of each hand pie. This not only seals them securely but also creates the decorative pattern seen in the image.
- Vent Pies: Cut 2-3 small slits on the top of each hand pie with a sharp knife to allow steam to escape during baking.
- Transfer to Baking Sheet: Carefully transfer the formed hand pies to the prepared baking sheets, leaving about 1 inch of space between each.
- Bake: Bake for 18-25 minutes, or until the hand pies are beautifully golden brown and appear flaky. The baking time will vary depending on your oven and the thickness of your pies.
- Cool: Remove the hand pies from the oven and transfer them to a wire cooling rack immediately. Let them cool for at least 10-15 minutes before glazing.
Part 4: Prepare and Glaze the Hand Pies
- Make the Glaze: While the hand pies are cooling slightly, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. The glaze should be thick enough to coat a spoon but still pourable. If it’s too thick, add more milk, ¼ teaspoon at a time. If too thin, add a bit more sifted powdered sugar.
- Glaze Pies: Once the hand pies are warm but not hot, drizzle or brush the sweet glaze generously over the top of each hand pie. The glaze should appear translucent and glistening, similar to the image.
- Set Glaze: Allow the glaze to set for about 15-20 minutes, or until it has hardened slightly.
- Serve: Serve the “Irresistible Golden Apple Hand Pies” warm or at room temperature. They are perfect for snacking, picnics, or as a delightful individual dessert.
- Storage: Store leftover hand pies in an airtight container at room temperature for up to 2-3 days. For best crispness, reheat briefly in a toaster oven or oven.
Tips for Success:
- Cold Ingredients for Dough: Keep butter and water as cold as possible for the flakiest crust.
- Don’t Overwork Dough: Handle the pie dough as little as possible to prevent it from becoming tough.
- Cool Filling Completely: Warm filling will make the bottom crust soggy.
- Don’t Overfill: Overfilling can lead to leakage during baking.
- Firm Seal: Ensure the edges are well-sealed with the fork to prevent the filling from oozing out.
- Venting: Slitting the top of the pies allows steam to escape, preventing them from bursting.
- Adjust Sweetness: Taste your apples and adjust the sugar in the filling accordingly. Tart apples might need a bit more sugar.
Enjoy these wonderfully portable and incredibly delicious “Irresistible Golden Apple Hand Pies!”