Here’s a fun and portable recipe for apple hand pies — sweet, flaky, and perfect for snacks or dessert.
🍏 Apple Hand Pies
Ingredients (Makes 6–8)
For the pastry:
- 2 sheets puff pastry (thawed if frozen) or homemade pie dough
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (for sprinkling)
For the filling:
- 2 cups peeled, diced apples (Granny Smith or Honeycrisp)
- 1/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
- 1 tbsp cornstarch (optional, for thicker filling)
Instructions
1️⃣ Prepare Filling
- In a bowl, toss apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside.
2️⃣ Roll & Cut Pastry
- Roll puff pastry sheets to smooth edges.
- Cut into rectangles (about 4×5 inches each).
3️⃣ Fill
- Spoon 2–3 tbsp apple mixture onto one half of each rectangle.
- Brush edges with beaten egg, fold over, and press edges with a fork to seal.
4️⃣ Egg Wash & Bake
- Brush the tops with egg wash.
- Sprinkle with sugar.
- Cut a small slit on top of each pie to vent steam.
- Bake at 400°F (200°C) for 20–25 minutes until golden brown.
5️⃣ Serve
- Let cool 5–10 minutes before serving. Optional: drizzle with icing (powdered sugar + milk) for extra sweetness.
Tips
- Use tart apples for balanced sweetness.
- Make ahead: Freeze unbaked pies and bake straight from freezer, adding a few extra minutes.
- For mini versions, use a cookie cutter or smaller rectangles.
I can also give you a cinnamon-sugar glazed version or a rustic hand pie with crumb topping if you want a different twist.
Do you want me to make that version too?
