Mix it up this Thanksgiving and bring this portable dessert to the table! For tips and to bake-along live, just follow along with the video.
Prep: 20 minutes
Bake: 20-30 minutes
Apple Hand Pie Ingredients
2 & 1/2 cups all-purpose flour
1/2 t salt
1 cup unsalted butter (cold and cubed)
1/4 cup cold water
2 T granulated sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 T ground cinnamon
1/4 t ground nutmeg**
1 egg (for egg wash)
Turbinado sugar for topping
For instructions on making the crust, head to Bake-Along #8: Quarantine Quiche!
Pull out your pie dough about an hour in advance to allow it to soften before rolling.
Before by peeling and cubing your apples. I cut mine about 1/2 inch x 1/2 inch by 1/4 inch, but you can adjust. Just make sure they aren't so small they'll dissolve in the oven, but small enough to fit in your crusts! More on this at the 3:16 mark.
Next whisk together your sugars, spices, and flour.
Pour your dry ingredients over your diced apples and mix to combine. Allow to rest and macerate while you cut our your crusts.
Use a round cutter (mine was 3.5 inches across) or the top of a cup to cut out an even amount of pie crusts, ensuring that each bottom has a top.
I suggest you don't roll out your pie dough more than twice, but you absolutely can to make a larger batch! I stop at 10 hand pies as my sheet pan had hit its limit.
Pre-heat oven to 350°F.
Time to assemble! You can see my entire assembly process at the 14:00 mark. Put your bottom crusts onto a baking sheet lined with parchment.
Put about 2 T worth of filling onto each pie bottom. Try to center your filling as much as possible.
Dab some water on the outer edge of each crust to help the top crust adhere.
Press the top crust onto the bottom crusts, sealing it around the edges.
Take a fork and dip the tines in flour. Then use the fork to help adhere around the edges, as well as giving your hand pies a little decoration.
Beat your egg and generously egg wash the top of each pie.
Sprinkle some turbinado sugar (or granulated sugar!) on the top of each pie to give them more character and a nice crunch.
Dip the tip of a paring knife into flour and use it to cut in 3-4 slits in the top of each pie to allow steam to escape during the baking process.
Bake for 20-30 minutes at 350°F until the tops and bottoms are golden brown and the apples have softened. Check out my finished product at the 17:15 mark.
Allow pies to cool for 10-20 minutes.
Serve warm and enjoy!
*Go for a variety of apples! More on this at the 1:37 mark.
**If you have favorite fall/winter spices, feel free to mix it up! Include your favorites and omit spices you don't like. Go for cloves, cardamom, all-spice, etc.
You can freeze these pies after baking. Freeze flat and then feel free to toss them into a plastic bag to make storage easier.