Mini Apple Hand Pies
Total Time
52 minutes
Prep Time
40 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(17)
Ingredients
8 pies
- 1 box store bought pie dough, containing 2 sheets *see notes for GF option
- 2 tbsp unsalted butter (reg or plant-based)
- 2 1/2 cups finely chopped fuji or honeycrisp apples (about 2 large apples)
- 1/4 cup (50g) light brown sugar, packed
- 1 tsp ground cinnamon
- Juice of 1/2 lemon
- 1/2 tsp cornstarch, mixed with 1 tbsp water
- 1 large egg
- 1/2 cup (100g) granulated sugar
- 1 tsp ground cinnamon
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Preparation
Step 1
Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.
Step 2
In a saucepan over medium heat, melt down the butter.
Step 3
Once melted, mix in the apples, brown sugar, cinnamon, and lemon juice. Heat for about 10 minutes, or until the apples are tender and swimming in its juices.
Step 4
Mix together the cornstarch and water in a small dish and pour into the pot with the apples. Stir and heat for about 30 seconds and watch as the filling begins to thicken. Remove from heat and allow the filling to cool while we prep the pie dough.
Step 5
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Step 6
Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges.
Step 7
Using an apple-shaped cookie cutter or a homemade apple template (I made mine out of the box the pie dough came in – see notes for details), cut out your apples. Roll out the scraps to cut out a few more apples. You should be able to get about 8 apples per sheet.
Step 8
Transfer these apples to the refrigerator while you cut out the other sheet.
Step 9
Now place half of the apples on the baking sheet, spaced evenly apart. If you can’t fit all 8 apples, leave the excess in the refrigerator and bake after the first batch is done.
Step 10
Fill the center of each apple with a tablespoon of the filling, leaving a small border around the edge.
Step 11
Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled apple with the egg wash.
Step 12
To the other half of the apples, cut 4 slits in the center as shown in the photos.
Step 13
Place the vented apples on top of the filled apples and gently press down on the seams to seal the pies shut. Then crimp the edges with a fork and brush the surface of each apple with the egg wash.
Step 14
In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each apple.
Step 15
Bake for 12-14 minutes. Allow the apples to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.
Step 16
Now they’re ready to enjoy!
Step 17
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Chef's notes
For a gluten free option, use the pie dough recipe from my gluten free peanut butter and jelly pop tarts.
For a vegan version, swap the butter with vegan butter, and the pie dough with puff pastry dough. Use a mixture of 2 tbsp milk alt and 1 tbsp maple syrup for the egg wash.
The apple template size is 3.5" wide by 3.75" tall. Use thick cardboard for easier cutting.
