Harvest time is Apple time! This year we picked so many apples from our nieghbors trees, we love making apple crisps, apple pie, and of course apple hand pies, who doesn’t love their own little pie?

Whenever I make apple pie I always use 2 different kinds of apples for more depth of flavor. (half sweet variety, half tart variety.) for todays hand pies I’m using red delicious and honey crisp.

*My only tip for the apple pie filling: cut the apples into small bite-size pieces. That way you can fit more into each hand pie.

Alternate Fillings

So many delicious options! Have fun with it!

• Blueberry: Combine 2 cups of fresh blueberries (I don’t recommend frozen—too wet), 1.5 Tablespoons cornstarch, 1/3 cup granulated sugar, and a splash of lemon juice together in a saucepan. Cook the filling just like you would with the apple pie filling in the directions below.

• Strawberry: Follow blueberry instructions, but use 2 cups chopped fresh strawberries.

• Cherry:

• Jam: fill with a spoonful or 2 of your favorite jam or preserves.

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Alternate Shapes

You can shape the hand pies whatever shape you want. I use a 3.5-inch round cookie cutter. I don’t suggest anything smaller than 3 inches in diameter because you can’t fit enough filling in a pie that small. You can also shape into rectangles.

Homemade Pie Crust or two pre-made pie crusts

3 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups, or 300g, diced)

2 tablespoonss of flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk

optional: homemade salted caramel for topping

Making your pie crust

Ingredients

• 2 ½ cups (325g) all-purpose flour, spooned and leveled

• 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt

• 1 tablespoon sugar, optional

• 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes

• 6 to 8 tablespoons ice water, or more as needed

  
  

It’s quick and easy. Add a portion of your flour, salt, and sugar to your food processor (or by hand using a pastry cutter) Pulse to combine, then add your cold butter.

You’ll process until the flour is well coated with the butter (the flour actually changes color). Watch me do this in the video, or look at the photo below. I can press the flour and butter mixture together.

Now that the flour is well coated in the butter, you can pulse in the remaining flour until crumbly (it only takes a few seconds).

The last step is to bring the crust together using cold water. I do this by hand, scattering the cold water over a tablespoon at a time until the dough is wet enough to hold together (some crumbles are fine).

*Preliminary note: you can shape the hand pies whatever shape you want. I use a 3.5-inch round cookie cutter or a wide mason jar lid. You can also shape into rectangles, whatever shape you want. Bake time will be more or less depending on hand pie size—just bake until crust is golden brown. Use the same oven temperature.

The filling: Combine the cut up apples, toss them with the granulated sugar, flour, cinnamon, nutmeg, spices.

Roll out the pie dough: Roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it’s about 12 inches in diameter and about 1/8–1/4-inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies.

Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats.

Fill the hand pies: Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp the pie crust edges with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It’s okay if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar.

Bake for about 28–32 minutes or until they’re golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature.

*Cover leftovers and store in the refrigerator for up to 5 days.

*Notes

Make Ahead / Freezing Instructions: A couple ways to make ahead of time! The pie crust dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw in the refrigerator before using. Filling can also be prepared ahead of time. Cover tightly and store in the refrigerator for up to 2 days. Prepared filling can be frozen up to 3 months. Thaw in the refrigerator before using. Assembled and unbaked hand pies can be covered and refrigerated for up to 3 days or frozen for up to 3 months. If frozen, no need to thaw before baking; simply add an extra couple minutes of bake time. Baked hand pies can be frozen for up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving.

Apples: Use any apples you like best. I always use Granny Smith + a red variety for a tart/sweet combination. I love Pink Lady, Honeycrisp, Jazz, or Fuji.

Happy baking!!