Flaky Apple Hand Pies – Buttery Pastry & Spiced Filling
Apple hand pies are an absolute delight, a quintessential treat that whispers of autumn harvests and cozy kitchens. There’s something undeniably charming about these portable pastries. Imagine biting into a perfectly golden, flaky crust, only to be met with a warm, spiced apple filling that bursts with sweet and tangy goodness. These little pockets of joy are universally loved because they offer all the comforting flavors of a full-sized apple pie, but in a convenient, individual package. What makes apple hand pies truly special is their versatility. They’re perfect for a grab-and-go breakfast, a delightful afternoon snack, or even a sweet ending to any meal. They’re also wonderfully adaptable, allowing you to play with spices and sweetness to your heart’s content. Get ready to create your own delicious batch of these irresistible apple hand pies!
Apple Hand Pies
There’s something undeniably comforting about a warm, handheld treat, and these Apple Hand Pies deliver all that and more. Imagine flaky, buttery pastry encasing a sweet, spiced apple filling, all finished with a delicate glaze. These are perfect for picnics, bake sales, or just a delightful afternoon indulgence. While making your own pie crust is incredibly rewarding, I’ve also included the convenience of store-bought options, so you can tailor this recipe to your time and skill level. Let’s get baking!
Ingredients:
- 1 homemade pie crust recipe (or 2 boxes of store-bought pie crust dough)
- 2 cups apple pie filling (or 1 can (21 ounces) store-bought apple pie filling)
- Vegetable oil, for frying
- 4 cups (250 g) confectioners’ sugar
- 5-7 tablespoons whole milk (or more or less until glaze reaches your desired consistency, room temperature)
Preparing the Dough
The foundation of any great hand pie is its crust. If you’re making your own, ensure it’s chilled thoroughly. This is crucial for achieving those lovely flaky layers. If you’re using store-bought dough, unroll it carefully and let it sit at room temperature for about 10-15 minutes before working with it. This makes it more pliable and less prone to cracking.
Assembling the Hand Pies
1. Begin by rolling out your pie dough on a lightly floured surface to about 1/8-inch thickness. If you’re using a homemade recipe, you’ll likely have enough for two crusts, which is perfect for this project. If you’re using store-bought, you’ll use both packages. Use a round cookie cutter, a glass, or even a small bowl to cut out circles of dough. I find a 5-6 inch diameter circle works beautifully for individual hand pies. You’ll want to get as many circles as possible from your dough, re-rolling scraps once if needed, but try not to overwork the dough.
2. Next, it’s time to fill these little pockets of deliciousness! Place about 2 tablespoons of your apple pie filling onto one half of each dough circle, leaving a 1/2-inch border around the edge. Don’t overfill them, or the filling might escape during cooking. If you’re using homemade filling, make sure it’s cooled slightly before spooning it onto the dough.
3. Now, we seal the deal! Lightly brush the edges of the dough circles with a little water. This acts as a glue. Carefully fold the unfilled half of the dough over the filling, creating a half-moon shape. Gently press the edges together with your fingers to seal them. For extra security and a decorative touch, you can crimp the edges with a fork. This also helps prevent any of the delicious apple filling from oozing out during the frying process.
4. Before they hit the oil, we need to make sure they’re ready to fry beautifully. Lightly prick the top of each hand pie a couple of times with a fork. This allows steam to escape while they’re cooking, preventing them from puffing up too much or bursting. At this stage, you can also brush them lightly with an egg wash (one egg beaten with a tablespoon of water) if you want an extra golden sheen, although this is entirely optional, especially if you plan to glaze them later.
Frying to Perfection
This is where the magic happens and we achieve that wonderfully golden-brown, crispy exterior.
5. Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the oil to reach around 350°F (175°C). You can test if it’s ready by dropping a tiny piece of dough into the oil; it should sizzle immediately and float to the top. Carefully, and I mean carefully, lower 2-3 hand pies into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy pies. Fry for about 2-3 minutes per side, or until they are a deep golden brown and beautifully puffed. Use a slotted spoon or spider strainer to gently turn the pies and to remove them from the oil.
Glazing the Pies
Once your hand pies have cooled slightly on a wire rack set over a baking sheet (this allows air to circulate and keeps them from getting soggy bottoms), it’s time for the finishing touch.
In a medium bowl, whisk together the confectioners’ sugar and whole milk. Start with 5 tablespoons of milk and add more, a tablespoon at a time, until you reach a thick but pourable consistency. You want it to be thick enough to coat the pies nicely but thin enough to drip delicately.
Dip each cooled hand pie into the glaze, letting any excess drip back into the bowl. Alternatively, you can drizzle the glaze over the pies using a spoon or a piping bag for a more decorative finish. Place the glazed hand pies back on the wire rack to allow the glaze to set.
These Apple Hand Pies are best enjoyed warm, but they’re also delicious at room temperature. They store well in an airtight container for a couple of days, though the crust might soften slightly. Enjoy every delightful, fruity, flaky bite!
Conclusion:
I truly hope you’ve enjoyed learning how to make these delightful Apple Hand Pies! They are such a wonderfully simple yet incredibly satisfying treat. The perfect balance of tender, spiced apples encased in a flaky, golden crust makes them an absolute winner for any occasion. Whether you’re looking for a charming dessert to impress guests, a sweet pick-me-up for an afternoon tea, or a portable snack that’s just bursting with autumn flavor, these hand pies deliver every single time.
My favorite serving suggestion is to enjoy them warm, perhaps with a drizzle of caramel sauce or a dollop of vanilla ice cream. They are also fantastic served at room temperature, making them ideal for picnics or potlucks. Don’t be afraid to experiment with variations! You could add a pinch of nutmeg or cloves to the apple filling for a warmer spice profile, or even swap out some of the apples for pears for a different twist. Some chopped walnuts or pecans would also add a lovely crunch. I truly encourage you to give these Apple Hand Pies a try – they are remarkably easy to make and the results are always so rewarding!
Frequently Asked Questions:
Can I make the dough ahead of time?
Absolutely! Pie dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze it for up to 3 months. Just be sure to thaw it in the refrigerator overnight before rolling it out.
What kind of apples are best for hand pies?
I recommend using a mix of tart and sweet apples, such as Granny Smith for tartness and Honeycrisp or Fuji for sweetness. This combination provides a wonderful depth of flavor and ensures the apples don’t become too mushy during baking.
How long will leftover hand pies last?
Leftover Apple Hand Pies can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, you can gently warm them in a low oven (around 300°F or 150°C) for a few minutes to refresh the crust.
Apple Hand Pies
Delicious and portable apple hand pies with a sweet glaze. Perfect for snacks or desserts.
Ingredients
-
1 homemade pie crust recipe, or 2 boxes of store-bought pie crust dough
-
2 cups apple pie filling, or 1 can (21 ounces) store-bought apple pie filling
-
vegetable oil, for frying
-
4 cups (250 g) confectioners’ sugar
-
5-7 tablespoons whole milk, or more or less until glaze reaches your desired consistency, room temperature
Instructions
-
Step 1
Prepare your pie crust dough according to your recipe or package directions. Roll it out to about 1/8-inch thickness. -
Step 2
Cut out circles from the dough, about 4-5 inches in diameter. You can use a biscuit cutter or a small bowl. -
Step 3
Place about 2 tablespoons of apple pie filling onto one half of each dough circle, leaving a small border. -
Step 4
Moisten the edges of the dough with a little water and fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. -
Step 5
Heat vegetable oil in a deep skillet or Dutch oven to about 350°F (175°C). Carefully place a few hand pies into the hot oil, being careful not to overcrowd the pan. -
Step 6
Fry for 3-5 minutes per side, or until golden brown and puffed. -
Step 7
Remove the fried hand pies with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. -
Step 8
While the hand pies cool slightly, whisk together the confectioners’ sugar and whole milk in a bowl until a smooth glaze forms. Add more milk if needed to reach desired consistency. -
Step 9
Drizzle the glaze over the warm hand pies.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
