These Apple Hand Pies have a flakey crust filled with a homemade cinnamon apple filling! The perfect hand-held treat!
There is just something about a hand-held pie that gets me. I feel like they fill people with nostalgia for various reasons. My fiance spent 20 minutes diving into a Google black-hole trying to find the brand of convenience store apple pies that this reminded him of.
Not that these taste like they would be found in a gas-station! 😂 It’s just the concept behind my version of Apple Hand Pies!
Look no further than the flakey, all butter crust crusted in cinnamon sugar as evidence of their superiority! Plus you cannot beat a homemade apple compote filling using a mix of apples.
I love to get a little fancy and add an extra sealing with a fork for that decorative look, and this is one of those times I get to whip out my secret stash of cinnamon sugar (that I use for snickerdoodles) to give them a nice finish. Anyone else out there have snickerdoodle moments? Just me? Huh… A small note is when you’re counting your dough pieces, be sure you have the same number of tops as you do bottoms, or you’ll end up with a situation (🤷). Luckily, any situation with these hand pies is a delicious one!
3eaApples [I used honeycrisp, granny smith & Cripps]
3TLight Brown Sugar
1eaJuice of 1 small lemon
Peel and dice the apples so they are about ½ -1 cm in diameter.
In a small pot combine all the ingredients for the filling and mix to coat the apples.
Heat on medium low until the apples begin releasing their juices. Increase heat to medium high until the juices are thickened and the apples are tender. Pour onto parchment lined baking sheet or dish to cool.
Preheat oven to 375°F.
On a lightly floured surface, roll out the pie crust to about an 1/8th inch thick. Cut out your desired shapes or just cut squares/rectangles with a fluted pie cutter. Make sure you have an even number of shapes!
Brush one side with beat egg and then dollop about 2 tablespoons of filling in the center of each one. You want a generous amount but not so much that they won’t close! You’ll know.
Cover the sides with fillings with an unfilled shape and press closed. Seal with your fingers or with the tines of a fork.
Chill for at least 30 minutes before baking. You can also freeze them!
Before baking, cut a few slits in the tops for ventilation. Brush with a little heavy cream and sprinkle generously with cinnamon sugar or turbinado sugar!
Bake in preheated oven for about 20 minutes or until you can see the filling bubbling and they are a nice golden brown.