Description
These Easy Mini Apple Hand Pies are delightful individual-sized treats filled with a warm, spiced apple filling encased in flaky pie dough. Perfect for a cozy dessert or snack, they combine tender honeycrisp apples, aromatic spices, and a crisp golden crust topped with sparkling raw sugar for an irresistible bite.
Ingredients
Apple Filling
- 454 grams Honeycrisp apples (1 pound)
- 28 grams unsalted butter (2 Tablespoons)
- 72 grams brown sugar (1/3 cup, packed)
- Pinch of Kosher salt
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 12 grams cornstarch (1 1/2 Tablespoons)
- 1 teaspoon vanilla extract
Pie Dough and Topping
- 1 recipe homemade pie dough or 399 grams (14 ounces) store-bought pie dough
- 1 egg
- 1 Tablespoon water (for egg wash)
- 48 grams raw sugar (1/3 cup) for sprinkling
Instructions
- Prepare the Apple Pie Filling: Using a vegetable peeler, peel the apples, core them, and dice into 1/2-inch or smaller cubes. Set aside.
- Sauté the Apples: Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, salt, apple pie spice, cinnamon, and cardamom. Stir well and sauté the mixture until the apples are slightly softened and the sugar dissolves, about 5 minutes.
- Thicken the Filling: Whisk the cornstarch with 1 tablespoon of water to create a slurry. Stir this into the apple mixture constantly. Continue cooking until the filling becomes thick and jammy. Remove from heat and stir in vanilla extract. Let the filling cool completely.
- Prep Oven and Pans: While the filling cools, preheat the oven to 400°F (204°C) and line two sheet pans with parchment paper.
- Shape Pie Dough Circles: Roll out the pie dough to 1/8-inch thickness. Using a 4-inch round cookie cutter, cut as many circles as possible, re-rolling scraps to yield about 28 circles total.
- Assemble Bottom Crusts: Place half the dough circles on the sheet pans, spaced at least 2 inches apart. These serve as bottom crusts. Spoon about 1 heaping tablespoon of the cooled apple filling into the center of each.
- Seal the Hand Pies: Top each filled circle with a remaining dough circle. Pinch edges firmly to seal, then crimp with the tines of a fork for decoration. Cut an X on the top of each pie with a sharp knife to vent steam.
- Chill Pies: Refrigerate the assembled pies for 10-20 minutes until chilled.
- Apply Egg Wash and Sugar: Whisk together the egg and 1 tablespoon of water. Brush the chilled pies with this egg wash, then sprinkle each with about 1 teaspoon of raw sugar.
- Bake the Hand Pies: Bake in the preheated oven for 20-25 minutes until the filling is bubbly and the crust is a deep golden brown.
- Cool Before Serving: Let the hand pies cool on the pans for 5 minutes, then transfer to wire racks to cool for at least 10-15 minutes before serving. Allow to cool completely for storing.
Notes
- Use Honeycrisp apples or other firm apples like Granny Smith or Fuji for best texture.
- To speed up cooling, spread the filling thinly on a plate before assembling pies.
- If you don’t have apple pie spice, substitute with 1/2 teaspoon cinnamon plus 1/4 teaspoon ground allspice and nutmeg.
- Pie dough can be homemade or store-bought for convenience.
- Ensure pies are sealed well to prevent filling leakage during baking.
- Let pies cool completely before storing to maintain crust crispness.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
