Description

Portable, flaky homemade hand pies filled with spiced cinnamon apples. These easy-to-make treats are perfect for fall, offering a zero-waste solution that uses any type of apple and can be prepared ahead of time.

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup unsalted butter, very cold
2 tablespoons vegetable oil
6–8 tablespoons ice water
1 teaspoon salt
2 tablespoons sugar
4 medium apples (mix of tart and sweet, e.g., Granny Smith and Honeycrisp)
½ cup brown sugar, packed
2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons cornstarch
1 tablespoon butter, cubed
1 egg beaten with 1 tablespoon water (for egg wash)
Coarse sugar for sprinkling

Instructions

In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
Drizzle in vegetable oil and 6 tablespoons of ice water. Mix gently until dough comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
While dough chills, peel and dice apples into ½-inch cubes. Toss with brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, cornstarch, and cubed butter. Let sit for 10 minutes.
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
Roll out one dough disk on a floured surface to ¼ inch thickness. Cut into 4-inch squares (approx. 8-10 per disk).
Place 2-3 tablespoons of apple filling in the center of each square. Fold dough over to form a triangle, press edges to seal, and crimp with a fork.
Place pies on baking sheets, leaving 2 inches between them. Brush tops with egg wash and sprinkle with coarse sugar.
Bake for 25-30 minutes until crust is deep golden brown and filling is bubbling. Cover edges with foil if browning too quickly.
Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Keep all ingredients cold to ensure flaky crust. Do not overwork the dough. Ensure apples are cut uniformly for even cooking. Seal edges tightly to prevent leaking. Cornstarch is essential to thicken apple juices. Dough can be made 3 days ahead or frozen. Unbaked pies can be frozen for later baking.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 220
Sugar: 14
Sodium: 150
Fat: 10
Saturated Fat: 5
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: fall dessert, apple hand pies, cinnamon apples, homemade pastry, portable dessert, easy baking, autumn recipes