Apple Hand Pies
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These Apple Hand Pies are made with a homemade apple pie filling and a perfectly flaky buttermilk crust. They’re the cutest fall treat!
These adorable Apple Hand Pies are perfect for when you’re craving apple pie but don’t actually want to make a whole pie. They’re easier and cuter but just as delicious!
How to Make Apple Hand Pies
1. Make the pie dough: In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
4. Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
5. Make the apple filling: place apples, sugar, butter, lemon juice, cinnamon and nutmeg in a small pot. Cook on medium stirring occasionally until bubbling and apples are tender.
6. Add cornstarch and stir until thickened. Allow to cool.
7. Assemble hand pies: Preheat oven to 400°F and line 2 baking sheets with parchment paper or silicone baking mats. Place 1 pie disc onto a floured surface and roll out about 1/4 inch thick. Cut out circles and place on a prepared baking sheet then return to the fridge (I used the 3.5 inch cutter from this set).
8. Repeat with the second disc of pie dough then place about 2 tbsps of cooled apple pie filling into the center of half of the circles.
9. Make an egg wash by whisking the egg and heavy cream/milk. Brush egg wash around the edges of the filled circles then place an unfilled circle on top and use a fork to crimp the edges. Refrigerate assembled circles for at least 15 minutes (it’s important to keep the dough cold so it doesn’t lose its shape/flakiness once baked).
10. Lightly brush filled hand pies with egg wash then cut slits in the top ( to allow steam to escape while baking) and sprinkle with raw sugar if desired. Bake at 400°F for 25 minutes or until crusts are golden brown. Apple hand pies are best enjoyed the day they’re made (after that the crust loses it’s flakiness) but they can be stored in an airtight container in the fridge for up to 5 days.
Pro Tips For Apple Hand Pies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Keep the butter cold at all times! Cold butter makes a flaky pie crust so put it in the fridge if you notice it getting too warm.
- Keep the pie dough cold at all times especially before putting the hand pies in the oven! Cold pie dough helps maintain its structure.
- Don’t overwork the pie dough otherwise it will become tough.
- Let the hand pies rest in the fridge between steps! This will help relax the gluten which prevents a tough crust.
- Make sure the apple pie filling is cooled before putting it on top of the hand pie circles. If it’s too warm it will melt the dough.
- Add 1/4-1/2 teaspoon of cinnamon and/or nutmeg to the pie dough for deliciously spiced hand pie crusts!
My Favorite Pie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Circle cutter set I use the 3.5 inch cutter for these hand pies
- French rolling pin gives you more control than rolling pins with handles.
- Small pastry brush for egg washing pie crust.
more Apple Recipes
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Apple Hand Pies
Equipment
- stand mixer
- Rolling Pin
- Baking sheets
Ingredients
Buttermilk Pie Crust
- 300 g (2 1/2 cups) all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp salt
- 226 g (1 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) buttermilk
- raw sugar for sprinkling on crust optional
Apple Pie Filling
- 4 apples peeled and diced small
- 50 g (1/4 cup) brown sugar
- 2 tbsp unsalted butter, cubed
- 15 g (1 tbsp) lemon juice, strained
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp cornstarch
Egg Wash
- 1 egg
- 1 tbsp heavy cream or milk
Instructions
Buttermilk Pie Crust
- In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
- Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
Apple Pie Filling
- Place apples, sugar, butter, lemon juice, cinnamon and nutmeg in a small pot. Cook on medium stirring occasionally until bubbling and apples are tender.
- Add cornstarch and stir until thickened. Allow to cool.
Assemble Hand Pies
- Preheat oven to 400°F and line 2 baking sheets with parchment paper or silicone baking mats.
- Place 1 pie disc onto a floured surface and roll out about 1/4 inch thick. Cut out circles and place on a prepared baking sheet then return to the fridge (I used the 3.5 inch cutter from this set)
- Repeat with the second disc of pie dough then place about 2 tbsps of cooled apple pie filling into the center of half of the circles.
- Make an egg wash by whisking the egg and heavy cream/milk. Brush egg wash around the edges of the filled circles then place an unfilled circle on top and use a fork crimp the edges. Refrigerate assembled circles for at least 15 minutes
- Lightly brush filled hand pies with egg wash then cut slits in the top ( to allow steam to escape while baking) and sprinkle with raw sugar if desired. Bake at 400°F for 25 minutes or until crusts are golden brown.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Apples: Granny Smith is my go-to but you can whatever apples you prefer. Try mixing up different kinds for more variety in flavor and texture!
- Butter: I recommend using unsalted butter in the pie crust. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Pie dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge.
- Apple pie filling can be made up to 2 days in advance if refrigerated in an airtight container.
- Apple hand pies are best enjoyed the day they’re made (after that the crust loses it’s flakiness) but they can be stored in an airtight container in the fridge for up to 5 days.
