Ingredients
For the Pastry Dough
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cut into 1/2-inch cubes
- 1/3 cup ice cold water
For the Apple Filling
- 2 large apples, peeled, cored, and cut into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 2 tablespoons cinnamon
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour
For Assembly
- 1 egg, beaten (for egg wash)
- Granulated sugar for sprinkling (optional)
Instructions
- Make the Pastry Dough: Add the flour, sugar, salt, and butter cubes into a food processor. Pulse intermittently until the mixture resembles small pieces of dough, about 1 minute. Slowly drizzle in the ice-cold water while pulsing until the mixture resembles coarse breadcrumbs. Transfer the mixture onto a work surface and knead gently to form a smooth dough disc. Wrap in plastic wrap and refrigerate for 1 hour to chill.
- Prepare the Apple Filling: While the dough chills, peel, core, and cut the apples into 1/2-inch cubes. Place them in a bowl of water to prevent browning. In a saucepan over medium heat, melt butter and add the apples, granulated sugar, cinnamon, brown sugar, and salt. Cover and cook, stirring occasionally, until apples start to soften, about 5 minutes. Stir in the flour and continue cooking until the apples are tender and the mixture thickens slightly. Remove from heat and let cool to room temperature.
- Roll and Cut Dough Circles: Preheat your oven to 400°F (204°C). On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 6-inch round cutter or a bowl to cut out circles from the rolled dough. Gather scraps, re-roll if needed, and cut out more circles.
- Fill and Seal Turnovers: Spoon approximately 1/3 cup of the cooled apple filling into the center of each dough circle. Fold the dough over to create a half-moon shape, overlapping edges by about 1/2 inch. Press edges together to seal the filling inside, then fold over the overlap and press firmly. Crimp the edges with your fingers or a fork to fully seal.
- Prepare for Baking: Place the turnovers on a parchment-lined baking sheet. Brush the tops generously with the beaten egg to create a shiny golden crust. Sprinkle additional granulated sugar on top if desired for extra sweetness and crunch. Using a knife, cut three small ventilation slits on top of each pie to allow steam to escape during baking.
- Bake the Hand Pies: Bake in the preheated oven for about 20-25 minutes, or until the turnovers are puffed and golden brown. Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature for a perfect apple pastry snack.
Notes
- Use ice-cold water when making the dough to ensure a flaky crust.
- Choose firm, tart apples like Granny Smith for the best filling texture and flavor.
- Do not overfill the pies to prevent leaking during baking.
- Ensure the edges are well sealed to keep the filling inside.
- These pies can be frozen before baking; bake directly from frozen by adding a few extra minutes to the baking time.
- For a vegan version, substitute butter with vegan butter and egg wash with plant-based milk or agave syrup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 hand pie (approx. 1/6 of recipe)
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg