Apple Hand Pies

For the final day of Pie Week, I give you the classic apple pie. But there's a twist - it comes in a handy, self-contained packet. These remind me of the desserts at fast food restaurants. Or the kind that used to be at fast food restaurants, before they made an attempt to be healthy.


I actually made these hand pies twice. The first time, the apples were raw going into the pie. Due to the large hole in the surface of the crust, the apples dried up and still tasted a bit raw. All the pictures in the collage, and those of the finished product, are from this batch.

I wasn't satisfied with the dry, raw filling, so I found another recipe that cooked the apples before filling the pies. I liked the results much better. However, the large vent in the crust proved to be a problem again. Most of the juices leaked out of the hole.


While I love this apple shaped mold, it took more than a few tries to figure out the best technique. Here are some tips: Roll the dough out a little thicker than you normally would. If you're making a fruit pie where the filling gets bubbly, then don't use the side with the hole. Just cut out two shapes from the side without the hole. Don't crimp too tightly because this weakens the edges. Check the edges once the pies are on the baking sheet. Use a little less filling than you normally would. The amount of filling in the collage is just a bit too much.

I also made fried versions of the hand pies. Something didn't quite work, so I'm still tinkering with the process. Also, this is your last chance to enter my pie package giveaway! It closes at 8:00 p.m. Eastern time tonight. Good luck everyone!



Apple Hand Pies
Adapted from Alison Ladman
As seen in the Seattle Times


1/3 c sugar
¾ tsp cinnamon
1/8 tsp nutmeg
1 Tbs butter
3 small Granny Smith apples, peeled, cored, and diced
2 tsp cornstarch
1 tsp lemon juice
1 Tbs water
Pastry dough for single layer crust
1 egg, beaten with 1 Tbs water

Combine sugar, cinnamon, and nutmeg in a small bowl. Set aside. Melt butter in a skillet over medium-high heat. Add the apples and sugar mixture. Sauté for 4-5 minutes, or until just tender.

Stir the cornstarch, lemon juice, and water in a small bowl. Add to the apples and stir. Cook until the juices thicken and bubble, about 2 minutes. Set the filling aside to cool.

Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll pastry dough out on a lightly floured surface to a 3/8” thickness. Cut out shapes for hand pies. Place a few tablespoonfuls of filling in on each cutout. Dab water on the edge of the dough and crimp closed. Make sure the pies are sealed well. Brush egg wash over the surface of the pies. Cut slits or shapes on the top of each pie to allow steam to escape. Place pies on the baking sheet and bake until bubbly and golden brown, about 20-25 minutes (depending on size.) Transfer to a wire rack. Let cool for 20 minutes before serving.