Rustic Apple Hand Pies: A Simple, Sweet Treat (Print Version)

Bake rustic apple hand pies with a flaky crust and warm spiced filling. Easy recipe for a sweet treat, perfect for any time.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 2 ½ cups all-purpose flour, plus more for dusting
02 - 1 teaspoon salt
03 - 1 cup (2 sticks) unsalted butter, very cold and cubed
04 - ½ cup ice water, plus more if needed

→ Apple Filling Stars

05 - 4 medium Granny Smith apples, peeled, cored, and finely diced
06 - ½ cup light brown sugar, packed
07 - 1 teaspoon ground cinnamon
08 - ¼ teaspoon ground nutmeg
09 - 1 tablespoon fresh lemon juice

→ Finishing Touches

10 - 1 large egg, whisked with 1 tablespoon water (for egg wash)
11 - 1 tablespoon turbinado sugar (for sprinkling)

# Instructions:

01 - First things first, let's get that crust going. In a big bowl, whisk together your flour and a pinch of salt. Now, cut in your super cold butter – I use a pastry blender, but your fingertips work too, just be quick so the butter stays chilly! You want pea-sized crumbles. Then, slowly add ice water, a tablespoon at a time, mixing until it just comes together. Honestly, this is where I usually get a little nervous about adding too much water, so go easy! Form it into two discs, wrap 'em up, and let them chill in the fridge for at least 30 minutes. Don't skip this, it makes rolling so much easier.
02 - While the dough chills, get your apples ready. Peel, core, and dice those Granny Smiths into small, even pieces. I once made them too big, and they didn't cook evenly, a total oops moment. Toss them in a bowl with the brown sugar, cinnamon, nutmeg, and that splash of lemon juice. Give it a good mix; you want every apple piece coated in that sweet, spicy goodness. The smell alone at this stage is enough to make your kitchen feel like autumn, even in summer. It's truly delightful, to be real.
03 - Time to roll! On a lightly floured surface, roll out one of your chilled dough discs into a roughly 1/8-inch thick rectangle. I aim for about 10x14 inches, give or take. Then, using a sharp knife or a pastry wheel, cut it into about 6-8 rectangles or squares. I usually go for rectangles, around 3x5 inches. Don't worry if they're not perfectly even; these are rustic apple hand pies, after all! Gather the scraps and re-roll if you want more, but don't overwork the dough.
04 - Now for the fun part! Spoon a generous tablespoon or two of the apple filling onto one half of each dough rectangle, leaving a little border around the edges. I always try not to overfill, but sometimes I get ambitious, and then I have a little leakage during baking. It happens! Fold the other half of the dough over the filling to create your hand pie. Use a fork to crimp the edges shut, sealing in all that deliciousness. This is where I press pretty firmly to avoid those burst pies I mentioned earlier!
05 - Once your apple hand pies are assembled, carefully transfer them to a baking sheet lined with parchment paper. Now, grab that egg wash – just an egg whisked with a tiny bit of water. Brush it gently over the top of each pie; this is what gives them that beautiful golden color. Then, sprinkle a little turbinado sugar over the top for a lovely crunch. Don't forget to cut a couple of small slits on the top of each pie with a sharp knife; this lets the steam escape and prevents them from puffing up too much. Trust me on this one!
06 - Pop those beauties into a preheated oven at 400°F (200°C) for about 18-22 minutes. You're looking for a gorgeous golden-brown crust and bubbling, fragrant filling. My kitchen smells absolutely incredible at this point; it's honestly one of my favorite parts of making these. Once they're done, let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. Resist the urge to bite into them immediately – that filling is lava hot! But a warm one, oh boy, that's pure heaven.

# Notes:

01 - Always use very cold butter and ice water for a truly flaky crust, it's a non-negotiable for me.
02 - Store baked apple hand pies at room temperature for up to 2 days, or refrigerate for longer, reheating in a toaster oven for best results.
03 - If you're out of Granny Smiths, a mix of Honeycrisp and Braeburn works well, just adjust sugar if they're sweeter.
04 - A tiny pinch of cardamom with the cinnamon and nutmeg adds an unexpected, lovely depth to the apple filling.

# Equipment Needed:

01 - Large mixing bowls
02 - pastry blender (optional)
03 - rolling pin
04 - sharp knife or pastry wheel
05 - baking sheets
06 - parchment paper
07 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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