Apple Hand Pies with Orange-Raspberry Glaze

I’ve perfected these delightful hand pies that combine crispy puff pastry with a warmly spiced apple filling and a vibrant orange-raspberry glaze. These portable treats offer all the comfort of traditional apple pie in an individually sized format, making them perfect for picnics, lunch boxes, or casual entertaining.

A Touch of History

Hand pies, also known as pocket pies or turnovers, have been a beloved part of culinary traditions worldwide. From British pasties to American fried pies, these portable pastries have long served as a convenient way to enjoy sweet or savory fillings. I’ve enhanced this classic concept with bright citrus notes and a sophisticated raspberry glaze that adds both flavor and visual appeal.

Ingredients

For the Apple Filling:

• 3 medium apples (450g/1 lb), preferably Granny Smith or Honeycrisp
• 30g (2 tablespoons) granulated sugar
• 5g (2 teaspoons) ground cinnamon
• 5g (1 teaspoon) unsalted butter
• 1 orange, zested
• 1 whole cinnamon stick
• Pinch of salt

For the Raspberry Glaze:

• 50g (½ cup) fresh raspberries
• 30g (2 tablespoons) granulated sugar
• 1 teaspoon orange juice

For Assembly:

• 500g (17.6 oz) all-butter puff pastry, chilled
• 1 large egg, beaten
• Additional granulated sugar for sprinkling
• Flour for dusting

Detailed Instructions

Preparing the Perfect Apple Filling

1. Peel and core apples.
2. Cut into small, uniform 1cm (⅓ inch) cubes.
3. Melt butter in a medium saucepan over medium heat.
4. Add diced apples, sugar, ground cinnamon, and cinnamon stick.
5. Cook for 5-7 minutes, stirring occasionally until:

• Apples are tender but still hold their shape
• Liquid has mostly evaporated

1. Remove from heat.
2. Stir in orange zest and a pinch of salt.
3. Transfer to a bowl and refrigerate until completely cool.

Working with Puff Pastry

1. Remove pastry from refrigerator 10 minutes before rolling.
2. Lightly flour your work surface.
3. Roll pastry to 3mm (⅛ inch) thickness.
4. Using a 10-12cm (4-5 inch) round cutter or bowl:

• Cut as many circles as possible
• Re-roll scraps only once

1. Place cut circles on parchment-lined baking sheet.
2. Refrigerate while working with remaining dough.

Assembly Process

1. Remove pastry circles from refrigerator.
2. Place 1½-2 tablespoons filling in center of each circle.
3. Leave 1.5cm (½ inch) border around edges.
4. Brush borders with beaten egg.
5. Fold pastry in half over filling.
6. Press edges firmly to seal.
7. Crimp edges with fork tines.
8. Cut 2-3 small vents in top of each pie.
9. Brush entire surface with egg wash.
10. Sprinkle generously with sugar.
11. Refrigerate assembled pies for 15 minutes before baking.

Baking to Perfection

1. Preheat oven to 200°C/400°F.
2. Position rack in middle of oven.
3. Place chilled pies on lined baking sheet.
4. Bake for 20-25 minutes until:

• Pastry is deeply golden
• Filling is bubbling through vents

1. Transfer to wire rack to cool slightly.

Creating the Glaze

1. Combine raspberries and sugar in small saucepan.
2. Cook over medium heat until berries break down.
3. Press through fine-mesh strainer.
4. Add orange juice to strained mixture.
5. Brush warm glaze over slightly cooled pies.

Expert Tips

• Keep pastry cold at all times for maximum flakiness.
• Cut apples into small, uniform pieces for even cooking.
• Don’t skip the chilling steps between assembly.
• Place assembled pies back in refrigerator if pastry becomes too soft.
• Line baking sheet with parchment to prevent sticking.
• Rotate baking sheet halfway through baking for even browning.

Nutrition Information

Per hand pie (makes 8-10 pies):

• Calories: 285
• Total Fat: 16g
• Saturated Fat: 4g
• Cholesterol: 23mg
• Sodium: 170mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 4g
• Vitamin C: 15% DV
• Iron: 8% DV

Storage and Make-Ahead Options

• Assembled, unbaked pies can be frozen for up to 2 months:
• Freeze on baking sheet until solid
• Transfer to freezer bags
• Bake directly from frozen, adding 5-7 minutes to baking time
• Baked pies keep at room temperature for 2-3 days in airtight container
• Reheat in 350°F oven for 5-7 minutes to re-crisp
• Glaze can be made ahead and refrigerated for up to 5 days

These charming hand pies combine buttery, flaky pastry with perfectly spiced apples and a bright, fruity glaze. The individual serving size makes them perfect for entertaining, while their portable nature means they’re ideal for picnics or packed lunches. The addition of orange zest and raspberry glaze elevates them from simple hand pies to an elegant dessert suitable for any occasion.