These delightful apple hand pies combine flaky puff pastry with a warm, cinnamon-spiced apple filling for the perfect portable dessert. Whether you’re looking for an afternoon treat or a crowd-pleasing dessert, these hand pies deliver homemade comfort in every bite.
Ingredients
For the Filling
- 3 Granny Smith apples
- 60g (¼ cup) brown sugar
- 12g (1 tablespoon) cornstarch
- 5g (1 teaspoon) ground cinnamon
- Pinch (⅛ teaspoon) salt
- 5g (1 teaspoon) unsalted butter
For the Pastry
- 1 sheet puff pastry (approximately 250g/9oz), defrosted
- 1 large egg
- 15ml (1 tablespoon) water
For the Glaze
- 60g (½ cup) powdered sugar
- 60ml (¼ cup) heavy cream OR 45ml (3 tablespoons) water
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 hand pies
Step-by-Step Instructions
- Prepare the Oven
- Preheat your oven to 200°C (400°F)
- Line a baking sheet with parchment paper
- Prepare the Apple Filling
- Peel, core, and cut apples into pieces (⅓” wide by 1-2″ long)
- Toss apples with brown sugar, cornstarch, cinnamon, and salt
- Melt butter in a medium saucepan over medium heat
- Add apple mixture and cook for 5 minutes, stirring frequently until sauce thickens
- Remove from heat and let cool slightly
- Prepare the Pastry
- Unfold the thawed puff pastry
- Cut into four equal squares
- Whisk together egg and water for egg wash
- Assemble the Pies
- Divide apple filling among the four pastry squares
- Brush edges with egg wash
- Fold pastry over to create triangles
- Seal edges with a fork
- Transfer to prepared baking sheet
- Brush tops and sides with remaining egg wash
- Bake and Finish
- Bake for 18-20 minutes until golden brown
- Transfer to cooling rack
- Whisk together glaze ingredients
- Once pies are cool, drizzle with glaze
- Allow glaze to set before serving
Nutritional Information
(Per hand pie)
- Calories: 380
- Protein: 4g
- Carbohydrates: 52g
- Fat: 18g
- Fiber: 2g
- Sugar: 28g
Pro Tips and Tricks
- Use cold apples and pastry for best results
- Don’t overfill the pies – leave room for sealing
- Make slits in the top for steam to escape
- Rotate the baking sheet halfway through for even browning
- Let filling cool completely before assembling for easier handling
Variations and Substitutions
- Apple Options:
- Honeycrisp for sweeter pies
- Pink Lady for balanced sweetness
- Mix of apples for complex flavor
- Flavor Additions:
- Add ¼ teaspoon nutmeg
- Include ½ teaspoon vanilla extract
- Add caramel sauce to filling
- Mix in raisins or dried cranberries
Common FAQs
Q: Can I make these ahead of time?
A: Yes! Assemble and freeze unbaked pies for up to 3 months. Bake directly from frozen, adding 5-7 minutes to baking time.
Q: Why did my pastry not puff up?
A: Ensure your pastry is cold when it goes into the oven and avoid pressing too hard when sealing edges.
Q: Can I use homemade pastry?
A: Absolutely! Traditional pie crust works well too, though the texture will be different.
Q: How do I prevent the filling from leaking?
A: Ensure edges are well-sealed and don’t overfill. Let filling cool before assembling.
Storage and Make-Ahead Tips
- Store baked pies at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Freeze unbaked pies for up to 3 months
- Reheat in a 350°F (175°C) oven for 5-10 minutes
- Wait to add glaze until ready to serve
- Store leftover glaze in refrigerator for up to 1 week
These apple hand pies are perfect for picnics, lunch boxes, or whenever you need a portable dessert that doesn’t compromise on flavor. Their individual serving size makes them ideal for portion control, while their rustic appearance adds charm to any dessert table.
