Country Apple Hand Pies

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Recipes

Country Apple Hand Pies
Serving Size:8|Prep Time:15minutes|Cook Time:45minutes
Country Apple Hand Pies

Ingredients

  • 2 tablespoons all-purpose flour or more for working the dough
  • 1 recipe Basics Double Crust Pie Dough
  • 6 favorite apples, peeled if you prefer, cored and chopped, about 6 cups
  • 6 tablespoons sugar
  • ½ lemon, about ¼ teaspoon zest, 2 tablespoons of juice
  • ¼ teaspoon nutmeg, ground
  • ½ teaspoon cinnamon, ground
  • pinch cloves, ground
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, cut into 8 pieces
  • 1 egg, lightly beaten with a teaspoon of water
  • 1 teaspoon sugar (sparkling or granulated)

Directions

Print Recipe
  1. Heat oven to 375˚ F degrees.
  2. Separate the pie dough into 8 pieces. On a lightly floured surface, roll out dough pieces to about 1/8-inch-thick circles and about 6-8 inches – about the size of your hand. Place the rolled circles on parchment paper or a silicone surface and cover. Chill until firm, about 30 minutes.
  3. Place the apples, sugar, lemon zest and juice, spices and flour into a bowl and fold the ingredients together to fully incorporate the flavors and flour.
  4. Remove the chilled dough circles from the refrigerator and work with half of the dough at a time to keep the dough at optimal working temperature. Spoon an eighth of the apple filling on and at the center of the circles. Dot the filling with a piece of the butter. Brush the edges with the beaten egg. Fold and crimp the edges to seal the hand pies. Place on a parchment-lined or non-stick baking sheet and complete the balance of the pies. Refrigerate for about 10 minutes before baking.
  5. Lightly brush the tops and edges of the hand pies with the beaten egg. Sprinkle each with a bit of the sugar and bake in the oven for about 45 minutes to an hour or until the crust is golden brown. Cool slightly before serving.

Chef's Narrative

Soul satisfying and not too sweet, this is our go-to filling for pies and hand pies.

Recipe Substitutions

This recipe makes a great filling for a double-crust pie, slice the apples instead of chopping.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat: 13g, Saturated: 8g, Trans Fat: 0.5g, Sodium: 125mg, Potassium: 97mg, Carbohydrate: 30g, Dietary Fiber: 2g, Protein: 3g
Allergens:
Milk, Wheat

Directions

Print Recipe
  1. Heat oven to 375˚ F degrees.
  2. Separate the pie dough into 8 pieces. On a lightly floured surface, roll out dough pieces to about 1/8-inch-thick circles and about 6-8 inches – about the size of your hand. Place the rolled circles on parchment paper or a silicone surface and cover. Chill until firm, about 30 minutes.
  3. Place the apples, sugar, lemon zest and juice, spices and flour into a bowl and fold the ingredients together to fully incorporate the flavors and flour.
  4. Remove the chilled dough circles from the refrigerator and work with half of the dough at a time to keep the dough at optimal working temperature. Spoon an eighth of the apple filling on and at the center of the circles. Dot the filling with a piece of the butter. Brush the edges with the beaten egg. Fold and crimp the edges to seal the hand pies. Place on a parchment-lined or non-stick baking sheet and complete the balance of the pies. Refrigerate for about 10 minutes before baking.
  5. Lightly brush the tops and edges of the hand pies with the beaten egg. Sprinkle each with a bit of the sugar and bake in the oven for about 45 minutes to an hour or until the crust is golden brown. Cool slightly before serving.

Chef's Narrative

Soul satisfying and not too sweet, this is our go-to filling for pies and hand pies.

Recipe Substitutions

This recipe makes a great filling for a double-crust pie, slice the apples instead of chopping.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat: 13g, Saturated: 8g, Trans Fat: 0.5g, Sodium: 125mg, Potassium: 97mg, Carbohydrate: 30g, Dietary Fiber: 2g, Protein: 3g
Allergens:
Milk, Wheat

Ingredients

  • 2 tablespoons all-purpose flour or more for working the dough
  • 1 recipe Basics Double Crust Pie Dough
  • 6 favorite apples, peeled if you prefer, cored and chopped, about 6 cups
  • 6 tablespoons sugar
  • ½ lemon, about ¼ teaspoon zest, 2 tablespoons of juice
  • ¼ teaspoon nutmeg, ground
  • ½ teaspoon cinnamon, ground
  • pinch cloves, ground
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, cut into 8 pieces
  • 1 egg, lightly beaten with a teaspoon of water
  • 1 teaspoon sugar (sparkling or granulated)
 

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