The apple pie filling in these Apple Hand Pies is sweet, and the pie base is buttery and flaky. It's so simple to make and great for fall!
INGREDIENTS
SERVINGS: 10 PIES– 2 pie crusts (homemade or store-bought)– 2 cups chopped apples (240 grams)– ¼ cup granulated sugar (50 grams)– 2 tablespoons all-purpose flour (15 grams)– ½ teaspoon pure vanilla extract– ½ to 1 teaspoon ground cinnamon (adjust to your personal preference)– ⅛ teaspoon ground nutmeg– 1 large egg lightly beaten– 1 tablespoon milk (15 ml)– 1 tablespoon butter (15 grams) cubed into small pieces (optional)– coarse sugar for sprinkling on top (optional)
INSTRUCTIONS
Step 1
Heat the oven to 400°F (204°C). Arrange 1–2 big baking sheets with parchment paper or silicone mats.
Step 2
On a lightly floured board, roll pie crusts to 1/8-inch thickness. Cut as many circles as possible from pie crusts using a 3.5-inch cookie cutter (or cup).
Step 3
Reroll any scrap dough. You should receive 18–20 circles. Place the cut-out pie crust circles on baking pans and refrigerate while you make the filling.
Step 4
Combine chopped apples, sugar, flour, vanilla essence, ground cinnamon, and ground nutmeg in a bowl until well incorporated and all apples are coated.
Step 5
Whisk egg and milk in a separate bowl until well blended. Set aside.
Step 6
Remove the pie crust rounds from the fridge and evenly divide the apple pie filling between half of them, leaving room at the borders. Put 1–2 cubes of butter on each pie's filling.
Step 7
Put the other half of the pie crust circles on top. Use water or egg wash to dampen and seal the edges, then crimp with a fork.
Step 8
Egg-wash each pie's top. Sprinkle coarse sugar on each pie and cut 2–3 slits on top.
Step 9
Bake pies for 18–22 minutes until golden brown and filling is bubbling. After baking, let cool before serving.