Apple Hand Pies
These apple hand pies are mini apple pies, made with easy pie dough, a simple apple pie filling, and a delicious maple glaze for a perfect fall dessert!
Ingredients
Basic Pie Dough
- 2 1/2 cups all-purpose flour plus more for rolling
- 2 teaspoons tsp granulated sugar
- 1 teaspoon tsp salt
- 1 cup unsalted butter grated
- 1/2 cup ice water see notes
Apple Pie Filling
- 2 medium apples or 1 large
- 1 teaspoon 1 tsp cinnamon
- 1 teaspoon 1 tsp cardamom
- 3 tablespoons granulated sugar
- 1 teaspoon tsp salt
- 1/2 cup cup water
Assembly
- 1 egg beaten
Maple Glaze
- 1/2 cup cup icing sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- sprinkles optional
Instructions
Pie Dough
- Measure 1/2 cup water, and add ice to it. This will be your ice cold water
- In a large bowl whisk together, the flour, salt and sugar.
- Add in grated butter, and with two forks or a pastry cutter to mix the butter into the flour mixture
- Measure out 1/2 cup water from your ice water, and slowly drizzle in the ice water, while mixing the pie dough, until it all just starts to clump together
- Transfer the pie dough onto your work surface, and with your hands, fold the dough into itself until it comes together.
- Wrap and chill it in the fridge, for at least 2 hours, or even overnight.
Apple Pie Filling
- Peel and core the apple, then cut into small cubes.
- In a small saucepan, add all the ingredients.Mix frequently, then cook for 15-20 minutes, until apples are tender, and the water has dried.
Filling the Hand Pies
- Preheat oven to 400ºF
- When ready to use, remove the pie dough from the frdige, and gently roll out the dough.
- Prepare a cookie sheet, with parchment paper or a silicon mat.
- Using a rectangle cookie cutter, or a knife, cut the dough into 14-16 rectangles for the top and bottom of the hand pies.
- Lay the rectangle in a single layer on the prepared cookie sheet
- Add 2-3 tbsp of apple filling to the middle of half the rectangles, leaving a border around the edges.
- Brush edges with beaten egg.
- Cut ventilation slits or holes on the remaining empty rectangles. Then, lay the empty rectangle pie crust on top of the filled ones
- Using a fork, bind the top and bottom.
- Bake for 25-30 minutes, until pies are golden brown
- Let cool for 10 minutes before glazing
Maple Glaze
- Combine maple syrup, milk and icing sugar in a bowl
- Mix until combined to a drizzle consistency. If the glaze is too runny, add more icing sugar. If it is too thick, add a touch of milk or maple syrup.
- Drizzle over cooled apple hand pies.