Hand pies-the cupcake of the pie world. Easy, portable apple hand pies made with store bought crust (to make it easy) and sweet homemade apple filling!Jump to Recipe
What is a hand pie?
I’m glad you asked. Quite simply, it’s a pie you can carry in your hand (duh). Sometimes known as turnovers, they are a pastry crust with pie filling in the middle, but small and portable.
What is a good apple for baking pies?
My personal favorite apple for pie baking is a Granny Smith apple. Granny Smith’s are easy to find in the store, hold up well to baking (they don’t turn into a pile of mush) and add a nice little pop of tartness to contrast all the sweetness from the sugar. I used to use a combination of apples in my pies, but found after time, most people couldn’t tell there were multiple types of apples in the pie and it saved me from trying to decide which apples to buy. Now, I just stick with Granny Smith’s. Other apples that are also good choices in your hand pies (or any apple pie) are: Jonagold, Honeycrisp, Braeburn, Crispin, Winesap, and Pink Lady.
Should I peel my apples to make pie?
Yes. It seems like it would be an excellent shortcut to not peel the apples but when they’re cooked, the apple flesh gets tender and the apple skins get tough. So, if you leave the skins on, you have tough chewy bits in your apple pie. Not the best choice. Now for these hand pies, you could MAYBE get away with not peeling the apples if you dice them in small enough chunks but I still recommend peeling your apples.
How do you crimp a hand pie?
I find it easiest to crimp a hand pie closed with a fork. Take your bottom crust loaded with filling. Brush some beaten egg around the edges. Add on the top piece of crust. Take fork tines and press the two pieces of crust together. The egg wash will act like a glue to keep everything closed. If you don’t like the look of a fork crimped crust, you can pinch the edges together with your fingers.
Apple Hand Pies
- 2 Granny Smith Apples large
- 1/2 teaspoon lemon juice
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 1/2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 egg lightly beaten
- 1 box pie crust
- dab of butter
- Peel and dice the apples. Mix with lemon juice, brown sugar, granulated sugar, flour, cinnamon, and cloves. Allow to sit at least 30 minutes or covered overnight.
- Unroll the pie crust. Using a round (or really and shape you desircookie cutter, cut out an even number of circles. I found that without re-rolling the dough, I was able to get 8 circles out of each piece of crust.
- Spoon a tablespoon of filling onto half of the crust circles, leaving a little room all the way around the edge. Brush a bit of beaten egg around the edge of the circle. Lay the other circle on top of the filing. Using a fork, press around the edges of the pie, sealing it. Brush additional egg wash over the top crust. Poke a few steam vents.
- Bake at 350 degrees for about 30 minutes or until the crust is golden brown.
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