Description
These Mini Apple Pies, also known as Apple Hand Pies, are delightful individual pastries filled with a rich, cinnamon-spiced apple filling wrapped in a flaky buttery crust. Perfect for a cozy dessert or a sweet snack, these hand pies combine tender, juicy apples with a golden, crisp pastry that’s easy to make and sure to impress.
Ingredients
Scale
For the dough:
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 tsp salt
- 220 g unsalted butter, cold and cut into cubes
- 110 ml water
For the filling:
- 800 g apples (4 large, Pink Lady, Fuji or Royal Gala preferred)
- 60 g unsalted butter
- 150 g brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp water
To paint:
- 1 egg
- 1 tbsp water
- 4 tbsp brown sugar
Instructions
- Prepare the dough: In a large bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and mix, pinching the butter into the dry ingredients until small lumps remain for a flaky texture. Slowly add the water and gently knead just until the dough comes together. Wrap in cling film and refrigerate for at least 30 minutes or up to 2 days.
- Make the filling: Peel and finely dice the apples into 4-5 mm cubes. In a medium pot over medium heat, combine the apples, butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook, stirring frequently, until the mixture thickens to a consistency similar to thin jam. Remove from heat and chill until fully cold to help the filling firm up.
- Roll and cut dough: On a lightly floured surface, roll the chilled dough to about 2 mm thickness. Using a 9-10 cm (3.5-4 inches) cookie cutter, cut out circles for the pies.
- Assemble the pies: Place about 2 tablespoons of the cold apple filling in the center of each dough circle. Lightly dampen the edges with water if needed. Pinch the top dough circles slightly to stretch, then place over the filling and seal edges using a fork. Trim and even out the edges with the cookie cutter. Cut three small slits on top to allow steam to escape during baking.
- Paint and bake: Whisk together the egg and water to make an egg wash. Brush each pie with this mixture and sprinkle brown sugar on top. Bake in a preheated oven at 180°C (350°F) for 20-30 minutes or until golden brown and crisp.
Notes
- Using cold butter and leaving small lumps in the dough helps achieve a flaky crust.
- Make sure the apple filling is fully cooled before assembling to prevent soggy dough.
- You can prepare the dough 2 days ahead or freeze for up to 2 months for convenience.
- Use a firm apple variety like Pink Lady, Fuji, or Royal Gala for the best texture and flavor.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Keywords: mini apple pies, hand pies, apple hand pies, apple filling, flaky pie crust, cinnamon apple dessert, individual pies