Ingredients
- All-purpose flour: 2 1/2 cups
- Cold unsalted butter: 1 cup (2 sticks), cubed
- Ice water: 6-8 tablespoons
- Apples (such as Honeycrisp or Granny Smith): 4 medium, peeled and diced
- Brown sugar: 1/2 cup
- Ground cinnamon: 1 teaspoon
- Lemon juice: 1 tablespoon
- Egg: 1 large, beaten
Instructions
- Step 1: Prepare the dough: In a large bowl, whisk together flour and a pinch of salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Divide dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Step 2: Make the apple filling: In a medium saucepan, combine the diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are softened and the juices have thickened, about 8-10 minutes. Remove from heat and let cool slightly.
- Step 3: Assemble the hand pies: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one dough disk into a 1/8-inch thick circle. Use a round cookie cutter or a knife to cut out circles (about 4-inch diameter). Repeat with the second dough disk.
- Step 4: Fill and seal: Place a spoonful of the apple filling in the center of each dough circle. Brush the edges of the circle with the beaten egg. Fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal. Cut a small slit in the top of each hand pie to allow steam to escape.
- Step 5: Bake: Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Notes
- Store cooled hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheat in a 350°F (175°C) oven for 5-10 minutes to restore their crispness.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- For the flakiest crust, ensure your butter and water are very cold before starting the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American