Made with gorgeous sweet apple pie filling wrapped inside a flaky fragrant crust, apple hand pies are a killer way to enjoy a single serving of apple pie. They're similar to apple turnovers, but turnovers are usually made using puff pastry rather than pie crust. Apple hand pies cook much faster than a classic apple pie and are perfect for those moments when you want to treat yourself to a little something sweet. They're an easy-to-make dessert and it's a wonderful autumn recipe to whip up with your family.
– If you're making your own apple pie filling, make sure it has cooled completely before scooping it into the crust.
– Store your hand pies in an airtight container. They'll last 3 days at room temperature, or you can freeze them for up to 3 months.
– Hand pies are excellent for any of your favorite traditional pie fillings. Pumpkin, berry, and pecan are a few ideas to try.
– If you're not big on the crescent shape, you can make mini pies by using 2 rounds of pie crust. Simply place the filling on the center of the bottom round, then cover with a second round, pressing down around the edges to seal, then using a fork to crimp the edges.
To make pie crust by hand, you'll need:
1. Put the flour, salt, and sugar into a food processor, pulsing to combine. Add the butter gradually, pulsing until it takes on a mealy texture.
2. Add ¼ cup of water. Pulse the mixture until the crust is crumbly. Add more water if necessary. The crust should hold together.
3. Place it in the fridge for 1 hour to firm.
For extra ease, you can buy store-bought apple pie filling, but it's very simple to make it at home. This is how to make apple pie filling for apple hand pies:
1. Heat a large skillet over medium-high heat. Add water and apples, stirring to combine. Cook for 5 to 6 minutes, then add the butter.
2. In a medium-sized bowl, stir sugar, cinnamon, cornstarch, and nutmeg. Once the butter has melted, pour the sugar over the apples. Cook for 2 to 3 minutes, stirring until thick.
3. Turn off the heat and let the apple mixture cool completely.
Roll out the dough. Using a 5-inch cookie cutter, cut out 4 rounds.
Scoop 1 to 2 tablespoons of apple pie filling into each round.
Fold the crust over to form a crescent shape. Use a fork to crimp the edges closed.
Heat 2 to 3 inches of oil. Fry the hand pies until golden brown, about 3 to 4 minutes. Place on a cooling rack over a tray.
For the glaze, whisk together the sugar and milk in a medium-sized bowl. It should be smooth and lump-free. Drizzle over the apple hand pies as they're cooling on the rack. Serve warm.
If you're having trouble getting the edges of the crust to seal, dip your finger in water and run it along the edge of the crust. Then press to seal and crimp with a fork.