Hand Apple Pies
Golden, flaky pastry wrapped around warm spiced apples — these hand pies taste like a little piece of home. Sweet with a hint of spice, they’re the kind of treat that fills the kitchen with comfort and nostalgia. Perfect for sharing… or sneaking one fresh out the oven just for yourself.
Ingredients
- 3 cups all-purpose flour
- ½ tsp sea salt or 1 tsp regular salt
- ½ cup cold unsalted butter cubed
- ½ cup cold vegetable shortening
- ½ cup ice-cold water
- 2 cups apples peeled and cubed (Honeycrisp + Granny Smith recommended)
- ÂĽ cup brown sugar adjust to taste
- 2 tbsp all-purpose flour
- ÂĽ tsp almond essence
- 2 tsp ground cinnamon
- ÂĽ tsp nutmeg
- ÂĽ tsp mixed spice
- â…› tsp salt
- ½ tsp lemon juice optional, for brightness and to balance sweetness
- For Assembly:
- 1 egg beaten (for egg wash)
- Optional: sprinkle of coarse sugar on top
Instructions
Make the Crust:
- In a large bowl, whisk together flour and salt.
- Cut in butter and shortening using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Add ice-cold water, mixing just until the dough comes together — don’t overwork.
- Shape into a flat disc, wrap, and chill for 45 minutes to 1 hour.
Make the Filling:
- In a large combine apples, brown sugar, flour, almond essence, cinnamon, nutmeg, salt, and lemon juice (if using).
Assemble:
- Roll out chilled dough on a lightly floured surface to about â…› inch thick.
- Cut circles or rectangles (about 4–5 inches wide).
- Spoon a small amount of filling onto one half, leaving edges clear.
- Fold over, seal edges with a fork, and brush with egg wash.
- (Optional: sprinkle with coarse sugar for crunch.)
Bake:
- Place on a lined baking sheet and bake at 375°F (190°C) for 20–25 minutes, or until golden brown.
Cool & Serve:
- Let cool slightly — the filling will be hot. Best served warm or at room temperature
Notes
- Lemon juice helps balance sweetness and enhances the natural apple flavor — skip it only if your apples are quite tart.
- For deeper flavor, sprinkle a little nutmeg over the tops before baking.
- The dough can be made 1–2 days ahead and refrigerated. Let sit at room temperature for 10 minutes before rolling.
- Try adding a touch of grated fresh ginger for a Grenadian twist.
