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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.
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Servings 8 Pies

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)
  • ¼ cup brown sugar adjust to taste
  • 2 tbsp all-purpose flour
  • ¼ tsp almond essence
  • 2 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp mixed spice
  • ⅛ 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 ⅛ 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.