There’s something utterly magical about the aroma of apples and cinnamon wafting through the kitchen. It brings back memories of crisp autumn days, family gatherings, and the cozy warmth of home. Today, I’m thrilled to share with you a recipe that captures all that comfort in a delightful handheld treat: Apple Hand Pies.
I remember the first time I encountered these little pockets of joy. It was during a road trip through New England in the fall. The vibrant foliage painted a picturesque backdrop as my family and I explored charming small towns. We stumbled upon a quaint bakery in Vermont where the scent of freshly baked goods was impossible to resist. Among the variety of pastries, the apple hand pies stood out, beckoning with their golden, flaky crusts and promise of sweet, spiced apple filling.
Inspired by that experience, I’ve recreated these hand pies many times, tweaking the recipe to perfection. What I love about this recipe is its versatility. Whether you’re using a homemade pie crust or a quick biscuit dough, the results are always delightful. Granny Smith and Macoun apples provide a balance of tartness and sweetness, enhanced by the richness of brown sugar and the warmth of cinnamon and nutmeg. The addition of lemon juice brightens the flavors, making each bite a burst of autumn in your mouth.
These apple hand pies are perfect for any occasion – from a cozy family dessert to a festive holiday treat. They’re easy to make and even easier to enjoy, especially when paired with a scoop of vanilla ice cream and a drizzle of caramel sauce. So, let’s dive into this recipe and create some heartwarming memories together.
Apple Hand Pies
Ingredients
- 3 tablespoons unsalted butter
- 5 medium/large apples (Granny Smith & Macoun)
- 1 tablespoon cornstarch
- 1/4-1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- Homemade pie crust or biscuit dough
Directions
Peel, core, and chop the apples into small pieces. Melt the butter in a 10-12 inch skillet or Dutch oven. Cook the apples over medium heat for about 15-20 minutes or until soft. While they cook, sprinkle with brown sugar, granulated sugar, and lemon juice.
Stir occasionally with a wooden spoon, ensuring they don’t burn. Dissolve the cornstarch in about 1/4 cup of cold water and stir it in. Let the mixture cook until it thickens and bubbles around the edges.
Remove from heat and add cinnamon and nutmeg, stirring to combine. Let the pie filling cool completely.
Roll out your biscuit dough or pie crust on a lightly floured surface into 4-6 inch ovals, about 1/8-1/4 inch thick. Place about 1 tablespoon of the cooled pie filling in the center of each round.
Fold over and lightly press down on the filling and edges. Lightly wet the edges with water if needed and crimp them with a floured fork. Alternatively, you can freeze them for later use by placing them on a parchment-lined sheet pan and covering loosely with plastic wrap.
Place uncooked pies on a parchment-lined half-sheet pan and refrigerate while heating the oil. Fill a fry pan with 2-3 inches of canola oil and heat to about 370-375°F.
Fry a few hand pies at a time to avoid overcrowding the pan and cooling the oil. Fry until golden brown on both sides, about 3-4 minutes. Remove and drain on paper towels.
Sprinkle with granulated sugar or dust with powdered sugar while still warm. Optionally, drizzle with a simple glaze and let dry slightly before handling. Serve warm, delicious with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
FAQs:
Can I use store-bought pie crust for apple hand pies?
Yes, you can use store-bought pie crust for apple hand pies. Although homemade crusts often offer a flakier texture, store-bought crusts are a convenient and time-saving alternative.
What type of apples are best for apple hand pies?
Granny Smith and Macoun apples are excellent choices for apple hand pies. These varieties provide a balance of tartness and sweetness that complements the filling well.
How can I prevent the filling from leaking out of the hand pies?
To prevent the filling from leaking, make sure to seal the edges of the hand pies well. Lightly wet the edges with water and crimp them with a floured fork. This creates a tight seal that keeps the filling inside while frying.
Can I bake the apple hand pies instead of frying them?
Yes, you can bake apple hand pies instead of frying them. Preheat your oven to 375°F and bake the pies on a parchment-lined baking sheet for 20-25 minutes or until golden brown. This method is healthier and less messy than frying.
How do I store leftover apple hand pies?
Store leftover apple hand pies in an airtight container at room temperature for up to two days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months. Reheat in the oven to restore their crispiness.
Apple Hand Pies
Ingredients
- 5 medium/large apples Granny Smith & Macoun
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1/4-1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Homemade pie crust or biscuit dough
Instructions
Apple Pie Filling
- Peel, core, and chop the apples into small pieces. Melt the butter in a 10-12 inch skillet or Dutch oven. Cook the apples over medium heat for about 15-20 minutes or until soft. While they cook, sprinkle with brown sugar, granulated sugar, and lemon juice.
- Stir occasionally with a wooden spoon, ensuring they don’t burn. Dissolve the cornstarch in about 1/4 cup of cold water and stir it in. Let the mixture cook until it thickens and bubbles around the edges.
- Remove from heat and add cinnamon and nutmeg, stirring to combine. Let the pie filling cool completely.
Apple Hand Pies
- Roll out your biscuit dough or pie crust on a lightly floured surface into 4-6 inch ovals, about 1/8-1/4 inch thick. Place about 1 tablespoon of the cooled pie filling in the center of each round.
- Fold over and lightly press down on the filling and edges. Lightly wet the edges with water if needed and crimp them with a floured fork. Alternatively, you can freeze them for later use by placing them on a parchment-lined sheet pan and covering loosely with plastic wrap.
- Place uncooked pies on a parchment-lined half-sheet pan and refrigerate while heating the oil. Fill a fry pan with 2-3 inches of canola oil and heat to about 370-375°F.
- Fry a few hand pies at a time to avoid overcrowding the pan and cooling the oil. Fry until golden brown on both sides, about 3-4 minutes. Remove and drain on paper towels.
- Sprinkle with granulated sugar or dust with powdered sugar while still warm. Optionally, drizzle with a simple glaze and let dry slightly before handling. Serve warm, delicious with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
