Handheld Apple Pies
Individual apple hand pies provide a delightful dessert or casual snack.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 375 F.
-
Peel, core, and dice apples, then toss with lemon juice.
-
In a large saucepan, combine brown sugar, granulated sugar, cornstarch, apples, nutmeg, salt, and cinnamon. Bring to a simmer over medium heat, stirring, then reduce heat to low and cook for 20 to 30 minutes until apples are tender and the mixture is thick. Stir in vanilla extract and cool completely in a shallow bowl for about 1 hour.
-
In a large bowl, whisk together flour, salt, sugar, and vanilla powder. Cut in butter pieces until the mixture is crumbly with pea-sized butter pieces. Gradually add ice water, tossing until the mixture forms clumps.
-
Turn the dough onto a lightly floured surface, knead briefly, then shape into two 12-ounce, 1-inch thick rectangles. Wrap and refrigerate for 30 to 45 minutes.
-
Roll each chilled dough piece into a 16 by 12-inch rectangle. Cut each into eight 4 by 6-inch rectangles.
-
Place about 2 tablespoons of cooled apple filling on the bottom half of each dough rectangle. Moisten the edges with water, fold the top over the filling, seal gently, and crimp the entire edge with a fork.
-
Arrange pies on parchment paper-lined baking sheets and refrigerate for 20 to 30 minutes.
-
Combine egg yolk and cream for an egg wash. Brush this mixture lightly over each pie, sprinkle with cinnamon sugar or vanilla sugar, and cut one or two vents in the top of each pie.
-
Bake for 20 to 30 minutes, or until nicely browned and the filling is bubbly. Serve when cool enough to handle.