Ingredients
Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
Pie Filling
- 2 small Granny Smith apples, peeled and diced
- 2 tablespoons butter
- ⅓ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon flour
- Juice of half a lemon
- Pinch of salt
Cinnamon Sugar Topping and Egg Wash
- 1 egg (for the egg wash)
- ¼ teaspoon cinnamon
- ¼ cup granulated sugar
Instructions
- Prepare Pie Dough: Begin by preparing your pie crust dough, either homemade or store-bought. Once ready, chill the dough in the refrigerator for at least 2 hours to ensure it firms up properly, which helps with easier handling later.
- Make Apple Filling: In a medium saucepan over medium-low heat, melt the butter. Add the diced apples, light brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook, stirring occasionally, until the apples become tender, about 8 to 10 minutes. Stir in the flour and cook for an additional 30 seconds until the filling thickens. Remove from heat and transfer to a bowl to cool completely before using.
- Soften Dough: Remove the chilled pie dough from the refrigerator and let it sit at room temperature for 15 to 20 minutes, allowing it to soften slightly to make it easier to roll out.
- Roll and Chill Dough: Lightly flour your work surface and roll out the pie dough to about ⅛ inch thickness. Transfer the rolled dough onto a parchment-lined baking sheet and return it to the refrigerator for 10 minutes to keep it cold and firm.
- Cut Dough Circles: Using a 3.5-inch cookie cutter, cut out 12 circles from the dough. Re-roll scraps as needed to get all circles. Place the dough circles on the parchment-lined baking sheet and chill in the refrigerator again until firm.
- Preheat Oven: Set your oven to 400°F (200°C) and position the oven rack in the center.
- Assemble Bottom Crusts: Lay out 6 dough circles spaced about 3 inches apart on the baking sheet to serve as the bottom crusts. Spoon about 2 tablespoons of the cooled apple filling into the center of each circle, leaving a small border around the edges. Beat the egg and brush it along the edge border of each filled circle to act as glue.
- Prepare Top Crusts: Take the remaining 6 dough circles and cut three slits into each to create vents for steam to escape during baking.
- Seal Pies: Place each vented top crust on top of the filled bottom crusts. Gently press the edges together and crimp with a fork to seal the pies securely. Brush the tops of the pies with the beaten egg wash.
- Add Cinnamon Sugar Topping: In a small bowl, mix together ¼ teaspoon cinnamon and ¼ cup granulated sugar. Sprinkle this mixture generously over the tops of each hand pie for a sweet, crunchy finish.
- Bake: Bake the hand pies on the center rack for 15 to 20 minutes or until the crusts are golden brown and crisp.
- Cool: Remove the pies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweet filling well.
- Make sure the filling is completely cooled before assembling to prevent soggy crusts.
- Chilling the dough multiple times helps maintain the dough’s flakiness and makes it easier to work with.
- Slits on the top crust allow steam to escape, preventing the pies from bursting while baking.
- For a quicker version, store-bought pie crust can be used without compromising texture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
