Mini Apple Hand Pies

BY: Cindy Yuong, AOS Baking & Pastry

October 16, 2015

With autumn making its return, seasonal spices are making their way back to the kitchen. Cinnamon spice finds its way to crisp apples in the oven and permeate the room with what can only be the warming aroma of freshly baked apple pie. What better way to use the leftovers of apple picking than in these festive little hand pies?


2 ½ c pastry flour

Pinch of salt

2 sticks (8 oz) butter, cold, cubed

½ c (4 oz) cold water

Apple Filling:

3 medium apples, peeled, cored, and diced

½ cup granulated sugar

1 teaspoon cinnamon, or sub apple pie spice

Pinch of salt

1 tablespoon cornstarch

2 tablespoons butter, melted

1 teaspoon lemon juice

Egg wash: 1 egg yolk, 1 teaspoon water, and a small pinch of salt whisked together


To make the pie dough, have your butter cut into ½ inch cubes and kept cold. Sift the pastry flour and salt and place in a bowl. Add butter to the flour mixture and carefully rub it into the flour, squeezing and separating the butter until they are small, pea-sized pieces. (This can also be done in a food processor by pulsing.)

Add the cold water all at once and mix by hand until just combined. Divide the dough in half and separate into two discs. Lightly dust the dough with flour as needed. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Pre-heat the oven to 375 degrees F.

Meanwhile, wash the apples and peel, core, and chop the apples into small pieces. Toss all the dry ingredients together and set aside.

Remove the chilled dough and on a floured surface, roll each dough disc out to ¼ inch. Using a 3-inch cookie cutter, cut 24 circles from the dough, rerolling as necessary. Transfer the circles to a parchment lined baking sheet and place in the fridge.

To finish the apple filling, add the dry ingredients, lemon juice, and melted butter to the bowl of apples and toss to coat.

Remove the pie crusts from the fridge. Place a tablespoon of the apple filling on the center of each circle with a stick. Brush the edges with egg wash. Using the other 12 dough circles, slightly stretch each one out from the center to enlarge it and lay the circle on top.

Optional: If you want equally delicious, adorable pie pops, press cake pop or popsicle sticks slightly into the dough of half the circles before adding the filling.

Press the two layers together and crimp the edges with a fork. Create vents in the top by making cuts with a knife. Brush with egg wash and sprinkle with coarse or cinnamon sugar for decoration.

Bake for 15-20 minutes. The crust should be a light golden brown and the filling will be bubbling. Carefully remove from the oven as the filling is piping hot. Let cool before removing. Serve with ice cream and caramel sauce nearby for the ultimate fall holiday experience.






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