Apple hand pies recipe 

To make apple hand pies, homemade apple pie filling is put between two pieces of pie crust. It's the perfect fall treat for parties, holiday get-togethers, and giving as gifts.

– 2 pie crusts (homemade or store-bought) – 2 cups chopped apples (240 grams) – ¼ cup granulated sugar (50 grams) – 2 tablespoons all-purpose flour (15 grams) – ½ teaspoon pure vanilla extract – ½ to 1 teaspoon ground cinnamon (adjust to your personal preference) – ⅛ teaspoon ground nutmeg – 1 large egg lightly beaten

Ingredient

– 1 tablespoon milk (15 ml) – 1 tablespoon butter (15 grams) cubed into small pieces (optional) – coarse sugar for sprinkling on top (optional)

Direction

Preheat the oven to 400°F (204°C). Prepare 1–2 large baking sheets with parchment or silicone mats. On a lightly floured board, roll pie crusts to 1/8-inch thickness. 

1

Maximum pie crust circles with a 3.5-inch cookie cutter or cup. Using leftover dough. Make 18–20 circles. While making filling, chill cut-out pie crust circles on baking pans. 

2

A bowl should contain chopped apples, sugar, flour, vanilla essence, ground cinnamon, and ground nutmeg. Mix well to coat all apples. Whisk egg and milk separately until thoroughly blended. 

3

Remove the pie crust rounds from the fridge and evenly divide the apple pie filling in halves, leaving room at the borders. Add 1–2 cubes of butter to pie fillings.

4

Place the second half of pie crust circles on top. Dampen and seal the edges with water or egg wash, then fork-crimp.

5

Brush pie tops with egg. Top each pie with coarse sugar and 2–3 slits. Bake pies 18–22 minutes until golden brown and filling bubbles. After baking, cool before serving.

6

Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Cranberry bliss bars recipe