Mini Apple Pies (Apple Hand Pies)
Mini apple pies (apple hand pies) are made with buttery flaky crust and a warm cinnamon apple filling. Perfect for snack time, dessert, or sipping tea.
Equipment
- 1 Mixing bowl Large
- 1 Pastry cutter or fingers
- 1 Skillet Medium heat for cooking apples
- 1 Rolling pin For rolling dough
- 1 Cookie cutter 9-10 cm
- 1 Fork For crimping
- 1 Baking sheet Lined with parchment
Ingredients
Ingredients
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 teaspoon salt
- 220 g unsalted butter cold and cut into cubes
- 110 ml cold water
- 800 g apples chopped; Pink Lady, Fuji or Royal Gala
- 60 g unsalted butter
- 150 g brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 0.25 teaspoon salt
- 2 tablespoon water
- 1 egg for egg wash
- 1 tablespoon water to mix with egg
- 4 tablespoon brown sugar to sprinkle on top
Instructions
Instructions
- Mix flour, sugar and salt in a large bowl. Add cold butter cubes and cut into flour until mixture resembles coarse crumbs.
- Add cold water gradually and mix until dough comes together. Divide in half, flatten into discs, wrap in plastic and refrigerate for 1 hour.
- Peel, core and dice apples into small cubes.
- In a skillet, melt butter over medium heat. Add apples, brown sugar and cinnamon. Cook for 8-10 minutes until softened.
- Mix cornstarch with 1 tablespoon water to make a slurry. Stir into cooked apples and cook until thickened. Let filling cool.
- Preheat oven to 190°C (375°F). Roll out dough to approximately 3 mm thick and cut out circles using 9-10 cm cutter.
- Place spoonful of apple filling on half of dough circles. Top with remaining dough and crimp edges with fork. Cut a slit in the top to vent steam.
- Mix egg with 1 tablespoon water for egg wash. Brush tops and sprinkle with brown sugar.
- Bake for 20-30 minutes until golden and crisp. Let cool slightly before serving.
Notes
Cool completely before storing. Store at room temperature for up to 2 days or in the refrigerator for 4-5 days. Freeze for longer storage.