Apple hand pies



  • 3 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 7 oz cold butter in cubes
  • 4 floz cold water

For the filling

  • 2 large Granny Smith apples
  • 2 large Fuji apples
  • 1 tbsp lime juice
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 3 tbsp all-purpose flour


40 minutes
  • 1Put all dough ingredients (except the water) in a food processor and pulse until it resembles coarse sand
  • 2Add water and pulse a couple of times more to incorporate
  • 3Transfer dough to a working surface and shape into a thick circle using your hands
  • 4Wrap it in plastic film and let it rest (in the fridge if the temperature is above 70ºF - 21ºC)
  • 5Filling:
  • 6Squeeze the lime juice in a large bowl
  • 7Peel, core and mince the apples
  • 8As you mince, place the apples in the bowl and stir to coat them with the juice, so they do not brown
  • 9Add remaining ingredients o filling and mix well
  • 10As an alternative, dice the apples in large pieces and pulse with remaining filling ingredients in a food processor until very small (be careful not to end up with applesauce!)
  • 11Assembling:
  • 12Preheat oven to 350ºF (180ºC)
  • 13Line two baking sheets (10inx15in - 25x38cm) with parchment paper
  • 14Dust a work surface with flour and cut the dough in half
  • 15Roll the dough to about 17inx17in - 45cmx45cm and 1/8in - 3mm thick
  • 16Cut the pies with a 4.5in - 11.5cm round cutter or 4.5inx4.5in - 11.5cmx11.5cm squares
  • 17Add 1 heaping tbsp filling in the center of each dough piece (without the juice from the bottom of the bowl) and close it with a fork, crimping the edges
  • 18Place each hand pie in the lined baking sheets and make a small cut on top of each one
  • 19Repeat with the remaining dough and filling
  • 20Brush the hand pies with the beaten egg
  • 21Bake for about 30 minutes - until golden brown
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