Small Batch Apple Brown Sugar Hand Pies
These small batch apple brown sugar hand pies are everything you love about apple pie delivered in a handheld treat! Flaky all-butter pie crust rounds are filled with brown sugar and caramelized apples, then finished with brown butter cinnamon glaze.
Servings: 4 Hand Pies
Calories: 423kcal
Equipment
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- 4 teaspoons granulated sugar
- ½ teaspoon salt
- 7 tablespoons unsalted butter, cold and cut into cubes
- ½ teaspoon apple cider vinegar or white distilled vinegar
- ½ teaspoon vanilla extract optional
- 3 to 5 tablespoons ice water
- 1 large egg, beaten for brushing crust
- turbinado sugar for sprinkling crust
Brown Sugar Apple Filling
- 1 cup apples, chopped 1 firm apple; I use a combo of Honeycrisp and Granny Smith
- 2 tablespoons apple cider, apple juice, or water
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 tablespoons brown sugar light or dark
- ½ tablespoon all-purpose flour
Instructions
Pie Crust
- Note - The butter needs to be cold. Before you start making the dough, cut the butter into cubes and place in the freezer for about 10 to 15 minutes ahead of time.
- In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter cubes to the flour and press the butter cubes into small flat, flaky discs (about the size of a nickel) - making sure they are all coated with flour.1 ¼ cups all-purpose flour, 4 teaspoons granulated sugar, 1/2 teaspoon salt, 7 tablespoons unsalted butter, cold and cut into cubes
- Fill a small liquid measuring cup with ice water - as long as you have at least 1/2 cup of water. Make a well in the center of the flour and add the vinegar, vanilla, and 3 tablespoons of ice water to the well. Using a fork or spatula, stir the flour around the water, and continue to add water 1 tablespoon at a time until you start to get larger clumps of dough. To check if you have added enough water, grab some of the dough in your hand and squeeze it. If it sticks together without crumbling apart, you have added enough water. If it still crumbles apart, add another tablespoon of water, and check again. Note - The dough is supposed to be rough and not overly moist. Adding too much water will likely result in a tough dough. So will overmixing the dough. Work the dough gently when mixing in the water.1/2 teaspoon apple cider vinegar, 3 to 5 tablespoons ice water, 1/2 teaspoon vanilla extract
- Note - Weather and humidity can impact how much water you need to bring the dough together. You may find you need more water than the recipe states.
- Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 2 hours.
Brown Sugar Apple Filling
- Make the apple filling when you are close to removing the pie dough from the refrigerator.
- In a small skillet, add the chopped apples, juice (or water), butter, vanilla, cinnamon, and allspice. Cook over medium heat until the apples start to get tender and most of the liquid evaporates - about 3 to 5 minutes. Do not overcook as the apples will continue to soften when baked. Remove the apples from the skillet and set aside. Tip - Use the same skillet to make the glaze!1 cup apples, chopped, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 2 tablespoons apple cider, apple juice, or water
- In a small bowl, mix together the brown sugar and flour. Set aside.2 tablespoons brown sugar, 1/2 tablespoon all-purpose flour
- In a small mixing bowl, lightly beat the egg for the egg wash.
- Line a baking sheet with a piece of parchment paper.
- Roll and shape the pie dough - Remove the pie dough from the refrigerator, and let it come to room temperature for about 5 to 10 minutes so it is easier to roll. Lightly flour your work surface. Roll the dough into a rough 15-inch square or rectangle. Using a 4.5-inch biscuit or cookie cutter, cut out 8 circles. Tip - I like to use a baking mat (linked above) to roll the pie dough. It has measurements, and makes clean up easier!
- Transfer the dough circles to the prepared baking sheet and space at least 2 inches apart. Cut a couple of slits on 4 of the circles - these will be the tops of the hand pies. Refrigerate the dough circles for 15 minutes.
- Pie dough scraps - Re-roll the pie dough scraps and use shaped cookie cutters to make decorations to top the hand pies. This is optional. Place the cut-outs on the baking sheet you have in the refrigerator to keep them cool.
- Preheat the oven to 375F degrees and adjust the oven rack to the middle position.
- Assemble the hand pies - On the 4 non-cut circles, spoon equal amounts of the brown sugar mix onto the center, then top with equal amounts of the apple mix - leaving at least a 1/4-inch border. Brust the border with the egg wash.1 large egg, beaten
- Place the tops on the hand pies, and crimp the edges together with a fork to seal. Brush the hand pies with egg wash. If using decorations, place on top and also brush with egg wash. Sprinkle the hand pies with coarse sugar.turbinado sugar
- Important - If the dough doesn't feel cool to the touch anymore, refrigerate (or freeze) the assembled hand pies for 10 to 15 minutes before baking. The colder they are before baking, the more flaky the crust will be and the better they will hold their shape.
- Bake for 30 to 32 minutes, or until the filling is bubbly and the pies are golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Allow the hand pies to cool before glazing, so the glaze sticks.
Cinnamon Brown Butter Glaze
- While the hand pies are cooling, make the glaze.
- The hand pies are best enjoyed the day they are baked. Leftovers can be covered and kept at room temperature for up to 8 hours, then refrigerated for 3 to 5 days.
Notes
- Serving Size - This is a small batch recipe that is easily doubled. You may want to use 2 baking sheets for a larger batch, rotating the pans halfway through baking.
- Best Apples - I like to use a combination of firm apples for the hand pies for a variety of flavor and texture - though this is not necessary. Honeycrisp and Granny Smith are what I use. Pink Lady and Fuji apples are also great.
- Hand Pie Shape - This is a versatile recipe. Feel free to make the hand pies in any shape or size. Keep in mind the small border around the edge of the filling to properly seal the pies.
- Storage - The hand pies are best enjoyed the day they are baked. Leftovers can be covered at room temperature for up to 8 hours. After that, refrigerate for 3 to 5 days.
- Freezing - Baked, cooled, and un-glazed hand pies can be frozen for up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temperature to serve.
- Make Ahead - There are a few ways to make the hand pies ahead of time: 1. Prepare and refrigerate the pie dough and filling, at most, 3 days before. 2. Prepare and freeze the pie dough and filling for up to 3 months. Thaw in the refrigerator. 3. Assembled, un-baked hand pies can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, no need to thaw before baking, just add a few more minutes to the baking time.
- Special Equipment - The baking equipment I use for this recipe is linked at the top of the recipe card. For baking in small batches, items like odd-size measuring spoons are very helpful!
Nutrition
Calories: 423kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 315mg | Potassium: 113mg | Fiber: 2g | Sugar: 13g | Vitamin A: 786IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg