Apple Hand Pies

Apple Hand Pies - made May 17, 2019

Thanks to some idle pinterest strolling, I got the idea to make these apple hand pies. I'm still trolling around for new dessert bar ideas and, having recently tried a full-size handpie when I visited Neighbor Bakehouse in San Francisco (it was delicious, btw), I decided to try a mini version.

My favorite pie is the quintessensial apple pie. Sometimes I go wild and branch out to coconut cream pie (hold the whipped cream topping, just sprinkle the top of the custard with toasted coconut). Pecan pie is also acceptable as long as it doesn't have too much of that gelatinous gluey stuff and the pecans are toasted. But apple always wins out so of course I had to try apple hand pies.

Filling before cooking

After cooking

I don't like pie enough to make it very often. Hence one reason I haven't mastered pie dough. I can make a decent one but nothing special. I cheated for this trial and got those pre-made pie dough. Past experience says it isn't as good as homemade pie dough but I was just in experimenting mode so I wasn't going to be that fussy about it. Plus, there's something to be said for easily rolling out the pre-made dough to a slightly thinner thickness and equally easily cutting the dough into the rounds I wanted to make the pies.

I only used one of the two pie doughs in the package as I have other plans for the 2nd dough. Subsequently, the recipe below makes too much filling. Not a problem with apple pie filling though as I just put the overage into ramekins and covered it with some apple crumble topping I made.

If you want to super cheat, not only can you buy the premade pie dough but you can also buy a can of apple pie filling. I've tried that canned filling once though and honestly, you're better off making your own. It's easy enough to peel and chop the apples and cooking it for a few minutes over a stove top with some sugar, cinnamon and nutmeg couldn't be simpler. Season to taste. I tend to have a light hand with nutmeg (don't really care for the taste) and a heavy one with the cinnamon (Penzey's all the way).

How much filling you use is up to you but careful not to overstuff it or you'll have a problem sealing the dough rounds together. You don't want filling leaking through the cracks if it's bursting out the seams before you even get the pies into the oven.

I sealed a few of the hand pies with the tines of a fork and a couple of others with the round end of a 1/4 teaspoon measuring spoon, just to try for different looks. The measuring spoon produced something that looked like a big ravioli but the edges got too thin and browned faster than the rest of the mini pie. The fork tines didn't look as pretty but were fine and baked better.

Before baking, make sure you brush the tops, including round edges, with egg wash. They''ll brown better. Also make sure you cut small slits on top of each pie to allow steam to escape.

Overall, I liked how these turned out. I might add a bit more cinnamon and butter to the filling for a little more flavor or, to be completely decadent, some salted caramel sauce, for a more juicy filling. The pie dough actually tasted decent and browned nicely.

The baked versions still weren't as pretty as some of the ones I've seen on pinterest. I still haven't conquered the knack of how to make my desserts come out "pretty". But, hey, they still tasted good and qualify for the future dessert bar I'm planning on. I just need a little more practice on how to spiff them up for a more "professional" presentation.

1 package refrigerated pie dough (or make your own)
3 large Granny Smith apples, peeled and cut into small chunks
4 tablespoons dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 tablespoon cornstarch mixed with 1 tablespoon water to make a slurry

1. Roll out pie dough circles to flatten slightly. Cut out rounds of dough, using a round cookie cutter/shaper. Cover and keep chilled in the refrigerator while you make the filling.
2. Filling: Combine dark brown sugar, cinnamon and nutmeg until evenly mixed in a large mixing bowl. Add apple chunks and toss to coat.
3. In a large saucepan over medium-high heat, add apple mixture and stir, cooking until apple chunks are tender but not mushy, 5-6 minutes. Add butter and stir. When butter is melted, add cornstarch slurry until sauce is thickened. Remove from heat and let cool.
4. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
5. Wet the outer edges of each dough round with a little water. Place a small scoop of the cooled apple mixture in the center of one round and cover with another. Seal the moistened edges with a fork or the round side of a 1/4 teaspoon measure. Repeat with remaining dough rounds. 
6. Beat 1 egg with a tablespoon of water to make an egg wash. Brush apple hand pies lightly with egg wash. Cut small slits on top of each pie to let steam escape. Bake in preheated oven for 15-20 minutes or until pies are golden brown.