Name: Apple Hand Pies: Flaky, Golden and Easy to Make Ahead
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 315 g all-purpose flour; 1 tbsp sugar; ½ tsp salt; 226 g butter, cold, cubed; 7 tbsp ice water, as needed; 600 g apples, about 3 firm apples, peeled and diced small; 2 tbsp brown sugar; 1 tbsp lemon juice; 1 tsp cinnamon, ground; ¼ tsp nutmeg, ground; 1 tbsp cornstarch; 1 tbsp butter; 1 egg; 1 tbsp milk; 1 tbsp coarse sugar, for sprinkling

American Autumn 55 min 10 servings300 Calories

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Apple hand pies are small, half-moon pastries: a flaky, buttery crust wrapped around a spiced apple filling, eaten with your hands and no plates required. If you love apple pie but not the slicing, the wobbly wedges or the long bake, these are for you. They are popular right now because they are perfect for autumn gatherings, school and work lunchboxes, and as a make-ahead dessert for the Thanksgiving table four weeks from now.

Why hand pies work so well

Each pie has a higher ratio of crisp crust to filling than a full pie, so every bite is flaky. They bake in about 25 minutes, they portion themselves, and they freeze beautifully before or after baking. You can serve them warm with vanilla ice cream or pack them cold in a lunchbox.

Tips for the flakiest crust

Keep everything cold. Use butter straight from the fridge, ice water, and chill the dough for at least an hour. Visible pea-sized pieces of butter are what make flaky layers.
Cook the filling first. Simmering the apples for a few minutes releases their juice, which the cornstarch then thickens. A raw filling leaks and makes soggy pies.
Cool the filling completely. Warm filling melts the butter in the dough and the pies will tear.
Do not overfill. About two tablespoons per pie is enough. Leave a clear border so you can seal the edges properly.
Seal twice. Press the edges with your fingers, then crimp with a fork, and cut two small steam vents in the top.
Chill before baking. Ten minutes in the freezer helps the pastry hold its shape in the hot oven.

Choosing apples

Use firm apples that hold their shape when baked: Granny Smith for tartness, Honeycrisp or Braeburn for sweetness. A mix of two types gives the best flavour. Soft apples such as Red Delicious turn to mush. Cut the pieces small, about a half-centimetre (¼ inch), so the filling cooks through in the short bake.

Variations

Pear and cardamom: swap the apples for ripe but firm pears and use cardamom in place of nutmeg.
Cranberry apple: add a handful of fresh or frozen cranberries for a tart note that suits Thanksgiving.
Cheddar apple: add a small cube of sharp cheddar to each pie, a classic combination in the UK and the northern US.
Glazed: skip the sugar topping and brush the cooled pies with a glaze of icing sugar and a little milk.
Shortcut: use two sheets of store-bought pie dough, thawed in the fridge, if you are short on time.

Serving ideas

Serve warm with vanilla ice cream, a spoonful of whipped cream, or a drizzle of caramel. For a Thanksgiving dessert table, bake a batch alongside a pumpkin pie and a pecan pie so guests can choose a small treat instead of a full slice. They also pair well with hot tea, coffee or spiced apple cider.

Storage and make-ahead

Store baked pies in an airtight container at room temperature for one day, or in the fridge for up to four days; reheat in a 350°F (175°C) oven for 8 to 10 minutes to bring back the crisp crust. To freeze, shape the unbaked pies, freeze them on a tray until solid, then bag them. Brush with egg wash and bake straight from frozen, adding 5 to 8 minutes to the baking time. Unbaked dough keeps in the fridge for two days.

Note: the crust contains wheat, butter and egg. Anyone with allergies should check labels, and the pies are not suitable for people avoiding gluten, dairy or egg.

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