Description
These Mini Apple Pies, also known as Apple Hand Pies, are a delightful treat featuring a flaky homemade dough filled with a sweet, cinnamon-spiced apple filling. Perfectly sized for individual servings, they are painted with an egg wash and sprinkled with brown sugar before baking to golden perfection. Ideal for a cozy dessert or a sweet snack.
Ingredients
Scale
For the dough:
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 tsp salt
- 220 g unsalted butter, cold and cut into cubes
- 110 ml water
For the filling:
- 800 g apples (about 4 large apples, prefer Pink Lady, Fuji or Royal Gala)
- 60 g unsalted butter
- 150 g brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp water
To paint:
- 1 egg
- 1 tbsp water
- 4 tbsp brown sugar
Instructions
- Prepare the dough: In a bowl, combine the flour, granulated sugar, and salt. Add the cold cubed butter and use your fingers to pinch and break the butter into the flour mixture, leaving some lumps for flakiness. Add water and knead gently just enough to bring the dough together, keeping butter bits intact. Wrap in cling film and chill in the refrigerator for at least 30 minutes or up to 2 days; dough can also be frozen for 2 months.
- Make the filling: Peel and dice the apples into very small pieces (4-5 mm). Place the apples, unsalted butter, brown sugar, ground cinnamon, cornstarch, salt, and water in a pot over medium heat. Cook until the mixture thickens, similar to a thin jam, as the apples soften and juices reduce. Remove from heat and refrigerate until completely cold to allow the butter to solidify and firm up the filling.
- Roll out the dough: On a lightly floured surface, roll the chilled dough to about 2 mm thickness. Use a 9-10 cm (3.5-4 inch) round cookie cutter to cut out circles.
- Assemble the pies: Place about 2 tablespoons of the cold apple filling in the center of each dough circle. If excess flour was used when rolling the dough, lightly brush edges with water. Take another circle to form the top and slightly stretch it by pinching the edges with your fingers. Cover the filling with this top circle and seal the edges by pressing with a fork. Use the cookie cutter again to trim the edges neatly. Cut 3 slits on top with a knife to allow steam to escape during baking. Repeat for all mini pies.
- Prepare for baking: Beat the egg with 1 tablespoon of water and brush this egg wash over the mini pies. Sprinkle evenly with brown sugar for a sweet, crunchy topping.
- Bake: Preheat the oven to 180°C (350°F). Bake the mini apple pies for 20-30 minutes or until they are golden brown and cooked through. Remove from oven and cool slightly before serving.
Notes
- You can refrigerate the dough for up to 2 days or freeze for up to 2 months for convenience.
- Choosing firm apple varieties like Pink Lady, Fuji, or Royal Gala provides the best texture and sweetness.
- Make sure the filling is completely cooled and slightly firm before filling to prevent soggy pies.
- Use a sharp knife to cut slits on the pies to allow steam to escape and avoid bursting during baking.
- If the dough is too sticky to roll, chill it further before continuing.
Keywords: mini apple pies, apple hand pies, homemade pie dough, cinnamon apple filling, fall dessert, baked apple pies