Apple Hand Pies Recipe
These apple hand pies are so delicious! They are crispy on the outside, juicy on the inside and smell amazing! If you like classic apple pie, you must try these homemade apple hand pies. They are perfect for parties, holiday, birthdays and weekends.
Full printable recipe + tips how to make the best apple hand pies:
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Classic Apple Pie:
Apple Oatmeal Cake Recipe:
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Lemon Cake:
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Makes 9-10 hand pies
Ingredients:
For the crust:
2 cups (250g) All-purpose flour
1/2 teaspoon salt
1 tablespoon Sugar
2/3 cup (155g) Butter, chilled and cubed
1/3 cup (80ml) Ice cold water *if needed add more
For the filling:
3 Apples
2 tablespoons (30g) Butter
1/4 cup (50g) Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg (optional)
2 tablespoons (16g) Cornstarch
Egg wash for brushing
Directions:
1. Make the dough: in a large bowl whisk flour, salt and sugar. Add cubed butter and using a dough blender, blend the dough with the butter until crumbs are formed. You also can do this process using a food processor.
2. Add the water and stir until incorporated.
3. Cover the dough with a plastic wrap and refrigerate for 1 hour.
4. Meanwhile make the filling: peel and chop the apples.
5. In a small heavy bottomed saucepan, melt the butter. Then add chopped apples, sugar, cinnamon and nutmeg. Cook over medium heat until apples are tender, about 8-10 minutes. Remove from heat, add cornstarch, stir and set aside to cool.
6. Assembly: preheat oven to 375F (190C).
7. On a floured surface roll out the dough to a 1/8 inch (3mm) thick. Using a round cutter, cut out 4-inch (10 cm) circles.
8. Place 1-2 tablespoons of the apple mixture in the center of the circles. Brush the edges of the circle with beaten egg and fold the dough over the filling and seal the edges with a fork. Refrigerate the dough for 20-30 minutes.
9. Brush the pies with egg wash, then, using a paring knife, cut a few small slits on the top of each hand pie, then sprinkle with sugar (optional).
10. Bake for 20-25 minutes or until golden brown. Allow to cool slightly before serving.
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Dough Blender:
Pro Silicone Pastry Mat:
How to Make Deep-Fried Apple Pie
Deep-fried apple pie for the 4th of July? Yes, because nothing says 'Merica more than this sweet, fruity pastry. Try an easy variation for picnics and barbecues.
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Apple Galette (Easier and BETTER than Apple Pie)
Apple Galette really is easier and better than apple pie. And can we talk about the crust to filling ratio? Click for 50% off your first month subscription of Beam and 20% off all following months.
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STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
CHEFS KNIFE:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KUHN RIKON PEELER:
6.75qt LE CREUSET DUTCH OVEN:
-- RECIPE --
CRUST
▪200g or 1 2/3c all purpose flour
▪20g or 1 3/4Tbsp sugar
▪3g or 1/2tsp salt
▪150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar)
▪65g or 1/4c ice cold water
Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough).
Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out.
Before baking, preheat oven to 375F/190C.
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APPLE FILLING
▪300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces.
▪50g or 1/4c granulated sugar
▪15g or 2Tbsp corn starch
▪2g or 1/2tsp salt
▪2-3g or 1tsp cinnamon
▪1g or 1/4tsp nutmeg, grated
▪5g or 1tsp lemon juice
Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough.
--
ROLLING OUT THE DOUGH AND BAKING GALETTE
▪Egg wash (1 egg whisked with a splash of water)
▪Sugar in the raw
▪Butter
▪Flaky salt
Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle.
Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy).
Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw.
Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS:
0:00 Intro
0:27 Making the crust
2:36 Prepping the apple filling
4:03: Snoozin with beam (ad)
5:10 Rolling out the dough
6:44 Building and baking the galette
10:12 Let’s eat this thing
#applegalette #applepie #applerecipe
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I Solved Apple Pies Biggest Problem
This sheet pan apple pie is a revelation and 's one of my favorite things I've made...maybe ever.
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PIZZA STEEL:
FOOD PROCESSOR:
BOOS BLOCK CUTTING BOARD:
DIGITAL SCALE:
MICROPLANE:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
FAVORITE PEELER:
DOUGH SCRAPER:
FAVORITE STAINLESS BOWLS:
ROLLING PIN:
2QT SAUCEPOT:
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INGREDIENTS:
*APPLE FILLING:*
▪1200g (8 whole) granny smith apples, med-large diced
▪125g (1/2c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪50g (1/3c) corn starch
▪15g (1T) lemon juice
▪A small pinch of fresh grated nutmeg
Toss filling until evenly distributed.
--
*STREUSEL TOPPING*
▪375g (3c) ap flour
▪225g (1c) brown sugar
▪6g (2 1/2t) cinnamon
▪5g (1t) coarse salt
▪75g (2/3c) chopped pecans
▪230g (2 sticks) unsalted butter, melted
Mix and fluff until combined and broken down into pea sized pebbles.
--
*CRUST:*
▪300g (2 sticks + 5T) unsalted butter, frozen and grated
▪400g (3 1/3c) AP flour
▪40g (1/4c) sugar
▪6g (1 1/4t) salt
▪130g (1/2c) ice cold water
Add flour, sugar, salt, and grated frozen butter to a food processor and pulse 4-5 times until flour and butter have combined into a coarse gravely texture. Add half the water, then pulse while adding the other half until the water is evenly spread. Dough should still be pebbly at this point, but holds together when you squeeze it.
Transfer dough into a bowl and press it together into a mass of dough. Place the dough onto plastic wrap and enclose the dough, in a plastic wrap rectangle, leaving room on all sides to pound and roll the dough out into a flat rectangular shape of the wrap. Place dough in the fridge for an hour.
Remove from the fridge, unwrap, and allow to sit at room temperature for 15 minutes. Unwrap and transfer to a well floured surface. Roll out into a large rectangle that’s about 15”/38cm x 20”/50cm. It should be larger than a half sheet tray. Roll the dough onto the rolling pin and unroll onto a well buttered half sheet tray, pressing into the corners and crimping the edges.
Dock the bottom of the crust with a fork, then add apples and all of the drippings in the bowl. Spread evenly.
Top evenly with streusel.
Bake in a preheated 375F/190C oven on top of a pizza stone or steel for 45-50.
CHAPTERS:
0:00 Intro and mixing crust
2:49 apple filling
4:02 streusel topping
5:09 taking care of my gut (ad)
6:07 rolling out the pie dough
8:15 building and baking the pie
9:50 let’s eat this thing
#applepie #homemadeapplepie
Table Recipes | Deconstructed Apple Pie
As we gather around The Table this fall, we’re cookin’ some of your favorites! This recipe comes from Renee S. Renee shared, “My mom (who went to heaven 26 yrs ago) would make this dessert. My mom invited people to her table most Sundays. Those who didn't have a place to go, from the elderly, to a disabled man, to any who couldn’t feed themselves. She always opened up her home to those who didn't have much. Its recipe is full of sweet goodness!”
Ingredients for Apple Base:
3/4 c sugar
1/4 c shortening
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon mix like pie crust
3 large apples, chopped
1 egg beaten
Ingredients for Topping:
1/2 c. brown sugar
1/2 c. white sugar
1/4 c. butter
1/2 c. cream
Apple Base Instructions:
Throw it all together, pour into a greased 8×10 pan (or double ingredients in a 9×13 pan), and bake at 350 for 35 minutes.
Topping Instructions:
Mix Carmel sauce, brown sugar, white sugar, butter, cream, bring to boil, then remove and pour over cake.
Life is better when there are more of us around the table!
For more information on The Table series, partners, and initiatives, to submit a recipe, or to give your gift online, visit freshlife.church/thetable
Apple Pie Recipe - Classic All American Apple Pie - 100 Year Old Recipe - The Hillbilly Kitchen
Apple Pie From Scratch - Classic All American Apple Pie -100 Year Old Recipe. In this video I'll be making and baking an old fashioned apple pie from scratch. Homemade apple pie is the perfect ending to any holiday gathering. Your friends and family will appreciate the love you put into making it just for them. Apple pie is considered an all American dessert. This pie will bring back cherished memories and create new ones for those who have never tasted a real homemade apple pie. The aroma while this pie is baking sets a wonderful atmosphere that is conducive to long lasting fellowship with loved ones.
Remember, Put God First! :)
Ingredients:
6 to 8 cups peeled and sliced apples of choice
1 tablespoon vinegar or lemon juice
2 to 4 tablespoons of real butter
1/4 cup flour
1/2 to 1 cups of sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon ginger
1/3 teaspoon nutmeg
1/3 teaspoon allspice
2 pie crusts -
1 egg white
1 teaspoon sugar with a pinch of cinnamon
Crumb topping -
If you use this, double this recipe. Don't add the butter in the pie recipe, use 6 cups of apples, and you only need one pie crust.
Caramel sauce -
Holiday Day Recipes -
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