Go Back
apple hand pies

APPLE HAND PIES

These apple pies are so delicious and easy to make. The crust dough is a dream to work with, makes it very easy to practice the lattice. Enjoy it with vanilla ice cream and some mulled wine for the golden autumn trifecta.
Prep Time 2 hrs 30 mins
Cook Time 30 mins
Course Dessert
Cuisine British
Servings 8 mini pies

Ingredients
  

CRUST

  • 360 g flour
  • 220 g salted butter
  • 25 g sugar
  • 100 ml cold water

FILLING

  • 4 apples peeled, cored, diced
  • 30 g salted butter
  • 40 g sugar
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • 50 g almond paste

TOPPING

  • 1 egg
  • 1 tbsp sugar

Instructions
 

CRUST

  • Mix together flour and sugar in a bowl
  • Dice the butter in small pieces and add to dry ingredients
  • Using your fingers, incorporate butter until dough is crumbly but there are still some small visible pieces
  • Add cold water, little by little, mixing it until dough comes together (don't knead the dough)
  • Divide dough into two equal balls, seal each ball with cling wrap and put it in the fridge for 1 hour

FILLING

  • Place sugar in a saucepan over low heat until it starts to melt around the edges
  • Stir it until the sugar is completely melted and golden brown
  • Add butter in increments, stirring in between additions
  • Add cinnamon
  • Add apples little by little and cook until they have soften
  • Mix lemon juice and cornstarch separately and add to the mixture, cook until the mixture thickens
  • Let it cool completely, then stir in the almond paste

ASSEMBLY

  • Let the dough rest for 10 minutes at room temperature
  • Roll out one piece of dough 5mm thick on a lightly floured surface
  • Using a 10 cm cutter, cut out 8 rounds and transfer onto a baking sheet covered with baking paper
  • Add leftover dough to the other half and get working on that lattice (or use cookie cutters for shapes and other decorative patterns)
  • Spoon filling onto the dough bases, leaving a small border free from filling
  • Brush the border with some water, then place the lattice, lids or cutouts on top of the filling, pressing gently with a fork or your fingers around the edges to seal
  • Transfer the pies to the freezer for 15 minutes, meanwhile preheat the oven to 180°C
  • Whisk the egg with a pinch of salt in a small bowl, brush pies with the egg wash, then sprinkle them with some sugar
  • Bake for 30 minutes, or until golden brown
Keyword apple, dessert, pie