Apple pie is an all American classic but want to really blow it out of the park? Make these darling apple hand pies for your guests!
Hello again sweet friends! It’s Shiran from Pretty. Simple. Sweet.
It’s been quite a busy time for me as I’ve spent the last few months writing my eBook Delicious Food Photography. I’m so excited that it’s finally ready (you can scroll down for more details), and now I’m back to share with you a very special treat—apple hand pies!
What Kind of Apples are Best for Pies?
Granny Smith apples are generally our go-to baking apple, but, here are some other excellent baking apples.
Jonagold: Jonagolds hold up exceptionally well in the oven.
Honeycrisp: This is our desert-island apple.
Braeburn: This superbly crisp apple has a concentrated taste and bakes up juicy but not mushy.
Mutsu: Also known as Crispin, this firm-fleshed, less tart option is similar in flavor to a Golden Delicious.
But it excels when it comes to structure, keeping more of a solid firmness.
Mutsus are great for pies or other recipes that call for gentle cooking.
Winesap: Intensely flavored with deep cider-y notes, these apples resist breaking down during cooking and deliver great complexity to baked goods.
Pink Lady (or Cripps Pink): Balanced between sweet, tart, and tannic notes. It will retain its distinct shape when cooked.
There’s something very comforting in individual desserts that you know you don’t have to share with anyone. That’s one of the reasons why I really like these hand pies. That, plus that they’re really delicious. I often make them for gatherings because they’re the perfect easy-to-snack-on individual size.
To make these hand pies, you’ll first need to prepare the dough. I have a visual guide for making a dough here. If you prefer a store-bought dough, you can use it instead. I’ve tried that a few times and the pies still tasted great (just don’t tell my mom I said that), but nothing beats a homemade flakey, crispy, buttery crust.
How do You Keep Pie Crust From Shrinking?
Higher temperatures make the gluten in pie crusts tighten up and shrink a bit.
So if your recipe requires pre-baking the pie crust, it will shrink less if you bake it “low and slow” (around 350 degrees F).
For the filling you only need to combine the apples with a few other ingredients and you’re done.
A few notes:
– Always work with a cold dough. If it gets soft, put it back into the fridge for a few minutes to cool back down.
– Brushing the tops with an egg wash (a mixture of egg and water) will give the pies that shiny, pretty look. You can use heavy cream or milk instead.
– Chop the apples into very small cubes to make sure they’re cooked in the short 15 minute cook time.
Can You Freeze Pie Dough?
To freeze, wrap the unbaked pie crust tightly with heavy-duty aluminum foil or plastic freezer wrap, or place in a freezer bag and seal tightly.
There’s no need to thaw the unbaked crust — you can bake it straight out of the freezer.
For best results, use the frozen pie dough or frozen pie crusts within 3 months.
Apple Hand Pies
For the crust:
For the filling:
For brushing and sprinkling:
Make the dough:
Make the filling:
Assemble the pies:
Serving Size: 1
Amount Per Serving:Calories: 326 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 86mg Sodium: 374mg Carbohydrates: 36g Fiber: 1g Sugar: 25g Protein: 3g
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