Apple Hand Pies Recipe

Apples: Fresh apples, peeled and diced, provide the sweet and tart filling for the hand pies.

Sugar: Adds sweetness to the apple filling, balancing the tartness of the apples.

Cinnamon: A warm spice that complements the flavor of the apples perfectly.

Lemon juice: Adds a bit of acidity to enhance the flavor of the apples and prevent them from browning.

Pie crusts: Pre-made pie crusts make this recipe quick and easy to assemble.

Egg: Beaten egg used as an egg wash to give the hand pies a golden, shiny finish.

When sealing the edges of the hand pies, make sure to press firmly with the fork to prevent any filling from leaking out during baking. For an extra decorative touch, you can crimp the edges with a fluted pastry wheel. This not only enhances the appearance but also ensures a tighter seal.

• apples - Substitute with pears: Pears have a similar texture and sweetness, making them a good alternative for the filling.

• apples - Substitute with peaches: Peaches provide a juicy and sweet flavor that complements the spices well.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note to the filling.

• sugar - Substitute with maple syrup: Maple syrup gives a rich, caramel-like sweetness that pairs well with the spices.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor that can enhance the filling similarly to cinnamon.

• cinnamon - Substitute with allspice: Allspice provides a complex flavor profile that includes hints of cinnamon, nutmeg, and cloves.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and tanginess to balance the sweetness of the filling.

• lemon juice - Substitute with orange juice: Orange juice adds a citrusy sweetness and a bit of acidity to the filling.

• pie crusts - Substitute with puff pastry: Puff pastry provides a flaky, buttery texture that works well for hand pies.

• pie crusts - Substitute with phyllo dough: Phyllo dough offers a light, crispy texture that can be used to create a different style of hand pie.

• egg - Substitute with milk: Milk can be used as an egg wash alternative to give the crust a golden-brown finish.

• egg - Substitute with butter: Melted butter can also be used to brush the crust, adding a rich flavor and helping it brown.

• Allow the apple hand pies to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• Place the cooled hand pies in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. This keeps the apple filling fresh and the crust crisp.

• For longer storage, consider freezing the hand pies. First, place them on a baking sheet lined with parchment paper and freeze until solid, about 2-3 hours.

• Once frozen, transfer the hand pies to a freezer-safe bag or container. Label with the date and store for up to 2 months.

• When ready to enjoy, reheat the frozen hand pies in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through and the crust is crisp.

• Alternatively, thaw the hand pies in the refrigerator overnight before reheating in the oven for a shorter time, around 10-15 minutes.

• Avoid microwaving the hand pies as it can make the crust chewy instead of crisp.

• Preheat your oven to 350°F (175°C). Place the apple hand pies on a baking sheet lined with parchment paper. Heat for 10-15 minutes until they are warm and the crust is crisp again.

• For a quicker method, use a microwave. Place the apple hand pies on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 30-45 seconds. Be cautious as the filling can get very hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place the apple hand pies in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.

• For a stovetop method, use a skillet over medium-low heat. Place the apple hand pies in the skillet and cover with a lid. Heat for 3-5 minutes on each side until warmed through and the crust is crispy.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the apple hand pies on the toaster oven tray and heat for 10-12 minutes until they are warm and the crust is golden.

• Oven: Used to preheat and bake the hand pies at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the diced apples, sugar, cinnamon, and lemon juice.

• Rolling pin: Used to roll out the pie crusts to the desired thickness.

• Cookie cutter: Used to cut the rolled-out pie crusts into circles. Alternatively, a glass can be used for the same purpose.

• Fork: Used to seal the edges of the hand pies by pressing down on the folded edges.

• Pastry brush: Used to brush the tops of the hand pies with the beaten egg for a golden finish.

• Baking sheet: Used to place the hand pies on for baking in the oven.

• Peeler: Used to peel the apples before dicing them.

• Knife: Used to dice the peeled apples into small pieces.

• Cutting board: Used as a surface to dice the apples safely.

Prepare the filling in advance: Dice the apples and mix with sugar, cinnamon, and lemon juice the night before. Store in the fridge.

Use pre-made pie crusts: Save time by using store-bought pie crusts instead of making your own from scratch.

Cut multiple circles at once: Stack the pie crusts and use a large cookie cutter to cut several circles in one go.

Assemble on parchment paper: Lay out parchment paper on your work surface to make cleanup easier and faster.

Batch baking: Place all hand pies on a single baking sheet to bake them all at once.