Apple Hand Pies

6 Feb

Apple pie and I have always had a special thing. That is to say, I’ve always had a special thing for apple pie. The more I think about it, it’s pretty one-sided. I really like apple pie. I suspect apple pie has never had feelings for me. Ah, unrequited love.


Apple pie was the only pie I would eat as a youngster. Blame it on the cinnamon, I guess. No holiday was complete without it…really…we had apple pie for Thanksgiving, Christmas and Easter.


Though, I have a confession. I’ve always liked apple pie for its crust.  I’m allowed to be shallow, right? Sometimes it’s what’s on the outside that counts. Mmm flaky, buttery crust.

DSC_0685 DSC_0686

In the spirit of superficiality, I’ve modified the modern standards of filling-to-crust ratios with these apple hand pies! These pie pockets are just as good as their predecessor, but with an additional portability (and crust!) factor. That means no obligation to take the rest of the apple pie back to college with you after Christmas break. Just me?

Here’s how the guts of the pie break down:


(Forgive the flash in my bat cave kitchen)


Almost there…




The crust from Smitten Kitchen has four simple ingredients and is oh-so-flaky. The apple compote recipe is inspired by Martha and makes a beautiful pie filling that is best served warm. With ice cream. For any occasion!


Apple Hand Pies

Yields 12 mini-pies


2 1/2 cups flour

1 tbsp granulated sugar

1 tsp salt

2 sticks cold, unsalted butter


4 apples (I used Granny Smith)

1/4 cup brown sugar, loosely packed

1/2 tbsp granulated sugar

1/4 tsp cinnamon

pinch of nutmeg

1/2 tbsp orange juice

1/2 tbsp vanilla extract

1/2 tsp lemon juice (optional)

1 1/2 tbsp flour

1 egg, beaten


In large bowl, whisk together flour, sugar and salt. Cut pieces of cold butter into flour mixture and mix using pastry blender (or mash it up with a fork) until pea-sized amounts of butter remain. Put 1 cup of water in liquid measuring cup and fill with ice cubes.

Slowly add 1/2 cup of ice cold water as you mix together flour and butter mixture. Add additional water 1 tbsp at a time only until your dough starts sticking together. Once enough water is added, dig in with your hands and fully combine dough. Form into a disc shape, wrap in plastic wrap, and refrigerate for at least an hour before rolling out.

For the compote, peel, core and slice apples into 1 inch pieces. Place in medium saucepan with sugars, cinnamon, nutmeg, OJ and vanilla. If you like, squeeze a little lemon over the apples to help break them down. Simmer covered on medium-low heat for half an hour until apples are brown and soft, stirring occasionally. Once broken down, add flour as a thickening agent to help solidify all the apple and cinnamon juice at the bottom of your pan.

Preheat oven to 375 degrees.

Roll out chilled dough to 1/4 inch thickness and cut out 4 inch diameter circles with biscuit cutter or water glass. Place bottom circles on greased cookie sheet and brush edges with beaten egg. Place spoonful of compote in the center then cover with another dough cutout (I rolled the tops just a little bigger so they fit easier). Using a fork, press the top and bottom edges together to seal in apple filling. Also put a couple slits in your pie top for ventilation.

Brush pie tops with egg wash and sprinkle with granulated sugar. Bake at 375 degrees for 25 minutes, or until tops are golden in color.


2.5 hours


3 Responses to “Apple Hand Pies”

  1. Danielle Geanacopoulos February 6, 2013 at 9:41 pm #

    Oh stop. Can’t wait to try! Sent from my iPhone

  2. elisebakes March 4, 2013 at 1:35 pm #

    These look delicious!

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