Happy Wednesday! How is your week going so far? I feel like mine is going by way too fast. I have an out of town wedding this weekend, and then I’m leaving the country next Thursday, so I’ve been running around, finishing up posts so you’ll still get new recipes while I’m traveling, and stress drinking enough coffee to eat a hole in my stomach–seriously, someone should probably take my coffee maker away from me now… But I’m slowing down for a couple of minutes to chat a little about today’s recipe, Small-batch Apple Hand Pies, because I’ll always make time for pie, especially these ones.
Look how cute they are! I love them so much. These hand pies start with a classic flaky pie crust. It’s simple to make and totally delicious. Inside of the pies is a mixture of apples, brown sugar, and cinnamon that you’ll really just want to eat with a spoon. They bake up all crispy and flaky on the outside and warm and gooey in the middle.
You can leave the hand pies naked if you want, just grab them from the pan and start chowing down as soon as they cool enough not to scald the roof of your mouth, but I like to add a brown sugar and butter glaze. It adds just this nice bit of crinkly, buttery sweetness on top of the pies and it’s basically perfect. If you’re feeling like pie, but don’t want to wait all day for one bake and cool, these are the solution. You get all the joys of pie, but don’t need a fork to eat them and they bake up super quick. What’s not to love about that? This recipe makes five 4-inch hand pies. They’ll stay fresh at room temperature for a couple of days, or you can freeze them. They freeze and reheat exceptionally well. Just pop the frozen pies on a plate and microwave for a couple minutes and the next thing you know, you have a hot sizzling pastry ready to be enjoyed.
More Apple Desserts
Dutch Apple Pie Dutch Apple Galette for Two Apple Pie Sundae Apple Crumb Muffins Apple Cinnamon Cake
Small-batch Apple Hand Pie Recipe Tips
If you have a preferred pie dough recipe, you can use your own. You need 1 9-inch crust worth of dough. I also LOVE making these with My Favorite Buttermilk Pie Crust. It gives you extra flaky pies and is a little bit easier to work with than traditional pie dough. Flour measurement is very important in this recipe. Too much will mess with the dry to liquid ingredients ratio and your dough won’t come together. Be sure to measure by weight or using the spoon and sweep method, as detailed in the recipe notes. If at any step your dough becomes difficult to handle, return it to the refrigerator for a few minutes. It will firm back up and be much easier to work with. You can substitute apple pie spice for the spices in this recipe. Replace the cinnamon and nutmeg with ¾ teaspoon of apple pie spice in place of the cinnamon and nutmeg. You will probably have a bit of leftover pie dough. See my post What to Do With Leftover Pie Dough for ideas to use up the leftovers.
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