This recipe for Apple Hand Pies is another in our pie series from Brie Golliher, the Pie Queen of Bowling Green, Kentucky.
About her Apple Hand pies, she says, “These pies are my absolute favorite seasonal dessert to bake—my family, friends and customers always rave about them! Something about the smell of fresh apple pie baking and cooler temperatures outside just feels so right. They are simple and quintessential fall desserts—easy to grab on-the-go, as a snack or as a dessert for a holiday meal, these are must-eat treats this fall.”
You can find more of Brie’s recipes and handy work on her blog Burger and Pies.
- 2-1/2 cups flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks cold butter
- 1/2-1 cup ice cold water
- 5-7 apples, peeled and sliced
- 1/4 cup water
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 Mix together flour, sugar and baking powder.
- 2 Add butter (I like to grate butter into the recipe).
- 3 Toss together with hands.
- 4 Add ice water slowly. A little bit at a time.
- 5 Separate into 2 balls. Roll out dough. After rolling, place in refrigerator for 1 hour.
- 6 Note: This freezes well for large batches.
- 1 Peel and slice your apples. Place apples and all ingredients in a pot. Cook until apples are soft. (I pre-cook my apples this way because as juices escape, pies become soggy. Pre-cooking then straining will prevent messy pies.)
- 1 Cut dough into strips. Egg wash one side.
- 2 Place strained filling (a little goes a long way) on one end of the strip, then close together with the other end.
- 3 Finish by pressing the edges together with a fork.
- 4 Egg wash the top of the tarts. Bake at 400 degrees F for 15-20 minutes until golden brown. Cool and serve.