Apple Hand Pie

This delicious and easy-to-prepare Apple Hand Pie recipe contains a store-bought Pie Shell and a flavorful Apple Pie Filling, which you can use as a pie filling, a filling between cake layers, or just an addition to ice cream, etc.

About This Recipe

• This pie filling is unbelievably easy to make and very versatile. This Apple Pie Filling is a perfect addition to so many different baked goods. As I mentioned already, this filling can go into an apple pie, hand pie, or in between cake layers.
• A large variety of apples can be used in this recipe. We should look for apples that don't lose their shape when cooked. I would recommend using a combination of sweet and sour apples, such as a mix of Granny Smith and Honey Crisp.

• Many different spices can go into this recipe; however, cinnamon, clove, and nutmeg will have the best aroma.
• This mixture can be made in advance and saved in the fridge for up to one week. It is a good idea to start making this filling at the beginning of Fall and use it in the season's baking as we go along. See my Spice Blends post to get the recipe for different blends. Use 1+½ teaspoon of the APPLE PIE SPICE from my post.

See recipes using Apple Pie Filling and Apple Spice Layered Cake.

How to Make The Apple Pie Filling

• This recipe comes together very quickly. Start with peeling and coring the apples. then chop them into small slices.
• Put the apples in a large pan, then mix the sugars and the Apple Pie Spice Blend and mix. Let the mixture sit for 10 minutes.
• Mix the cornstarch into the apple cider in a separate bowl and add to the pan.
• Add the butter and let the filling cook until the apples are soft and turned into a caramel colour.
• Remove from the heat, add the vanilla extract, and mix well. Let it cool down completely.
• Pour the filling into a mason jar, and chill in the fridge.

Apple Hand Pie

• These cute apple hand pies are a perfect quick dessert to prepare quickly and impress your guests.
• You only need one Apple pie-filling recipe and one pack of pie crust. I used this Tender Flakes Pie Shell.
• Place the pie shell out of the fridge one hour before making the pies.
• Lightly flour the surface, and place the pie shell on the working surface.
• Roll it out several times to make it relaxed and ready to cut.
• Use a large round cookie cutter to cut the pie shell into a few rounds.
• Use the dough scrape to cut some leaves.

• Place one tablespoon of the apple pie filling in the center of the cut dough.
• Using your fingertips, wet the edges of another cut dough with water and place it on top of the dough that has the filling.
• Press the edges together to soften them.
• Use a fork to press and seal the edges.

• With the tip of a pairing knife, make a few cuts to the top of each pie. This will help the steam get out of the pie while baking.
• Beat an egg in a small bowl. Brush the top of each pie with the egg wash, place the cut leaves on the pie, and again brush the leaves with egg wash.
• Sprinkle the pies with cinnamon sugar.
• Bake and let cool down before serving.
• Storing: Apple Hand Pies are best used fresh.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe