Apple Hand Pies Easy (Print-Friendly Version)
Flaky pastry wraps tender, cinnamon-spiced apples. Finished with a sweet glaze for a satisfying dessert bite.
# Ingredients You'll Need:
→ Pastry
01 -
1 sheet puff pastry, defrosted
→ Filling
02 -
3 Granny Smith apples, peeled, cored, and cut into pieces approximately 1 cm wide by 2.5–5 cm long
03 -
1/4 cup (55 g) brown sugar
04 -
1 teaspoon (3 g) cornstarch
05 -
1 teaspoon (2.5 g) ground cinnamon
06 -
1/8 teaspoon (0.75 g) salt
07 -
1 teaspoon (5 g) unsalted butter
→ Egg Wash
08 -
1 large egg
09 -
1 tablespoon (15 ml) water
→ Glaze
10 -
1/2 cup (60 g) powdered sugar
11 -
1/4 cup (60 ml) heavy cream or 3 tablespoons (45 ml) water as alternative
# How to Make It:
01 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper.
02 -
Peel, core, and cut apples into pieces approximately 1 cm wide by 2.5–5 cm long. In a bowl, toss apple pieces with brown sugar, cornstarch, cinnamon, and salt until evenly coated.
03 -
In a medium saucepan, melt butter over medium heat. Add the apple mixture and cook, stirring frequently, for about 5 minutes until apples are just tender and the mixture thickens. Remove from heat and let cool slightly.
04 -
Unfold the defrosted puff pastry sheet. Cut it twice through the centre, horizontally and vertically, to create 4 equal squares. Divide the apple filling evenly among the centres of the pastry squares.
05 -
Beat the egg with water to create an egg wash. Brush the pastry edges with egg wash. Fold the pastry over the filling to form triangles, aligning the edges. Press the three open edges gently with a fork to seal, ensuring the filling remains enclosed.
06 -
Place the pies onto the prepared baking sheet. Brush the tops and sides of each with remaining egg wash.
07 -
Bake for 18–20 minutes, or until the pastry is puffed and golden brown. Remove from oven and transfer hand pies to a wire rack to cool.
08 -
In a small bowl, whisk together powdered sugar and heavy cream (or water) until a smooth, pourable glaze forms.
09 -
Once pastry is completely cool, drizzle the glaze over the tops. Allow glaze to set before serving.
# Extra Information:
01 -
For best results, ensure the apple filling is fully cooled before assembling to prevent the puff pastry from becoming soggy.
02 -
Hand pies can be frozen after baking and glazing. Let cool completely, then store in an airtight container for up to 2 months.