Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Apple-Rum Hand Pies Recipe

November 8, 2010
 I initially made these individual pies because my child doesn’t care for the chunks found in the traditional variety. In an attempt to get her to eat more pie—yes, it’s as ridiculous as it sounds—I decided to cook the fruit down into a thicker, softer consistency and place it into something a bit more portable. She really didn’t like these either, but she can’t be trusted when it comes to matters of taste.


 They were eaten however by other children with fervor, so I fell vindicated in spending all that time wrapping pastry around gooey mounds of filling.

I tried many methods of sealing the two sides of dough together and found it didn’t really matter how I did it. The easiest way was to crimp them together using the tines of a fork, but you could also wrap the bottom piece up over the top piece and pinching to seal.

Blow everyone away and make these for your child’s next bake sale, or serve them warm with loads ofvanilla ice cream.


Apple-Rum Hand Pies Recipe

Yield: 12 Pies


    For the Crust:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup white whole wheat flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup vegetable shortening, frozen and cut into small pieces
  • 1/2 cup ice water
  • For the Filling:
  • 3 pounds apples, peeled, cored and chopped
  • 1/2 cup light brown sugar
  • 1/2 cup dark rum
  • 1/4 cup granulated sugar, plus more for sprinkling
  • juice of 1/2 a lemon
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 large egg, beaten


  1. Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a dough cutter, cut shortening into the flour until pea-sized pieces form.
  2. Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don't knead the dough.) Once dough starts coming together, form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes.
  3. Meanwhile, combine all filling ingredients, except the egg in a large, shallow pot and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until thick and mixture is dry, about 10 minutes. Let cool slightly.
  4. Heat oven to 425°F and line two baking sheets with parchment paper. Divide dough into 12 pieces. Roll each piece into 1/4-inch thick circles on a lightly floured surface.
  5. Place about 1/4 cup of filling in the middle of each circle,
  6. Wrap dough over filling and crimp or pinch to seal. Place pies on prepared baking sheets.
  7. Dilute beaten egg with a little water, then brush egg wash over the top of each pie. Sprinkle pies with granulated sugar then bake until dark golden brown, about 30 to 40 minutes. Let cool at least 15 minutes before serving.


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