One of our favorite dessert recipes, these Apple Hand Pies are similar to an apple empanada with rum-spiked apples and cinnamon wrapped in pastry.{Last updated December 14, 2021}
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
These flaky Apple Hand Pies are similar to an apple empanada with rum-spiked apples and cinnamon wrapped in pastry.
Ingredients
For the Crust:
- 2 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 cup [vegetable shortening or butter, 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
- juice of 1/2 a lemon
- 1 tablespoon fresh grated ginger
- 1 teaspoon ground cinnamon
To Assemble:
Instructions
For the Crust
- Mix pie dough. 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 pastry cutter, cut shortening into the flour until pea-sized pieces form.
- Add water and form a dough. 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.
For the Filling
1. Cook apple filling. Meanwhile, combine all filling ingredients 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 10-20 minutes. Let cool slightly.
to assemble
1. Roll out dough circles. Heat oven to 425°F and line two baking sheets with parchment paper. Divide dough into 12 pieces, I use a digital scale to make sure they all weigh the same, but you can eyeball it if you don't have one. Roll each piece into 1/4-inch thick circles on a lightly floured surface. They don't have to be perfect circles.
2. Fill. Place about 1/4 cup of filling in the middle of each circle,
3. Form into hand pies. Wrap dough over filling, so the longest edge of one side meets up with the other, they don't have to be perfectly even. Wrap the bottom edge over the top edge and press down to seal. Pinch the dough all the way around to crimp in a decorative pattern. Place pies on prepared baking sheets.
4. Bake. Brush egg over the top of each pie using a pastry brush. Sprinkle pies with sanding or turbinado sugar, then bake until dark golden brown, about 30 to 40 minutes.
5. Dig in! Let cool at least 15 minutes before serving. Pies are best the day they are made but can be reheated in a 425°F oven for 10 minutes.
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Something really very unique that I have come across.The pictures that you have shared look so delicious and mouth-watering.Today I will make this recipe following your steps and thank you so much.
Thank you!
These were a great addition to our Thanksgiving dessert table. The whole wheat flour in the pastry made the pies very tasty. The pastry and filling can be made a day or two in advance, and used my tortilla press for the dough circles.
That is so smart to use the tortilla press! So happy you loved the recipe Karin!