Apple pie to go! Or to stay, whatever you like. These Apple Hand Pies are made with Granny Smith and Honeycrisp apples, and whole wheat pie dough. Wholesome, hearty, and delicious!
What’s more American than APPLE PIE, you guys?!
Yep, just as a I suspected. Not much.
I L-O-V-E apple pie. Any pie, really. I don’t discriminate. But there really is something to be said about the humble apple pie. It’s so versatile, yet it needs nothing to be delicious on its own (ok, maybe a scoop of cinnamon ice cream would take it to the next level). Really though: how many caramel apple pie recipes have you seen? Or cranberry apple pies? Apple crumble pies? I mean, seriously. The options are endless.
And while all those options would certainly be delicious (and I’m definitely not saying I will never post a recipe for a caramel apple pie…), I wanted to keep things simple for this recipe.
My wonderful girlfriend, Leah, gave me this awesome hand pie maker that I’ve been wanting to use for the better part of a year. But, if I’m being honest….the thing intimidated me a little. I have no idea why. It literally looks like the easiest kitchen tool to use. But I’ve never made hand pies….and I seldom make a home made pie crust outside of the winter months.
But, I gave it a try. And THESE HAPPENED.
Maybe they’re not entirely pretty. Maybe I didn’t get a good “seal” on some of them (thus, the apple innards seeping out a bit). But would an apple pie taste any better if it LOOKED perfect?
No. The answer is no.
The mixture of apples, because texture and sweetness. The pre-oven sauté of the apples, because of that caramel sauce that produces. Whole wheat dough, because if you’re anything like me you’ll be eating ALL THE THINGS on the 4th. Let’s make things a little healthy where we can.
You can make these beautiful hand pies ahead, and either keep them in the fridge or freeze ’em. Thaw and bake when you’re ready to have all the American feels.
Apple Hand Pies
Ingredients
For the whole wheat pie crust:
- 2 1/2 Cups Whole wheat flour
- 1 Tbsp sugar
- 1 Cup cold butter,
- 1/4-1/2 Cup Ice cold water
For the apple filling:
- 1 tsp Coconut Oil
- 2 Granny Smith apples, Peeled and chopped
- 2 Honecrisp apples, Peeled and chopped
- 1/2 cup brown sugar packed
- 1 tsp cinnamon
- 2 tsp cornstarch
- 1 egg lightly beaten
Instructions
For the whole wheat pie crust:
- In a food processor, lightly pulse flour, sugar, and salt. Add in butter, pulse to combine.
- Slowly add in ice cold water, stopping once the dough has come together.
- Remove dough from food processor, and lightly knead until dough comes together. Form into a ball, wrap in plastic wrap, and chill dough at least 3 hours (overnight is ideal).
For the apple filling:
- In a large skillet, add 1 teaspoon of coconut oil. Add the apples, brown sugar, cinnamon, and cornstarch. Saute until a caramely sauce is produced. Remove from heat, allow to lightly cool.
Assembling the hand pies:
- Preheat oven to 400 degrees. Remove dough from refrigerator at least 10 minutes prior to preparing.
- On a lightly floured surface, roll out dough.If using a hand pie maker, use to cut out circles of dough (use a bowl if you don't have a hand pie maker).
- Scoop about 2 tablespoons of apple mixture on to one half of the dough.
- Fold the dough in half, crimping the edge with a fork (if not using hand pie maker).
- Place completed hand pies on a parchment lined baking sheet. Poke small holes in each hand pie.
- In a small bowl, lightly beat together 1 egg and 1 tsp of water. Brush egg wash over each hand pie.
- Bake for 20 minutes. Remove from oven, allow to cool.