Apple Hand Pies
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!
Servings: 6 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.
Notes
-Use your favorite apples in this recipe! I tried Granny Smiths for a tart bite, and Honeycrisp for not only their flavor - but the fact that they work beautifully in baked goods.
-Don't forget to remove your dough a tad early before you want to start rolling it out. I learned this the hard way, and was LITERALLY using my body weight to roll out the dough. The gluten in this dough doesn't like that! You want a light and flaky dough - which requires a soft hand.