Apple Puff Pastry Hand Pies
These Apple Puff Pastry Hand Pies are golden, flaky, and packed with tender spiced apples wrapped in buttery pastry. Using store-bought puff pastry makes them surprisingly easy, while pre-cooking the apples prevents soggy bottoms and ensures perfect texture every time. Each rectangular pie is filled with a mix of tart Granny Smith and sweet Honeycrisp apples, seasoned with cinnamon and nutmeg for that classic apple pie flavor. They're perfect for breakfast, lunch boxes, or dessert, and freeze beautifully for make-ahead convenience.
Ingredients
- 2 sheets of puff pastry thawed but cold
Filling:
- 2 Granny Smith apples (2 cups) peeled and diced into ½ in cubes
- 2 Honeycrisp apples (2cups) peeled and diced into ½ inch cubes
- 1 tablespoon lemon juice
- 2 tablespoons flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon lemon zest
- ¼ teaspoon nutmeg
- Pinch salt about ⅛ teaspoon
- 2 tablespoons cold butter cut into tiny cubes. Keep refrigerated until ready to use.
Egg Wash:
- 1 egg beaten
- 1 tablespoon water
Optional:
- 2-3 tablespoons of coarse sugar for sprinkling
Instructions
Prepare the Apples
- Core, cut, peel and dice 4 cups of apples (2 cups granny smith and 2 cups honeycrisp) into ½ inch cubes.
- In a skillet, place the apple cubes and 1 tablespoon of lemon juice and heat the apples over medium heat for 5-6 minutes, just until soft but still firm (you do not want mushy). Place them in a bowl and set them aside allowing them to cool.
Prepare the dough
- Unroll 1 of the pastry rolls onto a lightly floured surface and cut it into 3 x 4-inch rectangles; these will be the bottoms of the pies. Place them onto a baking sheet lined with a silicone mat or parchment paper. Cover and return them to the refrigerator to stay cold. You may need more than one baking sheet.Cover them with plastic wrap or the parchment paper from the package. This will prevent them from drying out while working on the tops and filling.
- Unroll the second sheet of pastry and cut it into 3 x 4-inch rectangles. Additionally, cut three venting slits approximately 1 ½ inches horizontally on each (you can also use an X). Cover and return the tops to the fridge.
Prepare the filling
- Coat the cooled apple cubes in 2 tablespoons of flour, then add ¼ cup of white sugar, ¼ cup of brown sugar, 1 teaspoon of cinnamon, ½ teaspoon of lemon zest, ¼ teaspoon of nutmeg, and a pinch of salt, and mix until coated.
Filling and Sealing
- Working quickly, evenly distribute the apple mixture onto each of the bottom pastry rectangles, leaving a half-inch border of pastry around the edges.
- Distribute the cold butter cubes onto each mound of apples.
- Brush the egg wash (1 egg beaten with 1 tablespoon of water) onto the edges of each pastry and place the pastry tops over the apples. Gently seal the edges with your fingers tips and finish the edges by pressing a fork around all four edges until completely sealed.
- Brush each pastry with egg wash and sprinkle them with coarse sugar.
Chill and Bake
- Place the trays of filled pastry, uncovered, in the fridge for 45 minutes or the freezer for 20-30 minutes.
- Preheat the oven to 400°F (200℃). Place an empty baking tray into the heated oven, 5-10 minutes before cooking the chilled pastry. The heated tray prevents undercooked or soggy bottoms.
- Carefully place the silicone mat or parchment with the chilled pastry onto the heated tray and bake them for 18-22 minutes or until they are puffed and golden brown.
- Allow them to cool for 5 minutes and enjoy while warm!
Nutrition
Serving: 1handpieCalories: 381kcalCarbohydrates: 44gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 22mgSodium: 149mgPotassium: 126mgFiber: 3gSugar: 18gVitamin A: 134IUVitamin C: 4mgCalcium: 20mgIron: 2mg
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