Best Savory Cheddar Apple Hand Pies Recipes

APPLE HAND PIES

Steps:

• Prepare my pie crust recipe through step 5. The dough must chill for 2 hours in the refrigerator. You can make pie dough ahead, see instructions below.
• Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes. You can make filling ahead, see instructions below.
• See my video above as a visual guide for the next few steps. On a lightly floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it's about 12 inches in diameter and about 1/8th - 1/4th inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies.
• Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats.
• Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It's OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar, if desired.
• At this point the hand pies can be baked, but if they don't feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they'll hold their shape.
• Bake for about 28-32 minutes or until they're golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature. If desired, serve with a drizzle of warm salted caramel.
• Cover leftovers and store in the refrigerator for up to 5 days.

APPLE HAND PIES

Steps:

• Place flour, salt, and freshly grated cheese into a large bowl. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat.
• Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
• Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I usually start with about 180g liquid, mix that in, then go from there and add additional liquid as needed) until you have a dough that holds together well, but is not too wet.
• Squeeze together with your fingertips to make a homogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
• Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Shape into a rectangle.
• Wrap tightly in plastic, then leave to chill in the fridge for at least 2 hours, or up to overnight.
• Place the butter into a medium pan. Add the apple, vanilla, brown sugar, cinnamon and salt, and cook over medium heat, stirring frequently, until the butter and sugar has melted. Continue to cook for 3-4 minutes until the apple has softened slightly.
• Combine the sugar and flour in a bowl. Add to the apple mixture and cook, stirring constantly, until the mixture has thickened up.
• Transfer to a sheet pan and leave to cool uncovered at room temperature.
• Remove the pie dough from the fridge and divide into two pieces. Wrap one piece up and place back into the fridge until ready to use.
• On a lightly floured surface, roll out the other piece of pie dough into a large rectangle, approximately 25cmx40cm (10x15"). This ensures you have enough room to cleanly cut out 10 rectangles.
• Using a ruler and a pastry wheel, cut out 10 rectangles, each measuring 7cmx10cm (3"x4"). Transfer to a parchment paper lined baking sheet and place in the fridge until ready to use.
• Roll out the remaining piece of dough into a large rectangle (or you can do this in sections if that is easier). Aim for about the same thickness as the first piece. Cut lattice strips as desired - you want to make sure that some of them are at least 15cm long if you are making an angled lattice like I did, to ensure they are long enough to fit. Place your prepared lattice strips onto a parchment paper lined sheet pan and place into the fridge.
• Squish any scraps back together and place into the fridge until ready to use.
• To assemble the hand pies, I find that it is easiest to work with one at a time. Take a rectangle of pie dough and place it on your work surface (you can lightly flour it or use a piece of parchment). Spread with a little of the apple filling, leaving a space around edges (see image in blog post).
• Top with strips of dough all going the same direction (see images), then lattice with the strips going in the opposite direction. Lattice however you like. I find that if there is a lot of overhang on a strip, I can cut it and use it in a different part of the hand pie where a shorter strip of dough is needed.
• To finish, take a sharp knife and carefully cut around the border of the pie so that the lattice is flush with the bottom piece of dough. This should create enough of a seal.
• Carefully lift up your hand pie and place it on a parchment paper lined baking sheet in the fridge.
• Repeat the process with the rest of the pies until you have latticed them all. Use scrap dough to make more lattices if needed. You may have a little filling and pastry left over - feel free to make this into a few more hand pies!
• Once all the pies are done, leave them to chill in the fridge for at least 30 minutes to allow the pastry to firm up. While the pies are chilling, preheat the oven to 375°f /190°c.
• Brush the tops of the pies with egg wash and sprinkle with sugar if desired. Bake the hand pies for 20 to 25 minutes, until the pastry is deeply golden. Remove from the oven and allow to cool slightly on the pan then transfer to a wire rack to cool completely.
• Serve at room temperature or slightly warm. Store leftovers lightly covered at room temperature. Refresh briefly before eating if desired.

THANKSGIVING LEFTOVERS HAND PIES

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Roll out the pie crusts with a rolling pin on a lightly floured surface to 1/8 inch thick. Cut out rounds of dough with a 4 1/2-inch round biscuit cutter and transfer them to the prepared baking sheet. Gather and reroll the scraps if necessary; you should have a total of 12 rounds.
• Spread 1 teaspoon sweet potato in an even layer over half of each round, leaving a 1/4-inch border around the edge. Top each with 2 teaspoons stuffing, then 2 teaspoons turkey, and finally 1 teaspoon cranberry sauce. (You may redistribute some of the filling among the rounds so all the piles are even.) Whisk together the egg and milk in a small bowl to make an egg wash. Brush the egg wash around the edges of each dough round.
• Fold over each dough round to cover the filling, creating 12 half-moon shapes. With your fingers, press the edges together to seal, and then press with a fork to seal securely.
• Brush the top of each hand pie with the remaining egg wash. Make 3 small slits with a small paring knife on the top of each pie to let the steam escape. Bake until the dough is cooked through and golden brown, about 30 minutes. Serve warm with extra cranberry sauce and gravy on the side for dipping.