Make some delicious warm, cinnamon and apple rustic apple handpies that are perfect for little hands, parties, or warm weekend days inside. This is a simple recipe using basic ingredients. The dough is easy to work with and comes together quickly for a comforting dessert.
Rustic Apple Filled Handpies Ingredients
This recipe makes approximately 10-11 hand pies depending on how you roll the dough and how large or small you make your pies.
- 2 and 1/2 cups (315 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter
- 1/2 cup (95 grams) cold vegetable shortening
- 1/2 cup (120 ml) ice water
- 2 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups diced)
- 1/3 cup (70g) granulated sugar
- 2 Tablespoons (30g) unsalted butter
- 1 teaspoon ground cinnamon
- lime juice
Make the Crust
- In a large mixing bowl, whisk together the flour and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs.
- Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
Make the Apple Filling
- Combine the chopped apples, sugar, ground cinnamon and lime juice in a mixing bowl until fully combined and all of the apples are coated with the mixture.
- On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup) cut out as many circles from the pie crusts as you can, reroll any scrap pieces of dough as needed. You should get about 18 to 20 circles. Place the cut-out pie crust circles on the baking sheets and transfer to the refrigerator to chill.
- Remove the pie crust circles from the refrigerator and evenly distribute the apple pie filling between half of them, making sure to leave some room at the edges. Place 1 to 2 pieces of the cubed butter on top of the filling on each pie.
- Place the other half of the pie crust circles on top (use some water to help seal them together if needed) then crimp the edges with a fork.
- Brush the top of each pie with the milk. Sprinkle with coarse sugar, then cut 2 to 3 slits in the top of each pie.
- Bake for 18 to 22 minutes at 190 ℃ in pre heated oven or until the pies are golden brown and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.
Rustic Apple Handpies
Make some delicious warm, cinnamon and apple rustic apple handpies that are perfect for little hands, parties, or warm weekend days inside. This is a simple recipe using basic ingredients. The dough is easy to work with and comes together quickly for a comforting dessert.
Ingredients
- 2 and 1/2 cups (315 grams) all-purpose flour
- 1 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter
- 1/2 cup (95 grams) cold vegetable shortening
- 1/2 cup (120 ml) ice water
- 2 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups diced)
- 1/3 cup (70g) granulated sugar
- 2 Tablespoons (30g) unsalted butter
- 1 teaspoon ground cinnamon
- lime juice
Instructions
In a large mixing bowl, whisk together the flour and salt until well combined. Add the cold cubed butter and cold vegetable shortening. Using a pastry cutter or fork, cut them into the dry ingredients until you have small pea-sized crumbs
Slowly drizzle in one tablespoon of ice water at a time (you may not need the full 1/2 cup) and gently mix it in until the dough starts to come together. Turn the dough out onto a lightly floured surface and pack it into a ball. Cut the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least one hour.
Combine the chopped apples, sugar, ground cinnamon, and lime juice in a mixing bowl until fully combined and all of the apples are coated with the mixture.
On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup) cut out as many circles from the pie crusts as you can, reroll any scrap pieces of dough as needed. You should get about 18 to 20 circles. Place the cut-out pie crust circles on the baking sheets and transfer to the refrigerator to chill.
Remove the pie crust circles from the refrigerator and evenly distribute the apple pie filling between half of them, making sure to leave some room at the edges. Place 1 to 2 pieces of the cubed butter on top of the filling on each pie.
Place the other half of the pie crust circles on top (use some water to help seal them together if needed) then crimp the edges with a fork.
Brush the top of each pie with the milk. Sprinkle with coarse sugar, then cut 2 to 3 slits in the top of each pie.
Bake for 18 to 22 minutes at 190 ℃ in preheated oven or until the pies are golden brown and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 75Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 231mgCarbohydrates 11gFiber 1gSugar 4gProtein 1g
