Apple Hand Pies

Apple Hand Pies

40
Chef John 22168

"These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!"
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Ingredients

1 h 15 m servings 729 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 729 kcal
  • 36%
  • Fat:
  • 42 g
  • 65%
  • Carbs:
  • 82.3g
  • 27%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Line a baking sheet with a silicone mat or parchment paper.
  2. Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
  3. Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
  6. Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
  7. Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
  8. Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
  9. Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

Reviews

40

This recipe is amazing! I chose not to peel the apples in order to retain the nutrients. In the end, I suspect the filling would have been softer had I peeled them; however, I did not care for i...

I decided to give this recipe a try after seeing it in the June/July 2014 Allrecipes magazine. I thought using the star shaped cookie cutters was a really clever idea. I used one box of the Pill...

This was great! My parents loved it. I messed up at first and put the mixture in a little hot, warning let it completely cool down! The dough will rip and the liquid will seep out. I also didn't...

Used puff pastry sheets, filling was A++. My brother raved they were the best turnovers he ever had. Used a simple confectionary sugar/milk/vanilla glaze. Awesome!

Delicious! I used macintosh apples instead (5 small/medium size) and made 8 turnovers with double the patry dough.

Thank you so much for this recipe! I had some store-bought pie dough that I had to use up as we had no electricity for a day due to an earthquake. The only fruit I had in the house was one necta...

Loved these hand pies! I used my Gravenstein apples and they turned out absolutely delicious! I will definitely make these again. Much appreciation Chef John!

These are wonderful! I used 8 small freshly picked apples which yielded 3 cups of diced apples. I doubled all the other ingredients. I was able to make 4 hand pies each having 1/3 cup of cook...

I will never make another apple pie the standard way. This recipe has changed my way of baking. Thank you sooo much, my family fight over these delicious hand tarts and pies, I wish I could give...