A delicious Homemade Apple Hand Pies recipe that combines a sweet apple pie filling with a flaky pie crust. Perfectly portioned fall treats, Vegetarian Dairy-Free recipe!
An apple pie or a cookie? These Homemade Apple Hand Pies combine the taste of a homemade apple pie with the buttery flaky texture of butter cookies. These are a true fall treat that melts in your mouth!
The recipe features a flavorful apple filling that combines the natural tartness of sour apples with a blend of cinnamon, nutmeg, and lemon zest. This creates a well-balanced and aromatic filling that is both sweet and slightly tangy.
This recipe is suitable for individuals with dairy allergies or those following a vegetarian diet, as it uses eggs and vegan alternatives to dairy.
Apple Hand Pies Ingredients
To make the Pie Crust you will need:
- Vegan Butter: Provides fat to the pie crust, creating a tender and flaky texture.
- Flour: The main structure of the crust, provides the necessary gluten for the dough to hold together.
- Baking Powder: Contributes to the leavening of the dough, giving it a slight lift and a more delicate texture.
- Icing Sugar: Adds sweetness to the crust while also contributing to a more tender texture.
- Vanilla Sugar: Enhances the overall flavor of the crust with a hint of vanilla.
- Pinch of Salt: Balances the sweetness and enhances the overall flavor of the crust.
- Egg Yolks: Adds richness, color, and structure to the dough.
- Vegan Yogurt or Sour Cream: Contributes to the moisture content of the dough, resulting in a more tender crust.
For the filling you will need:
- Apples: The main ingredient for the filling, providing the fruity and tart flavor. We like to use a sour variety, such as Granny Smith.
- Sugar: Sweetens the filling, balancing the tartness of the apples.
- Cinnamon: Adds warmth and depth of flavor to the apple filling.
- Nutmeg: Enhances the overall spiced flavor profile of the filling.
- Lemon: Adds a bright and citrusy flavor to the filling, balancing the sweetness and adding complexity.
To top the homemade apple hand pies you will need:
- Egg: Creates a shiny and golden brown finish on the crust when brushed on top.
- Plant Milk: Used in combination with the egg for brushing the top of the pies, contributing to browning and texture.
- Brown Sugar: Adds a touch of sweetness and enhances the caramelization on the top of the pies.
Each ingredient in the recipe serves a specific purpose to contribute to the overall flavor, texture, and structure of these homemade apple hand pies.
How to make Apple Hand Pies
To make this recipe there are 4 steps:
- making the pie crust, which can be made up to 3 days ahead before baking
- apple filling, which can also be made up to 3 days ahead
- hand pies assembling
Make the Pie Crust:
Begin by placing the vegan butter in a bowl and gently kneading it until it reaches a creamy consistency. Incorporate the flour, baking powder, sugar, vanilla sugar, and a pinch of salt into the butter, continuing to knead until the mixture resembles coarse breadcrumbs.
Add the beaten eggs and vegan yogurt (or sour cream) to the dough, swiftly kneading it into a uniform consistency. Divide the dough into two portions, wrap each in cling foil, and refrigerate for a minimum of one hour, allowing it to rest and firm up. Overnight refrigeration is ideal for enhanced flavor and texture, and you can refrigerate the dough for up to 3 days.
Make the Apple Filling:
Peel and dice the sour apples into small, bite-sized pieces. In a saucepan, combine the apples with sugar, cinnamon, nutmeg, and the zest of one lemon.
Bring the mixture to a gentle simmer, allowing it to cook for approximately 2 minutes until the apples soften slightly. Stir as needed. Let the filling cool for at least 30 minutes before use. This filling can be prepared up to 2-3 days in advance and stored refrigerated.
Assemble the apple hand pies:
Preheat the oven to 180°C / 356°F and line two large baking trays with parchment paper.
Roll out the chilled dough to approximately 0.5 cm / 1/4 inch thickness or less. Use a cookie cutter to cut out circles and collect any dough scraps for additional circles. Keep the cut dough circles in the fridge to maintain a cold temperature.
Use one portion of the dough for the pie bottoms and another for the tops. Cut two slits into the tops for venting.
Place the pie bottoms on the prepared baking trays. Spoon a generous amount of the cooled apple filling into the center and cover with the dough tops. Seal the edges by pressing your fingers together and crimp with a fork.
In a small bowl, mix a beaten egg with plant milk. Brush this mixture onto the tops of the hand pies and sprinkle a pinch of brown sugar for added sweetness. If the dough has warmed up, refrigerate the assembled pies for 15 minutes.
Bake in the preheated oven for about 18-20 minutes or until the hand pies achieve a golden brown color.
Allow them to cool for 5 minutes on the baking trays, then transfer them to a cooling rack to cool completely.
Serve the apple hand pies on a dessert plate as they are. Dust them lightly with powdered sugar for an elegant touch.
Pair the warm hand pies with a scoop of dairy-free vanilla ice cream for a classic dessert. Drizzle a dairy-free caramel sauce over the top for extra richness.
If ice cream is not your thing, you can also serve the hand pies with a dollop of dairy-free whipped cream or coconut whipped cream. Garnish with a sprinkle of cinnamon or nutmeg for added flavor.
You can also try warming a bit of dairy-free caramel or chocolate sauce and drizzle it over the hand pies just before serving. Add a sprinkle of chopped nuts, such as almonds or walnuts, for a delightful crunch.
For a breakfast twist, serve with a dollop of dairy-free yogurt and a drizzle of maple syrup.
Store the dairy-free apple hand pies in an airtight container in the refrigerator for up to 5 days, maintaining their freshness and flavor.
Allow the hand pies to cool completely before storing them. This helps prevent condensation inside the container, which can affect the texture of the crust.
If you prefer, you can reheat the hand pies in the oven for a few minutes to restore their warmth and crispness. However, note that reheating might slightly alter the texture of the crust.
More similar recipes:
- 200 grams vegan butter
- 400 grams flour
- 1 tsp baking powder
- 120 grams icing sugar
- 1 tsp vanilla sugar
- pinch of salt
- 2 egg yolks
- 1 tbsp vegan yogurt or sourcream
- 3 sour apples
- 70 grams sugar
- 1 tbsp cinnamon
- a pinch of nutmeg
- zest of 1 lemon
- 1 egg
- 1 tbsp plant milk
- a pinch of brown sugar
- Make the pie crust:
place butter in a bowl and gently knead it to soften it into a creamy consistency. Add flour, baking powder, sugar, vanilla sugar, and salt and knead until incorporated. The dough should resemble coarse breadcrumbs. Mix in beaten eggs and vegan yogurt or sour cream, then quickly knead it into a uniform dough. Divide it into 2 pieces, then wrap each piece into cling foil and refrigerate for at least one hour or overnight.
- Make the filling:
Peel and dice apples into small pieces. Add to a saucepan, along with sugar, cinnamon, nutmeg, and lemon zest. Bring to a gentle simmer and cook for about 2 minutes until the apples soften a little. Stir as needed. Let cool down before using it for at least 30 minutes. You can make the filling up to 2 days ahead of time and keep it refrigerated.
- Roll out the dough to about 0,5 cm or less, then cut circles out with a cookie cutter. Reuse any dough scraps to make more dough circles. Place the cut dough back into the fridge to keep cold. Use one piece of dough to make the pie bottoms, and one for the tops – cut two slits into the tops for the vents.
- Heat the oven to 180°C / 356°F and line two large baking trays with parchment paper.
- Place pie bottoms on the baking trays, then place a spoonful of filling in the middle and cover the dough tops. Press your fingers around the edges to seal, and then crimp with a fork.
- Brush the tops with a mixture of beaten egg and milk, and sprinkle some brown sugar on top. If the dough has warmed up and is not cold to the touch, place the pies back in the fridge for 15 minutes.
- Place the pies into the heated oven and bake for about 18-20 minutes, until golden brown in color. Let cool down for 5 minutes in the baking tray, then transfer the hand pies to a cooling rack to cool completely.
- Store in an air-tight container refrigerated for up to 5 days.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 10gSaturated Fat: 2gTrans Fat: 2gUnsaturated Fat: 8gCholesterol: 31mgSodium: 42mgCarbohydrates: 33gFiber: 2gSugar: 14gProtein: 3g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.