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!

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a baking sheet with a silicone mat or parchment paper.

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  • Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.

  • 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.

  • Preheat oven to 400 degrees F (200 degrees C).

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Chef's Note:

Here's a recipe for buttercrust pastry dough that would work perfectly for these hand pies.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

729 calories; 42 g total fat; 62 mg cholesterol; 755 mg sodium. 82.3 g carbohydrates; 8.5 g protein; Full Nutrition

Reviews (111)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2013
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 its extra effort. The next time I make this, I will add 3/4 t. ground nutmeg when adding the cinnamon for flavor. Do yourself a favor and make the buttercrust pie dough used in Chef John's video for a mouth-watering, super-flaky crust. For that recipe, go to foodwishes.com and type 'buttercrust pastry dough' in the search box. Click on the first link. Voila! Read More
(80)

Most helpful critical review

Rating: 2 stars
09/30/2017
Whoa! So much cinnamon! So much sugar! It was way too sweet and I couldn't even taste the apples, so I tossed it and started again so as not to waste the pie crust. I'm going to go with half the white sugar and a quarter teaspoon of cinnamon, which is 1/6 what the recipe calls for. Read More
(6)
142 Ratings
  • 5 star values: 114
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/01/2013
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 its extra effort. The next time I make this, I will add 3/4 t. ground nutmeg when adding the cinnamon for flavor. Do yourself a favor and make the buttercrust pie dough used in Chef John's video for a mouth-watering, super-flaky crust. For that recipe, go to foodwishes.com and type 'buttercrust pastry dough' in the search box. Click on the first link. Voila! Read More
(80)
Rating: 5 stars
05/16/2014
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 Pillsbury refrigerated pie crusts which made about 11 pies using a 3 inch star shaped cookie cutter. I was able to cut out 8 stars on each sheet then balled up the dough and rolled it out again. The filling is absolutely delicious! The little hand pies turned out great and were super easy to make. My kids loved them and I like how using the cookie cutters makes a nice dessert portion size. Definitely would make again! Read More
(51)
Rating: 5 stars
08/13/2014
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 pinch the edges good enough. Then I made more and they came out great. I also added blueberries into the second batch with the apples which was really nice too. Read More
(49)
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Rating: 5 stars
10/12/2013
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! Read More
(31)
Rating: 5 stars
12/10/2014
Very easy and delicious. I made my apple filling the night before and left it in the fridge so the flavor could really seep into the apples. I also popped my turnovers back in the fridge on the baking sheet after assembling to chill the dough to get more fluff. Read More
(27)
Rating: 5 stars
08/26/2014
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 nectarine, but I remembered that green tomatoes could be used when you don't have enough apples, so I used one large nectarine and two small green tomatoes for the filling. The only other thing I changed was to substitute vanilla for some of the cinnamon. My gas oven runs a little hot so they turned out a little brown, but so delicious! I will definitely be making this again! Read More
(19)
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Rating: 5 stars
10/31/2013
Delicious! I used macintosh apples instead (5 small/medium size) and made 8 turnovers with double the patry dough. Read More
(15)
Rating: 5 stars
01/22/2015
I know people will hate me for this, so my apologies in advance, but I wanted to make cherry turnovers (without frying) and had no idea how to do it. I used a prepackaged crust I had to get rid of and canned cherries (blech, I know), but for the record baking method was spot on. Cut dough into quarters, rolled out, and finished as directed for above pies. Husband loved. Can't wait to try it with fresh apples. Read More
(14)
Rating: 5 stars
10/23/2013
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 cooked apples. I used Kroger brand 'unroll and bake pie dough' in the fridge section to save time! My kids made these and loved them. My kids used my 8.5" round cookie cutter to cut out dough. My husband keeps asking me to make them again! Very good! Great fall dessert! Read More
(12)
Rating: 2 stars
09/30/2017
Whoa! So much cinnamon! So much sugar! It was way too sweet and I couldn't even taste the apples, so I tossed it and started again so as not to waste the pie crust. I'm going to go with half the white sugar and a quarter teaspoon of cinnamon, which is 1/6 what the recipe calls for. Read More
(6)