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My review
Apple Hand Pies
62k
Chef John
"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 729Original recipe yields 4 servings (4 hand pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a baking sheet with a silicone mat or parchment paper.
- 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.
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Footnotes
- 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
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Reviews
Read all reviews 91115 Ratings
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Most helpful positive review
10/1/2013
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 i...
Most helpful critical review
9/30/2017
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...
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10/1/2013
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 i...
5/16/2014
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 Pill...
8/13/2014
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...
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!
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 ...
8/26/2014
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 necta...
10/31/2013
Delicious! I used macintosh apples instead (5 small/medium size) and made 8 turnovers with double the patry dough.
1/22/2015
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...
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 cook...