I love a deep-dish apple pie! But a pie that size feeds a crowd! And if you don’t have a crowd to feed? Consider these guys! They are adorable and just as delicious! With the added benefit that everyone gets their own!
- 2 Bramley Apples (or baking apple of your choice), peeled and chopped into small cubes, equalling two cups
- 65g (⅔ cup) granulated sugar
- ½ teaspoon ground cinnamon
- 15g (2 tablespoons) cornstarch/cornflour
- 55g (1 ½ tablespoon) butter, chilled and cut into small pieces
- 1 recipe Flaky pie dough for a 23 cm double pie crust, click here for recipe
- 1 large egg, beaten
- 3 tablespoon granulated white sugar
1. Prepare pie crust and let it chill in the fridge until firm, about 45 minutes and up to two days.
2. In a medium bowl, toss the chopped apples with the granulated sugar, cinnamon, cornflour, and chilled butter and place in the fridge until ready to use.
3. On a lightly floured work surface, or between two sheets of baking paper, roll out 1 disk of dough to a large rectangle, about a 1/2 centimeter (1/4 inch) thick. Trim the dough of any ragged edges and divide it into four equal rectangles.
4. Spoon 2 tablespoons of the filling into the center of the dough rectangle and fold the dough over to form a pocket. Press the edge to seal, then crimp decoratively.
5. Transfer the hand pie to a parchment paper-lined baking sheet. Repeat with remaining dough and filling; space the pies 2cm apart. Refrigerate the hand pies until well chilled, about 30 minutes.
6. Heat the oven to 170°C (335℉). Brush the hand pies with the beaten egg and sprinkle with granulated sugar, and cut a couple of small slits into each one – to release the steam, you can use the trimmings to decorate the top of the pies. Bake for 25-30 minutes, until golden, on the bottom as well; some of the juices will bleed out.
7. Let cool! The bubbling apple juices straight out of the oven are HOT!
1. The baked hand pies can be stored in an airtight container overnight. Rewarm in a 170°C (335℉) oven for 3 to 5 minutes before serving, or freeze the unbaked pies on the baking sheet, then transfer to a plastic bag and freeze for up to 2 weeks; thaw slightly before baking.