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Apple Hand Pies

Macheesmo Recipe by

Apple Hand Pies

Pies on the go made with a great apple filling and Pillsbury pie crusts!

(12 comments)
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 12

Apple Pies to Go  

As prepared by Macheesmo

I know. You’re busy. I’m busy. Everyone is busy. But that doesn’t mean you don’t have time for pie.


And you don’t have to settle for those cold, stale pies that are only sold in gas stations.

You can have real apple pies. Made to eat on the go. That’s the idea behind my apple hand pies – and it might be the best idea I’ve ever had.

As you might imagine, you’re going to need apples if you’re making apple pie. I like to use a good baking apple like Galas or Honeycrisps for my pies.

Honestly, the hardest part of this recipe is just peeling, coring, and chopping the apples. If you have an apple corer more power to you – I do it all by hand with a paring knife and a veggie peeler though.

Apples cut

Dice your apples pretty small and mix them with some sugar, salt, cinnamon, nutmeg, and flour.

Add this mixture to a colander. You might think this is a bad idea because all of the delicious liquids will drain off, but trust me. You want some of the liquid to drain out of the apples.

As the apples sit, the sugar and salt mixture will pull a lot of moisture out of the apples and if you don’t let it drain off, your pies will be really soggy.

Apple mixture

Let this mixture sit and drain for about 15-20 minutes.

As you can see, a lot of juice will drip out of the apples. Trust me, there is still plenty of flavor and liquid left.

Could you imagine all of this liquid going into your hand pies? Those would be some drippy mess makers.

Juice from apples

If you’re using the raisins, I recommend simmering them in water for a few minutes just to plump them up a bit. Then you can drain them and stir them in with your apple filling.

As for the Pillsbury pie crust, just make sure you take it out of the fridge a few minutes before using so it has time to relax a bit.

Filling and Pillsbury crust

Making the pies is actually very easy. Just roll out one pie crust on a lightly floured surface.

Pile six heaps of filling on the crust, leaving about ½ inch of space between each heap of filling.

Filling and pies

Get a small bowl of water and wet around each of the mounds of filling. This will help the top of the pies adhere to the bottom layer.

Then roll out a second pie crust and lay it right on top!

Gently shape the top layer to mold around each mound of filling.

Topping pies

Then use a pizza cutter to cut around each pie.

Pies cut

Once your pies are cut, pick up each one and make sure it’s completely sealed around the edges. Then set it on a baking sheet lined with parchment paper.

Slice a few slits in the pie to make sure steam can escape.

Ready to bake

Bake these guys at 350 degrees for about 20-25 minutes until the crust is golden brown.

Let them cool for a few minutes before biting into them! I find they’re great warm or cold, actually.

Pie bite

The next time I go on a road trip, I’m going to be making a batch of apple hand pies for the drive!

More Apple Pies





Nick wants to you remind you that a pie in the hand is worth two in the bush. Be sure to check out his blog, Macheesmo, and his Tablespoon profile. You can also follow him on Twitter or Facebook.
See Recipe

Apple Hand Pies

Ingredients

4
Large Apples, peeled, cored, and diced
2/3
Cups Sugar
1/4
Cup Raisins (opt.)
1
Teaspoon Cinnamon
1/4
Teaspoon Ground Nutmeg
2
Tablespoons Flour
2
Tablespoons Lemon Juice
1
Pinch Salt
2
Packages Pillsbury Pie Crust (4 crusts)

Directions

  • 1 Peel, core, and dice your apples. Add lemon juice to apple pieces right away in a bowl to stop the apples from browning.
  • 2 Mix all other ingredients except raisins with apples in a colander.
  • 3 Let colander sit for 15-20 minutes so some of the liquid can drain off.
  • 4 Lightly simmer raisins in 1 cup of water until soft, about 2 minutes.
  • 5 Mix raisins in with filling.
  • 6 Roll out a pie crust on a lightly floured surface. Add six heaps of filling to the pie crust. Brush in between each heap of filling with water.
  • 7 Cover with a second crust and carefully press down around each heap of filling to seal the pies closed.
  • 8 Use a pizza cutter to cut around the pies, cutting out six pies.
  • 9 Add pies to a baking sheet covered with parchment paper. Slice a few slits in each pie to allow for steam to escape.
  • 10 Bake pies at 350 degrees for 20-25 minutes until the crusts are golden brown.
  • 11 Let pies cool slightly before eating.
See Post

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