Apple Hand Pies

Looking to whip up a delightful dessert for Rosh Hashanah or any special occasion? These adorable apple-shaped hand pies are tasty pastries and as sweet as it gets.

For more great ideas, watch Sunny Side Up!

Directions

Prepare the Dough

1. Whisk together the ﬂour, salt, and baking powder in a large bowl.

2. Add the cubed margarine to the bowl and, using your ﬁngers, work the margarine into the ﬂour until the mixture is the consistency of wet sand.

3. Stir in the sour cream, and then turn out the dough onto a well-ﬂoured surface.

4. Knead the dough a few times until it comes together, adding more ﬂour, one teaspoon at a time, if the dough is too sticky to handle. Roll the dough into a rectangle and dust both sides with ﬂour before folding into thirds, similar to folding a letter. Rotate and repeat. Wrap in plastic wrap and refrigerate the dough for at least 30 minutes while you prepare the ﬁlling.

Prepare the Filling

1. In a small bowl, combine the apples, lemon juice, cinnamon, sugar, ﬂour and cornstarch. Stir until thoroughly mixed. Set aside.

Assemble the Pies

1. Preheat the oven to 425 degrees Fahrenheit.

2. Remove dough from the refrigerator and roll it out on a well-ﬂoured surface.

3. Using an apple-shaped cookie cutter, cut out as many apple shapes as possible. You can re-roll and cut out more until the dough is ﬁnished. Remember you need an even number of apples.

4. Place dough apples on a silpat or Gefen Parchment-lined cookie sheets. Spoon a small portion of apple ﬁlling into the center of each apple shaped dough. Be sure to leave a border around the ﬁlling. Optionally, top the apple ﬁlling with caramel chips and a sprinkle of Maldon sea salt.

5. Place a second apple shaped dough on top and, using a fork, crimp the ages together to seal each pie.

6. Brush each pie with egg wash and, using a sharp knife, cut two or three vents on top of each pie. Optionally, sprinkle the top with clear crystal sugar.

7. Bake the pies for about 15 minutes or until golden brown.

Variations: Use a smaller circle cutter to make round pies (about two and a half inches) and insert a popsicle stick to make apple pie pops.

Recipe tags

Apple pie Apple shaped Apples Back to school Cute Joy of cakes Joy Wilson Pie dough Rosh hashanah Simanim Sunny side up

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Reviews

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R S

20 days ago

I made the dough with pareve pudding/ yoghurt and it worked really well. The dough is an amazing texture and the pies stay so neat as the dough hardly rises

moriel hamui

23 days ago

do these freeze ok?

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Raquel Admin

22 days ago

Reply to moriel hamui

Yes~

Raizy Menczer

23 days ago

Hi, I’m wondering how these are when served cold

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Raquel Admin

22 days ago

Reply to Raizy Menczer

Joy says you can definitely serve cold or room temperature.

Esther Feldman

25 days ago

These came out great! A couple of notes- I made the dough in the food processor, and the finished pies were perfect and flaky. The dough needed a lot of flour when rolling out though. Because it’s not a puff pastry, they don’t expand in the oven so crimping wasn’t necessary- just use your fingers to seal lightly, they looked prettier than the ones I crimped. For the same reason, you can really put more apple filling than they show in the video. I also baked them longer on 400 instead of 425 because I like the apples to be pretty soft and they were perfect!

R S

20 days ago

Reply to Esther Feldman

Thanks for all your tips- they definitely helped me loads!

Rachel Leah

26 days ago

Looks yum! Am I able to half this recipe?

Raquel Admin

26 days ago

Reply to Rachel Leah

Sure!

R S

27 days ago

No parve sour cream in my country! What can I use as a substitute? Or which dough recipe can I use instead?

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Raquel Admin

22 days ago

Reply to R S

I spoke to Joy and she said maybe parve yogurt would work if you have it. If not, there is an Isareli brand of pie dough (Maadanot) that would be a great substitute if you can’t make the dough.

Raquel Admin

26 days ago

Reply to R S

Maybe parve buttermilk would work (it’s very easy to make at home, all you need is non-dairy milk and lemon juice). For every 1 cup of sour cream needed, you’d need 3/4 cup of buttermilk. I haven’t specifically tried it for this recipe so I’m not sure how exactly it will turn out.