Welcome back to another episode of Tree to Table! Today we are going to be baking Apple Hand Pie’s using our Fuji apples. Known for their sweet-tart flavor and crisp texture, these apples are ideal for both baking and fresh eating, perfectly suited for our recipe! Our host Sarah, also known as Harrisonburg’s Friendly City Foodie, was inspired to create a pastry to take to gatherings over the holiday season.
For this recipe, we will be using our 10-pound Gift Box which includes 18-22 of our delicious Fuji apples. These apples are perfect for eating fresh as a snack, adding to salads or even cutting up for use your kids packed lunches! These apples bring a natural sweetness that cuts back on added sugar, and their firm texture holds up beautifully in the oven.
This Maple Spiced Apple Butter is a cozy fall staple, featuring a mix of brown sugar, cinnamon, cardamom, ground cloves, and maple syrup for that perfect touch of autumn sweetness. After hours of slow cooking, the result is a delicious spread that's not only perfect on your morning toast, but it also makes a wonderful gift. Pairs it with fresh apples from Shenandoah Valley Orchards, and you have a thoughtful, seasonal present for friends or family.
These hand pies are filled with warm, spiced apples, seasoned with cinnamon, nutmeg, and cloves. Each bite brings out the pure, fresh flavor of apples, balanced by a touch of spice and sweetness and are ideal for gatherings with friends and family. A big thank you to Silver Run Forest Farm in Kelltown, Virginia, for offering a beautiful setting to make this recipe!
Apple Hand Pie Ingredients:
Hand Pie Crust
- 2 ½ cups flour
- 1 teaspoon salt
- 2 sticks chilled unsalted butter
- ½ cup ice water
Filling
- 3 apples, diced into ¼” cubes
- ⅓ cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- Egg wash: 1 egg beaten with 1 tablespoon of milk
Cooking Instructions:
Hand Pie Crust
- Combine flour and salt in a large bowl.
- Cut in the chilled butter using a pastry blender or fork until the butter is the gravel-sized.
- Add the water gradually, stirring until the dough comes together.
- Knead the dough briefly into a disc, wrap and refrigerate at least two hours or overnight.
Hand Pies
- Preheat oven to 375.
- Combine apples, sugar, butter, and spices in a saucepan over medium heat. Bring to a simmer and stir for 2-5 minutes, until mixture has thickened slightly.
- Take out your chilled dough and roll it out on a lightly floured surface until it’s about ¼” thick. Using a 3-4 in cookie cutter (or wide mouth mason jar lid), cut the dough for each hand pie. Cut each round into a pumpkin-like shape. Roll together scraps and continue cutting (you can refrigerate these as you go so they don’t get too warm).
- Once you have an even number of rounds, pair them on a parchment paper lined baking sheet. Pop everything into the freezer for 10 minutes. If you try to cut the faces into the pies now, they will be too soft.
- Remove from the freezer. On the top crust, using a small knife, cut in your jack o'lantern faces – have fun with it and create a variety of faces!
- Spoon about two tablespoons onto each bottom crust. Cover with the top crust and use a fork to press and seal the edges.
- Brush each hand pie with the egg wash and sprinkle with sugar.
- Before baking, freeze for 10 minutes. This will help them retain their shape and flakiness!
- Bake for 25-30 minutes, or until golden brown. Rotate the baking sheets half way through to ensure even baking. Cool for 5 minutes and enjoy!
