Description
These portable, flaky buttermilk-crusted hand pies are filled with spiced apples and are perfect for autumn gatherings or make-ahead baking. The foolproof crust and pre-cooked filling ensure a tender, non-soggy dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (very cold, cubed)
- ½ cup buttermilk (cold)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 medium apples (peeled, cored, sliced into wedges)
- 1 tablespoon lemon juice
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 tablespoons cornstarch mixed with cold water
- 1 teaspoon vanilla extract
- 1 large egg (whisked with 1 tablespoon water)
- Coarse sugar (for sprinkling)
Instructions
- Whisk together flour, sugar, and salt in a large bowl. Add cold cubed butter and cut it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Gradually pour in cold buttermilk, mixing with a fork until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- While dough chills, toss sliced apples with lemon juice. In a saucepan, combine apples, sugar, cinnamon, nutmeg, ginger, vanilla, and cornstarch slurry. Cook over medium heat for 5-7 minutes until softened and thickened. Let cool completely.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Divide dough in half. Roll out one half into a rectangle and cut into 4-inch circles. Repeat with the second half to get 10-12 circles total.
- Place circles on baking sheets. Spoon 2 tablespoons of cooled filling into the center of each, leaving a border. Brush edges with water, fold over to create a half-moon, and press edges with a fork to seal.
- Cut two small slits in the top of each pie for steam vents. Brush tops with egg wash and sprinkle with coarse sugar.
- Bake for 20-25 minutes until golden brown and filling is bubbling. Rotate pans halfway through.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
Keep all ingredients cold for the flakiest crust. Pre-cooking the apple filling prevents a soggy bottom by controlling moisture. The pies can be frozen raw or baked and frozen for later use. Do not refrigerate leftovers as the crust will lose its flakiness.
- Prep Time: 50 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 280
- Sugar: 22
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 3
- Protein: 4
Keywords: apple hand pies, buttermilk crust, fall dessert, portable dessert, easy pie recipe, baked apples, autumn baking