Apple Hand Pies

Buttery, crisp edges that shatter just slightly, giving way to a warm, jammy apple filling spiced with cinnamon and a whisper of ginger.

These apple hand pies are inspired by those fast food treats that have a gooey, spiced filling and a flakey crust. Using a pre-made puff pastry sheet, they come together super quickly. With a pinch of ginger and cayenne, these are inspired by the Tan France episode in Season 2 of “With Love, Meghan” on Netflix. I resonated dearly with the ending where Tan says “this is life for me, a view and a baked good” while sitting on the beach eating these delicious handheld pies.

• Keep it cold: Puff pastry puffs best when the butter stays cold. If the dough softens while you’re working, chill it for 10–15 minutes before baking.

• Don’t rush the filling: Let the apples cook down until syrupy — this intensifies their flavor and prevents sogginess.

• Balance the sweetness: Granny Smith apples add the perfect tang, but if you prefer something milder, try Honeycrisp or Pink Lady.

• Seal it tight: Press the edges with a fork to prevent leaks and brush lightly with egg wash for that deep, golden shine.

• A little extra magic: Sprinkle turbinado sugar on top just before baking for that signature bakery-style crunch.

Ingredients

• ¼ cup unsalted butter

• 4 Granny Smith apples, peeled, cored, and finely diced

• ⅔ cup light brown sugar

• 2 tsp ground cinnamon

• Juice of 1 lemon

• ½ tsp kosher salt

• 3 tsp cornstarch

• 1 tbsp water

• 1 sheet store-bought puff pastry, thawed but still cold

• 1 egg + a splash of milk (for egg wash)

• Turbinado sugar, for topping

• Optional but highly recommended: a pinch of grated fresh ginger and cayenne for extra warmth

Directions

1. Preheat & Prep:
   Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cook the filling:
   In a medium saucepan over medium heat, melt the butter. Add the apples, brown sugar, cinnamon, salt, lemon juice, and—if you’re feeling fancy—a pinch of ginger and cayenne. Stir occasionally and cook for about 10–12 minutes, until the apples soften and most of the liquid cooks down.

3. Thicken the mixture:
   In a small bowl, stir the cornstarch with water to make a slurry. Add it to the apples, stirring until glossy and thickened, about 2 minutes. Remove from heat and let the filling cool completely (refrigerate for about 25 minutes to speed things up).

4. Prepare the pastry:
   On a lightly floured surface, roll the puff pastry to about ⅛ inch thick. Cut six 4½-inch circles and transfer them to your prepared baking sheet. If the dough feels too soft, chill for 10 minutes before continuing.

5. Assemble the pies:
   Spoon 1–2 teaspoons of the cooled apple filling into the center of each circle. Brush the edges lightly with egg wash, fold over to form a half moon, and seal with a fork. Cut a couple of small slits on top to vent steam.

6. Bake:
   Brush the tops with more egg wash, sprinkle with turbinado sugar, and bake for 25–30 minutes, or until puffed and golden brown.

7. Cool & serve:
   Let the pies cool for about 10 minutes before serving. They’re perfect warm with a scoop of ice cream or at room temperature with coffee.