Description
Golden, flaky hand pies filled with your choice of sweet apple, berry, or peach filling, wrapped in a buttery crust. Perfect for any occasion.
Ingredients
Crust:
2 cups (250 g) all-purpose flour
4 teaspoons granulated sugar
½ teaspoon salt
12 Tablespoons (170 g) unsalted butter, very cold and cubed
½ cup (120 g) full-fat sour cream
Berry or Peach Filling (choose one):
⅓ cup (66 g) granulated sugar
2 Tablespoons cornstarch
8 oz (226 g) fresh or frozen berries or diced peaches
2 Tablespoons water
1 Tablespoon lemon juice
1 Tablespoon unsalted butter
Apple Filling (choose one):
8 oz (226 g) peeled and diced apples (about 2 medium)
⅓ cup (65 g) packed light brown sugar
2 Tablespoons unsalted butter
2 teaspoons cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon salt
½ teaspoon vanilla extract
For Assembly:
1 large egg
1 teaspoon water
Coarse or granulated sugar for sprinkling (optional)
Optional Glaze:
1 cup (125 g) powdered sugar
1 Tablespoon milk
½ teaspoon vanilla extract
Instructions
1. In a food processor, pulse flour, sugar, and salt to combine.
2. Scatter cold butter over the flour and pulse until crumbly.
3. Add sour cream and pulse until dough starts clumping.
4. Divide dough into 2 discs, wrap, and refrigerate for 30–60 minutes.
5.
6. **If making berry/peach filling:**
7. Whisk sugar and cornstarch in a saucepan.
8. Add fruit, water, and lemon juice. Stir and cook on medium heat until thickened.
9. Stir in butter, remove from heat, and cool completely.
10.
11. **If making apple filling:**
12. Combine diced apples, brown sugar, and butter in a saucepan over medium-low heat.
13. Add cornstarch, cinnamon, and salt. Stir and simmer until thick.
14. Remove from heat, stir in vanilla, and cool.
15.
16. Roll out one disc of chilled dough to ¼” thick.
17. Use a 3″ cutter to cut dough into circles.
18. Place half the circles on parchment-lined sheet.
19. Add 1 tbsp filling to center of each.
20. Brush edges with egg wash.
21. Top with second dough circle (cut with vents).
22. Crimp edges with fork and brush with egg wash.
23. Sprinkle with coarse sugar if desired.
24.
25. Bake at 400°F (205°C) for 15 minutes or until golden brown.
26. Cool before adding glaze.
27.
28. **For Glaze:**
29. Whisk powdered sugar, milk, and vanilla until smooth.
30. Drizzle over cooled hand pies and let set.
Notes
Use a pastry cutter or grater if you don’t have a food processor.
A 3” cookie cutter works well, or cut dough into 3” squares.
Filling must cool completely before assembly.
Freeze baked or unbaked pies in airtight containers.
Best enjoyed fresh within 2 days.
Yields approximately 15 hand pies using a 3-inch cutter.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Pies
- Method: Baking
- Cuisine: American