Apple Hand Pies With Premade Pie Crust

So, you’ve got that craving for something warm, sweet, and comforting, but the thought of spending an entire afternoon battling a complicated recipe makes you want to just order takeout? I hear you, friend. We’re about to make magic, the lazy way. Get ready for Apple Hand Pies that taste like you slaved for hours, but really, you just… didn’t. You’re welcome.

Why This Recipe is Awesome

Okay, let’s be real. This isn’t just a recipe; it’s a *life hack*. Why is it so awesome?

• **It’s practically foolproof.** Seriously, if I can do it without setting off the smoke detector, so can you.
• **Premade crust is your BFF.** No flour explosions, no wrestling with sticky dough. Just unroll and go!
• **Portability!** These little pockets of joy are perfect for munching on the go, pretending you’re a fancy baker at a picnic, or just hoarding them all for yourself (no judgment here).
• **Minimal clean-up.** Fewer dishes mean more time for… well, whatever you want! Binge-watching, napping, contemplating the universe, you name it.

Ingredients You’ll Need

• Premade pie crusts (1 box, usually 2 rolls) – Your golden ticket to minimal effort.
• Apples (2-3 medium, firm varieties like Honeycrisp, Gala, or Granny Smith) – The star of the show! Don’t skimp on flavor here.
• Granulated sugar (1/4 cup) – Sweetness, obvs.
• Brown sugar (1/4 cup, packed) – Adds that cozy, caramel-y vibe.
• Ground cinnamon (1/2 tsp) – Because apple pie without cinnamon is just… a sad apple.
• Nutmeg (pinch, optional but highly recommended) – Level up your spice game.
• Lemon juice (1 tsp) – Keeps apples bright and adds a little zing. Don’t skip!
• Cornstarch (1 tbsp) – Our secret weapon for a thick, glorious filling, not a watery mess.
• Unsalted butter (2 tbsp, melted) – For brushing, adds richness and helps with browning.
• Egg (1, beaten) – Egg wash for that gorgeous golden shine. It’s like makeup for your pie!

Step-by-Step Instructions

1. Prep the apples: Peel, core, and dice apples into small, uniform pieces (about 1/4 to 1/2 inch). Try to keep them even for consistent cooking.
2. Make the filling: In a medium bowl, toss the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg (if using), lemon juice, and cornstarch. **Mix well** to ensure everything’s coated.
3. Roll out the crusts: Unroll your premade pie crusts on a lightly floured surface or parchment paper. Use a 3-4 inch round cutter (or a glass rim!) to cut out circles. You should get about 8-10 circles per crust. Gently reroll scraps to get a few more.
4. Fill ’em up: Place about 1-2 tablespoons of the apple filling onto one half of each circle. Leave a small border around the edge.
5. Seal the deal: Fold the other half of the pie crust over the filling to create a half-moon shape. Press the edges together firmly with your fingers, then use a fork to crimp them securely. This also makes them look super cute!
6. Vent and glaze: Place your hand pies on a baking sheet lined with parchment paper. Cut 2-3 small slits on top of each pie (for steam to escape – no exploding pies!). Brush each pie generously with the beaten egg wash, then sprinkle with a little extra granulated sugar for sparkle and crunch.
7. Bake time: Pop them into a **preheated oven at 375°F (190°C)** for 18-22 minutes, or until they’re beautifully golden brown and the filling is bubbly. Keep an eye on them!
8. Cool (if you can wait!): Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They’ll be molten hot inside, so resist the urge to immediately devour!

Common Mistakes to Avoid

• Overfilling the pies: We’ve all been there, trying to cram too much deliciousness in. Less is more here, friend. Otherwise, you’ll have a leakage situation, and nobody wants that.
• Not sealing properly: If your edges aren’t crimped tightly, your delicious filling will escape and burn on the pan. Take an extra minute to ensure a good seal.
• **Skipping the egg wash:** It’s not just for looks! The egg wash helps create that beautiful golden-brown crust and a slightly crispy texture.
• **Forgetting to vent:** Steam needs an exit strategy! Without those little slits, your pies might puff up unevenly or even burst. Sad!
• **Impatience:** These beauties are piping hot right out of the oven. Give them a few minutes to cool down before biting in, unless you enjoy a lava-hot apple filling surprise.

Alternatives & Substitutions

• Fruit filling: Not feeling apples? Try canned pie filling (cherry, blueberry, peach!) for an even quicker shortcut. Or fresh berries, sliced peaches, or pears. Adjust sugar as needed!
• Spice it up: Add a pinch of allspice or ginger to your apple filling for a different twist.
• Sweetener swap: You can totally use maple syrup or honey instead of brown sugar for some of the sweetness, but IMO, brown sugar gives that classic pie flavor.
• Gluten-free? Grab some gluten-free premade pie crust! They’re pretty good these days.

FAQ (Frequently Asked Questions)

• Can I make these ahead of time? Absolutely! You can assemble them, cover loosely with plastic wrap, and refrigerate for up to 24 hours before baking. You might need a couple extra minutes in the oven.
• What if I don’t have a round cutter? No problem! A regular drinking glass with a 3-4 inch opening works perfectly. Just press firmly!
• My pies are getting too dark too fast! What gives? Your oven might run hot. Loosely tent them with aluminum foil for the last 5-7 minutes of baking.
• Can I freeze these? Heck yes! Bake them first, let them cool completely, then freeze in an airtight container for up to 2-3 months. Reheat in a 350°F (175°C) oven until warmed through.
• Do I really need the lemon juice? While optional, it really brightens up the apple flavor and prevents the apples from browning too much before baking. Plus, that little tang is a nice counterpoint to the sweetness!
• What if my pie crusts crack when unrolling? Don’t panic! Just gently press the cracks back together with your fingers. Premade crusts can be a bit fragile when cold. Let them sit at room temp for 10-15 minutes before unrolling.

Final Thoughts

See? You just made gourmet-level apple hand pies with minimal fuss! Who’s the culinary genius now? You are! These little bundles of joy are perfect for breakfast, dessert, or a mid-afternoon pick-me-up. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Maybe make an extra batch, because these disappear *fast*.