Quick & Easy Sourdough Apple Hand Pies
These Sourdough Apple Hand Pies combine flaky, buttery pastry with a warm, cinnamon-spiced apple filling. The tang of sourdough adds depth to the crust, while the caramelized apple filling bursts with cozy fall flavor.
Equipment
- Mixing bowls For combining both the filling and dough ingredients.
- Pastry cutter or fork To incorporate butter into the flour mixture, ensuring a flaky crust.
- Rolling Pin Essential for rolling out the dough evenly.
- Baking sheet To bake the hand pies to golden perfection.
- Parchment paper Prevents the pies from sticking to the baking sheet and makes for easy cleanup.
- Knife or Pastry Wheel For cutting the dough into desired shapes.
- Fork To crimp the edges of the pies, sealing in the delicious filling.
Ingredients
For the Filling:
- 2 cups diced apples
- 1 tablespoon lemon juice
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Dough:
- 1½ cups all-purpose flour
- 1 cup sourdough discard unfed
- ½ cup cold unsalted butter cubed
- ¼ cup ice water
For Assembly:
- 1 egg beaten (for egg wash)
- Coarse sugar optional, for topping
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine diced apples, lemon juice, brown sugar, cinnamon, and nutmeg. Stir and set aside.
- In another bowl, mix flour and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add sourdough discard and ice water gradually until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it, and refrigerate for 20 minutes to rest.
- Roll the chilled dough on a floured surface to about ⅛-inch thickness. Cut into 4-inch circles or rectangles.
- Spoon 1–2 tablespoons of apple filling onto half of each piece, leaving the edges clear.
- Fold the dough over the filling and crimp the edges with a fork to seal.
- Brush each pie with egg wash and sprinkle with coarse sugar if desired.
- Transfer to the prepared baking sheet and bake for 22-25 minutes, or until golden brown.
- Cool on a wire rack for 10 minutes before serving warm or at room temperature.
