Hand Pie Recipe

1. Make dough

Whisk the flour, 1 tablespoon granulated sugar and 1/2 teaspoon salt in a medium bowl. Add the cold cubed butter and toss to coat briefly with flour. Using a pastry cutter, two knives or your fingertips, cut the butter into the flour until mixture resembles coarse peas with some pea-size butter bits remaining (about 6-8 turns).

2. Sprinkle 2 tablespoons of the ice water over the flour-butter mixture, gently toss, then add remaining tablespoon as needed. Use a flexible spatula or your hands to bring dough together — do not overwork; it should hold when pressed but still show butter bits. If dry, add up to 1 extra tablespoon cold water as needed.

3. Turn the dough onto a lightly floured surface and form into a disk about 1" thick. Wrap tightly in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 days).

4. Roll and shape

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. On a lightly floured surface, roll the chilled dough to about 1/8" thickness. Using a 4.5–5" round cutter (or a bowl), cut 12 rounds. Re-roll scraps once as needed.

5. Beat the reserved egg in a small bowl to make an egg wash. Reserve about 1 teaspoon for sealing and the rest for brushing the tops.

6. Cook filling

Place the diced apples, 1/4 cup granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon five-spice, 1/2 teaspoon ground cinnamon and 1/4 teaspoon salt in a medium saucepan. Toss to combine so the cornstarch is evenly distributed.

7. Cook over medium heat, stirring frequently, until the sugar dissolves and the apples begin to soften and release juices, about 6–8 minutes. If juices accumulate, continue cooking gently until the mixture thickens and the apples are tender but not falling apart, about 2–4 more minutes.

8. Remove from heat, stir in 1 tablespoon unsalted butter and 1/2 teaspoon vanilla extract. Taste and adjust seasoning (add a pinch more five-spice or cinnamon if you want a stronger flavor). Let cool completely (at least 20 minutes) so the filling firms; chilling in the refrigerator speeds this.

9. Fill and seal

Place 6 pastry rounds on the prepared baking sheet. Put about 2 to 3 tablespoons of cooled apple filling in the center of each round, leaving a 1/2" border. Brush the edge of each round lightly with a little beaten egg. Top with a second round and press edges to seal. Crimp edges with a fork or pinch decoratively. Use a small sharp knife to cut two small vents on the top of each pie to release steam.

10. Brush the tops lightly with the remaining egg wash (mix with 1 tsp neutral oil or melted butter for extra gloss if desired) and sprinkle about 1/4 to 1/2 teaspoon turbinado sugar on each pie.

11. Bake

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until the pastry is golden brown and filling is bubbling through the vents. Rotate the sheet once halfway for even browning. If tops brown too quickly, tent loosely with foil.

12. Remove from oven and transfer to a wire rack to cool for at least 10 minutes. Dust with icing sugar if using. Serve warm or at room temperature.