With a buttery crust and a flavorful spiced filling, these apple hand pies are to die for! This recipe makes use of the steam function of the Anova Precision Oven for a super fluffy pastry.
Note: Feel free to swap the scratch-made dough for store-bought puff pastry.
all-purpose flour, plus more for rolling dough
2 sticks (1 cup)
chilled unsalted butter, cubed
peeled, cored, and diced apples, such as Pink Lady, Honeycrisp, or Granny Smith
Iight brown sugar
fresh lemon zest
Coarse sugar, for sprinkling
Caramel sauce, for serving
1. Make Dough
Combine the flour, baking powder, and 1/2 teaspoon of salt in a food processor. Pulse to combine. Add the butter and pulse until it forms pea-size pieces. With the processor running, pour the buttermilk in through the feed tube. Continue to run the processor just until a dough forms.
Transfer the dough to a generously floured counter. Roll the dough into a 10- by 8-inch rectangle. Fold the rectangle into thirds, then roll out again into a 10- by 8-inch rectangle. Fold into thirds, wrap in plastic wrap and refrigerate for 30 minutes.
2. Make Filling
Combine the apples, sugar, lemon zest, cinnamon, nutmeg, and a pinch of salt in a skillet. Stir to combine. Place over medium heat and cook, stirring, until the sugar has melted, 3 to 5 minutes. Transfer to a bowl and let cool.
3. Make Egg Wash
In a small bowl, whisk together the egg and water until well combined.
4. Preheat the Oven and Prepare Pan
Line a sheet pan with parchment paper or a silicone baking mat.
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5. Assemble Pies
Unfold the pie dough onto a floured surface. Roll into a 14- by 14-inch square. Use a 3-inch round cutter to cut into 20 rounds, re-rolling the scraps as needed.
Place 10 rounds on the prepared pan. Place about 1/2 tablespoon of the apple pie filling into the center of one round of dough. Brush egg wash around the edges of the dough. Top with a second round of dough and crimp the edges with a fork to seal them. Brush the top with egg wash.
Repeat with the remaining dough rounds and filling. Sprinkle the pies with coarse sugar.
Transfer to the oven and bake until golden brown, about 20 minutes.
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Let pies cool on a wire rack. Drizzle with caramel sauce and serve.