Mini Apple Hand Pies

ITS ALMOST THANKSGIVING!! What are you making for tomorrow?! If you're not sure yet, you should definitely look into this recipe. It's perfect for those that want a taste of every kind of pie (me) at their thanksgiving dinner; especially kids! Every time I made these mini Apple hand pies, my little brothers go crazy. (Mainly because they can eat however many they want! Ha) They are flakey, buttery and taste exactly like an apple pie but without the hassle. 

I give you the option of making your pie dough from scratch OR using the already made and rolled frozen pie dough. Both will come out amazing but I always recommend making it from scratch like I did here. As you can see, The crust is soft and buttery and it melts in your mouth. 

Now all you need is some ice cream!  


For the pie crust:

1+1/3 Cups Vegetable Shortening

1 Stick (8 Tablespoons) cold salted butter

3 Cups all purpose flour

1 Tablespoon granulated sugar

2 Tablespoons Ice Water

OR- you can use frozen pie crust (make sure it has 2 10-inch crusts) If you are using these, skip steps 1+2 for the pie crust directions.


For the apple pie filling:

2 Granny Smith Apples, chopped into very small pieces

2 Tablespoons all purpose flour

1 teaspoon ground cinnamon

3 Tablespoons granulated sugar

3 Tablespoons dark brown sugar

Squeeze of 1 lemon (about 1/3 Cup of juice)

1 egg and 1 Tablespoon of water, beaten together



Preheat oven to 400F. Line a baking sheet with parchment paper or a Silpat. Set aside. 

For the pie crust:

1. In a large bowl, mix together the flour and sugar. Then using a pastry cutter, a food processor, or even two knives, cut the butter and shortening into the flour mixture until it resembles coarse crumbles. There should be pieces no larger than your thumbnail. Then, continue cutting the butter while adding the ice water (it is important that you use ice water to keep the dough cold.) Once it is all mixed in, roll the dough into a ball. If the dough is still slightly crumbly, add in another Tablespoon of ice water. 

2. Split the dough into two balls. Slightly flatten them and refrigerate for 20-30 minutes. While you are waiting for them to chill, make the apple filling. 


For the apple pie filling:  

1. In a large bowl, mix together all of your ingredients EXCEPT the egg. This egg will be used to brush over the pies to give them that golden color. Once all of your apple pieces are coated in the flour/sugar mixture, set aside.

2. Remove one ball of dough from the refrigerator. Roll it out with a rolling pin, rolling from the middle, out. Think of it as trying to get an air bubble out from the middle of the dough. Once the dough is about 1/2-1/3 inch thick, cut 5 inch circles using a large cookie cutter or a large cup. Place circles of dough about 2 inches apart onto your prepared baking sheet. Then, as seen in the photo above, place 1 Tablespoon of the apple mixture onto each circle, slightly towards one side but not too close to the edge. Fold half of the dough circle over and press the edges shut with a fork. Then brush the egg wash over each mini pie, making sure it does not spill onto the pan. Last but not least, cut two small slices into the top of the mini pies so air can escape. This is important because you do not want your mini pies over-filling with air which then causes them to open up and spill all over. Fail!

3. Bake for 10-12 minutes OR until golden brown. Remove from the oven and let cool on a wire cooling rack for at least 5 minutes... That is, if you can wait that long. Enjoy!!