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Apple or Blueberry Hand Pies

Apple or Blueberry Hand Pies

Apple or Blueberry Hand Pies, also Mini Pocket Pies, make fruit, berry or apple turnovers, made with a homemade pie filling and crust or store bought.

Course Appetizer, Breakfast, brunch, Dessert
Cuisine American
Keyword apple, berry, blueberry, hand pie, mini pie, pocket pie

Ingredients

Pie Crust

  • 2 cups flour
  • 1/2 cup butter, cubed or 1 stick
  • 1/4 teaspoon salt
  • 2-4 tablespoons cold water

Apple Filling

  • 3 cups apples, peeled and cubed, the smaller the better, or 2 large apples (approximately)
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon, ground

Blueberry Filling

  • 1 cup blueberries, strawberries, raspberries or blackberries
  • 1 tablespoon sugar
  • 1 tablespoon corn starch

Alternate Filling

  • 1/3-1/2 cup your favorite jam works in a pinch too!

Top of Pastry

  • butter, melted
  • egg white, beaten
  • water
  • coarse sugar or cinnamon sugar (optional)

Cinnamon Sugar or Coarse Sugar

  • 3 tablespoons sugar
  • 1 1/2 teaspoons cinnamon, ground

OR

  • 2-3 tablespoons coarse sugar

Instructions

  1. Get out and measure all of your ingredients.

    Apple or Blueberry Hand Pies
  2. Make pie crust by cutting and mashing together flour, butter and salt. Add cold water (1 tbsp at a time until you have a gravel like texture.

    Apple or Blueberry Hand Pies
  3. Then, using your hands, quickly knead into a ball.

  4. Wrap dough ball in plastic, then refrigerate for 20 to 30 minutes.

Blueberry Pie Filling

  1. In a small pot, combine blueberries, sugar, and cornstarch.

    Apple or Blueberry Hand Pies
  2. Stir and mash everything up and heat over medium for 10 minutes until thick. Set aside.

    Apple or Blueberry Hand Pies

Apple Pie Filling

  1. In another pot, combine apples, brown sugar, and cinnamon if using.

    Apple or Blueberry Hand Pies
  2. Cook over medium-high heat for 10 minutes while stirring frequently until thickened. Set aside.

    Apple or Blueberry Hand Pies

Making your Homemade Hand Pie

  1. Roll out your dough ball to a thin sheet, and cut an even number of shapes or circles into it.

    Apple or Blueberry Hand Pies
  2. Place both of your fillings on a rack at your workstation if your pots are still hot.

    Apple or Blueberry Hand Pies
  3. Lay half your circles on a baking sheet lined with parchment or a silicone mat, and put a spoonful of fruit filling in the center of each one.

    Apple or Blueberry Hand Pies
  4. I use a different edge for my apple filled pocket pies than I do with the blueberry so I can easily tell the difference.

    Apple or Blueberry Hand Pies
  5. Top with the other circles, and fold up and over tightly and press all around the edges to seal with a fork.

    Apple or Blueberry Hand Pies
  6. Brush with melted butter, a beaten egg or water and cut a couple slits in the tops with the tip of a sharp knife or a fork. Brush with a little melted butter, beaten egg or water to help the crust brown, sprinkle with coarse sugar or cinnamon sugar, if desired, and then bake until golden brown.

    Apple or Blueberry Hand Pies
  7. Bake at 400 degrees for 15-20 minutes or until golden and flaky.
    Apple or Blueberry Hand Pies
  8. Make sure to rotate the baking sheet once during bake time.

    Apple or Blueberry Hand Pies
  9. Serve warm or cool, with or without a scoop of ice cream.

Store bought Pie Filling and Refrigerated Pie Dough

  1. Purchase 2 boxes that are 14.1 oz each of refrigerated pie crust and a 21 oz can of your favorite pie filling or two smaller cans of different pie filling. The flavors are up to you but all of them will work and work well.

  2. Preheat your oven to 400 degrees and leave your pie crusts on your counter, out of their package, to get to room temperature or close to it.

  3. Once you have your circles or shapes cut out you now have two choices.

  4. At your workstation, place your circles and empty your pie filling into a bowl with a small spoon ready. 

Option 1

  1. Scoop a few tablespoons or so of pie filling into the center of each pie crust circle.

  2. Place another circle on top and pinch the edges completely together.

  3. Press pinched edge with the projecting prongs or spikes of your fork to seal up your mini pocket pie.

  4. Poke hand pie with tip of sharp knife two or three times, to prevent the pie from exploding or breaking open. They don't really explode, steam needs to escape and they will just look awful without the cuts.

Option 2

  1. Scoop about a tablespoon or so of pie filling into the center of each pie crust circle and fold in half.

  2. Pinch the edges completely together.

  3. Press pinched edge with the projecting prongs or spikes of your fork to seal up your smaller mini pie.

  4. Poke hand pie with tip of sharp knife once, to prevent the pie from exploding or breaking open. They don't really explode, steam needs to escape and they will just look awful without the cuts.

To Bake

  1. Brush melted butter, water or beaten egg over the tops of your unbaked mini hand pies and sprinkle each lightly with some coarse sugar or cinnamon sugar, if desired.

  2. Place on an ungreased, parchment lined cookie sheet.

  3. Bake 15 - 20 for Option 2 and 18-23 minutes for Option 1 or until a light golden brown.

  4. Serve and enjoy!

Recipe Notes

Recipe adapted from Pillsbury.com