Brown Butter Hand Pies
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These brown butter hand pies are my favorite thing to make when I want something special but don't have much time. They're portable, adorable, and honestly pretty simple once you get the hang of it. The beauty here is that everything comes together in less than an hour, so you can have warm, buttery hand pies on the table by dinnertime without any fuss. I love using tart Granny Smith apples because they're full of fiber and natural pectin, which means they hold their shape beautifully while baking. Plus, there's something so comforting about a flaky pastry with nutty browned butter and spiced apples tucked inside.
Ella x
Ingredients
- 250 gall-purpose flour(for the pastry)
- 120 gunsalted butter(for brown butter)
- 1 gsalt(for the pastry)
- 100 ggranulated sugar(for the filling)
- null gall-purpose flour, for dusting(for dusting)
- 2 nulleggs(for egg wash)
- 1 Lapple cider vinegar(for the filling)
- 50 gunsalted butter, melted(for the filling)
- 300 ggranny smith apples, peeled, cored(for the filling)
- 50 gbrown sugar(for the filling)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent pastry from sticking.
- 2
In a large bowl, whisk together the flour and salt. Add the cold butter and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse crumbs.
Tip: Work the butter into the flour until it resembles coarse crumbs.
- 3
Gradually pour in cold water, stirring with a fork until the dough comes together in a ball.
Tip: Don\u2019t overmix the dough.
- 4
On a lightly floured surface, roll out the dough to a thickness of about 3 mm (1/8 in). Use a cookie cutter or the rim of a glass to cut out circles of pastry.
Tip: You should be able to get about 12 circles of pastry.
- 5
Spoon a small amount of the brown butter mixture onto one half of each pastry circle, leaving a 1-cm border around the edges.
Tip: Leave a border around the edges to prevent the filling from spilling out.
- 6
Top with a spoonful of the apple and brown sugar mixture, then fold the other half of the pastry circle over the filling to form a triangle.
Tip: Press the edges to seal the pie.
- 7
Brush the tops with the egg wash and sprinkle with granulated sugar.
Tip: This will give the pastry a golden glaze.
- 8
Bake for 20-25 minutes, or until the pastry is golden brown.
Tip: Check the pies after 15 minutes and rotate the baking sheet for even browning.
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