Triple Berry Apple Hand Pie
Bursting with the vibrant flavors of summer berries and tart apple, these Triple Berry Apple Hand Pies are the perfect handheld treat for any occasion. Featuring a luscious filling of blueberries, raspberries, strawberries, and Granny Smith apple combined with a hint of cinnamon and a touch of lemon for brightness, these pies strike the perfect balance of sweet and tangy. Encased in a buttery, flaky homemade crust and sprinkled with coarse sugar for a delightful crunch, each bite is an explosion of flavor and texture. Easy to prepare in just under an hour, these mini pies are ideal for backyard gatherings, picnics, or an indulgent snack on the go. Serve them warm for a comforting dessert or pack them up for a delightful on-the-go treat your family and friends will adore!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 6 tablespoons Ice water
- 1 cup Blueberries
- 0.5 cup Raspberries
- 0.5 cup Strawberries (hulled and diced)
- 1 medium Granny Smith apple (peeled, cored, and diced)
- 0.25 cup Brown sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar (optional, for sprinkling)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling by combining blueberries, raspberries, strawberries, diced apple, brown sugar, cornstarch, cinnamon, lemon juice, and vanilla extract in a medium bowl. Stir until evenly combined.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Using a 5-inch round cutter or a small bowl, cut out circles from the dough. Re-roll scraps as needed.
Place a heaping tablespoon of the berry apple filling in the center of each dough circle. Be careful not to overfill.
Fold each circle in half to create a half-moon shape. Press the edges together and crimp with a fork to seal.
In a small bowl, whisk together the egg and milk. Brush the egg wash over the tops of the hand pies.
If desired, sprinkle coarse sugar over the egg wash for extra crunch and sweetness.
Use a sharp knife to cut a small slit on the top of each hand pie to allow steam to escape during baking.
Place the hand pies on the prepared baking sheet, leaving at least 1 inch of space between each.
Bake for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbling.
Allow the hand pies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 17.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
