Sourdough Apple Hand Pies (2024)

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Is there anything better than a handheld pie? These flaky Apple Sourdough Hand Pies, make a compelling case that there isn't! With luscious spiced apples wrapped in a delicate, buttery sourdough crust, this indulgence captures the essence of comforting apple pie.

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Why I love this recipe
What you need
Baking with Sourdough Discard
Variations
Step-by-step Instructions
Baker’s Tips
Make ahead instructions
Recipe FAQs
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Apple Sourdough Hand Pie Recipe

Why I love this recipe

Made with an extra flaky, fool-proof sourdough crust.
Filled with a juicy apple filling that won’t turn into mush.
Mix the recipe by hand - no special equipment needed.
Sourdough discard deepens the flavor of the crust.
Great way to use up a lot of excess sourdough starter.

Looking for more delicious apple recipe ideas? Try my Apple Sourdough Muffins, Sourdough Apple Cake, Sourdough Sweet Potato Apple Coffee Cake, and Sourdough Apple Pie.

What you need

Baking apples: I like to use Granny Smith Apples in this bake because they keep their shape and don’t turn mushy. Honey Crisp and Braeburn are also great options!
All-purpose flour: There’s no substitute for all-purpose flour in this recipe. Don’t try to use whole wheat or your hand pies will turn out dense and rubbery.
Apple cider vinegar: Adds acidity that balances the sweetness of the filling, substitute lemon juice.
Spices: Use individual spices for the best results, it allows you to control the ratio and proportions added to your recipe. You can substitute store-bought apple pie spice if you prefer.

See the recipe card for detailed ingredient information.

TIP: If you want your filling to be soft and silky (like applesauce), use Gala or McIntosh Apples since they’ll break down and soften as they cook.

Baking with Sourdough Discard

When incorporated into buttery pastry, sourdough discard imparts a delicately tangy, almost cheesy flavor that’s not overly savory. Since you won’t use it to make bread rise, you can use unfed sourdough or sourdough discard straight from the refrigerator.

Active sourdough starter will have a milder flavor than discard that’s been kept in the fridge for weeks, both will work but you’ll get slightly different results.

Love sourdough discard pie crust? Use it to make Sourdough Beef Empanadas, Sourdough Fruit Tarts, Sourdough Fruit Galettes or Sourdough Pumpkin Pie.

Variations

Cheddar cheese is a delicious complement to the flavor of apples. Toss ½ cup of grated cheddar cheese to the butter and flour mixture.
Substitute pears, plums, or peaches for the apples in this recipe,
Add dried cranberries or dates to the filling.

Step-by-step Instructions

STEP 1 Make the crust: Dissolve the sourdough starter in water and toss the butter into the flour (image 1). Rub the butter into the flour until large flecks form (image 2). Stir the sourdough discard mixture into the flour mixture (image 3). Turn the dough out into a piece of plastic wrap and use it to bring the dough together, this will prevent the dough from becoming too warm (image 4). Wrap the dough in plastic wrap and refrigerate for 30 minutes.

TIP: Collect portions of the dough that are forming clumps and move them onto a sheet of plastic wrap. Add a teaspoon of water to any dry flour spots. Once the entire mixture comes together, transfer it onto the plastic wrap.

STEP 2 Laminate the dough: Unwrap the dough and set it out on a lightly floured work surface. Use a rolling pin to flatten the dough out into a large rectangle about 8 by 10 inches, it doesn’t have to be exact. Working with the longer side, fold the dough into thirds like you’re folding a letter (image 5). Roll the dough into a long rectangle, about 6 by 18 inches, the size doesn’t have to be exact. Working with the shorter sides, fold the dough in thirds once more (image 6). Wrap the dough in plastic wrap and chill for at least 1 hour.

TIP: Laminating the dough creates alternating layers of butter and dough, the fat creates a barrier that prevents excessive gluten development. This contributes to the formation of flaky layers and a tender texture.

STEP 3 Make the filling: Stir the filling ingredients together (image 7). Cook the filling in a small saucepan until the apples are soft (image 8).

TIP: Pre-cooking the filling thickens the juices released by the apples which prevents these hand pies from becoming soggy while they bake.

STEP 4 Assemble the hand pies: Roll the dough out into an 11 by 15-inch rectangle (image 9). Trim about ½-inch from the around of the dough. Divide the dough into 12 portions, about 2 ½ by 4 ½ inches in size (image 10). Arrange the dough on a large baking sheet lined with parchment paper. Divide the filling evenly, cover with another portion of dough and use a fork to seal the edges (image 11). Score the top of the dough, brush with egg wash and sprinkle demarara sugar (image 12).

TIP: If your dough snaps back when you roll it out, wrap it in plastic wrap, refrigerate, and let it rest for 15 minutes. This allows the gluten to relax and makes the dough easier to handle.

STEP 5 Bake: Bake the hand pies at 375 F for 25 to 30 minutes or until golden brown (image 13).

Baker’s Tips

Pastry dough relies on precise ratios of flour, fat, and water. Weigh your ingredients instead of measuring by volume (tablespoons and cups), it’s more accurate and will help guarantee the success of your bake.
If your pie starts feeling oily while you are rolling it out, wrap it up and chill it for 15 minutes before continuing.
Choose the right type of apples for the filling. If you want a crisper filling use Granny Smith or Honey Crisp. If you’d like a softer, silkier filling, use Braeburn or McIntosh.
Let the dough warm slightly before rolling it out. Take the dough out of the refrigerator and let it warm slightly at room temperature, for about 5 minutes. This will make it easier to roll out and prevent it from cracking.
Ovens vary, so if your crust begins to brown too quickly, consider reducing the baking time.

Make ahead instructions

While these hand pies are most delightful when freshly baked, you have the option to break up the baking process or freeze the unbaked pies.

Make the crust and filling in advance: You can make the pie crust and filling up to 3 days in advance before assembling your pies. Wrap the dough in plastic and store the filling in an airtight container in the fridge.

Freeze the unbaked pies: Freeze the unbaked, assembled pies on a parchment-lined baking sheet uncovered for 1 hour. Store the frozen pies in an airtight container for up to 1 month.

Recipe FAQs

Why did the butter melt out of my pie crust?

Your butter got too warm. If you feel your pie dough becoming too greasy, wrap it and return it to the refrigerator before continuing to work the dough.

Can I double this recipe?

Absolutely! This recipe doubles or triples easily.

Apple Sourdough Hand Pie Recipe

Hannah Dela Cruz

With luscious spiced apples wrapped in a delicate, buttery sourdough crust, these Apple Sourdough Hand Pies are a portable treat that captures the essence of comforting apple pie.

4.43 from 7 votes

Print Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chill Time 1 hour hr 30 minutes mins

Equipment

▢
Kitchen scale
▢
Rolling Pin

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Ingredients

Pie Dough

▢ 42 grams sourdough discard
▢ 28 grams water
▢ 113 grams unsalted butter cold and cubed
▢ 120 grams all-purpose flour
▢ 6 grams salt

Filling

▢ 250 grams Granny Smith Apples about 3 to 4, peeled and diced
▢ 100 grams dark brown sugar
▢ ½ teaspoon ground cinnamon
▢ ¼ teaspoon ground cloves
▢ ¼ teaspoon grated nutmeg
▢ ½ teaspoon ground ginger
▢ 4 grams salt
▢ 8 grams apple cider vinegar

Topping

▢ 1 egg
▢ 12 grams Demarara sugar

Click US Customary to view volume measurements

Instructions

Make the pie crust: Dissolve the sourdough discard in the water and set aside.
28 grams water, 42 grams sourdough discard
In a large mixing bowl, toss the butter, salt and all-purpose flour together making sure all the butter pieces are completely coated.
113 grams unsalted butter, 120 grams all-purpose flour, 6 grams salt
Use your fingers to squeeze the butter pieces into flat discs, and continue working the butter into the flour by rubbing everything together using your palms.
Make a well in the center of your flour mixture and pour the discard mixture in the center. Use a stiff spatula or sturdy wooden spoon to toss the flour and discard the mixture together.
Transfer any portions of dough that are starting to clump together on a piece of plastic wrap. Sprinkle a few drops of water on any dry portions of flour.
Use the piece of plastic wrap to bring the dough together until it forms a cohesive mass (it's ok if it appears a little dry).
Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
Laminate the dough: Unwrap the dough and set it out on a lightly floured work surface. Use a rolling pin to flatten the dough out into a large rectangle about 8 by 10 inches, it doesn’t have to be exact.
Working with the longer side, fold the dough into thirds like you’re folding a letter.
Roll the dough into a long rectangle, about 6 by 18 inches, the size doesn’t have to be exact.
Working with the shorter sides, fold the dough in thirds once more. Wrap the dough in plastic wrap and chill for at least 1 hour.
Make the filling: Combine the diced apples, sugar, spices and salt in a small saucepan and stir.
250 grams Granny Smith Apples, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon grated nutmeg, ½ teaspoon ground ginger, 4 grams salt, 100 grams dark brown sugar
Cook the filling at medium heat until the juices are thickened and the apples are tender, about 10 minutes. Transfer the filling to a bowl, stir in the apple cider vinegar and let the filling cool completely.
8 grams apple cider vinegar
Roll out the dough: Transfer the dough out on a lightly floured work surface.
Using a rolling pin, flatten the dough into an 11 by 15-inch rectangle, it’s okay if the edges are a little scraggly.
Trim ½ an inch from the edges, until you have a 10 by 14-inch rectangle.
Divide the dough into 12 portions, about 2 ½ by 4 ½ inch rectangles.
Prep: Preheat the oven to 375 F with a rack in the middle. Line a large baking sheet with parchment paper.
Assemble the pies: Arrange 6 portions of dough on the prepared baking sheet.
Distribute the filling evenly among the 6 rectangles. Cover the filling with another portion of dough.
Using a fork, seal the edges of the dough. Brush the dough with egg wash and sprinkle Demarara sugar on top. Score the top of the dough using a lame or a sharp paring knife.
1 egg, 12 grams Demarara sugar
Bake: Bake the hand pies for 20 to 25 minutes or until golden brown. Transfer the baked pies to a cooling rack.
Enjoy and store: These pies are best enjoyed fresh from the oven. Store leftover pies in an airtight container in the refrigerator for up to 1 week. Refresh the pies in a 350 F oven for 10 to 15 minutes.

Tips

These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Notes

For the best results, make your crust using cold ingredients, especially cold butter.
If your pie starts feeling oily while you are rolling it out, wrap it up and chill it for 15 minutes before continuing.
Choose the right type of apples for the filling. If you want a crisper filling use Granny Smith or Honey Crisp. If you’d like a softer, silkier filling, use Braeburn or McIntosh.
Let the dough warm slightly before rolling it out. Take the dough out of the refrigerator and let it warm slightly at room temperature, for about 5 minutes.
This will make it easier to roll out and prevent it from cracking.
If your pie dough snaps back, wrap it in plastic wrap and refrigerate for 15 minutes before continuing to roll it out.

Nutrition

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