Cinnamon-Nutmeg Apple Hand Pies with a Cardamom Kick
Cinnamon-Nutmeg Apple Hand Pies with a Cardamom Kick
Shatteringly flaky butter crust wrapped around tender apples that smell like autumn: warm cinnamon, freshly grated nutmeg, and a quiet floral note of cardamom. They're portable, make-ahead friendly, and far easier than a full pie.
What You'll Need
Use a mix of firm-tart and sweet apples, and keep the butter cold for the flakiest crust.
The Crust
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp Fine Ground Himalayan Pink Salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 1 tsp apple cider vinegar
- 6 to 8 tbsp ice water
The Spiced Apple Filling
- 3 medium apples (such as Granny Smith and Honeycrisp), peeled, diced 1/2 inch
- 3 tbsp light brown sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp Organic Cassia Cinnamon Powder
- 1/4 tsp Organic Cardamom Powder
- 1/4 tsp Organic Ginger Powder
- 1/8 tsp Organic Allspice Powder
- 1/4 tsp freshly grated Organic Whole Nutmeg
- 1 tbsp unsalted butter
Finish
- 1 egg beaten with 1 tbsp milk
- 2 tbsp coarse sugar
- 1/2 cup powdered sugar
- 1 to 2 tbsp milk
- Pinch of cinnamon (optional, for the glaze)
Step by Step
Make the dough
Whisk the flour, sugar and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until pea-sized pieces remain. Sprinkle in the vinegar and ice water a tablespoon at a time, tossing until the dough just holds together when pinched. Divide into two discs, wrap, and chill at least 1 hour.
Cook the filling
In a skillet over medium heat, combine the apples, brown sugar, lemon juice, cornstarch, cinnamon, cardamom, ginger, allspice, grated nutmeg and butter. Simmer 6 to 8 minutes, stirring often, until the apples are just tender and the juices are glossy and thick. Spread on a plate to cool for 15 minutes; warm filling will melt the dough.
Roll and cut
On a lightly floured surface, roll each disc to about 1/8 inch thick. Cut sixteen 4-inch rounds (a wide bowl or biscuit cutter works), rerolling scraps once.
Fill and seal
Spoon about 2 tablespoons of cooled filling onto the center of eight rounds, leaving a 1/2-inch border. Brush the edges with egg wash, top with the remaining rounds, and press and crimp with a fork to seal.
Vent, brush and chill
Move the pies to a parchment-lined baking sheet. Cut three small slits in each top, brush with egg wash, and sprinkle with coarse sugar. Chill for 15 minutes while the oven heats to 400°F.
Bake
Bake 22 to 25 minutes, rotating the pan halfway, until deep golden brown. Some filling may bubble out; that's fine. Cool on the pan for 10 minutes.
Glaze and serve
Whisk the powdered sugar with 1 tablespoon of milk and a pinch of cinnamon, adding more milk until pourable. Drizzle over the warm pies and serve.
Grate the nutmeg right into the skillet with a fine rasp. Freshly grated nutmeg is far more fragrant than pre-ground, and you need only a small amount to perfume the whole filling.
The Spices Behind the Hand Pies
Common Questions
Can I make these ahead or freeze them?
Yes. Assemble the pies, freeze them unbaked on a tray until solid, then bag them. Bake straight from frozen at 400°F for 28 to 32 minutes. Baked pies keep two days at room temperature and reheat well in a 350°F oven.
Which apples work best?
Choose firm varieties that hold their shape, like Granny Smith, Honeycrisp, Braeburn or Pink Lady. Combining tart and sweet gives the best balance. Avoid very soft apples, which can turn to mush.
Why cook the filling first?
Pre-cooking thickens the juices so they don't make the bottom crust soggy, and it releases the spices' aromas into the apples. It also means the apples are tender when the crust is golden.
Can I use ground nutmeg instead of whole?
You can, using about the same amount. Whole nutmeg grated fresh has a more vivid, sweeter aroma, and a single nut lasts a long time when stored airtight.
My crust leaked while baking. What happened?
Usually the pies were overfilled or the edges weren't sealed well. Use about 2 tablespoons of filling, brush the border with egg wash, crimp firmly, and chill before baking so the butter stays cold.
