There is something so comforting about holding a warm homemade pastry in your hand. It doesn’t have to be complicated. You don’t have to be a professional baker to create something that tastes rustic on a Sunday morning. This apple hand pies recipe uses no yeast and is effortless. We use a simple dough that can be mixed quickly. The filling is just apples, sugar and cinnamon. that’s it.
The result is very light. The crust is tender. It is not as thick as traditional pie crust. It’s like a soft cookie that holds its shape.
“Here’s a practical way to use up the apples without a full-sized pie.”
Ingredients You Actually Need
Most people already have these products in their kitchen. You don’t need to specialty store run.
For the dough, you need one packet of melted margarine. One tea glass of vegetable oil can help keep it hydrated. One tea glass of yogurt adds richness and tenderness. One egg binds it all together. The recommended amount of granulated sugar is One tea glass. Adding vanilla sugar gives a warm aroma. A packet of baking powder is a leavening agent. You will need 5 cups of flour to mix everything.
Keep the filling simple. 2 apples. 1.5 tablespoons of sugar. One heaping teaspoon of cinnamon. This is the essence of the flavor profile.
Preparing the Filling First
Let’s start with apples. Peel them. Then grate it with a coarse grater. It does not matter if you chop them finely. Grinding makes it easier to release the juice.
Add the grated apple to the pot. Add sugar. Cook on medium heat. Pay careful attention. You want it to soften and release moisture. When the water starts to evaporate, sprinkle cinnamon on top. Stir. Continue to cook until the mixture thickens and becomes syrupy. The apples should be tender but not mushy. If it gets too wet, the crust will get soggy. Allow to cool slightly while making the dough.
Make the dough
Get a big bowl. Add all ingredients except flour. Melt the margarine, oil, yogurt, eggs, sugar, vanilla and baking powder. Mix until smooth. The mixture becomes liquid. This is normal.
Then add the flour. Add gradually. Mix first with a spoon. Then use your hands. Knead the dough on a clean work surface. Don’t overdo it. You just want it to come together into a smooth ball. If it’s too sticky, add a little more flour. If it’s too dry, add a teaspoon of yogurt.
Cover the dough. Let it rest for thirty minutes. This step is non-negotiable. The gluten needs to relax. If you skip this step, the dough will shrink when you try to roll it out. 30 minutes is enough. You can also make coffee while you wait.
Shaping and Baking
Preheat the oven to 180℃. This is standard. No need to guess.
Take small pieces of dough. Roll them into an even circle. It doesn’t have to be perfect. Think rustic. Put a spoonful of apple filling in the middle. Do not overfill. The filling will bubble up and leak if you put
