This is a recipe I usually make in autumn, but it’s also wonderful for picnics and summer entertaining. These apple and cheddar hand pies hit all the buttons. They’re flaky, savory, a tiny bit sweet, and so easy to serve. No silverware required! I love serving hand pies with a seasonal cheese board and a glass of wine. They add a lovely casual vibe to all kinds of celebrations. Plus, you can make them ahead of time, which makes entertaining really easy!
How do you stop the filling from leaking out of the hand pies?
This is one of those perennial questions we all come across in our baking journeys. Good thing there are some clear answers on this one!
Don’t Overfill
About two tablespoons of filling is just right.
Leave Room to for Folding
Make sure to leave a small border around the edge so you have room to seal the dough properly when you fold your hand pie closed.
Seal the Dough Properly
I like to brush a little water along the edge before folding, then fold, and press together firmly with a fork. You’ll also get a beautiful, crimped edge by doing it this way. A tight seal is what keeps all that delicious filling right where it belongs—inside the pie, and not leaking out!
Do you have to vent hand pies?
Venting your hand pies gives them a little breathing room, since things expand and contract while they cook and cool. A small slit on top of each hand pie allows the steam to escape during baking. Letting the steam out will prevent your pastry from puffing up too much or bursting open. You don’t need to do anything fancy—just a quick poke with a sharp knife right before they go in the oven does the trick.
How do you prevent soggy hand pies?
Nobody wants a soggy snack! To prevent soggy hand pies, first make sure your filling isn’t too wet. Try to leave excess liquid at the bottom of the bowl when you’re scooping your filling. Also, make sure to let your oven preheat fully before putting anything in there! Baking at a high enough temperature will get you a crisp, golden crust. As a side note, I like to bake everything on parchment paper rather than on the pan itself, so nothing sticks. Save yourself some cleanup!
Can you make hand pies ahead of time?
Absolutely—and I recommend it, especially if you’re having company. You can assemble your hand pies early in the day and keep them chilled until you’re ready to bake them. Alternatively, you can bake them fully and reheat before serving. I store mine at room temperature for 1 to 2 days. You can reheat them with a quick burst in the microwave or enjoy at room temperature. They hold up nicely and are just as delicious the second time around.
Do these hand pies freeze well?
Yes they do! You can freeze them before or after baking. For unbaked hand pies, arrange on a baking sheet and freeze until solid. Then transfer to a freezer bag for storage. Bake from frozen, adding a few extra minutes to the cooking time. To freeze pre-baked hand pies, make sure to let them cool completely before freezing! Thaw for a day or so and reheat in the oven or toaster oven when you’re ready to serve them.
How to Store Leftover Hand Pies
If you have leftovers (which, I will say, is rare in my house), you can store them in an airtight container in the refrigerator for a few days. To reheat, just pop them in the oven for a few minutes to bring back that crisp crust. Warming them up in the microwave is fine, too. These make great little additions to your lunchbox if you’re packing a lunch!
Want more where that came from? Here are some more savory pie recipes for you to try!
If you like these little hand pies, you’re going to love the rest of my savory pie recipes. There’s nothing better than a flaky crust filled with something delicious! Check out the links below for rustic galettes, cozy pot pies, and homemade empanadas—all good options for parties, meal prep, and weekend baking projects. The possibilities are endless!
A Love Letter to Pie, from My Kitchen to Yours
I love all kinds of homemade pies. They tell stories, carry traditions, and bring people together. That’s exactly why I created my cookbook My Life in Pies—to share those stories and recipes with you. Whether you’re baking something sweet or savory, it’s lovely to pull a beautiful pie out of the oven and share it with people you love.
Savory Apple and Cheddar Hand Pies Recipe
These apple and cheddar hand pies combine flaky pastry with a savory-sweet filling. Made with Granny Smith apples, sharp white cheddar, and yummy spices, they’re perfect for picnics, lunch, and sharing with friends.
Ingredients
Instructions
- Pulse the flour and butter in a food processor until coarse, pea-sized crumbs form. You can also do this in a large bowl by hand if you wish, but make sure your hands are nice and cold.
- Add the cheese, rosemary, and salt. Mix to combine. Add ice-cold water, 1 tablespoon at a time, until the dough comes together, making sure not to overwork it.
- Form the dough into a ball and divide into 8 or 10 equal pieces. Wrap each piece in plastic and chill for at least 1 hour.
- In a small skillet, sauté the onion in olive oil until soft and translucent. Do not brown. Remove from the heat and let cool for 5 minutes.
- Peel the apples and dice them into ¼-inch pieces. Toss them in a bowl with the vinegar to prevent browning. Transfer the onions to the same bowl and add the dijon, nutmeg, cayenne, and black pepper. Stir it together to fully coat the apples and set aside.
- Preheat your oven to 400 °F.
- On a floured surface, one at a time, roll each dough section out until it is ⅛-inch thick. Cut it into 5-inch circles, then roll over the circles a little to form a slight oval shape. You can reuse the trimmings to make extra pies or bake them separately for a tasty snack.
- Place 2 tablespoons of filling on one half of the oval pastry, about a ¼ to ½ inch from the edge. With your finger or a small brush, moisten the exposed edge of the pastry with a little water or juice from the bowl. Fold the dough over and seal the edges tightly by crimping with a fork.
- Stir together the egg yolk and salt. Brush the egg wash all over the tops and sides of your pies.
- Make a small slit with a sharp knife into the top of each pie to prevent them from blowing out. Bake for 20 to 25 minutes on a parchment-lined baking sheet until the crust is a deep golden brown. You can serve them warm or at room temperature—enjoy!
