What to do with apples? Maple Nut Apple Hand Pies
- M Apley
- Oct 12
- 2 min read
Updated: Oct 14
Buttery crust • Maple-glazed filling • Toasted nut crunch
Crust
(Makes ~10–12 hand pies)
2¼ cups (280 g) all-purpose flour
1 Tbsp granulated sugar
½ tsp salt
1 cup (2 sticks / 226 g) cold unsalted butter, cubed
4–6 Tbsp ice water
(Optional) 1 tsp maple syrup or extract in the dough for aroma
Method:Cut butter into dry ingredients until coarse crumbs form. Add ice water gradually until the dough holds together. Form two disks, wrap, and chill 30–60 minutes.
Filling
3 medium apples (Honeycrisp, Fuji, or blend), peeled & diced
2 Tbsp unsalted butter
¼ cup pure maple syrup (grade A dark amber preferred)
2 Tbsp brown sugar
1 tsp lemon juice
½ tsp cinnamon
Pinch nutmeg + salt
1 Tbsp cornstarch (mixed with 1 Tbsp water)
½ cup toasted chopped pecans or walnuts
To prepare:
In a skillet, melt butter; add apples, maple syrup, and brown sugar.
Cook 3–4 min until softened. Stir in lemon juice, spices, and cornstarch slurry to thicken slightly.
Fold in nuts; let cool to room temperature.
Assembly
Preheat oven to 400 °F (205 °C).
Roll dough to ⅛ inch thick; cut into 4-inch rounds or rectangles.
Spoon ~2 Tbsp filling into the center. Brush edges with water or egg wash, top with another piece, and seal with fork tines.
Cut a small steam vent. Brush tops with egg wash, sprinkle with coarse sugar or crushed nuts.
Bake: 18–22 minutes until golden and bubbling. Cool slightly on rack.
Maple Glaze
½ cup powdered sugar
1 Tbsp maple syrup
1 tsp milk or cream (adjust for consistency)
Pinch salt
Whisk and drizzle over cooled pies. Finish with a few flakes of sea salt or extra nuts if desired.
Flavor Variations
Maple-Bourbon Pies: Add 1 Tbsp bourbon to filling for depth.
Maple-Almond: Use sliced almonds + ¼ tsp almond extract in glaze.
Maple-Apple-Cranberry: Stir in 2 Tbsp dried cranberries for color and tang.
Breakfast version: Use puff pastry instead of pie dough; bake mini turnovers and dust with maple sugar.
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