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Imagine the comforting aroma of apples, coconut, and warm spices wafting through the air as you cozy up in your favorite chair. These apple hand pies offer all the charm of traditional apple pie with a wholesome, convenient twist. Crafted with whole wheat pastry flour and a subtle hint of coconut, these hand pies balance flavors beautifully, creating a nostalgic yet healthy treat.
With each bite, you’ll taste the tender, tart sweetness of thinly sliced apples, lightly spiced with cinnamon and brown sugar. Whether shared over tea or enjoyed on a crisp autumn day, these hand pies celebrate simplicity and warmth, much like finding a cherished family recipe tucked in an old cookbook.
Ingredients for this handmade apple hand pie:
For the Dough:
- 2¼ cups whole wheat pastry flour
- 1 teaspoon salt
- 1 tablespoon organic cane sugar
- ½ cup solid coconut oil (measure and chill before using)
- ⅓-½ cup ice water
For the Filling:
- 4 apples, peeled and thinly sliced
- 1 tablespoon lemon juice
- ¼ cup organic cane sugar
- ¼ cup brown sugar
- 1½ tablespoons flour
- 2 tablespoons water
- ½ teaspoon cinnamon
For Topping:
- Melted coconut oil
- Cane sugar for sprinkling
Directions
Prep and Mix
- Preheat oven to 375°F and line baking sheets with parchment.
- Filling: Toss apple slices with lemon juice, sugars, flour, water, and cinnamon.
- Dough: Mix flour, salt, and sugar. Cut in coconut oil until crumbly; add ice water until dough forms. Divide and roll to ⅛ inch thickness. Cut 8 rounds.
Assemble and Bake
- Place 4 rounds on baking sheets, poke holes, add ¼ cup filling, top with another round, and crimp edges with a fork.
- Brush tops with coconut oil, sprinkle with sugar, and bake for 25-30 mins or until golden.
For those wondering if there is a gluten-free option: I’m sorry I can’t give you a first-hand testimony, but I hear you can use rice flour in place of wheat flour. If you give it a try please let me know how it comes out!
Tips & Tricks
- Chilled Coconut Oil: For the best texture, use chilled coconut oil for flakier crust results.
- Sealing: Press edges firmly with a fork to avoid filling leaks.
- Flavor Boost: Add a pinch of nutmeg or clove to the filling for extra warmth.
- Reheating: If storing, reheat hand pies briefly in the oven to restore crispness.
Make-Ahead & Storage
- Freezing: Assemble the hand pies up to the sealing stage, then freeze on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to 3 months. To bake, preheat to 375°F and add 5-10 minutes to the usual bake time.
- Refrigeration: Keep unbaked pies in the fridge for up to 2 days in an airtight container. Apply the coconut oil topping just before baking.
- Room Temperature Storage: Store cooled pies in an airtight container at room temperature for up to 2 days.
Conclusion
These apple hand pies bring a wholesome twist to a classic treat. With each bite of tart-sweet apple filling and flaky, coconut-kissed crust, they offer a comforting escape into the flavors of autumn. Perfect for gatherings or a quiet indulgence, these hand pies celebrate the season’s best with simplicity and charm.
Whole Wheat Apple Hand Pies
Ingredients
For the pie filling:
- 4 apples peeled and thinly sliced
- 1 tablespoon lemon juice
- ¼ cup organic cane sugar
- ¼ cup brown sugar
- 1½ tablespoons flour
- 2 tablespoons water
- ½ teaspoon cinnamon
For the dough:
- 2¼ cups whole wheat pastry flour
- 1 teaspoon salt
- 1 tablespoon organic cane sugar
- ½ cup coconut oil in solid form Best to first measure out coconut oil and place in the refrigerator to harden
- ⅓-1/2 cup ice water
- Extra coconut oil melted and cane sugar for topping is needed 🙂
Instructions
- Preheat oven to 375 degrees, line two baking sheets with parchment paper and set aside.
- Add sliced apples to a large bowl and drizzle with lemon juice, toss to coat. Add cane sugar, brown sugar, flour, water and cinnamon. Mix until well combined and set aside.
- In a large bowl, mix together whole wheat pastry flour, salt and sugar. Cut in coconut oil until crumbly, using hands as needed. Add ⅓ cup of ice water and mix together. Use hands to knead dough and form into a ball. Add more water as needed to hold dough together. Divide into two balls. On a floured surface or on wax paper, roll out dough until ⅛ to ¼ inch thick. Use a small plate (I used a 4½ inch plate) or cookie cutter to cut rounds, 8 total. Evenly place 4 rounds on baking sheets lined with parchment paper and use a fork or toothpick to poke holes in dough. Add ¼ cup pie filling, top with another dough round and use a fork to press down edges, sealing off pies. Poke top of pie, brush on melted coconut oil and add a pinch of cane sugar. Place in oven and cook for 25-30 minutes or until golden and crispy around the edges. (Keep an eye on the oven so they don’t burn!)
- Let cool and enjoy 🙂
Notes
Nutrition
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