Apple-Walnut Hand Pies

Happy Pi Day!

Being two physicists (by degree) and food-lovers (by taste), we couldn’t let 3.14 go by without a pie recipe for you. Last year we were traveling in the Sprinter van with no access to an oven, so we made a raw Strawberry Tart. This year, we’ve made an equally easy recipe: Apple-Walnut Hand Pies. | Apple-walnut hand pies

We had a sheet of puff pastry in the freezer that I wanted to use, and the most difficult part of the recipe is remembering to let the puff pastry defrost in the fridge for a few hours before using it! | Apple-walnut hand pies

Because these little hand pies only take about 25 minutes to bake, you will need to soften the apples first. Add them to a small saucepan, cover and let simmer over medium heat for about 15 minutes, stirring every so often to avoid them sticking to the bottom on the pan. Adding a splash of water to the mix will help.

Once they’ve softened, add some cinnamon, flour, a touch of sugar, a touch of apple cider vinegar, and a handful of toasted walnuts, and stir to combine. Let this mixture cool for a bit before assembling the hand pies. | Apple-walnut hand pies

If you’ve never used it, puff pastry is surprisingly easy to work with. As long as you keep the worktop surface well-floured (to prevent the pastry from sticking) and work briskly (to prevent the pastry from warming up too fast) the pastry is quite forgiving. Using a rolling-pin, roll out a sheet of puff pastry to about half its original thickness, and cut the piece into 4 equal squares (or rectangles).

Brush the edges with a bit of milk, place 1/4 of the apple mixture onto one half of each square, then fold the pastry over this mixture and crimp the edges together using your fingers or a fork. Brush the tops of the hand pies with a bit of milk, slash to tops with a sharp knife to allow steam to escape, then pop the hand pies into the oven for about 25 minutes. | Apple-walnut hand pies

While these hand pies are still warm from the oven, I suggest topping them with a scoop of ice cream. The ice cream melts into all the nooks and crannies of the pie, making these seriously delicious. If you live in Vancouver, I urge you to head to Earnest Ice Cream to pick up a pint; there will be no regrets 🙂 | Apple-walnut hand | Apple-walnut hand pies

So easy to make, so  tasty to eat!

Apple-Walnut Hand Pies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • ~200 g / 7oz puff pastry (this was ½ package for the pastry I used)
  • 1 large apple (275 g), cored and diced
  • 25 g (1/4 cup) walnuts, toasted then chopped
  • 1 tsp cinnamon
  • 1 tbsp brown sugar
  • 1 tbsp flour
  • 1 tsp apple cider vinegar
  1. Thaw the puff pastry as directed (usually a few hours in the refrigerator).
  2. Core and dice a large apple. Place into a small sauce pan over medium heat. Add a splash of water, cover and reduce until softened, about 15 minutes.
  3. Toast the walnuts in the oven or in a pan on the stove top until fragrant, about 5 minutes. Chop and reserve.
  4. Once the apples have softened, add the cinnamon, brown sugar, flour, apple cider vinegar and chopped walnuts. Stir to combine, then cool the mixture.
  5. To make the hand pies, roll out a piece of puff pastry on a well-floured surface, to about half its original thickness. Cut into four equal pieces. I cut mine into 12-cm / 5-inch squares.
  6. Brush the edges of the pastry with milk and add ¼ of the apple mixture onto each square. Fold the pastry over itself, and pinch the edges together with your fingers or a fork.
  7. Brush the top of the hand pies with milk and slash a few holes to allow steam to escape.
  8. Place the hand pies on a parchment-lined tray and bake in a 400F oven for 22 to 25 minutes, until the pastries are a deep golden brown.
  9. Cool slightly on a rack before eating.

Enjoy these Apple-Walnut Hand Pies! | Apple-walnut hand pies | Apple-walnut hand pies