With colder days ahead, these little apple and blackberry hand pies are a perfect snack to enjoy! Gently spiced, fruity filling wrapped in a crisp, flaky and buttery pastry. Easy, fuss-free recipe, great to make any day of the week!
What is a hand pie?
If you never heard of, or made a hand pie, you are up for a treat! The clue is in the name, it's a pie that fits in your hand!
They are small, individual pies with sweet or savoury filling, wrapped in pastry. Today, I will be sharing a sweet version of this super-easy treat, which makes it a perfect 'grab and go' dessert!
Hand pies can be served warm or cold, they don't require any fancy equipment to make, and you don't even need any plates or utensils to serve them!
Gently spiced filling of apples and blackberries
Since my spiced apple and blackberry cupcakes, I really have been enjoying this flavour combo so much, I decided to have another recipe featuring it.
The mix of apples with cinnamon and juicy blackberries is just full of warming, aromatic and fragrant flavours, which we all love at this time of the year.
What makes this recipe super easy and convenient is the fact that it only requires 7 basic ingredients. You probably already have most of them in your kitchen cupboards!
To keep it super simple, these pies are made with ready-made shortcrust pastry, which is great, especially if you don't have time to make your own.
When it comes to apples, I would recommend to use cooking apples variety. As explained in my previous post, these apples are more acidic and tarter in taste. Once cooked, they have soft and jammy texture, perfect to be used as a filling.
For the blackberries, you can use fresh or frozen ones. If using frozen, there is no need to thaw them before.
Tips for cutting the pastry
When using the shop-bought, ready rolled pastry, it's important to follow the instructions provided on the packet.
Make sure to remove your pastry sheets from the fridge and bring them to room temperature. I normally take mine out about 30 minutes before.
Unroll the pastry sheets gently, leaving them on the baking sheet/ paper provided. Use a round pastry cutter (10 cm in diameter works perfect here), or an upside down ramekin or a glass with similar diameter to cut your circles.
Remember to save any off-cuts of the remaining pastry for the decoration (leafes and stalks of the apples). If pastry becomes too soft to work with, simply return it to the fridge for 10- 15 minutes.
Once you've shaped your pies into apples and brushed them with some egg wash, make sure to allow the to chill for at least 30 minutes- 1 hour. I like to leave mine in the fridge overnight.
How do I know when my pies are ready?
Bake them for about 20- 25 minutes until pastry is golden brown. You know they're ready when the juices from the filling are bubbling and oozing out through the steam hole (handy tip- use a straw to poke a steam hole on top of pies).
Sprinkle the pies with some caster sugar and serve with a dollop of cream or custard.
Can this recipe be made ahead?
Yes it can! You can prepare your spiced apple and blackberry pies up to a step 5. At this point you can store them in the fridge for up to 24 hours, or you can freeze them.
If freezing, wrap each hand pie in some kitchen wrap, then place in the zip lock bag or air-tight container. Just like my spiced apple and pumpkin hand pies, they can be frozen for up to 3 months. If baking from frozen, add an extra 5-10 minutes to the baking time.
Feel free to leave me a comment and a rating, if you tried this, or any other of my recipes. I would love to hear from you!
Spiced apple and blackberry hand pies
- large baking sheet
- 10 cm round pastry cutter
- pastry brush
- 2 medium cooking apples peeled, cored and chopped into small pieces
- 50 g golden caster sugar
- 150 g blackberries fresh or frozen
- 1 tbsp cornflour
- 1 tbsp honey
- 1 tsp ground cinnamon
- 2 320g shortcrust pastry sheets
- 1 small egg beaten
- 1 tbsp caster sugar
- Place the apples in a small saucepan, add golden caster sugar and 2 tbsp of water. Cover with lid and cook for about 6-8 minutes until the apples are soft. Tip the cooked apples into a shallow dish, spread out to cool a bit.
- In a small bowl, mix together the cornflour, honey and cinnamon until you have a smooth paste. Add blackberries into cooled apple chunks and drizzle with cinnamon and honey paste. Mix it all together gently.
- Unroll the pastry sheets, then using the 10 cm pastry cutter (or a ramekin or a glass of similar diameter), cut out 12 circles. Spoon about 1 tbsp of the fruit filling onto half of the pastry circles, leaving about 1 cm border. Brush some of the egg wash around the edges and place the plain pastry disc on top to encase the filling. Using your fingers, create a small dent in the top and the bottom to form an apple shape.
- Seal the edges of the pies all the way around, using the prongs of a fork. Brush each pie with egg wash. Use any pastry off-cuts to cut out little leafs and stalks, then stick them on with some more of the egg wash. Poke a steam hole in top of each pie with a skewer.
- Transfer the pies into a baking sheet and chill in the fridge for about an hour, or overnight. The pies can also be frozen up to 3 months at this point.
- Heat the oven to 200 C (180 C fan). Bake the pies for 20 minutes, or until golden and the filling is bubbling through the steam holes. If cooking from frozen, allow extra 5-10 minutes to bake.
- Sprinkle the pies with the caster sugar and serve with a dollop of cream or custard.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- if you don't have 10 cm round pastry cutter, you can use an upside down ramekin or a glass with similar diameter
- If making ahead: follow the recipe up to step 5. The pies can be stored in the fridge for up 24 hours, or frozen for up to 3 months.
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