apple graham hand pies


Aren’t these pies the cutest? They’re almost too cute to eat, but one bite of flaky graham crust convinced me to push that thought aside and dig in. The golden pastry pockets encase a not-too-sweet apple and cinnamon filling; the petite size makes them wonderfully portable, should you want to share (in that case, I highly recommend making a double batch).

Apple Graham Hand Pies | Tutti Dolci

I used a pastry wheel to cut my perfectly imperfect squares; alternatively use a square cutter, or a round cutter (and fold the circles over and seal, like so). Regardless of shape, I think you’ll find these mini pies irresistible.

Apple Graham Hand Pies | Tutti Dolci

Apple Graham Hand Pies | Tutti Dolci

Apple Graham Hand Pies
Graham Pie Crust
1/2 cup cold unsalted butter, divided
1 cup flour
1/4 cup graham flour
1/2 Tbsp sugar
1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp salt
1/4 cup low-fat buttermilk
1-2 Tbsp vodka

3 Tbsp apple butter
1/2 cup grated apple
2 Tbsp light brown sugar
1/8 tsp cinnamon
1 1/2 Tbsp cinnamon mini baking chips

1 large egg yolk
1 Tbsp water
Turbinado sugar

Grate 1/4 cup butter into a small bowl; cut remaining 1/4 cup butter into small cubes and place in a second bowl; chill bowls in freezer for 15 minutes. Whisk together flour, graham flour, sugar, cinnamon, nutmeg, and salt in a medium bowl; place bowl in freezer to chill for 15 minutes. Chill buttermilk and vodka in freezer for 15 minutes.

Sprinkle cubed butter over chilled flour mixture and toss with a spatula to coat. Use a pastry blender to cut in butter until the biggest pieces are the size of peas; fold in grated butter. Drizzle buttermilk over flour mixture; use a spatula to gather dough together until it forms large clumps. If needed, add vodka 1 tablespoon at a time, then gently knead just to form a ball. Wrap dough in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze 1 to 2 months).

Preheat oven to 400°F and line two baking sheets with parchment paper. Combine grated apple, brown sugar, and cinnamon in small bowl (when ready to fill pies, drain off any excess liquid). Whisk egg yolk and water together in a small bowl. Place dough on a floured board and dust dough with flour. Roll out dough (roll dough in one direction, then lift up dough and rotate a quarter turn and roll, then repeat) until dough is 1/8-inch thick. If dough starts to stick, use a bench scraper to lift dough from board.

Use a 2 1/2-inch square cutter or pastry wheel to cut out squares (gently gather scraps into a ball and chill while assembling pies). Brush half the circles lightly with egg wash; use a sharp knife to cut vents in remaining circles (these will be the tops). Place a small spoonful (a measured 1/2 teaspoon) of apple butter in the center of each egg washed circle; top with 1 teaspoon apple mixture and 1/8 teaspoon cinnamon chips. Top with a vented circle; seal edges with a fork. Transfer pies to baking sheets; brush with egg wash and sprinkle with turbinado sugar. Repeat with chilled scraps (re-roll one time only).

Bake for 16 minutes, until pies are puffed and golden. Cool for two minutes on baking sheets, then transfer to wire racks to cool completely. Store leftovers up to two days at room temperature.

Yield – 11 hand pies
Calories – 165 (per hand pie)
Carbs – 18

  1. These little hand pies look adorable. And more importantly, delicious! I bought some graham flour a few weeks ago to make homemade graham crackers. I’ve been wondering what else I could use it for. Now I know. Will definitely be trying this soon!

    1. Thanks Jamie! I’ve been obsessed with graham flour lately – I also recommend my apple crumble bars and cinnamon graham banana bread if you’re looking for more baking inspiration! 🙂

  2. These are absolutely the cutest pies!! What a great idea and so dangerous to just keep eating them like little snackers. Graham flour…will need to look into, I haven’t used it before. OMG – so making these, this weekend! 🙂

  3. Laura, I love that you made your pastry for these stinkin’ cute apple hand pies using graham flour! Such a terrific way to add flavor to the pastry and complement the apples and cinnamon. I’m with you keeping the filling not-too-sweet. Perfect! Thanks for sharing, girl. Pinning (of course)!

  4. Such gorgeous shots, Laura! The way the light hits these is so pretty! These sound incredible and yes, they are so stickin cute! The sugar on top is the perfect finishing touch and the graham crust sounds so good! Love these! 🙂

  5. Ooh Purse-Size Pies! I love it. These are beautiful, and they sound great! Thanks for the inspiration. I am always on the lookout for new pie-things, and these are perfect. Your photos, as always, are glorious. Complimenti!

  6. These hand pies are so much fun -I’ve been thinking about making a batch for quite a while -I’m going to see if I can find my cute pastry wheel 😉

  7. Reading through your blog all at once like this is not the easiest thing to do–it’s like being in a favorite pastry shop–so hard to pick a favorite!! I want it all! Really been enjoying the apple and pumpkin treats. 🙂

  8. Oh how lovely! I’ll have to swap the graham flour for whole wheat, as graham (crackers, flour, etc) aren’t easy to find in Australia. Pity as they are so delicious in treats like these!

    As always your photography is beautiful. Just love coming here for inspiration. You never disappoint 🙂

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