Rosemary and Sage Apple Hand Pies | Mrs. Wages

Rosemary & Sage Apple Hand Pies


October 5, 2015

  • Cook: 30 mins
  • Yields: 12-14 hand pies
Rosemary and Sage Apple Hand Pies | Mrs. Wages


Basic Pie Dough

1Mix the flour and salt together in a medium-large mixing bowl.

2Using a pastry cutter or two forks, incorporate the butter until the mixture resembles a coarse meal (you should still have rather large bits of butter when you're done).

3Slowly drizzle in the ice water. Stir with a mixing spoon until the dough starts to clump.

4Transfer the dough onto a floured work surface, and fold it together into itself using your hands. The dough should come together easily but should not feel overly sticky.

5Cut the dough in half and shape into two balls. Wrap each dough ball in cellophane and refrigerate for at least an hour.

Prepare the cinnamon sugar:

1Combine the cinnamon and sugar in a small mixing bowl.

2Stir to fully blend. Set aside.

Prepare the hand pie circles:

1Remove one of the chilled pie dough disks from the refrigerator.

2Roll it out into a 12 to14-inch circle on a lightly floured surface.

3Cut out six-seven 5-inch rounds, re-rolling scraps as necessary.

4Transfer the dough rounds onto a parchment- or silicone mat-lined cookie sheet.

5Repeat steps 1-4 with the second chilled dough disk.

6Refrigerate both cookie sheets while preparing the filling.

Prepare the filling:

1Place all of the filling ingredients together in a large mixing bowl.

2Stir to fully combine.

Assemble the hand pies:

1Preheat the oven to 375°F degrees.

2Remove the sheets of chilled dough rounds from the refrigerator.

3Mound about 1-2 Tbsp of the apple mixture on one half of each dough round. Depending on how many dough rounds you cut out, you may have a bit of filling left over.

4Fold the other half of the dough round up and over the apple mixture.

5Crimp and seal the edges together using the tines of a fork.

6Beat the egg yolk with the cold water. Brush lightly over the top of each hand pie.

7Sprinkle the pies with a pinch of cinnamon sugar each.

8Bake 30 minutes, until the crusts are golden brown, rotating the positions of the cookie sheets mid-way through the baking time.


Basic Pie Dough

2 ½ all-purpose flour

1 ¼ tsp salt

1 cup butter (2 sticks), chilled and cubed

3/4 cup ice water


1 ½ lbs apples (such as Gala, Granny Smith, Jonagold or a blend of baking apples), peeled, cored, and roughly chopped

2 Tbsp lemon juice

Zest of 1 lemon

1/4 cup light brown sugar

2 Tbsp minced fresh sage leaves

1 Tbsp minced fresh rosemary leaves

1 Tbsp all-purpose flour

1/2 tsp cinnamon

Egg wash:

1 egg yolk

1 Tbsp cold water

Cinnamon sugar:

2 Tbsp sugar

1 tsp ground cinnamon


0 Reviews

Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

« Return to Recipes

Land o Lakes

And follow us on your favorite social media apps: