Eggless Hand Pies
Flaky, golden, and filled with spiced apple goodness, these little pastries are the kind of handheld treat that disappears fast — especially when that cinnamon-nutmeg aroma starts drifting out of the oven. The filling comes together on the stovetop with diced apples, two kinds of sugar, warm spices, and a touch of cornstarch that thickens everything into a glossy, jammy center. The all-butter crust is made entirely without eggs, relying instead on cold butter worked into flour and just enough ice water to bring the dough together — a classic technique that delivers serious flakiness without any compromise. A simple brush of milk before baking gives the tops that gorgeous deep-golden finish, and an optional sprinkle of coarse sugar adds a satisfying little crunch. Many store-bought pastries and pie crusts sneak in egg washes or egg-based binders, so making these from scratch puts you fully in control of every ingredient. This recipe makes 8 pies, which means there's plenty to share — or to stash for later, since they hold up beautifully at room temperature. Serve them warm off the rack and watch them vanish.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
- 6–8 tbsp ice water
For the filling
- 3 medium apples (about 1 lb), peeled, cored, and cut into ¼-inch dice
- 3 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp unsalted butter
For assembly
- 2 tbsp milk
- 1 tbsp coarse sugar (optional)
Instructions
- 1
Whisk together the flour, 1 tbsp granulated sugar, and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- 2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 1 hour.
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