One recipe makes four hand pies, but feel free to double (or triple) it and keep formed hand pies in the freezer. They’ll be ready to bake from frozen when you need them for apple pie on command!

Because they have so much pectin, granny smith apples work best here, cooking down into a thick and jammy compote without the need for much starch. The thick filling stays put when you bake it, so don’t worry if you end up with some cracks or breaks in your dough while forming.

listen to me chat more about this recipe here