There’s something truly comforting about a homemade treat, especially when it’s made with sourdough. These sourdough apple hand pies—like mini pop tarts but better—have a perfectly flaky, buttery crust with a hint of tang from the sourdough. Filled with warm, spiced apples, they’re a delicious mix of sweet and tart, making them a cozy snack or dessert.
Whether you enjoy them fresh out of the oven or save them for later, they’re an easy, make-ahead treat that fits perfectly into a simple, homemade lifestyle. Plus, they’re a great way to use up sourdough discard while baking something truly special!
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Why Use Sourdough?
Using sourdough in pastry dough adds a depth of flavor and tenderness that regular pie crust just doesn’t have. It also makes the dough easier to digest, especially if you ferment it overnight. The slight tang balances out the sweetness of the apples, creating a well-rounded flavor.
Similar posts you might be interested in:
- Sourdough Apple Galette Recipe
- Sourdough Puff Pastry Baklava
- Sourdough Cream Cheese Brownies
- Sourdough Strawberries and Cream Rolls
Ingredients:
Sourdough Pastry Ingredients
Apple Filling Ingredients
Assembly Ingredients (optional)
Tools needed:
- Mixing bowls
- Rolling pin
- Knife or pastry cutter
- Small saucepan
- Baking sheet
- Parchment paper
- Fork
- Pastry brush
- Cooling rack
How to Make Sourdough Hand Pies:
Make the Sourdough Pastry Dough
1. In a large bowl, mix the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your hands until it resembles coarse crumbs.
2. Stir in the sourdough discard and add cold water, one tablespoon at a time, until the dough comes together.
Make the Apple Filling
1. In a small pan over medium heat, add the diced apples, maple syrup (or sugar), cinnamon, nutmeg, and lemon juice.
2. Cook for 5-7 minutes until the apples soften. If using cornstarch, mix it with a teaspoon of water and stir it in to thicken the filling.
3. Let the filling cool completely before assembling the hand pies.
Assemble the Hand Pies
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the chilled dough on a floured surface to about ⅛-inch thick. Cut into rectangles or circles, depending on your preferred shape.
3. Place a few spoonfuls of apple filling in the center of half of the dough pieces. Place the remaining pieces on top and press the edges together with a fork.
4. Brush the tops with egg wash and sprinkle with coarse sugar. Poke a few small holes in each pie to allow steam to escape.
Bake
1. Bake for 20-25 minutes, or until golden brown.
2. Let them cool slightly before enjoying!
Storage and Serving
These hand pies taste best fresh but can be stored in an airtight container for up to 3 days. You can also freeze them and reheat in the oven or toaster for a quick snack.
These sourdough apple hand pies are a great way to use up sourdough discard while making a delicious treat. They’re buttery, crisp, and filled with warm spiced apples—perfect with a cup of tea or coffee. Let me know if you try them!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Apple Hand Pies
Ingredients
For the Sourdough Pastry:
- 225 g cold butter, cubed or grated 1 cup
- 315 g all-purpose flour 2 ½ cups
- ½ teaspoon salt
- 2 tablespoons sugar
- 120 g sourdough discard (or active starter) ½ cup
- 2-4 tablespoons cold water as needed
For the Apple Filling:
- 2 medium apples peeled and finely diced
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch optional, for a thicker filling
For Assembly:
- 1 egg beaten (for egg wash)
- Coarse sugar for sprinkling optional
Instructions
Make the Sourdough Pastry Dough
- In a large bowl, mix the flour, salt, and sugar. Cut in the cold butter with a pastry cutter or your hands until it resembles coarse crumbs.225 g cold butter, cubed or grated, 315 g all-purpose flour, ½ teaspoon salt, 2 tablespoons sugar
- Stir in the sourdough discard and add cold water, one tablespoon at a time, until the dough comes together.120 g sourdough discard (or active starter), 2-4 tablespoons cold water
Make the Apple Filling
- In a small pan over medium heat, add the diced apples, maple syrup (or sugar), cinnamon, nutmeg, and lemon juice.2 medium apples, 2 tablespoons maple syrup or brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon lemon juice
- Cook for 5-7 minutes until the apples soften. If using cornstarch, mix it with a teaspoon of water and stir it in to thicken the filling.1 teaspoon cornstarch
- Let the filling cool completely before assembling the hand pies.
Assemble the Hand Pies
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a floured surface to about ⅛-inch thick. Cut into rectangles or circles, depending on your preferred shape.
- Place a few spoonfuls of apple filling in the center of half of the dough pieces. Place the remaining pieces on top and press the edges together with a fork.
- Brush the tops with egg wash and sprinkle with coarse sugar. Poke a few small holes in each pie to allow steam to escape.1 egg, Coarse sugar for sprinkling
Bake
- Bake for 20-25 minutes, or until golden brown.
- Let them cool slightly before enjoying!
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