Quick and Easy Sourdough Discard Apple Hand Pies

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Introduction
Crispy, golden, and filled with a warm, spiced apple mixture, Quick and Easy Sourdough Discard Apple Hand Pies bring comfort in every bite. Using sourdough discard in the dough adds a subtle tang that perfectly balances the sweetness of cinnamon-spiced apples. These hand pies are simple enough for a weekday treat yet special enough for holiday gatherings. You’ll learn how to transform leftover sourdough starter into a delightful pastry, achieving flaky layers and rich flavor that will impress any crowd.

Why You’ll Love This Recipe

These Quick and Easy Sourdough Discard Apple Hand Pies stand out for their irresistible combination of textures and flavors. The crust turns golden and flaky, while the apple filling stays soft, juicy, and aromatic with cinnamon and a hint of nutmeg. They are naturally portioned, making them perfect for on-the-go snacks or dessert plates. Using sourdough discard adds depth and a subtle tang that elevates a classic apple pastry. You’ll also appreciate how quick and straightforward this recipe is, requiring minimal ingredients and kitchen tools. Baking these hand pies offers a satisfying sensory experience: the aroma of spiced apples, the gentle crunch of the crust, and the comforting warmth in every bite.

Ingredients

1 cup (240 g) sourdough discard, unfed
2 ½ cups (312 g) all-purpose flour, plus extra for dusting
½ cup (115 g) unsalted butter, cold and cubed
¼ cup (50 g) granulated sugar
¼ tsp salt
1 tsp vanilla extract
¼ cup (60 ml) cold water, adjust as needed
2 medium apples, peeled, cored, and diced
2 tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 egg, beaten (for egg wash)

Pro Tips

Keep Ingredients Cold – Cold butter ensures a flaky, tender crust. Chill your dough before rolling to prevent sticking.
Don’t Overfill – Overfilling hand pies can cause leaking. Leave a ½-inch border around the edges and seal tightly.
Use an Egg Wash – Brushing the tops with egg wash before baking gives a golden, shiny finish and helps seal the crust.

Instructions

Step 1: Prepare the Dough
In a large bowl, combine sourdough discard, flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add vanilla and cold water gradually until the dough forms a ball. Chill in the refrigerator for at least 30 minutes.

Step 2: Make the Apple Filling
In a medium bowl, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Toss until apples are evenly coated and set aside.

Step 3: Roll and Cut the Dough
Lightly flour a clean surface and roll out the dough to about ⅛-inch thickness. Use a round cutter (about 4 inches) to cut circles for the hand pies. Re-roll scraps as needed.

Step 4: Assemble the Hand Pies
Place 1–2 tablespoons of apple filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press edges with a fork to seal. Brush each hand pie with beaten egg for a shiny, golden crust.

Step 5: Bake
Preheat your oven to 375°F (190°C). Place hand pies on a parchment-lined baking sheet. Bake for 20–25 minutes or until golden brown. Allow to cool slightly before serving.

Step 6: Serve and Enjoy
Serve warm, optionally with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Variations

Pear & Ginger: Swap apples for diced pears and add ½ tsp ground ginger for a fragrant twist.
Vegan Option: Replace butter with coconut oil and use a plant-based milk wash instead of egg.
Mini Hand Pies: Make smaller pies for bite-sized treats, perfect for parties or lunchboxes.

Storage/Serving

Store cooled hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. For longer storage, freeze unbaked hand pies for up to 2 months and bake directly from frozen, adding a few extra minutes. Serve warm with vanilla ice cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar for a charming presentation.

FAQs

1. Can I use other fruits?
Yes, you can substitute apples with peaches, berries, or pears. Adjust sugar based on fruit sweetness.

2. Do I have to use sourdough discard?
Sourdough discard adds a subtle tang and texture, but you can use regular pie dough if desired.

3. How do I prevent leaking?
Avoid overfilling and press edges tightly with a fork. Egg wash also helps seal the edges.

4. Can I make these ahead of time?
Yes, prepare the hand pies up to 24 hours in advance, cover, and refrigerate. Bake before serving.

5. Can I freeze baked pies?
Yes, store baked pies in the freezer for up to 1 month. Reheat in the oven at 350°F (175°C) for 10 minutes.

Conclusion

This Quick and Easy Sourdough Discard Apple Hand Pies is comfort food at its finest — flaky, warm, and filled with sweet, spiced apples that evoke cozy autumn mornings. It’s the kind of treat that transforms leftover sourdough discard into a show-stopping dessert perfect for family gatherings, snack time, or holiday celebrations.