Warm pockets of tender, flaky pastry encase cinnamon-spiced apples and toasted walnuts, finished with a glossy browned butter maple glaze. The filling is sweet with a gentle crunch from walnuts, while the glaze adds nutty caramel notes and a silky sheen. Handheld and portable, these pies are lightly crisp on the edges and soft inside for a comforting contrast of textures. Serve warm from the oven for brunch, dessert, or alongside coffee at a casual gathering.
Ingredients
- All-purpose flour (2 1/2 cups / 312 g)
- Granulated sugar (1 tbsp) + extra for sprinkling (optional)
- Fine salt (1 tsp)
- Cold unsalted butter, cubed (1 cup / 225 g)
- Ice water (6–8 tbsp)
- Apples, peeled and diced (3 medium, about 1 lb / 450 g)
- Maple syrup (2 tbsp) + extra for glaze (1 tbsp)
- Cornstarch (1 tbsp)
- Ground cinnamon (1 tsp)
- Lemon juice (1 tbsp)
- Toasted walnuts, chopped (3/4 cup)
- Egg (1) + water (1 tbsp) for egg wash
- Unsalted butter for glaze (3 tbsp, to brown)
- Powdered sugar (1 cup) for glaze
- Milk or cream (1–2 tbsp) to thin glaze
- Coarse sugar for topping (optional)
Instructions
- Make the dough: In a large bowl whisk flour, 1 tbsp sugar, and 1 tsp salt. Cut in cold cubed butter until mixture resembles coarse crumbs with pea-sized pieces.
- Add ice water, 1 tbsp at a time, tossing until dough just holds when pinched. Form into 2 discs, wrap, and chill at least 1 hour.
- Prepare the filling: Toss diced apples with 2 tbsp maple syrup, cornstarch, 1 tsp cinnamon, 1 tbsp lemon juice, a pinch of salt, and the chopped toasted walnuts. Let sit while dough chills.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- On a lightly floured surface roll one dough disc to about 1/8-inch thickness. Cut 3½–4 inch rounds (you should get roughly 10–12 rounds total).
- Place about 1 to 1 1/2 tbsp filling in the center of each round, leaving a 1/2-inch border. Brush the border with egg wash, fold into a half-moon, and press edges to seal. Crimp with a fork and cut a small vent on top.
- Place pies on the prepared sheet, brush tops with egg wash, and sprinkle coarse sugar if using. Bake 18–22 minutes until golden and juices bubble.
- Make the browned butter glaze: In a small saucepan melt 3 tbsp butter over medium. Swirl until foam subsides and brown bits form; remove from heat and let cool slightly.
- Whisk browned butter with 1 cup powdered sugar, 1 tbsp maple syrup, a pinch of salt, and 1–2 tbsp milk or cream until smooth and slightly pourable.
- When pies are warm (not piping hot), transfer to a cooling rack and drizzle glaze over them. Serve warm or at room temperature.
Tips or Variations
- Shortcut: Use store-bought pie dough to save time; seal edges well to prevent leaks.
- Variation: Swap walnuts for chopped pecans and add a pinch of nutmeg for a fall flavor twist.
