Spent Grain Apple Hand Pies: Flaky, Rustic, and Filled With Spiced Apple & Grain-Backed Goodness

ByKarl S

Spent Grain Apple Hand Pies are cozy, golden, and layered with fall flavors and brewery character — sweet-tart apples wrapped in a flaky, buttery crust enriched with spent grain from your latest brew.

They’re portable, snackable, and bake up beautifully for beer brunch trays, dessert boards, or midday pint pairings.

Ingredients (Makes 8–10 hand pies)

For the Dough

  • 2¼ cups all-purpose flour
  • ¾ cup spent grain (wet, well-drained, finely chopped)
  • 1 tsp salt
  • 1 tbsp sugar (optional)
  • 1 cup cold unsalted butter, cut into cubes
  • 6–8 tbsp ice water
  • Optional: 1–2 tbsp cold beer (cream ale or brown ale for malt lift)

For the Filling

  • 2 medium apples, peeled and diced
  • 2 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 1 tbsp flour or cornstarch
  • ½ tsp cinnamon
  • ¼ tsp nutmeg or ginger (optional)
  • Pinch of salt
  • 1 tsp lemon juice
  • Optional: splash of beer (1 tbsp) for extra depth

For Finishing

  • 1 egg (for egg wash)
  • Coarse sugar for sprinkling

Instructions

Make the Dough

  1. In a large bowl, whisk flour, salt, and sugar. Stir in spent grain.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Add ice water (and beer if using), 1 tbsp at a time, just until dough holds together.
  4. Divide into two disks, wrap, and chill for at least 1 hour.

Make the Filling

  1. In a bowl, toss apples with sugars, flour, spices, lemon juice, and beer (if using).
  2. Let sit while dough chills — liquid will thicken slightly.

Assemble

  1. Roll out chilled dough to about ⅛ inch thick. Cut into ~4-inch rounds or squares.
  2. Spoon apple filling into the center of each. Fold over and crimp edges with a fork.
  3. Place on a parchment-lined baking sheet. Chill 15–20 minutes before baking.

Bake

  1. Preheat oven to 400°F (200°C).
  2. Brush tops with egg wash and sprinkle with coarse sugar.
  3. Bake 20–25 minutes, until golden brown and bubbling.
  4. Cool slightly before eating — the filling will be hot.

Serving Suggestions

  • Drizzle with stout caramel or beer icing glaze
  • Serve with whipped cream, vanilla ice cream, or apple butter
  • Add to brunch boards with cheddar slices and dark ales
  • Pair with spiced nuts and warm beer toddies

Storage

  • Best the day they’re baked, but can be stored 2–3 days in an airtight container
  • Reheat in toaster oven for 5–7 minutes at 350°F
  • Freeze unbaked pies and bake from frozen (add 5–7 minutes)

Beer Pairing

In the Dough or Filling

  • Brown ale, amber ale, or cream ale (smooth, slightly sweet malt works best)
  • Avoid IPAs or sours — bitterness and acid can dominate

In Your Glass

  • Vienna lager or Märzen for toasted match
  • Apple cider hybrid ale or graff for fruit echo
  • Milk stout or oatmeal porter for dessert pairing
  • Spiced winter ale if leaning into cinnamon and clove

Final Thoughts

Spent Grain Apple Hand Pies are flaky, fragrant, and packed with homey flavor — a pastry that feels like a cozy fall bake but carries the spirit of a brewday in every bite.
From crust to filling to glaze, they make the most of your grain and your glass.

Cheers to buttery dough, caramel apples, and beer in every fold! 🍏🍺🔥

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