Apple Hand Pies

I love these hand pies because they give me the flavor of homemade apple pie in a convenient individual portion. I can serve them for dessert, pack them for a picnic, or enjoy one with coffee or tea.

I also like that I can use homemade pie dough or refrigerated pastry when I need a shortcut. Either option gives me a crisp, flaky exterior that works beautifully with the soft apple filling.

Another advantage is that I can prepare several parts of the recipe ahead of time. I can make the filling and pastry in advance, refrigerate them separately, and assemble my hand pies when I’m ready to bake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the apple filling:

• 3 medium apples, peeled, cored, and finely diced
• 2 tablespoons unsalted butter
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 small pinch of salt

For the hand pies:

• 2 refrigerated pie crusts or enough homemade pie dough for a double-crust pie
• 1 large egg
• 1 tablespoon water
• 2 tablespoons coarse or granulated sugar
• 1/2 teaspoon ground cinnamon, optional

For an optional glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract

Directions

1. I start by preparing the apple filling. I melt the butter in a large skillet over medium heat, then add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt.
2. I cook the apples for about 5–7 minutes, stirring occasionally. I want them to become slightly tender while still maintaining some texture.
3. I combine the cornstarch and water in a small bowl until smooth. I stir this mixture into the apples and cook for another 1–2 minutes, until the liquid around the fruit becomes thick and glossy.
4. I remove the skillet from the heat and stir in the vanilla extract. I transfer the filling to a bowl and let it cool completely before assembling the pies.
5. I preheat my oven to 400°F (205°C) and line a large baking sheet with parchment paper.
6. I roll my chilled pie dough on a lightly floured surface until it is about 1/8 inch thick. Using a round cutter approximately 4–5 inches wide, I cut out circles of dough.
7. I gather and gently reroll the scraps as needed so I can make approximately 8 hand pies.
8. I place about 1 1/2–2 tablespoons of cooled apple filling onto one half of each pastry circle. I leave a clean border around the edge so I can seal the pies properly.
9. I lightly brush the edge of each circle with water, then fold the dough over the filling to create a half-moon shape.
10. I press the edges together with my fingers and use the tines of a fork to crimp them securely.
11. I transfer the assembled hand pies to my prepared baking sheet and chill them for about 10–15 minutes. I find that keeping the pastry cold helps it maintain its shape while baking.
12. I whisk the egg with 1 tablespoon of water to make an egg wash.
13. I brush the tops of the chilled hand pies with the egg wash. I combine the sugar with the optional cinnamon and sprinkle it over the pastry.
14. I cut 2–3 small slits in the top of each pie so steam can escape during baking.
15. I bake the hand pies for approximately 18–22 minutes, or until the pastry is puffed and deeply golden around the edges.
16. I remove the pies from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
17. If I want glazed hand pies, I whisk together the powdered sugar, milk, and vanilla until smooth. I drizzle the glaze over the pies once they have cooled enough that it won’t immediately melt.

Servings and Timing

I get approximately 8 Apple Hand Pies from this recipe.

• Prep time: 30 minutes
• Chilling time: 10–15 minutes
• Bake time: 18–22 minutes
• Cooling time: 10 minutes
• Total time: approximately 1 hour 10 minutes
• Servings: 8 hand pies

Variations

For Caramel Apple Hand Pies, I add a small spoonful of thick caramel sauce over the apple filling before sealing the pastry. I avoid adding too much because excess liquid can leak from the pies while they bake.

When I want extra crunch, I mix finely chopped pecans or walnuts into the cooled apple filling. I especially like toasted pecans with brown sugar and cinnamon.

For Apple Cranberry Hand Pies, I add dried cranberries to the apples while they cook. Their tart flavor gives me a nice contrast with the sweet filling.

I can also make these hand pies with puff pastry instead of traditional pie dough. Puff pastry gives me a lighter, more layered exterior, although the final texture is different from a classic apple pie crust.

For an extra-spiced version, I add ground ginger, cloves, cardamom, or allspice to the filling. I only use a small amount so the cinnamon and apple flavors remain prominent.

Storage/Reheating

I store completely cooled Apple Hand Pies in an airtight container at room temperature for up to 2 days. For longer storage, I keep them refrigerated for up to about 4 days.

I find that the pastry gradually softens during storage, so I prefer reheating leftover hand pies in the oven or air fryer rather than the microwave.

To reheat them in the oven, I place the pies on a baking sheet and warm them at 325°F (165°C) for approximately 8–10 minutes. This helps restore some of the crispness to the pastry.

I can also freeze baked hand pies. Once they are completely cool, I wrap them individually and place them in a freezer-safe container for up to 2–3 months. I thaw them in the refrigerator or reheat them gently from frozen.

FAQs

What apples are best for Apple Hand Pies?

I prefer firm apples that don’t completely break down when cooked. Granny Smith gives my filling a tart flavor, while Honeycrisp, Braeburn, and Pink Lady apples provide more sweetness. I often combine a tart apple with a sweeter variety for a more balanced filling.

How do I stop Apple Hand Pies from leaking?

I make sure my filling is completely cool and thick before assembling the pies. I also avoid overfilling them, leave a clean border around the pastry, and crimp the edges securely with a fork. Small vents on top allow steam to escape instead of forcing the filling through the seams.

Can I make Apple Hand Pies ahead of time?

Yes. I can prepare the apple filling and pie dough in advance and refrigerate them separately. I can also assemble the hand pies, keep them chilled, and bake them closer to serving time.

Can I use store-bought pie crust?

Yes. I use refrigerated pie crust when I want to save time. I let it soften only enough to roll and cut easily because keeping the pastry relatively cold helps me achieve a flakier result.

Can I freeze unbaked Apple Hand Pies?

Yes. I arrange my assembled unbaked pies on a baking sheet and freeze them until firm. I then transfer them to a freezer-safe container. When I’m ready to bake them, I can bake them from frozen, adding a little extra baking time as needed.

Conclusion

Apple Hand Pies are one of my favorite ways to enjoy classic apple pie flavors in a smaller, portable dessert. I love breaking through the golden, flaky pastry and finding the warm cinnamon-spiced apple filling inside.

Apple Hand Pies

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Apple Hand Pies are portable pockets of flaky pastry filled with tender apples, brown sugar, cinnamon, and warm spices. A golden egg-washed crust and optional vanilla glaze make them an easy individual alternative to classic apple pie.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 18–22 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 hand pies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 medium apples, peeled, cored, and finely diced
• 2 tablespoons unsalted butter
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1 small pinch of salt
• 2 refrigerated pie crusts or enough homemade pie dough for a double-crust pie
• 1 large egg
• 1 tablespoon water, for egg wash
• 2 tablespoons coarse or granulated sugar
• 1/2 teaspoon ground cinnamon, optional, for topping
• 1 cup powdered sugar, optional, for glaze
• 1–2 tablespoons milk, optional, for glaze
• 1/2 teaspoon vanilla extract, optional, for glaze

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Instructions

1. Melt the butter in a large skillet over medium heat. Add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt.
2. Cook for 5–7 minutes, stirring occasionally, until the apples are slightly tender but still hold their shape.
3. Stir together 1 teaspoon cornstarch and 1 tablespoon water until smooth. Add to the apples and cook for 1–2 minutes, until the juices are thick and glossy.
4. Remove from the heat, stir in the vanilla, and transfer the filling to a bowl. Cool completely before assembling the pies.
5. Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
6. Roll the chilled pie dough on a lightly floured surface to about 1/8 inch thick. Cut out approximately eight 4–5-inch circles, gently rerolling scraps as necessary.
7. Place 1 1/2–2 tablespoons of cooled apple filling on one half of each dough circle, leaving a clean border around the edge.
8. Lightly brush the pastry edges with water. Fold each circle over the filling to form a half-moon and press the edges together. Crimp securely with a fork.
9. Transfer the hand pies to the prepared baking sheet and refrigerate for 10–15 minutes.
10. Whisk the egg with 1 tablespoon water. Brush the chilled pies with the egg wash.
11. Combine 2 tablespoons sugar with the optional 1/2 teaspoon cinnamon and sprinkle over the pies. Cut 2–3 small vents in the top of each pie.
12. Bake for 18–22 minutes, until the pastry is puffed and deeply golden around the edges.
13. Cool on the baking sheet for 10 minutes, then transfer the pies to a wire rack.
14. For the optional glaze, whisk the powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add additional milk as needed for a drizzling consistency, then drizzle over cooled hand pies.

Notes

• Firm baking apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady work especially well. Combining tart and sweet varieties creates a balanced filling.
• Keep the filling completely cool and avoid overfilling the pies to reduce leaking during baking.
• For Caramel Apple Hand Pies, add about 1 teaspoon thick caramel sauce to each pie with the apple filling.
• For extra crunch, stir 1/3 cup finely chopped toasted pecans or walnuts into the cooled filling.
• For Apple Cranberry Hand Pies, add 1/3 cup dried cranberries while cooking the apples.
• Puff pastry can replace pie dough for a lighter, more layered pastry.
• Add a small pinch of ginger, cloves, cardamom, or allspice for additional warmth.
• Store completely cooled hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
• Reheat at 325°F (165°C) for 8–10 minutes to help restore the pastry’s crisp texture.
• Baked hand pies can be frozen for up to 2–3 months. Unbaked assembled pies can also be frozen and baked from frozen with additional baking time as needed.

Nutrition

• Serving Size: 1 hand pie
• Calories: 360 kcal
• Sugar: 22 g
• Sodium: 260 mg
• Fat: 17 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 49 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 40 mg