Apple Hand Pies combine everything you love about traditional apple pie—sweet apple filling, flaky pastry, and cozy spices—into a personal-sized treat. They’re easy to customize, make ahead, and freeze. Whether you bake them in the oven or fry them for an extra crisp crust, these pies are sure to become a favorite in your dessert rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
Apples (peeled and diced, such as Granny Smith or Honeycrisp)
Brown sugar
Ground cinnamon
Nutmeg (optional)
Lemon juice
Cornstarch or flour (for thickening)
Butter (optional, for richness)
For the Dough:
All-purpose flour
Unsalted butter (cold and cubed)
Salt
Granulated sugar
Ice water
For Assembly:
Egg (for egg wash)
Granulated sugar (for sprinkling)
Optional: powdered sugar glaze or caramel drizzle for serving
Directions
Make the Dough: In a food processor or large bowl, mix flour, salt, and sugar. Add cold butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for at least 1 hour.
Make the Filling: In a saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5–7 minutes until apples soften. Stir in cornstarch and cook another 2–3 minutes until thickened. Let cool.
Assemble the Pies: Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface to 1/8-inch thick. Cut out circles (about 4–5 inches in diameter).
Spoon a tablespoon of apple filling onto half of each circle. Brush edges with egg wash, fold over, and press edges with a fork to seal.
Place pies on a parchment-lined baking sheet. Brush tops with egg wash and sprinkle with sugar. Cut a small slit in the top of each pie for steam.
Bake for 20–25 minutes, or until golden brown. Let cool slightly before serving.
Optional: Drizzle with glaze or caramel before serving.
Servings and timing
This recipe makes 10–12 hand pies. Prep time: 30 minutes Chill time: 1 hour Cook time: 25 minutes Total time: Approximately 1 hour and 55 minutes
Variations
Fried version: Deep fry the assembled pies in hot oil (350°F) for 2–3 minutes per side until golden and crisp.
Store-bought dough: Use pre-made pie crust or puff pastry for a quicker version.
Glazed: Mix powdered sugar with milk and vanilla for a sweet glaze topping.
Savory-sweet: Add a pinch of sea salt or cheddar cheese for contrast.
Different fruit: Substitute pears, peaches, or berries for a seasonal twist.
Storage/Reheating
Store cooled hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350°F oven for 5–8 minutes or microwave briefly. To freeze, wrap unbaked or baked pies individually and store in a freezer-safe bag for up to 2 months. Bake from frozen or thaw before reheating.
FAQs
What are the best apples to use?
Tart-sweet apples like Granny Smith, Honeycrisp, or Braeburn work best for balanced flavor and texture.
Can I use store-bought dough?
Yes, pie crust or puff pastry can save time and still yield delicious results.
Do I have to cook the filling first?
Cooking helps soften the apples and thicken the filling, preventing soggy pies.
Can I freeze the hand pies?
Yes, freeze them baked or unbaked. Reheat or bake directly from frozen.
Can I fry instead of bake?
Absolutely. Fry in oil at 350°F until golden, about 2–3 minutes per side.
How do I prevent leaks?
Seal the edges well with egg wash and crimp with a fork. Don’t overfill.
What’s the best way to seal the edges?
Use egg wash around the edges and press firmly with a fork or your fingers.
Can I make them gluten-free?
Yes, use a gluten-free pie dough or flour blend. Texture may vary slightly.
Can I make them vegan?
Use dairy-free butter in the dough and skip the egg wash, or replace with plant milk.
How do I keep the crust flaky?
Keep the dough cold and don’t overwork it. Chill again before baking if needed.
Conclusion
Apple Hand Pies are a delightful and portable dessert perfect for cozy seasons, holidays, or anytime you’re craving a classic apple pie in a convenient form. With a buttery crust, spiced apple filling, and endless customization options, these hand pies are sure to impress family and friends—and become a repeat favorite in your kitchen.
Apple Hand Pies are individual mini pies with a flaky, buttery crust and a warm cinnamon-spiced apple filling. Easy to make and perfect for sharing, they’re a delicious twist on traditional apple pie—ideal for parties, holidays, or an on-the-go treat.
Author:Catherine
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:1 hour 55 minutes
Yield:10–12 hand pies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Filling:
2 cups apples (peeled, diced – Granny Smith or Honeycrisp)
1/4 cup brown sugar
1 tsp ground cinnamon
1/8 tsp nutmeg (optional)
1 tsp lemon juice
1 tbsp cornstarch or all-purpose flour
1 tbsp butter (optional)
For the Dough:
2 1/2 cups all-purpose flour
1 cup unsalted butter (cold, cubed)
1/2 tsp salt
1 tbsp granulated sugar
6–8 tbsp ice water
For Assembly:
1 egg (beaten, for egg wash)
1 tbsp granulated sugar (for sprinkling)
Optional: powdered sugar glaze or caramel drizzle
Instructions
Make the Dough: In a food processor or bowl, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Divide into 2 disks, wrap in plastic, and chill for at least 1 hour.
Make the Filling: In a saucepan, combine apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter (if using). Cook over medium heat for 5–7 minutes until slightly softened. Stir in cornstarch and cook 2–3 minutes more until thickened. Let cool.
Assemble the Pies: Preheat oven to 375°F (190°C). On a floured surface, roll out chilled dough to 1/8-inch thick. Cut into 4–5 inch circles.
Spoon about 1 tbsp of apple filling onto half of each circle. Brush edges with egg wash, fold over, and seal with a fork.
Place on parchment-lined baking sheet. Brush tops with egg wash, sprinkle with sugar, and cut a small slit in each pie for steam to escape.
Bake: Bake for 20–25 minutes or until golden brown. Cool slightly before serving.
Optional: Drizzle with glaze or caramel before serving.
Notes
Use tart-sweet apples like Granny Smith or Honeycrisp for best flavor.Keep dough cold to ensure a flaky crust—chill again before baking if needed.For quicker prep, use store-bought pie crust or puff pastry.Fry at 350°F for 2–3 minutes per side for a crispier version.To freeze, wrap unbaked or baked pies individually and store for up to 2 months.
