Easy Apple Hand Pies With Flaky Crust And Sweet Cinnamon Filling
There’s something special about apple pie in handheld form. These apple hand pies are flaky, sweet, and perfectly portioned, making them a favorite for fall gatherings or cozy afternoons at home. You’ll love how simple they are to make, yet how impressive they look on the table.
I have fond memories of baking apple pies with my family growing up, but hand pies make it even easier. No need to fuss with a full pie crust – just grab your pastry circles, fill, bake, and glaze. The smell of cinnamon and warm apples always brings me right back to those fun times.
If you love baking, you’ll also enjoy trying my Double-Crust Honeycrisp Apple Pie, Chocolate Sweet Potato Pie with Marshmallow Topping, and Classic Pecan Pie.
Why You’ll Love This Recipe
- Portable and easy to eat without a fork or plate.
- Perfectly sweet apple-cinnamon filling in every bite.
- Flaky, golden pastry that tastes bakery-quality.
- Simple glaze topping adds just the right touch of sweetness.
- Great for holidays, bake sales, potlucks, or an afternoon snack.
Ingredients
- Granny Smith Apples: Tart, firm, and perfect for baking because they hold their shape well and balance the sweetness of the filling.
- Honeycrisp Apple: Naturally sweet and crisp, adding variety to the texture and flavor.
- Granulated Sugar: Brings sweetness to the filling and helps draw out the apples’ juices as they cook.
- Brown Sugar: Adds depth of flavor with a light molasses note, making the filling richer.
- Ground Cinnamon: A warm spice that pairs beautifully with apples and makes your kitchen smell incredible.
- Lemon Juice: Prevents the apples from browning and brightens up the flavor so it’s not overly sweet.
- Butter: Adds richness and helps soften the apples as they cook down.
- Pie Crust Sheets: Store-bought crust makes this recipe quick and easy while still delivering buttery layers.
- Egg: Beaten and brushed on top to give the pies a shiny, golden finish.
- Powdered Sugar: Forms the base of the glaze for a soft, sweet drizzle.
- Milk: Thins out the glaze so it’s easy to drizzle over the pies.
- Vanilla Extract: Adds flavor and rounds out the sweetness of the glaze.
Substitutions and Additions
- Apples: Use Pink Lady or Fuji apples if you don’t have Granny Smith or Honeycrisp.
- Spices: Add nutmeg or allspice for extra warmth.
- Pie Crust: Swap in puff pastry for an extra flaky, bakery-style finish.
- Glaze: Try maple syrup in place of milk for a seasonal twist.
- Egg Wash: Use heavy cream if you prefer not to use egg.
Step by Step Instructions
Prep the Apples
Peel, core, and dice the apples into small bite-sized pieces. Smaller pieces cook more evenly, resulting in a softer filling without large chunks. Set them aside while you prepare the saucepan.
Make the Apple Filling
Melt butter in a medium saucepan over medium heat. Stir in the diced apples, both sugars, cinnamon, and lemon juice. Cook until the apples soften and release their juices, about 5–7 minutes. Set aside to cool completely before filling the pies.
Prepare the Dough Circles
Preheat your oven to 400°F and line a baking sheet with parchment paper. Roll out the pie crust on a lightly floured surface and cut into circles about 4–5 inches wide. A large cookie cutter or the rim of a wide glass works well.
Fill and Seal the Pies
Spoon a small amount of cooled apple filling into the center of half the dough circles. Top with another dough circle and press the edges together.
Use a fork to crimp the edges, making sure they’re sealed well. This helps keep the filling from bubbling out and gives the pies a classic bakery-style look.
Add Egg Wash and Cut Slits
Brush each pie with the beaten egg for a shiny, golden finish. Use a sharp knife to cut two small slits on top of each pie to allow steam to escape while baking.
Bake the Pies
Place the pies on the prepared baking sheet and bake for 20–25 minutes, until golden and crisp. Transfer to a wire rack and let cool slightly.
Glaze the Pies
Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled pies and let it set for a few minutes before serving.
Tips and Notes
- Cool the Filling: Let the apple filling cool completely before assembling so it doesn’t make the crust soggy.
- Seal Edges Well: Press firmly with a fork to prevent the filling from bubbling out during baking.
- Cut Slits in Tops: This allows steam to escape and prevents the pies from bursting open.
- Glaze Timing: Apply glaze after the pies have cooled slightly, so it sets nicely without melting into the crust.
Serving Suggestions
- Serve Warm with Ice Cream: Add a scoop of vanilla ice cream for the ultimate dessert pairing.
- Enjoy with Coffee or Tea: Perfect for breakfast or an afternoon treat.
- Dust with Cinnamon Sugar: Skip the glaze and sprinkle cinnamon sugar on top before baking for a crunchy finish.
- Take on the Go: Wrap in parchment paper for a portable snack.
Storage and Reheating Instructions
- Store leftover hand pies in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days if you want them to last longer.
- Reheat in the oven at 350°F for 5–7 minutes to restore crispness.
- Avoid microwaving, as it can make the crust soggy.
Easy Apple Hand Pies With Flaky Crust And Sweet Cinnamon Filling
Ingredients
For the Filling:
- 2 Granny Smith apples peeled, cored, and diced
- 1 Honeycrisp apple peeled, cored, and diced
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Assembly:
- 2 sheets of store-bought pie crust
- 1 egg beaten (for egg wash)
For the Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Peel, core, and dice the apples into small bite-sized pieces.
- In a medium saucepan, melt the butter over medium heat. Add the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes, until the apples soften slightly. Remove from heat and let cool.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the pie crust on a lightly floured surface. Cut into 4–5 inch circles using a cookie cutter or the rim of a wide glass.
- Place a spoonful of apple filling in the center of half the circles. Top with another circle and press edges together. Crimp with a fork to seal.
- Brush the tops with the beaten egg, then cut two small slits in each pie to allow steam to escape.
- Bake for 20–25 minutes, until golden brown. Transfer to a wire rack to cool slightly.
- In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cooled pies and let set before serving. Enjoy!
