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Apple Hand Pies with Flaky Crust and Sweet Cinnamon Filling on wooden serving tray and white plate, alongside apples, white wood background.

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 10 minutes
Course Dessert
Cuisine American
Servings 12 hand pies

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!

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.