Apple Hand Pies Recipe

Introduction

These apple hand pies are a delightful treat combining tender, cinnamon-spiced apples encased in flaky pastry. Perfect for an on-the-go snack or a cozy dessert, they offer a wonderful balance of sweet and tart flavors with a beautiful glaze finish.

Ingredients

• 2 smaller 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
• 2 sheets of store-bought pie crust
• 1 egg, beaten (for egg wash)
• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

1. Step 1: In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes until the apples soften slightly. Remove from heat and let the filling cool.
2. Step 2: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. Step 3: Roll out the store-bought pie crust and cut out 4–5 inch circles using a cookie cutter or glass rim.
4. Step 4: Place a spoonful of apple filling in the center of one dough circle. Top with a second dough circle and gently press around the edges to seal.
5. Step 5: Crimp the edges with a fork to fully seal the pies. Brush the tops with beaten egg for a golden finish. Cut two small slits on top of each pie to allow steam to escape.
6. Step 6: Place the hand pies on the prepared baking sheet and bake for 20–25 minutes until golden brown. Remove from the oven and let cool slightly.
7. Step 7: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled hand pies and let it set for a few minutes before serving.

Tips & Variations

• For extra flaky crust, chill the pie dough for 15 minutes before rolling it out.
• Try adding a pinch of nutmeg or ground ginger to the filling for a warm spice twist.
• Use a mix of tart and sweet apples to balance the flavor perfectly.
• Substitute lemon juice with orange juice for a different citrus note.
• To make the pies ahead, assemble them and freeze on the baking sheet before baking; add a few extra minutes to the baking time.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. Reheat in a preheated oven at 350°F (175°C) for 10 minutes to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust works wonderfully and can add an extra personal touch to your hand pies. Just ensure it’s well chilled before rolling out.

How do I prevent the filling from leaking during baking?

Make sure to seal the edges of the pies thoroughly by pressing and crimping with a fork. Also, avoid overfilling to reduce the chance of leaks.

Apple Hand Pies Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

These Apple Hand Pies are a delightful treat featuring a sweet and spiced apple filling wrapped in flaky, golden-baked pie crust. Perfect for dessert or a cozy snack, they are topped with a simple vanilla glaze for an extra touch of sweetness.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Filling:

• 2 smaller 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
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

1. Prepare the Filling: In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 5–7 minutes until the apples soften slightly. Remove from heat and let the filling cool completely.
2. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
3. Cut Out Pie Crust Circles: Roll out the store-bought pie crust sheets on a flat surface. Using a 4–5 inch cookie cutter or the rim of a glass, cut out even circles from the dough for your hand pies.
4. Assemble the Hand Pies: Place a spoonful of the cooled apple filling in the center of one dough circle. Top this with a second dough circle and gently press around the edges to seal the filling inside. Use a fork to crimp the edges firmly for a decorative and secure seal.
5. Add Egg Wash and Vent Pies: Brush the tops of each hand pie with the beaten egg to ensure a golden, glossy finish after baking. Cut two small slits on top of each pie to allow steam to escape while baking, preventing sogginess.
6. Bake the Hand Pies: Arrange the pies on the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until they turn golden brown and puffed.
7. Make the Glaze: While the pies bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and slightly runny but thick enough to drizzle.
8. Cool and Glaze: Remove the hand pies from the oven and let them cool slightly on a wire rack. When warm but not hot, drizzle the glaze over the tops and allow it to set before serving.

Notes

• Use tart apples like Granny Smith coupled with sweeter varieties like Honeycrisp for balanced flavor.
• Ensure the filling is cooled before assembling pies to prevent the dough from becoming soggy.
• Adjust glaze thickness by adding milk gradually to reach desired consistency.
• Pie crust sheets can be homemade or store-bought for convenience.
• Store leftover hand pies in an airtight container at room temperature for up to two days or refrigerate for longer keeping.

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