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Apple Hand Pies Recipe

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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.

Ingredients

Scale

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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