Apple Hand Pies are little pockets of comfort that fit right in your hand. They’re filled with warm, cinnamon-spiced apple filling wrapped in flaky, buttery pastry that gets golden and crisp when baked. These pies are perfect for when you want a cozy treat without the fuss of a big dessert.
I love making these because they’re simple, fun to put together, and everyone seems to smile when they take a bite. I like to add just a touch of nutmeg and a sprinkle of sugar on top before baking to give them that extra little sparkle and crunch. They’re also a great way to use up fresh apples when they’re in season.
My favorite way to enjoy apple hand pies is warm, straight from the oven, maybe with a dollop of whipped cream or a scoop of vanilla ice cream if I’m feeling extra fancy. They’re a perfect grab-and-go snack or a sweet ending to any meal. Honestly, once you’ve made them, you’ll want to keep a batch in your freezer ready for whenever a craving hits!
Key Ingredients & Substitutions
Apples: Granny Smith and Honeycrisp are great for their balance of tartness and sweetness. If you don’t have these, Fuji or Braeburn apples work well too. Avoid very soft apples like Red Delicious—they get mushy.
Sugars: Both brown and granulated sugar add sweetness and depth. You can swap brown sugar for coconut sugar for a different flavor or use all granulated sugar if preferred.
Pie Crust: Refrigerated pie crust is a convenient choice and bakes up nicely flaky. Homemade crust is wonderful if you want fresher taste, or frozen crusts also work. For a gluten-free option, look for gluten-free pie dough in stores.
Spices: Cinnamon is key for that classic apple pie flavor. Nutmeg is optional but adds warmth. Feel free to add ground ginger or cloves if you like a spicier twist.
How Can You Make Sure the Pie Crust Stays Flaky and Golden?
Getting flaky, golden crust is all about keeping the dough cold and handling it gently. Here’s how I do it:
- Work quickly when rolling out the dough so it doesn’t warm up.
- Chill the dough if it starts to get soft before baking.
- Use an egg wash right before baking; it helps the crust brown beautifully and adds a slight shine.
- Cut slits on top to let steam escape and avoid a soggy bottom.
- Bake the pies on a parchment-lined sheet so they cook evenly and don’t stick.
Following these tips will help you get that perfect crisp crust just like in the photo!
Equipment You’ll Need
- Baking sheet – to hold your hand pies and catch any drips while they bake.
- Parchment paper – prevents sticking and makes cleanup easy.
- Round cutter or cup – cuts perfect dough circles for uniform hand pies.
- Fork – seals the edges neatly and adds that classic crimped look.
- Mixing bowl – to mix your apple filling ingredients evenly.
- Pastry brush – perfect for brushing on the egg wash for a golden crust.
Flavor Variations & Add-Ins
- Swap apples for pears or peaches in season for a fresh twist on the filling.
- Add chopped nuts like walnuts or pecans for a crunchy texture.
- Stir in a handful of raisins or dried cranberries for a sweet burst of flavor.
- Mix in a little cream cheese inside the filling for a creamy surprise.
How to Make Apple Hand Pies
Ingredients You’ll Need:
For the Filling:
- 2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Dough and Topping:
- 1 package (14 oz) refrigerated pie crusts (or homemade pie dough)
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling (optional)
Time You’ll Need
You’ll spend about 15 minutes prepping the filling and dough, then about 30 minutes baking. Overall, plan for around 45 minutes from start to finish including letting the filling rest so flavors blend.
Step-by-Step Instructions:
1. Prepare the Filling
In a medium bowl, mix the diced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir well to coat the apples evenly. Let this mixture sit for about 10 minutes to bring out the flavors.
2. Cut and Fill the Pie Dough
On a lightly floured surface, roll out the refrigerated pie crusts. Using a round cutter or cup about 4-5 inches in diameter, cut out circles from the dough. Place about 2 tablespoons of the apple filling onto the center of each circle, leaving room around the edges for sealing.
3. Seal the Hand Pies
Brush the edges of each dough circle with beaten egg. Fold the dough over the filling to form a half-moon shape. Press the edges firmly with a fork to seal completely. This keeps the filling inside while baking.
4. Bake Your Hand Pies
Lay the filled pies on a parchment-lined baking sheet. Brush the tops with beaten egg and optionally sprinkle with coarse sugar for a sparkly finish. Cut a few small slits on top of each pie to let steam escape. Bake in the preheated oven at 375°F (190°C) for 25 to 30 minutes, or until golden brown and bubbly.
5. Serve and Enjoy
Allow the hand pies to cool for a few minutes after baking. They’re wonderful warm and delicious as they are, or with vanilla ice cream or whipped cream for a special treat.
Can I Use Frozen Apples for the Filling?
Yes, but make sure to thaw them completely and drain any excess liquid before using. This helps prevent soggy dough and keeps the filling from becoming too watery.
Can I Make Apple Hand Pies Ahead of Time?
Absolutely! You can assemble the pies and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What Can I Substitute for Refrigerated Pie Crust?
Homemade pie dough works great if you prefer fresh dough. You could also use puff pastry sheets for a flakier texture, but expect a slightly different final result.
How Should I Store Leftovers?
Store any uneaten hand pies in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to keep the crust crisp, rather than microwaving which can make it soggy.
