Apple Hand Pies
These apple hand pies are little golden pockets of warm cinnamon apples wrapped in flaky pie crust.
They are easy enough for a cozy weekend baking project, especially because store-bought pie crust does a lot of the hard work for you. The sweet vanilla glaze on top makes them feel a bit like something from a bakery, but in a very happy, homemade way.
I love that each person gets their own mini pie. No slicing, no messy pie server, just grab one and go. They are great for fall gatherings, afternoon coffee, or when you want an apple dessert without making a whole pie.
Servings: 12 hand pies
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool Time: 10 minutes
Total Time: 50 minutes
Ingredients
This recipe uses a mix of Granny Smith and Honeycrisp apples, which is a really nice combo. Granny Smith apples bring a tart flavor that keeps the filling from getting too sweet, while Honeycrisp apples add a little natural sweetness and a softer bite. Peel, core, and dice the apples into small, even pieces so they cook quickly and fit nicely inside the pies.
The filling is simple, but it has all the good apple pie things going on. Cinnamon, brown sugar, butter, and lemon juice make the apples taste warm and cozy. The lemon juice is small but helpful, since it brightens up the filling and balances the sweetness.
Store-bought pie crust keeps these hand pies easy and doable. Let it sit out just long enough to be easier to roll without cracking. The glaze only takes a minute to whisk together, but it gives the finished pies such a pretty bakery-style look.
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
How to Do It
Step 1: Cook the Apple Filling
In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith apples, Honeycrisp apple, granulated sugar, brown sugar, cinnamon, and lemon juice.
Cook the apples for about 5 to 7 minutes, until they have softened slightly. You do not want them to turn into applesauce here. They will continue cooking in the oven, so a little texture is a good thing.
Remove the saucepan from the heat and let the filling cool. This step matters more than it seems. Warm filling can make the pie crust soft and harder to work with, so letting it cool saves you a small baking headache later.
Step 2: Get Ready for Assembly
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the store-bought pie crust and cut out circles about 4 to 5 inches in diameter. You can use a round cookie cutter, but the rim of a glass works too. Very resourceful, very low stress.
Try to keep the circles close to the same size so the hand pies bake evenly. If the dough starts to get too warm or sticky while you work, just handle it gently and keep going.
Step 3: Fill and Seal the Pies
Place a spoonful of the cooled apple filling in the center of one dough circle. Leave a little room around the edges, since you need that space to seal the top piece of dough.
Place a second dough circle over the filling. Gently press around the edges to close the pie, then crimp the edges with a fork to fully seal it. This helps keep the apple filling tucked inside while the pies bake.
Brush the tops with the beaten egg for that lovely golden finish. Then use a small knife to cut two small slits on top of each pie. The slits let steam escape while baking, which helps prevent the pies from splitting open in random places.
Step 4: Bake Until Golden
Place the assembled hand pies on the prepared baking sheet. Bake them for 20 to 25 minutes, or until they are golden brown.
The tops should look shiny and deep golden from the egg wash. Every oven is a little different, so start checking them near the 20-minute mark. The smell of buttery crust and cinnamon apples will also give you a pretty clear hint that they are almost ready.
Remove the hand pies from the oven and let them cool slightly. They will be very hot inside at first, especially the apple filling, so give them a few minutes before adding the glaze.
Step 5: Make the Vanilla Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Start with 1 tablespoon of milk, then add the second tablespoon if needed. You want a glaze that can drizzle over the pies, not one that runs right off the sides. If it looks thick at first, keep whisking. It usually comes together quickly.
Step 6: Drizzle and Enjoy
Drizzle the glaze over the slightly cooled hand pies. Let it set for a few minutes before serving.
The glaze does not need to look perfect. A few messy drips make these little pies look even more homemade and inviting. Serve them while they are still a little warm for the best cozy apple pie moment.
Tiny Pie Tricks and Questions
Why Should the Apple Filling Cool Before Assembly?
Cooling the filling helps keep the pie crust easier to handle. If you add hot apples directly onto the dough, the butter in the crust can soften too much. That can make the circles harder to seal and a bit messy.
A slightly cooled filling also helps the hand pies keep their shape better in the oven. It is worth the short wait.
How Do I Keep the Filling From Leaking Out?
Do not overfill the dough circles. A spoonful of apple filling is plenty, even if you are tempted to pile it high. Leave a clear border around the edge, then press and crimp the dough firmly with a fork.
The two small slits on top are important too. They give steam a place to go, so it does not push its way through the seams.
Can I Use a Glass to Cut the Dough?
Yes, you can! A glass with a rim about 4 to 5 inches wide works well for cutting the pie crust circles. Press it firmly into the dough, then lift it straight up.
It is a nice option if you do not have a large round cookie cutter hanging around in a drawer somewhere.
How Do I Know When the Hand Pies Are Done?
Look for a golden brown crust. The egg wash helps the tops turn glossy and nicely colored, so that is a good visual clue.
The baking time is usually 20 to 25 minutes, but take a peek near the end. You want the crust to look baked through, not pale or doughy around the edges.
When Should I Add the Glaze?
Let the pies cool slightly first, then drizzle on the glaze. If the pies are piping hot, the glaze can melt too much and slide away. You still want them warm, just not fresh-from-the-oven hot.
These apple hand pies are sweet, simple, and honestly hard to resist once that vanilla glaze goes on.
Apple Hand Pies
Ingredients
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
- 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 about 5-7 minutes, until the apples have softened slightly.
- Remove from heat and let the filling cool.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the store-bought pie crust and cut out circles (about 4-5 inches in diameter) using a cookie cutter or the rim of a glass.
- Place a spoonful of apple filling in the center of one dough circle.
- Top with a second dough circle, gently pressing down around the edges to seal.
- Crimp the edges with a fork to fully seal the pie.
- Brush the tops with the beaten egg for a golden finish.
- Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.
- Place the assembled hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Remove from the oven and let cool slightly.
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes.
