Apple Hand Pies are little pockets of sweet, tender apples wrapped in flaky, buttery pastry. Each pie is perfectly sized to hold in your hand, making them a fun and tasty treat that feels like a warm hug on a chilly day. The mix of cinnamon and sugar with the soft apple filling gives these pies that classic, comforting flavor everyone loves.
I love making these hand pies because they’re simple but always impress. The best part is how crisp and golden the outside gets while the inside remains soft and juicy. I usually sprinkle a little extra sugar on top before baking to add a bit of crunch and sparkle. They’re perfect for when you want something sweet but not too big or messy.
These pies are great on their own or served warm with a scoop of vanilla ice cream if you’re feeling extra. I often bring them along for picnics or pack them as a quick dessert after dinner. They’re the kind of dessert that brings smiles and happy memories with every bite, reminding me of homemade treats shared with friends and family.
Key Ingredients & Substitutions
Apples: Granny Smith or Honeycrisp work best for these pies due to their balance of tartness and sweetness. If you want a softer filling, try Fuji or Gala apples. Avoid very soft apples like McIntosh, as they can get mushy.
Pie Crust: I like using refrigerated pie crusts for convenience, but homemade pie dough gives a flakier, buttery texture if you have time. For a gluten-free option, try a store-bought gluten-free crust or make your own using gluten-free flour.
Spices: Cinnamon and nutmeg add warm flavor to the filling. If you don’t have nutmeg, a pinch of allspice or ginger works well too. Adjust spices to your taste for milder or more intense flavors.
Egg Wash: This is key to getting a golden, shiny crust. If you can’t use eggs, brush the pies with milk or melted butter instead for a nice color and crunch.
Glaze: The simple powdered sugar glaze with vanilla adds a sweet finish. You can swap milk for almond or oat milk if needed. If you want a thicker drizzle, use less milk.
How Do I Seal Hand Pies Without Filling Leaking?
Preventing leaks while sealing your pies is all about technique and not overfilling.
- Use a light hand with filling: 2 tablespoons is perfect. Too much can burst the crust.
- Brush the edges with egg wash: This acts like glue to seal the dough.
- Fold carefully: Bring the dough edges together gently to avoid cracks.
- Press edges with a fork: This not only seals but also makes a pretty pattern.
- Cut a small slit: Letting steam escape during baking stops bursting.
Following these tips will help you get perfectly sealed pies with no mess and a crispy, golden finish every time.
Equipment You’ll Need
- Rolling pin – makes it easy to roll out dough evenly for perfect hand pies.
- Round cookie cutter or glass – cuts the dough into uniform circles quickly.
- Baking sheet – holds your pies as they bake evenly and crisp up nicely.
- Parchment paper – prevents sticking and makes cleanup super simple.
- Pastry brush – great for applying egg wash to get that shiny, golden crust.
- Mixing bowl – to toss your apple filling and mix ingredients easily.
- Fork – helps seal the edges of the pies and adds a yummy decorative touch.
Flavor Variations & Add-Ins
- Swap apples for pears for a sweeter, softer filling that’s just as delicious.
- Add chopped walnuts or pecans for a crunchy texture contrast inside the pies.
- Mix in a handful of raisins or dried cranberries for bursts of chewy sweetness.
- Try a dash of ground ginger or cardamom in the filling for a spicy twist.
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
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour (to thicken filling)
For the Crust and Topping:
- 1 package (14 oz) refrigerated pie crusts (or homemade pie dough)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Coarse sugar for sprinkling (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 22 to 25 minutes to bake. Allow some extra time for the pies to cool slightly before drizzling the glaze and serving. In total, plan on around 40 minutes.
Step-by-Step Instructions:
1. Prepare the Filling:
Peel, core, and dice the apples. In a mixing bowl, combine the apples with sugar, cinnamon, nutmeg, lemon juice, and flour. Stir well and let the mixture sit for about 10 minutes to thicken and let the flavors meld.
2. Cut the Dough:
Preheat your oven to 375°F (190°C). Unroll your pie crust dough on a lightly floured surface. Use a round cutter (4 to 5 inches in diameter) to cut out circles from the dough. Re-roll scraps if necessary.
3. Assemble the Hand Pies:
Place about 2 tablespoons of apple filling in the center of each dough circle, being careful not to overfill. In a small bowl, whisk the egg with water to make an egg wash. Brush the edges of the dough circles with the egg wash.
Fold each circle over the filling to create a half-moon shape. Press the edges firmly together with a fork to seal completely.
4. Bake the Pies:
Arrange the hand pies on a parchment-lined baking sheet. Brush the tops with egg wash and sprinkle with coarse sugar if desired. Cut a small slit on the top of each pie to let steam escape while baking.
Bake for 22 to 25 minutes, or until the pies are golden brown and crispy.
5. Finish with Glaze:
While the pies bake, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk quantity depending on how thick you want the glaze.
After baking, allow the pies to cool slightly, then drizzle the glaze over the top. Serve warm or at room temperature and enjoy your delicious, flaky apple hand pies!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but make sure to thaw and drain any excess liquid before mixing with the other ingredients. This helps prevent a soggy crust.
How Should I Store Leftover Hand Pies?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the oven to keep the crust crisp.
Can I Make the Hand Pies Ahead of Time?
Absolutely! Assemble the hand pies and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
What Can I Use Instead of an Egg Wash?
If you prefer not to use egg, brushing the pies with milk or melted butter works well to give a golden color and nice texture.
