Apple hand pies are exactly what they sound like: little pockets of flaky, buttery pie crust wrapped around a warm, spiced apple filling that you can eat right out of your hand.
No forks, no plates, no slicing a pie and hoping it holds together. Just grab one and go.
I make a batch of this apple hand pies recipe every fall once the air turns crisp and the apples at the market start looking too good to pass up.
They taste like classic apple pie, only sized down into individual servings that bake up golden and crackly on the outside.
If you love the flavor of a Dutch Apple Pie but want something a little more portable, these hand pies are going to become a regular in your kitchen too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 22 minutes |
| Total Time | 52 minutes (plus 30 minutes chilling) |
| Servings | 10 hand pies |
| Difficulty Level | Easy |
Why You’ll Love This Apple Hand Pies Recipe
These little pies check every box for an easy fall dessert.
The crust is flaky and buttery, the filling is warmly spiced, and the whole thing is small enough to disappear in a few bites.
They also travel well, which makes them one of my go-to picks for lunchboxes, potlucks, and road trips.
I actually think they taste even better the next day, once the spices have had time to settle into the apples, similar to how the filling in my Deep Dish Apple Pie deepens in flavor overnight.
- Portable, handheld dessert with zero forks or plates required
- Flaky, buttery crust that bakes up golden and crisp
- Warm cinnamon apple filling that tastes like fall in every bite
- Freezer friendly, so you can bake a few now and save the rest for later
- A fun baking project to do with kids, since crimping the edges is easy for little hands
Ingredients
You only need pantry staples and a few fresh apples to make this recipe. Here is everything you will need for the crust and the filling.
- 2 1/2 cups (315g) all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
- 3 cups peeled and diced apples, about 3 medium apples (Granny Smith or Honeycrisp work well)
- 1/3 cup packed brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water (for egg wash)
- 2 tablespoons coarse or cinnamon sugar, for topping
If you would rather skip making crust from scratch, you can also use my Butter Pie Crust as the base for these hand pies.
Kitchen Equipment Needed
Nothing fancy is required here, but a few good tools make the process much smoother.
- Food processor, for cutting the butter into the flour quickly
- Rolling pin
- Large mixing bowl
- 3.5 to 4 inch round cutter or a small bowl to trace
- Rimmed baking sheet
- Parchment paper
- Pastry brush, for the egg wash
- Fork, for crimping the edges
- Cooling rack
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally use whenever I make this apple hand pies recipe, and I genuinely think they make the process easier and the results better.
1. Cast Iron Apple Corer and Slicer
This tool cores and slices apples into even wedges in one motion, which cuts your prep time way down.
It also keeps the apple pieces a consistent size, so they cook evenly inside the pie.
2. USA Pan Heavy Duty Half Sheet Pan
A sturdy, warp resistant baking sheet is essential for hand pies, since a flimsy pan can lead to uneven browning.
This one distributes heat evenly and gives you that golden bottom crust every time.
3. Silicone Pastry Mat with Measurements
Rolling out cold pie dough is so much easier on a marked silicone mat, since you can see exactly how big to roll your dough without pulling out a ruler.
It also keeps the dough from sticking, which means less flour worked into the crust.
4. Fluted Pastry Wheel Cutter
If you want a decorative crimped edge without reaching for a fork every time, a fluted pastry wheel gives you clean, even edges in seconds.
It is a small tool, but it makes your hand pies look bakery made.
These same tools come in handy anytime I am rolling out dough for a batch of Salted Caramel Apple Pie as well, so they get plenty of use in my kitchen.
Step-by-Step Instructions: How to Make Apple Hand Pies
1. Make the pie dough
- In a food processor, pulse together the flour, sugar, and salt until combined.
- Add the cold, cubed butter and pulse in short bursts until the mixture looks like coarse crumbs with a few pea sized pieces of butter still visible.
- Sprinkle in the ice water, one tablespoon at a time, pulsing after each addition, just until the dough starts to clump together when pressed between your fingers.
- Turn the dough out onto a lightly floured surface and divide it into two flat discs.
- Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling step is what keeps your crust flaky, so do not skip it.
2. Make the apple filling
- While the dough chills, peel, core, and dice your apples into small, even pieces, about 1/4 inch cubes.
- Melt the tablespoon of butter in a medium skillet over medium heat.
- Add the diced apples, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg to the skillet and stir to combine.
- Cook, stirring occasionally, for 5 to 7 minutes, until the apples have softened slightly and the mixture has thickened into a jammy filling.
- Remove the skillet from the heat and let the filling cool completely to room temperature before assembling the pies. Warm filling will melt the butter in your dough and make the pies harder to seal.
3. Roll and cut the dough
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disc of chilled dough to about 1/8 inch thickness.
- Using a 3.5 to 4 inch round cutter, cut out as many circles as you can, then gather and re-roll the scraps as needed.
- Repeat with the second disc of dough. You should end up with about 20 circles total, enough for 10 hand pies.
4. Fill and seal the hand pies
- Spoon about 1 to 1.5 tablespoons of the cooled apple filling onto the center of half of the dough circles, leaving a 1/2 inch border around the edge.
- Lightly brush the edges of each filled circle with water, which helps the top crust stick.
- Place a second dough circle on top of each filled one and press the edges together gently with your fingers.
- Crimp the edges firmly with the tines of a fork to seal in the filling and create that classic hand pie look.
- Cut two or three small slits in the top of each pie to let steam escape while baking.
5. Bake the hand pies
- Arrange the assembled hand pies on the prepared baking sheet, spacing them about 1 inch apart.
- In a small bowl, whisk together the egg and water to make the egg wash.
- Brush the top of each pie generously with the egg wash, then sprinkle with coarse or cinnamon sugar.
- Bake for 20 to 22 minutes, or until the pies are deep golden brown and the filling is bubbling through the slits.
- Let the hand pies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling slightly before serving.
Another favorite in my kitchen this time of year is Apple Crumble Pie, which uses a very similar filling in a full sized crust.
Tips for The Best Apple Hand Pies
A few small details make a big difference in how these turn out.
- Keep everything cold. Cold butter and cold dough are what give you that flaky, layered crust.
- Do not overfill the pies, since too much filling makes them harder to seal and more likely to leak in the oven.
- Cool the apple filling completely before assembling so it does not soften the crust.
- Cut your apples into small, uniform pieces so they cook evenly and fit neatly inside the dough.
- Chill the assembled, unbaked hand pies for 10 to 15 minutes before baking if your kitchen is warm, which helps them hold their shape in the oven.
If your dough ever feels too soft to work with, my Vodka Pie Crust is a great alternative, since the vodka keeps the dough extra tender while staying easy to handle.
Serving Suggestions
Apple hand pies are wonderful on their own, still slightly warm from the oven.
They also pair beautifully with a few simple additions if you want to turn them into a bigger dessert moment.
- A scoop of vanilla ice cream alongside a warm hand pie
- A drizzle of homemade caramel sauce over the top
- A dusting of powdered sugar for a simple, elegant finish
- A side of Peach Ice Cream for a fun mix of fall and summer flavors
- A mug of hot apple cider for a cozy fall snack pairing
Variations of Apple Hand Pies
Once you have the basic method down, these hand pies are easy to customize.
- Fried hand pies: instead of baking, fry the assembled pies in oil heated to 350°F until golden, about 2 to 3 minutes per side, for a crispier, old fashioned style crust.
- Caramel apple hand pies: drizzle a spoonful of caramel sauce into the filling before sealing the pies.
- Puff pastry shortcut: swap the homemade crust for store bought puff pastry for an even flakier, faster version.
- Cheddar crust: add 1/2 cup shredded sharp cheddar to the dry ingredients when making the dough for a sweet and savory twist.
- Mini hand pies: use a 2 inch cutter instead of a 4 inch one for bite sized party pies, and reduce the bake time by about 5 minutes.
You might also enjoy: Peach Hand Pies
Storage and Reheating
These hand pies store well, which makes them great for baking ahead of time.
- Room temperature: store cooled hand pies in an airtight container for up to 2 days.
- Refrigerator: store in an airtight container for up to 5 days.
- Freezer, baked: freeze cooled hand pies in a single layer, then transfer to a freezer bag for up to 3 months.
- Freezer, unbaked: freeze assembled, unbaked hand pies on a tray, then bag them once solid. Bake straight from frozen, adding 5 to 7 minutes to the bake time.
- To reheat: warm in a 350°F oven for 8 to 10 minutes, which keeps the crust crisp far better than the microwave.
The same freezer ahead approach works great for my Apple Pie Bread, so it is worth batch baking both together during a fall baking day.
Nutritional Facts
Nutrition will vary depending on the exact size of your hand pies and how much filling you use, but here are approximate values per pie.
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 190mg
- Total Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 3g
Read Also: Gluten Free Apple Pie Recipe
Health Benefits of Key Ingredients
While this is very much a dessert, a few of the ingredients bring some real nutritional value to the table.
Apples are a good source of fiber and vitamin C, and the fiber content helps slow down how quickly the natural sugars are absorbed.
- Apples: provide dietary fiber, vitamin C, and antioxidants like quercetin
- Cinnamon: contains antioxidants and has been studied for its role in supporting healthy blood sugar levels
- Nutmeg: offers small amounts of manganese and has natural anti inflammatory compounds
- Lemon juice: adds vitamin C and helps the apples keep their color while they cook
- Butter: provides fat soluble vitamins A and E in the crust
I lean on a lot of these same warming spices in my Spiced Apple Cider, which is another easy way to work more cinnamon and nutmeg into your fall routine.
FAQs About Apple Hand Pies
1. Can I use store bought pie crust for this recipe?
Yes, store bought pie crust works well and saves you time.
Just let it sit at room temperature for a few minutes so it is easier to roll and cut without cracking.
2. Why did my hand pies leak filling in the oven?
This usually happens when the pies are overfilled or the edges were not sealed tightly enough.
Try using a little less filling per pie and press the fork tines firmly around the entire edge to crimp it closed.
3. What apples work best for hand pies?
Firm, tart baking apples hold their shape best once cooked.
Granny Smith, Honeycrisp, and Braeburn are all excellent choices for this recipe.
4. Can I make the dough and filling ahead of time?
Absolutely, this is a great recipe to prep in stages.
The dough can be made up to 2 days ahead and refrigerated, and the filling can be made 2 days ahead as well.
5. Do I have to fry these instead of baking them?
No, baking is the easier and more common method, and it is the version this recipe is built around.
Frying is listed as an optional variation if you want that old fashioned, crispy style crust instead.
Another favorite for using up extra apples this time of year is my Cranberry Apple Crumb Pie.
Apple Hand Pies
Ingredients
- 2 1/2 cups all-purpose flour 315g
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter 2 sticks, cold and cubed
- 6 tablespoons ice water up to 8 tablespoons
- 3 cups apples about 3 medium, peeled and diced (Granny Smith or Honeycrisp)
- 1/3 cup brown sugar packed
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- 1 large egg beaten
- 1 tablespoon water for egg wash
- 2 tablespoons coarse sugar or cinnamon sugar, for topping
Equipment
- Food processor for cutting butter into flour
- Rolling Pin
- Large mixing bowl
- 3.5 to 4 inch round cutter or a small bowl to trace around
- Rimmed baking sheet
- Parchment paper
- Pastry brush for egg wash
- Fork for crimping edges
- Cooling rack
- Medium skillet
- Cast Iron Apple Corer and Slicer optional, for prep
- Silicone Pastry Mat with Measurements optional, for rolling dough
- Fluted Pastry Wheel Cutter optional, for decorative edges
Method
- In a food processor, pulse flour, sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water 1 tablespoon at a time, pulsing just until dough clumps. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
- Peel, core, and dice apples into 1/4-inch cubes. Melt butter in a skillet over medium heat. Add apples, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Cook 5-7 minutes until thickened. Cool completely to room temperature.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment. Roll out one dough disc to 1/8 inch thickness. Cut out 3.5-4 inch circles. Repeat with second disc, rerolling scraps as needed. You should have about 20 circles.
- Spoon 1-1.5 tablespoons of cooled filling onto half the dough circles, leaving a 1/2-inch border. Brush edges with water, top with remaining circles, press to seal, and crimp with a fork. Cut small slits in the top of each.
- Arrange pies on the baking sheet. Whisk egg and water for egg wash, brush over tops, and sprinkle with coarse sugar. Bake 20-22 minutes until golden brown and filling is bubbling. Cool 5 minutes on the sheet, then transfer to a rack.
Nutrition
Notes
- Keep everything cold: Cold butter and dough are essential for a flaky, layered crust.
- Don’t overfill: Too much filling makes pies hard to seal and increases the risk of leaking.
- Cool filling completely: Warm filling will melt the butter in the dough, making pies harder to seal.
- Cut apples small and uniform: This ensures they cook evenly and fit neatly inside the dough.
- Chill assembled pies: If your kitchen is warm, chill the unbaked pies for 10-15 minutes before baking to help them hold their shape.
- Fried variation: For a crispier crust, fry assembled pies in oil at 350°F for 2-3 minutes per side.
- Puff pastry shortcut: Swap homemade crust for store-bought puff pastry for an even flakier, faster version.
- Storage: Store baked pies in an airtight container at room temperature for 2 days, in the refrigerator for 5 days, or freeze for up to 3 months.
- Reheating: Reheat in a 350°F oven for 8-10 minutes to keep the crust crisp; avoid the microwave.
- Freeze unbaked: Freeze assembled, unbaked pies on a tray, then transfer to a bag. Bake straight from frozen, adding 5-7 minutes to the bake time.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These apple hand pies are one of those recipes that feels a little bit special without asking much of you in the kitchen.
They are flaky, warmly spiced, and perfectly sized for sharing, or not sharing at all.
I hope this apple hand pies recipe earns a spot in your fall baking lineup this year.
If you give them a try, I would love to hear how they turned out. Leave a comment below or share a photo, I always enjoy seeing your versions of these recipes.
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- Apple Cider Cinnamon Rolls Recipe
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