Apple Hand Pies
Homemade apple pie filling is sandwiched between two pieces of pie crust to create apple hand pies! It’s the perfect fall dessert for holiday gatherings, parties, and gifting.
These hand-held apple pies are a cute spin on the classic pie recipe. You get to enjoy the same flavors and textures of homemade apple pie — the flaky crust, the tender chunks of apple, the warming spices — but there’s no fork or plate required to devour hand pies!
Apple hand pies can be prepared in advance, then displayed on a platter for your guests to help themselves. Plus, they’re much easier to serve than traditional apple pie!
Make these mini hand pies for Thanksgiving, or any time you need a special treat this fall. I especially love warming individual hand pies in the microwave and serving à la mode.
Ingredients for This Recipe
These apple hand pies come together with the same ingredients you’d use to make classic apple pie! Here’s what we’ll need:
- Pie crust: If you want to make these pies a little easier, you can use store-bought pie crusts. If you want to stick with homemade pie crusts, I have a full tutorial here showing you how to make your own. Super easy too!
- Apples: You can use any kind of apples that you prefer for the filling. I prefer using a mix of Granny Smith and Honeycrisp apples.
- Granulated sugar: To sweeten the filling.
- All-purpose flour: A little flour gets added to the filling to help it thicken up.
- Vanilla extract: Flavors the filling. Use pure vanilla extract for the best flavor.
- Ground cinnamon & nutmeg: Feel free to add more or less to suit your own tastes.
- Egg & milk: Creates an egg wash, which helps the pie crust achieve that lovely golden color on top.
- Butter: The butter makes the filling a little richer, but I’ve tried these pies without it too and they taste just fine!
How to Make Apple Hand Pies
- Roll out the pie dough: Roll out both pie crusts to a uniform thickness (about 1/8 inch). Then, use a 3.5-inch round cookie cutter to cut out roughly 18 to 20 circles.
- Make the apple pie filling: Combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg in a large bowl and toss to combine.
- Fill the hand pies: Distribute the filling between HALF of the pie dough circles. Then, place a small piece of butter on top of the filling.
- Form the hand pies: Place the remaining (unfilled) circles of pie dough over the top of the filled circles. Use a fork to crimp the edges; this seals the hand pies and prevents the filling from leaking out.
- Bake: Brush the top of each hand pie with an egg wash, sprinkle with a pinch of sugar, and cut three small slits in the center to allow steam to escape. Then, pop the hand pies into the oven and bake until golden on top.
Frequently Asked Questions
No, so long as you dice the apples small enough there is no need to pre-cook the filling on the stove before filling the hand pies.
Yes, you’re welcome to fill the pie dough circles with any fruit pie filling you’d like.
I recommend using a blend of Granny Smith and Honeycrisp apples. Both are excellent baking apples that work perfect for apple pie filling! Some other great options are Pink Lady, Fuji, or Braeburn apples.
If you don’t want to make hand pies, I recommend using my classic apple pie recipe instead. I’ve tested that recipe multiple times and know that the ingredient ratios work well in a pie dish!
- Make sure to peel and core your apples before chopping them. It’s also best to chop the apples into small uniform pieces so the filling bakes evenly.
- If you don’t have a 3.5-inch cookie cutter to cut out the pie dough circles, try using the rim of a large mug, glass, or jar instead.
- Don’t forget to cut small slits into the top of the hand pies. This lets steam escape and prevents your crust from being soggy.
- The apple hand pies are delicious as is, but they’re also wonderful topped with a dollop of whipped cream, a scoop of vanilla ice cream, or salted caramel sauce.
Apple Hand Pies
- 2 pie crusts (homemade or store-bought)
- 2 cups chopped apples (240 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- ½ teaspoon pure vanilla extract
- ½ to 1 teaspoon ground cinnamon (adjust to your personal preference)
- ⅛ teaspoon ground nutmeg
- 1 large egg lightly beaten
- 1 tablespoon milk (15 ml)
- 1 tablespoon butter (15 grams) cubed into small pieces (optional)
- coarse sugar for sprinkling on top (optional)
- Preheat the oven to 400°F (204°C). Line 1 to 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup) cut out as many circles from the pie crusts as you can, reroll any scrap pieces of dough as needed. You should get about 18 to 20 circles. Place the cut-out pie crust circles on the baking sheets and transfer to the refrigerator to chill while you make the filling.
- Combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg in a mixing bowl until fully combined and all of the apples are coated with the mixture.
- In a separate bowl, whisk together the egg and milk until well combined. Set aside.
- Remove the pie crust circles from the refrigerator and evenly distribute the apple pie filling between half of them, making sure to leave some room at the edges. Place 1 to 2 pieces of the cubed butter on top of the filling on each pie.
- Place the other half of the pie crust circles on top. If needed, use some water or the egg wash to dampen the edges and help seal them together, then crimp the edges with a fork.
- Brush the top of each pie with the egg wash. Sprinkle with coarse sugar, then cut 2 to 3 slits in the top of each pie.
- Bake for 18 to 22 minutes or until the pies are golden brown and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.