Apple Hand Pies – Flaky, Buttery Mini Apple Pies Filled
Apple Hand Pies are miniature pastries filled with tender cinnamon-spiced apples and wrapped in a flaky, buttery crust. They capture the classic flavor of traditional apple pie while offering the convenience of an individual dessert. The apple filling is lightly cooked to ensure perfect texture and rich flavor, while the pastry bakes to a beautiful golden brown. These hand pies are ideal for holidays, bake sales, lunchboxes, or cozy weekend baking. They can be enjoyed warm or at room temperature and pair wonderfully with vanilla ice cream or caramel sauce. Every bite delivers comforting homemade flavor in a perfectly portable package.
Ingredients
For the Filling
- 3 medium apples (Granny Smith, Honeycrisp, or Gala), peeled and diced
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon unsalted butter
For the Pastry
- 2 refrigerated pie crusts or homemade pie dough
- 1 egg
- 1 tablespoon water (for egg wash)
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, melt the butter.
- Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Cook for about 5–7 minutes until the apples begin to soften.
- Mix the cornstarch with the water to create a slurry, then stir it into the apple mixture. Cook for another 2–3 minutes until the filling thickens. Remove from the heat and let it cool completely.
- Roll out the pie crusts and cut out 16 circles, about 4–5 inches in diameter.
- Place 2–3 tablespoons of the cooled apple filling in the center of 8 pastry circles, leaving a small border around the edges.
- Brush the edges with water, place the remaining pastry circles on top, and press the edges together with a fork to seal.
- Whisk the egg with 1 tablespoon of water and brush it over the tops of the pies.
- Cut a few small slits in each pie to allow steam to escape and sprinkle with coarse sugar if desired.
- Cool for 15 minutes before serving.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract, then drizzle over the cooled pies if desired.
Notes
- Let the filling cool completely before assembling the pies.
- Tart apples provide the best balance of flavor.
- Avoid overfilling to prevent leaks during baking.
- Vent the tops to allow steam to escape.
- Homemade pie crust creates an extra-flaky texture.
- The pies are delicious with or without glaze.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in the oven or air fryer for the crispiest crust.