Apple Hand Pies are little pockets of sweet, cinnamon-spiced apple filling wrapped in flaky, buttery pastry. They’re like mini apple pies you can hold in your hand, making them perfect for a cozy snack or a simple dessert. The crisp crust and warm apple mixture come together to create a delightful treat that feels both classic and comforting.
I love making these on a chilly afternoon because the smell of apples and cinnamon baking in the oven fills the whole house with such a warm, homey vibe. One of my favorite parts is brushing the tops with a bit of egg wash and sprinkling sugar for that extra sparkle and crunch. It’s a small step that makes a big difference and always feels a little special.
These hand pies are great to pack up for a picnic or to bring along to share at a gathering. I often eat them with a cup of tea or coffee—there’s something so satisfying about holding a warm, flaky pie in your hands and enjoying each bite. Plus, since they’re individual-sized, it’s easy to give one to a friend or save a few for later. They always bring a little smile wherever they go!
Key Ingredients & Substitutions
Butter: Cold, unsalted butter is key for a flaky crust. If dairy-free, try chilled coconut oil or a vegan butter substitute. Just keep it cold to avoid a tough dough.
Apples: Crisp apples like Granny Smith or Honeycrisp hold their shape well and give a nice balance of tart and sweet. You can mix apples for different flavors or use pears for a twist.
Spices: Cinnamon is a must for that classic apple-pie taste. Nutmeg is optional but adds warmth. Feel free to add a pinch of ginger or allspice if you want a little extra depth.
Flour: All-purpose flour works best for the dough and to thicken the filling. You can try whole wheat flour for a nuttier crust but it might make the dough less tender.
How Do You Get a Perfectly Sealed, Flaky Hand Pie?
Sealing the edges well is important to keep the filling inside while baking. Here’s how I do it:
- After filling each dough circle, brush the edges with cold water. This helps the dough stick together without making it soggy.
- Fold the dough over the filling carefully to create a half-moon shape, gently pressing to remove air pockets.
- Use a fork to crimp the edges firmly, creating both a seal and a nice decorative touch.
- Keep the dough cold until baking to keep the butter from melting too early, which helps keep the crust flaky and tender.
Finally, brushing with egg wash before baking gives a golden, shiny finish and sprinkling coarse sugar adds a subtle crunch. Let the pies cool a bit so the filling sets and doesn’t spill out when you bite in!
Equipment You’ll Need
- Mixing bowls – great for prepping dough and mixing the apple filling separately.
- Pastry cutter or fork – makes cutting butter into flour quick and easy for a flaky crust.
- Rolling pin – helps you roll out the dough evenly to the right thickness.
- Round cookie cutter or glass – perfect for cutting uniform circles for the hand pies.
- Baking sheet and parchment paper – keeps pies from sticking and makes cleanup simple.
- Pastry brush – ideal for applying the egg wash for a shiny, golden crust.
- Fork – helps seal the edges nicely and adds a decorative touch.
Flavor Variations & Add-Ins
- Swap diced pears for apples to try a softer, sweeter filling with a different texture.
- Add chopped walnuts or pecans for a crunchy twist inside the filling.
- Mix in a handful of raisins or dried cranberries for a chewy burst of sweetness.
- Stir in a pinch of ground ginger or cardamom with the cinnamon for a warm, spicy kick.
Apple Hand Pies
Ingredients You’ll Need:
For the Pastry Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
For the Filling:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon all-purpose flour
- 1 teaspoon lemon juice
For Finishing:
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 hour to chill the dough, and 20-25 minutes to bake. Allow an additional 10 minutes to cool before serving. Total time: approximately 1 hour and 50 minutes.
Step-by-Step Instructions:
1. Make the Pastry Dough:
In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized chunks. Slowly add ice water, one tablespoon at a time, mixing gently just until the dough comes together. Be careful not to overwork it. Divide the dough into two discs, wrap with plastic wrap, and refrigerate for at least one hour.
2. Prepare the Apple Filling:
In a medium bowl, combine the diced apples, sugar, cinnamon, nutmeg (if using), flour, and lemon juice. Toss everything together until the apples are well coated. Set aside.
3. Assemble and Bake the Hand Pies:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Use a round cutter (about 4-5 inches wide) to cut out circles. Place about 1 heaping tablespoon of apple filling in the center of each dough circle, leaving a bit of space around the edges. Brush the edges with a little water, then fold the dough over the filling to form a half-moon shape. Press edges together with your fingers and crimp with a fork to seal them tight.
Place the pies on the baking sheet. Brush the tops with beaten egg and sprinkle with coarse sugar for a sparkly finish. Bake for 20-25 minutes or until the crust is golden and the filling is bubbly. Let pies cool on a wire rack for about 10 minutes before enjoying warm or at room temperature.
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 using them. This helps prevent the filling from becoming too watery in your hand pies.
Can I Make the Dough Ahead of Time?
Absolutely! The dough can be made and refrigerated for up to 2 days before rolling out. Just keep it tightly wrapped to prevent it from drying out.
How Should I Store Leftover Hand Pies?
Store leftover pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days and reheat gently in the oven to keep the crust crisp.
What Can I Substitute for Butter in the Dough?
You can substitute cold coconut oil or a vegan butter alternative if you need a dairy-free crust. Just make sure it’s chilled to achieve that flaky texture.
