Apple Hand Pies
These apple hand pies are the perfect fall treat with a flaky buttery crust and sweet apple cinnamon filling. Easy to make and great for Thanksgiving dessert!
Table of contents
Every fall, I start craving these mini apple pies. They're small enough to pop in your mouth but packed with that classic apple cinnamon flavor we all love. The buttery crust is perfectly flaky, and the filling is sweet and spiced just right. Plus, they're easier than making a full pie, perfect for Thanksgiving dessert or a weekend baking project. I always make a double batch because they disappear fast around here.
Why You’ll Love This Apple Hand Pies
- Homemade pie crust made in the food processor, fast and foolproof
- Sweet apple filling with just the right hint of cinnamon
- Portable and perfect for parties, picnics, or a cozy afternoon snack
Key Ingredients for Perfect Apple Hand Pies
- Apples: Choose firm, slightly tart varieties like Granny Smith or Honeycrisp. They hold their shape during baking and balance the sweetness. You can substitute with Fuji or Gala, but you may want to reduce the sugar slightly.
- Butter: Use unsalted butter, cold and cubed. Keeping it cold ensures a flaky crust, don't let it soften.
- Cinnamon: Freshly ground cinnamon gives the filling a warm, aromatic punch. If you only have pre-ground, that works too.
Kitchen Tools You’ll Need for Hand Pies
- Food processor (for quick pastry)
- Rolling pin
- Round cutter (2.5 to 3 inches works great)
- Baking sheet lined with parchment or silicone mat
- Fork for crimping edges and venting
Tips for Making the Best Apple Hand Pies
Keep your butter and water ice-cold. When pulsing the dough in the food processor, stop as soon as it starts to clump, overworking makes it tough. After forming the ball, chill it for at least 2 hours so the gluten relaxes and the butter firms up again. This step is critical for a tender, flaky crust.
Expert Advice for Hand Pie Success
When spooning the apple mixture onto the dough, use a slotted spoon to drain off extra liquid. Too much juice makes the pies leak and bottom get soggy. Don't skip the slits on top, they let steam escape so your pies don't burst. Also, press the edges firmly with a fork to create a good seal, but don't flatten the dough too much.
What to Do If Your Pie Dough Won’t Come Together
If your dough seems dry and crumbly after adding the water, sprinkle in a teaspoon of extra cold water at a time and pulse briefly. If it's too sticky, add a light dusting of flour. The dough should just hold together when you squeeze a handful. Don't keep processing, it's better to handle it gently with your hands at the end.
Apple Hand Pie Variations to Try
For a twist, swap the apples for pears or peaches, no need to adjust the sugar much. Add chopped walnuts or pecans to the filling for crunch. If you're short on time, use store-bought pie crust, though the texture will be slightly different. You can also press the pies into a mini muffin tin for deeper shells, then fill and top with a second round.
How to Serve Apple Hand Pies
These are wonderful warm out of the oven. For a special treat, serve them with a scoop of vanilla ice cream or a drizzle of warm caramel sauce. They also look great on a Thanksgiving dessert table alongside other mini sweets. A light dusting of powdered sugar before serving adds a pretty finish.
How to Store Leftover Apple Hand Pies
Store leftover pies in an airtight container at room temperature for up to 2 to 3 days. They're best the day they're made, but they still taste great the next day. Don't refrigerate them, the crust can become soft and less flaky.
Can You Freeze Apple Hand Pies?
Yes, you can freeze both baked and unbaked hand pies. For unbaked, arrange them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F, adding 5 to 8 minutes to the baking time. For baked pies, freeze in a single layer, then bag. Reheat in a 350°F oven for 5 to 10 minutes to crisp up the crust.
Best Ways to Reheat Apple Hand Pies
I usually pop them in the microwave for 10 to 15 seconds, just enough to warm the filling and soften the crust. If you want the crust to stay crisp, reheat in a 350°F oven for 5 to 7 minutes. Avoid the microwave for more than 20 seconds, or the crust can turn chewy.
- Prep
- 2 h 20 min
- Cook
- 20 min
- Total
- 2 h 40 min
- Servings
- 16 servings
- Cuisine
- American
- Course
- Dessert
Ingredients
Instructions
- First, make the pie crust. Place the flour, sugar, and salt in the bowl of a food processor, fitted with the metal blade. Add the cubed cold butter and pulse a few times, until the butter is evenly mixed in and resembles peas. Slowly add the water and pulse until the dough becomes crumbly and starts to stick together. Remove the dough from the food processor and put onto a clean surface. Form the dough into a ball and cover with plastic wrap. Chill the dough for at least 2 hours in the refrigerator.
- When ready to make the hand pies. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, combine apples, lemon juice, cinnamon, and sugar. Set aside.
- On a generously floured surface, roll the dough out into a large circle about ¼ inch thick. Use a round cutter to cut the dough into rounds. Re-roll the dough scraps and cut more circles.
- Top half of the circles with about 1 tablespoon of apple mixture, using a slotted spoon. You want to make sure there isn't too much liquid or the pies will get messy. It is ok if a little filling seeps out during baking. Brush the edges lightly with the egg wash and top with the other half of the dough circles and gently press to seal. Use the back of a fork to press a decorative edge around the dough circles. Cut small slits into the top of each pie.
- Lightly brush the tops of the pies with egg wash and sprinkle generously with turbinado sugar. Bake until pies are slightly golden and filling is starting to bubble through, about 18-20 minutes. Remove pies from oven and let cool for 10 minutes before serving. Serve warm.
- Note-the pies are best the day they are made, but can be stored at room temperature for a few days. You can reheat them in the microwave for a few seconds.
Nutrition (per serving, estimated)
- Calories
- 260 kcal13% DV
- Protein
- 3 g6% DV
- Fat
- 15 g19% DV
- Carbs
- 28 g10% DV
- Fiber
- 1 g4% DV
- Sodium
- 150 mg7% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
