These buttery, flaky apple hand pies are filled with warm cinnamon-spiced apples and baked until golden brown. The crust shatters perfectly with each bite, giving way to tender apple chunks that taste like autumn in pastry form. I first made these on a chilly October afternoon when Liam asked if we could "make pie but smaller," and honestly, it was one of my better ideas to listen to him.
If you're craving something similar but with berries, try this Triple Berry Pie with Perfect Slices | Homemade & Flaky, or if you want another handheld treat, the Homemade Ginger Pear Galette Recipe is wonderful. For a no-bake option that still feels indulgent, Peanut Butter White Chocolate Bark is always a hit.
Why You'll Love This Apple Hand Pies
Bakery-quality results at home. These taste like something you'd pay too much for at a fancy café, but they come together in your own kitchen with ingredients you probably already have.
Freezer-friendly and portable. Make them ahead, freeze them, and pull out a few whenever a craving hits. They're also ideal for packing into lunches or taking to potlucks.
Customizable and forgiving. Use your favorite apples, adjust the spice level, swap in puff pastry if you're short on time. The recipe is flexible enough to work with what you have.
Kid-approved every time. Liam calls these "pocket pies," and he's never turned one down. The hand-held size makes them less intimidating for little ones, and they love helping crimp the edges.
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Apple Hand Pies Ingredients
Here's everything for these Apple Hand Pies, broken down so you know exactly what each ingredient does.
See Recipe Card Below This Post For ingtedient Quantites
For the Pie Crust
- Homemade pie crust (2 crusts): You'll use both crusts for this recipe. A flaky, buttery crust is the foundation here, and homemade really does make a difference. If you're short on time, store-bought works, but homemade gives you that tender, melt-in-your-mouth texture.
For the Apple Filling
- Apples: Peeled and diced into small bite-size pieces (about 2 and ½ cups or 300g). The apples create the heart of the filling. Use a mix of tart and sweet for the best flavor-Granny Smith paired with Honeycrisp or Pink Lady works beautifully.
- Granulated sugar: Sweetens the apples and helps create a little syrup as they cook. You need about ⅓ cup (70g).
- Unsalted butter: Adds richness to the filling and helps everything meld together. Use 2 tablespoons (28g).
- Ground cinnamon: The warm spice that makes apple pie taste like apple pie. One teaspoon is just right.
- Ground nutmeg: Adds a subtle, earthy warmth. Just ¼ teaspoon balances the sweetness.
- Ground allspice: Brings a hint of complexity and depth. Another ¼ teaspoon rounds out the spice blend.
For the Egg Wash
- Egg and milk: Beaten together, this gives the tops a beautiful golden sheen and helps the coarse sugar stick. You'll need 1 large egg and 1 tablespoon (15ml) milk.
Optional Toppings
- Salted caramel: Drizzled on top after baking, this adds a bakery-style finish. Totally optional, but highly recommended.
- Coarse sugar: Sprinkled on before baking for a little crunch and sparkle.
How to Make Apple Hand Pies
These homemade Apple Hand Pies come together in steps, and while there's some chilling time involved, the actual hands-on work is straightforward.
Prepare the crust: Make your pie crust recipe through step 5, then chill the dough in the refrigerator for 2 hours. This resting time is important because it helps the gluten relax and makes the dough easier to roll. You can make the dough a day or two ahead if that's easier.
Make the filling: In a medium saucepan or skillet, combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice over low-medium heat. Stir occasionally and bring everything to a gentle simmer. Let it bubble for about 2 minutes, just until the apples start to soften and release their juices. Remove from the heat and let the filling cool uncovered at room temperature for 30 minutes. This cooling step prevents the dough from getting soggy later.
Roll out the dough: On a lightly floured surface, roll one chilled dough disc out to about 12 inches in diameter and ⅛ to ¼-inch thick. Use your round cutter to cut out circles. Gather the scraps, re-roll them, and cut more circles. Place the circles on a plate or tray and pop them in the refrigerator. Repeat with the second dough disc. Refrigerate all the circles for at least 15 minutes so they firm up again.
Preheat oven: Set your oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone mats.
Assemble the hand pies: Arrange half of your dough circles on the prepared baking sheets-these are your bottom crusts. Take the remaining circles and cut small slits in the centers with a knife-these are your top crusts, and the slits let steam escape. Spoon about 2 tablespoons of apple filling into the center of each bottom crust, leaving the edges bare so you can seal them properly. Place a vented top crust over each filled bottom. Press the edges together with your fingers, then crimp all around with a fork to seal. If any pies lose their shape, just gently reshape them. Brush the tops with egg wash and sprinkle with coarse sugar if you're using it.
Chill before baking (optional but recommended): If the assembled pies feel warm or soft, freeze them for 10 minutes before baking. This helps them hold their shape in the oven.
Bake: Bake for 28 to 32 minutes, until the tops are golden brown and the edges look crisp. Rotate the pans halfway through for even browning.
Cool: Let the pies cool on the baking sheets for about 5 minutes, then carefully transfer them to a wire rack. Serve them warm or at room temperature. Drizzle with salted caramel if you're feeling fancy.
Store: Cover any leftovers and store them in the refrigerator for up to 5 days. They're great cold, or you can warm them in the oven for a few minutes.
Substitutions and Variations
Use puff pastry instead of pie crust. If you're short on time, Apple Hand Pies with puff pastry are a solid shortcut. The texture is lighter and flakier, though not quite as buttery as homemade crust.
Try different apples. Granny Smith gives you tartness, while Honeycrisp, Pink Lady, or Fuji add sweetness. A mix of both is ideal, but use whatever you have.
Add a tablespoon of lemon juice. This brightens the filling and keeps the apples from browning too much.
Swap the spices. If you're not a fan of nutmeg or allspice, leave them out and use a bit more cinnamon, or add a pinch of cardamom.
Make them with store-bought crust. Apple Hand Pies with Pillsbury pie crust are a perfectly acceptable option when you're in a hurry. Just unroll the crust, cut your circles, and follow the rest of the steps.
Make Ahead and Freezing Instructions
- Make the dough ahead. Apple Hand Pies dough can be refrigerated for up to 5 days or frozen for up to 3 months. Thaw it in the fridge overnight before using.
- Prepare the filling in advance. The apple filling keeps in the refrigerator for 2 days or in the freezer for up to 3 months. Just bring it to room temperature before assembling.
- Freeze assembled unbaked pies. Assemble the pies completely, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
- Freeze baked pies. Let the baked Apple Hand Pies cool completely, then freeze them for up to 3 months. Thaw in the refrigerator and bring to room temperature, or warm them in a 300°F oven for about 10 minutes.
Storage Tips For Apple Hand Pies
Refrigerate leftovers. Store cooled Apple Hand Pies in an airtight container in the fridge for up to 5 days. They'll stay fresh and the crust will hold up well.
Reheat before serving. Warm them in a 300°F oven for 8 to 10 minutes to crisp up the crust again. Microwaving works in a pinch, but the crust won't be as flaky.
Room temperature is fine for a day. If you're serving them the same day you bake them, they can sit at room temperature, covered loosely, for up to 24 hours.
Serving Suggestions
Serve with vanilla ice cream. A scoop of vanilla alongside a warm Apple Hand Pies is classic for a reason. The cold ice cream melts into the warm filling and it's perfect.
Drizzle with salted caramel. This adds a rich, buttery sweetness that makes them feel extra special. Homemade is best, but store-bought works too.
Pack them for lunch or road trips. These are ideal for grab-and-go situations. Wrap them individually in foil and toss them in a lunchbox or cooler.
Pair with hot coffee or cider. A warm mug of apple cider or a strong cup of coffee is the ideal companion, especially on a cool fall morning.
Equipment For Apple Hand Pies
- Medium saucepan or skillet: For cooking the apple filling.
- Pastry cutter: Helps you cut the butter into the flour for a flaky crust.
- Rolling pin: To roll out your dough evenly.
- 3.5-inch round cutter: This size works perfectly for Apple Hand Pies. Don't go smaller than 3 inches, or you won't have room for filling.
- Baking sheets: You'll need two large ones.
- Silicone baking mats or parchment paper: Prevents sticking and makes cleanup easy.
- Pastry brush: For brushing on the egg wash.
- Cooling rack: Lets the pies cool without getting soggy on the bottom.
Expert Tips
- Keep everything cold. Cold dough is easier to work with and bakes up flakier. If your kitchen is warm, chill the dough circles between steps.
- Don't overfill. Two tablespoons of filling is enough. More than that and the Apple Hand Pies will burst open or leak during baking.
- Crimp well. Press the edges firmly with a fork to seal. If there are any gaps, the filling will bubble out.
- Use an egg wash. It's optional, but it gives the tops a beautiful golden color and a slight shine that makes them look bakery-made.
- Let them cool slightly before serving. The filling is molten hot right out of the oven. Give them at least 5 minutes to cool so you don't burn your mouth.
FAQ
What dough is best for Apple Hand Pies?
Homemade Apple Hand Pies dough is ideal because it's buttery, flaky, and holds up well to filling. If you're short on time, store-bought pie crust works great too. Puff pastry is another option-it's lighter and crispier, but not quite as rich. Liam says the homemade crust tastes better, and I agree with him.
Should you cook apples before putting them in a pie?
Yes, cooking the apples first helps them release moisture and concentrate their flavor. It also prevents the filling from being too watery or the apples from staying crunchy. A quick 2-minute simmer is all you need, then let them cool before assembling.
What apples are best for hand pies?
A mix of tart and sweet apples gives the best flavor. Try Granny Smith for tartness and Honeycrisp, Pink Lady, or Fuji for sweetness. You can also use all of one type if that's what you have-just know that all tart apples might need a bit more sugar, and all sweet apples might taste a little flat.
What's the difference between a hand pie and a turnover?
Apple Hand Pies are usually round or rectangular with a top and bottom crust that are sealed around the edges. Turnovers are typically made by folding one piece of dough over the filling into a triangle or half-moon shape. Both are delicious and portable, but hand pies tend to have a bit more crust-to-filling ratio.
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Apple Hand Pies
Ingredients
Method
- Prepare the pie dough according to your chosen recipe and chill it in the refrigerator until firm and easy to handle.
- Place the chopped apples, sugar, butter, cinnamon, nutmeg, and allspice into a saucepan and cook over medium heat, stirring now and then, until the mixture begins to bubble gently.
- Let the fruit simmer for about two minutes, then take it off the heat and leave it uncovered to cool to room temperature.
- On a lightly floured counter, roll out one disc of cold dough into a large round about 12 inches wide, turning it occasionally to prevent sticking.
- Cut the dough into circles with a cutter, gather the scraps to re-roll, and place the cut rounds in the refrigerator to stay cold while you repeat with the remaining dough.
- Heat the oven to 375°F (191°C) and line two large baking sheets with parchment or silicone mats.
- Arrange half of the dough circles on the baking sheets and slice small vents into the remaining circles to create the tops.
- Spoon about two tablespoons of the cooled apple mixture into the center of each bottom round, keeping the edges clear.
- Place the vented rounds on top, press the edges together to seal, and crimp with a fork to secure the pies.
- Whisk the egg with the milk and lightly brush it over the tops, then sprinkle with coarse sugar if using.
- If the pies feel warm or soft, slide the trays into the freezer for about ten minutes before baking so they hold their shape better.
- Bake for 28-32 minutes, rotating the pans halfway through, until the crusts are deeply golden.
- Let the pies rest on the trays for five minutes, then move them to a rack to cool until easy to handle, and drizzle with caramel if desired.
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