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Easy Homemade Apple Hand Pies Recipe

Easy Homemade Apple Hand Pies

Flaky individual apple pies made with refrigerated pie crust and a warmly spiced, precooked apple filling. This easy dessert makes 8 hand pies with crisp edges and a bubbling cinnamon-apple center.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 3 medium, about 3 cups Firm apples, peeled, cored, and diced small
  • 2 tablespoons Unsalted butter
  • 1/3 cup Packed light brown sugar
  • 1 tablespoon Lemon juice
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1 tablespoon Cornstarch
  • 1/4 teaspoon Salt
Pastry
  • 2 crusts Refrigerated 9-inch pie crusts
Egg Wash
  • 1 large Large egg
  • 1 tablespoon Water
Topping
  • 2 tablespoons Coarse or granulated sugar
Optional Flavor
  • 1/2 teaspoon Vanilla extract
  • 1/8 teaspoon Ground cloves

Method
 

Step-by-Step
  1. Heat the oven to 400°F and line a baking sheet with parchment paper.
  2. Melt the butter in a saucepan over medium heat. Add the diced apples, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and salt, then cook for 5–8 minutes, stirring occasionally, until slightly softened and thickened. Stir in vanilla if using, then cool the filling to room temperature.
  3. Roll the pie dough to about 1/8-inch thickness and cut eight rounds or rectangles approximately 5–6 inches across.
  4. Place about 2 tablespoons of cooled apple filling in the center of half the dough pieces, leaving a border. Lightly brush the borders with water, cover with the remaining dough pieces, press the edges together, and crimp with a fork.
  5. Cut 2–3 small vents in the top of each pie. Whisk the egg with the water, brush it over the pies, and sprinkle with coarse sugar.
  6. Chill the assembled pies for 15–30 minutes. Bake for 20–25 minutes, until deeply golden and bubbling, then cool for at least 10 minutes before serving.

Notes

Use firm apples such as Granny Smith, Honeycrisp, or Braeburn. Dice the apples small, cool the filling completely, and chill the assembled pies before baking to help prevent leaking and keep the pastry flaky.