These homemade apple hand pies are everything you love about classic apple pie—only easier, portable, and perfectly portioned. Each one has a buttery, flaky crust wrapped around a warm cinnamon apple filling that turns soft and glossy as it bakes. They’re ideal for fall baking, holiday dessert trays, lunchbox treats, potlucks, or anytime you want a cozy apple dessert without making a full pie.
Hand pies also freeze well and reheat beautifully, which makes them great for meal prep desserts. You can bake them until golden or fry them for extra crisp edges, then finish with powdered sugar or a quick vanilla glaze. Serve them warm with coffee, tea, or a scoop of vanilla ice cream for the best comfort-food moment.
Why You’ll Love Apple Hand Pies
- Flaky pie crust with a golden baked finish
- Sweet cinnamon apple filling that tastes like classic apple pie
- Easy to make ahead and freezer-friendly
- Perfect single-serve dessert for parties and holidays
- Customizable with caramel, nuts, or glaze
Ingredients
Apple filling
- 3 cups apples, peeled and diced (about 3 medium apples)
- 1/3 cup (65 g) brown sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- Pinch of salt
- Optional: 1/4 tsp nutmeg, 1 tsp vanilla
Crust
- 2 pie crusts (store-bought or homemade), chilled
For sealing and topping
- 1 egg + 1 tbsp water (egg wash)
- 1 tbsp coarse sugar (optional)
- Powdered sugar for dusting (optional)
Optional glaze:
- 1 cup powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla
How to Make Apple Hand Pies
- Cook the apple filling
In a saucepan over medium heat, combine diced apples, brown sugar, granulated sugar, cinnamon, lemon juice, butter, and salt. Cook 6–8 minutes until apples soften slightly. Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy. Remove from heat and cool completely. - Roll and cut the dough
Preheat oven to 400°F (200°C). Roll pie crusts on a lightly floured surface. Cut into circles (about 4–5 inches) using a bowl or cutter. - Fill the pies
Place a spoonful of cooled apple filling in the center of each circle (don’t overfill). Brush the edges with egg wash. - Fold and seal
Fold dough over to form a half-moon. Press edges together, then crimp with a fork to seal. Cut a small vent on top. - Brush and bake
Place hand pies on a parchment-lined baking sheet. Brush tops with egg wash and sprinkle with coarse sugar if desired. Bake 18–22 minutes until golden brown. - Cool and serve
Cool 10 minutes. Dust with powdered sugar or drizzle with glaze.
Tips for Perfect Hand Pies
- Cool the filling fully so it doesn’t melt the dough.
- Don’t overfill or the pies may leak.
- Use chilled dough for the flakiest crust.
- Seal tightly with egg wash and firm crimping.
- Vent the top so steam escapes and crust stays crisp.
Variations
- Caramel apple hand pies: add 1–2 teaspoons caramel sauce inside each pie.
- Apple pie spice: replace cinnamon with apple pie spice mix.
- Add nuts: stir chopped pecans or walnuts into the filling.
- Fried hand pies: fry in oil at 350°F (175°C) until golden, then drain and dust with sugar.
Storage and Freezing
Store in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes. To freeze, place baked hand pies in a freezer bag for up to 2 months. Thaw and reheat until crisp.
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