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Home » Recipes » Desserts » Sweet Pies and Tarts » Apple Hand Pies Recipe

Apple Hand Pies Recipe

November 19, 2020 by Faith Leave a Comment

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With a flaky, buttery crust and sweet spiced apple filling, these Apple Hand Pies are the perfect portable fall dessert recipe.

Easy Apple Hand Pies on Top of Music Sheets

Hand pies are one of those things that take us back to being a kid.

They’re fun to eat, portable, and individually portioned.

These Apple Hand Pies are perfect for popping in a brown bag for a lunchtime treat, or for grabbing in the morning along with a cup of coffee as you walk out the door. Or pack them and take them on a picnic.

In addition to being a good snack, they make a great fall dessert for the holidays or anytime.

Front View of a Stack of Apple Hand Pies

And they’re a hit with both kids and adults! No one can resist a buttery, flaky crust with a sweet cinnamon apple filling. These Apple Hand Pies are filled with juicy sweet apples inside and encased in a delicious all-butter pie crust outside.

Just like a regular apple pie, this fills the house with a sweet fall aroma as it bakes. But unlike regular pie, you can pack these Apple Hand Pies and enjoy them anywhere, no fork needed.

Apple Hand Pies with White Rose on Dark Wood Table

Apple Hand Pies FAQ

How Do I Stop My Hand Pie From Leaking?

There are two things I do to help stop hand pies from leaking in this Apple Hand Pie recipe:

  1. Lightly wet your finger with water and run it on the dough along the outside of the apple filling, and place another piece of dough on top.
  2. Crimp the outside of each hand pie with a fork.

But even so, your hand pies might still seep a little bit of liquid. Because of this I like to cook the hand pies on parchment paper for easy clean-up!

Overhead View of Apple Hand Pies

Do You Cook Apples Before Putting Them in a Pie?

This varies by recipe. However, for this recipe, the apple filling is cooked for about 10 minutes before being made into hand pies.

Easy Apple Hand Pie Recipe with Coffee

Should You Refrigerate Hand Pies?

You don’t need to refrigerate hand pies. Store any leftover Apple Hand Pies layered between wax paper in a glass container at room temperature for up to 3 days.

You can re-crisp them in a 350F oven before eating if desired.

Apple Hand Pies Recipe with Description

Apple Hand Pies Recipe

This recipe takes less time than making a regular apple pie, but it packs all the same flavors. It requires minimal ingredients, and you’ll see that making pie crust at home is easier than you think.

And this Apple Hand Pies Recipe is a fun one to make with kids!

Handheld Apple Pies with Vintage Props on Dark Wooden Table

How to Make Hand Pies From Scratch

Chop the apples. I like to use Granny Smith apples to make Apple Hand Pies.

Chopping Granny Smith Apples

Measure out the rest of the ingredients for the apple filling.

Apple Hand Pie Filling Ingredients

Add the ingredients for the apple filling to a saucepan.

Apple Hand Pie Filling Ingredients in Saucepan Before Cooking

Cover the saucepan and cook until the apples are tender.

Apple Hand Pie Filling Ingredients in Saucepan After Cooking

Get out the ingredients for the pie dough.

Pie Crust Ingredients

Whisk together the flour and the salt, and then add the diced chilled butter.

Butter in Flour

Cut in the butter with a pastry cutter or a fork until it looks crumbly with some pieces of butter the size of peas.

Cutting Butter Into Flour

Add water 1 tablespoon at a time, working the dough together with your fingertips just until it comes together.

Mixing Pie Dough

The dough is done when it looks like this (see photo below).

Making Pie Dough

Gather the dough together into 2 balls and flatten each into a disk. Wrap them in plastic wrap and refrigerate until chilled, about 30 minutes.

Disks of Pie Dough

Roll out each disk of dough on a floured surface to a circle about 12 to 14 inches in diameter.

Flouring Pie Dough

This dough is fairly easy to work with and should roll out nicely.

Rolling Out Dough for Pie

Stamp out the dough in rectangles or circles (or any shape you like).

Cutting Out Dough for Hand Pies

Place apple filling in the center of each piece of dough. Leave a rim of about 1/4 inch around the outside so you can seal the pies.

Apple Filling on Dough for Hand Pies

Lightly wet your finger with water and run it on the dough along the outside of the apple filling to help the other piece of dough stick on top. Place another piece of dough on top.

Stamping Out Apple Hand Pies

Transfer the pies to a large baking tray lined with parchment paper. Crimp the outside of the dough with a fork.

Crimping Edges of Hand Pies

Lightly brush the top of each pie with eggwash.

Brushing Eggwash on Hand Pies

Use a paring knife to make a couple small slits in the top of each pie so steam can escape.

Cutting Slits in Tops of Hand Pies

Bake the pies until they’re golden and flaky.

Baked Apple Hand Pies on Parchment Paper

More Hand Pie Recipes to Try:

  • Peach Hand Pie Recipe
  • Easy Cinnamon Rolls Hand Pies
  • Vanilla Cardamom Pear Hand Pies
  • Chocolate Cream Hand Pies

Apple Hand Pies with White Rose and Vintage Props

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Front View of a Stack of Apple Hand Pies

Apple Hand Pies Recipe

With a flaky, buttery crust and sweet spiced apple filling, these Apple Hand Pies are the perfect portable fall dessert recipe.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Time For the Dough to Chill in the Fridge: 30 minutes
Servings: 12 hand pies
Calories: 304kcal
Author: Faith Gorsky

Ingredients

Apple Filling:

  • 1 1/4 pounds Granny Smith apples I used 6 small-ish apples
  • 2/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Pie Dough:

  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup unsalted butter chilled and diced small
  • 6 tablespoons ice cold water plus more as needed

Other:

  • 1 egg yolk beat with 1 tablespoon water, for brushing on top
US Customary - Metric

Instructions

For the Apple Filling:

  • Wash the apples, and chop them into 1/4-inch pieces. You can peel them if you want, but there’s no need to.
  • Add the chopped apple, sugar, lemon juice, cinnamon, nutmeg, and salt to a medium saucepan. Cover the saucepan and cook over medium heat until the apples are tender, and 10 minutes, stirring occasionally.
  • Cool to room temperature.

For the Pie Dough:

  • Whisk together the flour and salt in a large bowl and then cut in the butter with a pastry cutter or a fork until it looks crumbly with some pieces of butter the size of peas.
  • Add water 1 tablespoon at a time, working the dough together with your fingertips just until it comes together.
  • Gather the dough together into 2 balls and flatten each into a disk. Wrap them in plastic wrap and refrigerate until chilled, about 30 minutes.

To Assemble and Bake the Hand Pies:

  • Place 1 disk of dough onto a floured work surface. Working from the center out, roll the dough out to a circle about 12 to 14 inches in diameter.
  • Use a stamp (I used a rectangular glass container that was 4 1/2 inches by 3 1/2 inches) to stamp out the dough. Gather the scraps of dough, re-roll them, and repeat until the dough is gone (you should get about 12 circles from each disk of dough for a total of 24 circles from this recipe). You can chill the dough scraps at any point if it becomes too difficult to re-roll them out, or sprinkle on a little flour.
  • Place 1 1/2 tablespoons of apple filling in the center of each piece of dough. Leave a rim of about 1/4 inch around the outside so you can seal the pies.
  • Lightly wet your finger with water and run it on the dough along the outside of the apple filling to help the other piece of dough stick on top. Place another piece of dough on top. Continue this way until all the pies are formed. You should get 24 pies total.
  • Use a thin metal spatula to lift up each pie and arrange them on a large baking tray lined with parchment paper or a silpat liner.
  • Crimp the outside of the dough with a fork.
  • Lightly brush the top of each pie with the egg yolk/water mixture.
  • Use a paring knife to make a couple small slits in the top of each pie so steam can escape.
  • Bake the pies until they’re golden and flaky, about 25 to 30 minutes at 375F, rotating the tray once halfway through.

Helpful Tips

  • Store any leftover pies layered between wax paper in a glass container at room temperature for up to 3 days. You can re-crisp them in a 350F oven before eating if desired.
  • You can use any shape you want to stamp out the dough. There are 2 things to note: 1) you may need slightly more or less filling, and 2) you might need to adjust the bake time.

Nutrition

Serving: 1hand pie | Calories: 304kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 198mg | Potassium: 83mg | Fiber: 2g | Sugar: 16g | Vitamin A: 520IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Apple Hand Pies Recipe Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Sweet Pies and Tarts Tagged: Apple Hand Pie Recipe, Apple Hand Pies, Apples, Hand Pies, Recipes

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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