With a buttery, flaky crust and a sweet apple filling, these apple hand pies are the perfect portable treat for fall.
Homemade Apple Hand Pies
When I was growing up in the sixties and seventies, fruit filled hand pies were very common. I don’t know the brands, but individually wrapped hand pies were available near the check-out aisle and with the bread. They were one of my favorite childhood treats!
And of course, most of us have burned our tongues on McDonalds apple pies because we couldn’t wait to take a bite!
These homemade apple hand pies are now my favorite treat! They are made with a homemade buttery flaky pastry crust and a freshly made apple filling with delicious brown sugar and baking spices.
Do not let the long list of ingredients or instructions intimidate you. These are actually pretty easy to make, and you can spread the tasks out over a couple days if you prefer.
I’ve always been too intimidated to make homemade pie crust. However, after making these apple hand pies, that’s the only way I’m going to make pie!
Usually, I leave the pie crust behind when I eat pie. With these apple hand pies; the crust was my favorite part; I was practically licking the plate to get it all. It’s that good!
For your convenience in re-creating this recipe, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
This recipe is adapted from one that I found in an old magazine, from a cookbook called Rodney Scott’s World of BBQ. The ingredient list is the same, but I changed a few of the instructions. Thank you, Rodney, for showing me how to make a pie crust and bring one of my childhood memories to life!
–Sara
Ingredients
For the Pie Dough:
- 3 sticks of cold unsalted butter
- 2 1/3 cup all-purpose flour
- 2 ¼ teaspoons kosher salt
- Ice water
For the Filling:
- 4-5 apples (I used a couple of different kinds)
- 1/3 cup apple juice
- 1 teaspoon fresh lemon juice
- ¼ cup sugar
- ¼ cup dark brown sugar
- 2 teaspoons cornstartch
- 1 teaspoon kosher salt
- ¼ teaspoon vanilla
- ¼ teaspoon cinnamon
For Baking the Pies:
- 1 large egg + 1 TB water
- Flour
- Granulated sugar
Helpful Kitchen Tools
Instructions
This recipes is made in 3 steps: cooking the apple pie filling, making the pie crust dough, and then putting everything together and baking the pies. You’ll need about 1 hour of prep time and cook time for the filling, 3 hours to chill the dough, and about an hour to form and bake the pies.
Filling Directions:
To Prep: Preheat oven to 400 degrees F.
- In a large bowl, mix the apples, apple juice, vanilla, and lemon juice. In a separate medium bowl, mix tougher the sugars, cinnamon, cornstarch, and salt.
- Add the dry ingredients to the bowl of wet ingredients and stir until combined.
- Scoop the apple mixture into a 8X8 baking pan and bake for 25 minutes. Stir, then cook for another 20 minutes.
- When the apples are cooked, but still a little firm, remove from oven and cool to room temperature. Refrigerate for at least two hours (I refrigerated mine overnight).
Dough Directions
- Cut the cold butter into cubes and return the butter cubes to the refrigerator until needed.
- In a large bowl, whisk the flour and salt together.
- Add the butter cubes to the flour mixture and toss. Use your hands to work the butter into the flour. Continue, squeezing the butter and flour mix together until the butter is in small pieces about the size of small peas. (sorry—I forgot to get a picture of this).
- Drizzle 3 Tablespoons of ice water into the dough mix.
- Toss this all together until all the water is absorbed. Do not squeeze or knead!
- Add another tablespoon of water and toss until it is absorbed. This was all I needed for this to form a ball. If it doesn’t, add another tablespoon of water and repeat the tossing.
- Once the dough comes together, knead it three or four times.
- Divide the dough into two balls and flatten into circles.
- Wrap each ball in plastic wrap. Refrigerate at least three hours.
Forming and Baking the Pies:
To Prep: Preheat the oven to 375 F and line two baking sheets with parchment paper.
- Whisk an egg with one tablespoon of water.
- Divide each dough disc into six equal pieces and place on a lightly floured surface.
- Shape each piece of dough into a ball and roll out until it’s about six inches in diameter. You’ll gently shape into a circle as you roll it out.
- Brush the edges of each circle with the egg wash and spoon about ¼ cup of the apple mixture onto the center of each dough circle.
- Fold the dough over the filling and press around the edges to crimp and seal the pies. You can use your fingers or a fork.
- Place the pies onto the baking sheets. Brush the top of each pie with the egg wash and liberally sprinkle with granulated white sugar.
- Refrigerate the pies uncovered for at least 15 minutes, and up to a couple of hours.
- Bake the pies until they are golden brown, or about 25 to 30 minutes.
- Remove from oven and let cool. You will be able to hear the filling bubbling inside. Do not try to eat right away!
Prep Tips
- Storage – You can keep your hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Apples – I love Fuji apples and Golden Delicious because they are mild and sweet and hold up well in baked apple recipes. Braeburn and Honeycrisp are good options too, and widely available at most grocery stores. I would stay away from Granny Smith Apples because they are quite tart and can become grainy during baking, and Red Delicious are also very mealy when cooked.
- Serve With – Of course these mini-pies are delicious all on their own as an on-the-go treat. However, if you’re at home and really want to make this a show-stopping fall dessert, try serving with a scoop of vanilla ice cream and a sprinkle of nutmeg or cinnamon on top!
Apple Hand Pie Recipe (Printable Recipe Card)
If you tried this recipe and loved it, please rate it!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Granny's in the Kitchen
Apple Hand Pies
Equipment
- 1 large mixing bowl
- Medium Mixing Bowl
- 2 Baking sheets
- Parchment paper
- Rolling Pin
Ingredients
Dough Ingredients
- 1 1/2 cups Unsalted Butter (3 sticks) COLD
- 2 1/3 cups All-Purpose Flour
- 2 1/4 tsp Kosher Salt
- Ice Water as needed
Filling Ingredients
- 4-5 Apples
- 1/3 cup Apple Juice
- 1 tsp Fresh Lemon Juice
- 1/4 cup Granulated Sugar
- 1/4 cup Dark Brown Sugar
- 2 tsp Cornstarch
- 1 tsp Kosher Salt
- 1/4 tsp Vanilla Extract
- 1/4 tsp Ground Cinnamon
Ingredients Needed for Baking
- 1 Egg
- 1 TB Water
- Flour for rolling out the dough
- Granulated Sugar for sprinkling on top
Instructions
Filling Directions:
- Preheat oven to 400 degrees F.
- In a large bowl, mix the apples, apple juice, vanilla, and lemon juice.
- In a medium bowl, mix tougher the sugars, cinnamon, cornstarch, and salt.
- Add the dry ingredients to the bowl of wet ingredients and mix until combined.
- Place the apple mixture into a 8X8 baking pan and bake for about 25 minutes. Stir, then cook for another 20 minutes.
- When the apples are cooked, but still a little firm, remove from oven and cool to room temperature. Refrigerate for at least two hours (I refrigerated mine overnight).
Dough Instructions:
- Cut the cold butter into cubes and return the butter cubes to the refrigerator until needed.
- In a large bowl, whisk the flour and salt together.
- Add the butter cubes to the flour mixture and toss. Use your hands to work the butter into the flour.
- Continue, squeezing the butter and flour mix together until the butter is in small pieces about the size of small peas.
- Drizzle 3 Tablespoons of ice water into the dough mix. Toss this all together until all the water is absorbed. Do not squeeze or knead!
- Add another tablespoon of water and toss until it is absorbed. This was all I needed for this to form a ball. If it doesn’t, add another tablespoon of water and repeat the tossing.
- Once the dough comes together, knead it three or four times.
- Divide the dough into two balls and flatten into circles.
- Wrap each ball in plastic wrap. Refrigerate at least three hours.
Forming and Baking the Hand Pies:
- Line two baking sheets with parchment paper.
- Whisk an egg with one tablespoon of water.
- Place dough on a lightly floured surface and divide each dough disc into 6 equal pieces.
- Shape each piece of dough into a ball and roll out until it’s about six inches in diameter. You’ll gently shape into a circle as you roll it out.
- Brush the edges of each circle with the egg wash and spoon about ¼ cup of the apple mixture onto the center of each dough circle.
- Fold the dough over the filling and press around the edges to seal.
- Place the pies onto the baking sheets.
- Brush the top of each pie with the egg wash and liberally sprinkle with granulated white sugar.
- Refrigerate the pies uncovered for at least 15 minutes (or up to a couple of hours.)
- Preheat the oven to 375 degrees F.
- Bake the pies until they are golden brown about 25 to 30 minutes.
- Remove from oven and let cool. You will be able to hear the filling bubbling inside. Do not try to eat right away!
Notes
Nutrition
Pin our Mini Apple Pies on Pinterest:
You might also like these apple recipes:
