Apple Hand Pies
Homemade apple pie filling is sandwiched between two pieces of pie crust to create apple hand pies! It’s the perfect fall dessert for holiday gatherings, parties, and gifting.
These hand-held apple pies are a cute spin on the classic pie recipe. You get to enjoy the same flavors and textures of homemade apple pie — the flaky crust, the tender chunks of apple, the warming spices — but there’s no fork or plate required to devour hand pies!
Apple hand pies can be prepared in advance, then displayed on a platter for your guests to help themselves. Plus, they’re much easier to serve than traditional apple pie!
Make these mini hand pies for Thanksgiving, or any time you need a special treat this fall. I especially love warming individual hand pies in the microwave and serving à la mode.
Ingredients for This Recipe
These apple hand pies come together with the same ingredients you’d use to make classic apple pie! Here’s what we’ll need:
- Pie crust: If you want to make these pies a little easier, you can use store-bought pie crusts. If you want to stick with homemade pie crusts, I have a full tutorial here showing you how to make your own. Super easy too!
- Apples: You can use any kind of apples that you prefer for the filling. I prefer using a mix of Granny Smith and Honeycrisp apples.
- Granulated sugar: To sweeten the filling.
- All-purpose flour: A little flour gets added to the filling to help it thicken up.
- Vanilla extract: Flavors the filling. Use pure vanilla extract for the best flavor.
- Ground cinnamon & nutmeg: Feel free to add more or less to suit your own tastes.
- Egg & milk: Creates an egg wash, which helps the pie crust achieve that lovely golden color on top.
- Butter: The butter makes the filling a little richer, but I’ve tried these pies without it too and they taste just fine!
How to Make Apple Hand Pies
- Roll out the pie dough: Roll out both pie crusts to a uniform thickness (about 1/8 inch). Then, use a 3.5-inch round cookie cutter to cut out roughly 18 to 20 circles.
- Make the apple pie filling: Combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg in a large bowl and toss to combine.
- Fill the hand pies: Distribute the filling between HALF of the pie dough circles. Then, place a small piece of butter on top of the filling.
- Form the hand pies: Place the remaining (unfilled) circles of pie dough over the top of the filled circles. Use a fork to crimp the edges; this seals the hand pies and prevents the filling from leaking out.
- Bake: Brush the top of each hand pie with an egg wash, sprinkle with a pinch of sugar, and cut three small slits in the center to allow steam to escape. Then, pop the hand pies into the oven and bake until golden on top.
Frequently Asked Questions
No, so long as you dice the apples small enough there is no need to pre-cook the filling on the stove before filling the hand pies.
Yes, you’re welcome to fill the pie dough circles with any fruit pie filling you’d like.
I recommend using a blend of Granny Smith and Honeycrisp apples. Both are excellent baking apples that work perfect for apple pie filling! Some other great options are Pink Lady, Fuji, or Braeburn apples.
If you don’t want to make hand pies, I recommend using my classic apple pie recipe instead. I’ve tested that recipe multiple times and know that the ingredient ratios work well in a pie dish!
Baking Tips
- Make sure to peel and core your apples before chopping them. It’s also best to chop the apples into small uniform pieces so the filling bakes evenly.
- If you don’t have a 3.5-inch cookie cutter to cut out the pie dough circles, try using the rim of a large mug, glass, or jar instead.
- Don’t forget to cut small slits into the top of the hand pies. This lets steam escape and prevents your crust from being soggy.
- The apple hand pies are delicious as is, but they’re also wonderful topped with a dollop of whipped cream, a scoop of vanilla ice cream, or salted caramel sauce.
Recipe Video
Apple Hand Pies
Ingredients
- 2 pie crusts (homemade or store-bought)
- 2 cups chopped apples (240 grams)
- ¼ cup granulated sugar (50 grams)
- 2 tablespoons all-purpose flour (15 grams)
- ½ teaspoon pure vanilla extract
- ½ to 1 teaspoon ground cinnamon (adjust to your personal preference)
- ⅛ teaspoon ground nutmeg
- 1 large egg lightly beaten
- 1 tablespoon milk (15 ml)
- 1 tablespoon butter (15 grams) cubed into small pieces (optional)
- coarse sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 400°F (204°C). Line 1 to 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup) cut out as many circles from the pie crusts as you can, reroll any scrap pieces of dough as needed. You should get about 18 to 20 circles. Place the cut-out pie crust circles on the baking sheets and transfer to the refrigerator to chill while you make the filling.
- Combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg in a mixing bowl until fully combined and all of the apples are coated with the mixture.
- In a separate bowl, whisk together the egg and milk until well combined. Set aside.
- Remove the pie crust circles from the refrigerator and evenly distribute the apple pie filling between half of them, making sure to leave some room at the edges. Place 1 to 2 pieces of the cubed butter on top of the filling on each pie.
- Place the other half of the pie crust circles on top. If needed, use some water or the egg wash to dampen the edges and help seal them together, then crimp the edges with a fork.
- Brush the top of each pie with the egg wash. Sprinkle with coarse sugar, then cut 2 to 3 slits in the top of each pie.
- Bake for 18 to 22 minutes or until the pies are golden brown and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.
Apple pies are on my to do list already today. These will be great to snack on all weekend with no dishes required! Yours look perfect! Thank you.
Thank you, Ramona! Hope you enjoy the pies if you try them!
I will make Friday to take in a nursing home
Thank you for the recipe
I just made an apple pie using your homemade crust and it is amazing! Could this same apple pie recipe be used for a regular sized apple pie? Do you think the cooking time or oven temp be the same?
So glad to hear that, Emily! If you’re wanting to make a regular sized apple pie, you’d likely need to double the apple pie filling in this recipe. I am working on an apple pie recipe and hope to post one in the next month or so!
Hello! Do we need to cook the apples beforehand on the stove or will the bake time be enough to cook the apples?
I don’t find it necessary as long as you chop the apples small, the baking time is enough to cook them.
These pies are beautiful!! Have you tried making these with different types of fruit? Also, your pie crust looks ridiculously flaky and perfect!!
Thank you! I haven’t tried it with other fillings, but I imagine you could use just about any kind of pie filling in them!
Just out from the oven, they are so cute!! Oh, and delicious too 🙂 Used your crust, was so flaky and nice.
Thank you so much for the recipe!
Hello. I’ve made your mini apple pie recipe for a potluck and they were a hit! I wanted to ask, would this pie crust recipe work well for 9 inch apple, pecan and pumpkin pies as well? Hope to hear back. Thank you for your time☺️
Hi, Ginger! The pie crust recipe I linked to will make two pie crusts and they will work great for 9-inch pies!
I used my own recipe for crust, they turned out delicious and adorable! I accidentally used more cinnamon than the recipe called for, but it still turned out great.
So glad the recipe turned out great for you, Willow!
Wow these look so good and I’m definitely going to try this recipe. I just posted on my own blog. I am a kid baker (12 years old) and I am SO inspired by your recipes! By the way, the photos that you take are gorgeous, along with everything you make 🙂
~ Natalie
Thank you, Natalie! Hope you enjoy the recipe if you try it!
I am also 12 years old and just got the ingredients to make this. Though I would share this
– Lillie
Can you do these ahead of time and freeze them?
I think that would be fine!
Can I make these pies using the can biscuits? I’ve seen other recipes that have used them. Just wondering if you had ever used them and if it was successful. Can’t wait to make these!
Hi, Jennifer! I haven’t tried using biscuit dough, but I think it would probably work. You may need to adjust the baking time though.
Do you freeze before or after they are baked?
If I’m going to freeze them, I bake them first.
Delicious!! Your homemade pure crust is so light and flaky!!, this recipe went into my recipe box
With premade crusts I wasn’t able to get 18-20 crusts with a 3.5” diameter; I managed to squeeze out 14 total. I would advise not attempting this with premade crusts, they’ll never be pliable enough and reworking the crusts can leave them tough. I lay retry this recipe with homemade dough and see if it goes better.
Additionally, I saw that there was an optional butter in the recipe, but I’m not entirely sure where it would be added. Could the author provide clarity?
My first attempt of these with premade dough was rustic at best. But the filling tastes amazing. I put 1/4t nutmeg with 1T cinnamon because I like spiced pies. I think the filling is scrumptious. Next time I might also mess around and put some brown sugar in the filling and cut the amount white, just to give it a little more caramelized apple feel.
The optional butter is added on top of the apple filling, this is noted in step 5 of the recipe card.
I agree, I used a pre made crust and they didn’t turn out too well. I actually peeled the crust off the bottom and just ate them like that. They’re perfect with some vanilla ice cream!
I made these today with store bought pie crusts, and they were delicious! It’s great that the apple filling doesn’t need to be pre-cooked. Can’t wait to make these again, will try the homemade crust next time! 🙂
I made these this evening and they were absolutely fantastic!!
Do you peel the apples?
Yes, I do.
I was pressed for time and made these with store bought pie crust. Next time I will assemble and bake in batches as the disks were drying out by the end of assembly. That being said, these were easy and delicious. An error on my part caused me to forget to add the butter. Don’t forget it – I think it would have added a little depth to the filling. Either way, my office devoured these and asked me what flavor I was making tomorrow!
How long do you suggest refrigerating the discs prior to assembly?
They don’t have to be refrigerated for a certain amount of time. You just want to keep the dough cold while you’re assembling the filling.
Made these tonight and they turned out great, even though I added a tablespoon of cinnamon instead of a teaspoon ??♀️ Still tasted great thank goodness! Thank you for the wonderful recipe!
Made these tonight (baking is my favorite way to avoid homework) to take to work tomorrow for Pi Day. I had to have a taster to ensure they turned out, and they are AMAZING! Thanks for the recipe and happy Pi Day.
I don’t understand how u get 18-20 3.5” circles out of 2 pie crusts. I use the Pillsbury pie crust and only manage 12 3” circles
Did you roll it out to 1/8-inch thick and re-roll any extra pie dough you had left over?
Deb, I used the Pillsbury crust also. I liked it better when it was rolled out thinner. It makes the pies more tender. I also easily rerolled the leftover pieces to make more circles. ??
Made these with her crust recipe that’s pinned !!! YUM
These pies were very tasty. ?? I think the butter really hits the spot. I need to practice making them “prettier,” but that’s okay. ?
My first time making hand pies and I’m so glad I found this easy recipe. I ended up with 15 little pies and they are delicious. I completely forgot the egg wash and granulated sugar for the tops (will remember to do next time) and they still turned out amazing. They are Hubby approved!
I tried your butter/shortening pastry as opposed to my regular lard recipe..it was super flaky. The hand pies were yummy, even though my first try at these weren’t as pretty as yours, I’ll definitely make these again. Thanks for this recipe!
This is a great and easy receipe! I am so excited to take them to my annual pie party. They are already a hit in my house. Thank you!!
I felt like they were way to dry and all I could taste was the dough I would still want to try making them again so do you know any way I could fix these problems?
Did you make sure to roll the dough thin enough? Did your apple filling sit for a while and release a lot of juice in the bowl that didn’t end up in the pies?
Omg thank u for this recipe and ur pie crust recipe too, it may be the best pie crust and hand pie filling ive ever made! You even have my kids asking me to make these, and, a friend actually grabbed at least half of them and hid them so he cud eat them all himself!