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The Ultimate Easy & Flaky Apple Hand Pies (Made with Store-Bought or Scratch Pastry)

Close-up of golden baked apple hand pies, one cut open to show warm, spiced apple filling inside.
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Make these irresistible apple hand pies for a portable dessert or on-the-go snack. You get a buttery, flaky crust filled with warm, cinnamon-spiced apples. This easy recipe works great for parties or cozy evenings.

Ingredients

Scale
  • 2 discs refrigerated pie crusts (or your favorite homemade pastry)
  • 3 large Granny Smith apples, peeled, cored, and diced small
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions

  1. Prepare the filling: In a medium saucepan, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, and nutmeg.
  2. Cook the filling: Add the lemon juice and butter to the saucepan. Cook over medium heat, stirring occasionally, for about 8 to 10 minutes, until the apples soften slightly but still hold their shape. You want the filling to be thick, not watery. Remove from heat and let it cool completely. Pre-cooking the filling prevents a soggy bottom crust.
  3. Prepare the pastry: If using refrigerated dough, let it sit at room temperature for 15 minutes. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
  4. Cut the dough: Unroll the pie crusts onto a lightly floured surface. Use a 4-inch round cutter or a small plate to cut out circles from the dough. You should get about 6 to 8 circles per crust. Reroll scraps as needed.
  5. Fill the pies: Place about 1 to 1.5 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a half-inch border around the edge.
  6. Seal the pies: Brush the edges of the dough lightly with the beaten egg. Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly together with your fingers to seal.
  7. Crimp the edges: Use the tines of a fork to crimp the edges securely. This keeps the filling inside while baking. Cut two small slits in the top of each hand pie to allow steam to escape.
  8. Egg wash and sugar: Place the sealed hand pies on the prepared baking sheets. Brush the tops lightly with the remaining egg wash and sprinkle generously with coarse sugar for a crisp finish.
  9. Bake: Bake for 18 to 22 minutes, or until the pastry is golden brown and flaky.
  10. Cool: Let the apple hand pies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool further. Serve warm or at room temperature.

Notes

  • For an extra buttery crust, chill your cut-out dough circles for 15 minutes before filling and sealing.
  • If you prefer a quicker method, you can use store-bought apple pie filling, but drain off any excess liquid before using.
  • These handheld apple pies freeze well. Cool completely, place on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F oven until warmed through.

Nutrition

Find it online: https://carlacooking.com/apple-hand-pies-easy-flaky-recipe/