Apple Hand Pies Recipe

Introduction

Apple hand pies are a charming treat that combines sweet, cinnamon-spiced apples with flaky pastry. These portable delights are perfect for dessert or a snack on the go.

Ingredients

• 2 smaller Granny Smith apples, peeled, cored, and diced
• 1 Honeycrisp apple, peeled, cored, and diced
• 3 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 2 sheets of store-bought pie crust
• 1 egg, beaten (for egg wash)
• 1 cup powdered sugar
• 1-2 tablespoons milk
• 1/4 teaspoon vanilla

Instructions

1. Step 1: In a medium skillet, melt the butter over medium heat. Add the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook until the apples are tender and the mixture is thickened, about 8-10 minutes. Remove from heat and let cool.
2. Step 2: Preheat your oven to 375°F (190°C). Roll out the pie crust sheets on a clean surface. Cut each sheet into 4 equal rectangles.
3. Step 3: Spoon a generous amount of the cooled apple filling onto the center of each rectangle, leaving space around the edges. Fold each rectangle over to form a pocket and seal the edges by pressing with a fork.
4. Step 4: Brush the tops with the beaten egg to help them brown nicely. Place the hand pies on a baking sheet lined with parchment paper.
5. Step 5: Bake for 20-25 minutes or until golden brown and crisp. Remove from the oven and allow to cool on a wire rack.
6. Step 6: While the pies are cooling, mix the powdered sugar, milk (start with 1 tablespoon), and vanilla to create a glaze. Drizzle the glaze over the pies once they have cooled slightly.

Tips & Variations

• Use a mixture of tart and sweet apples for a balanced flavor.
• For a nutty crunch, add chopped walnuts or pecans to the filling.
• If you prefer, swap the powdered sugar glaze for a simple dusting of cinnamon sugar after baking.
• To avoid soggy crust, make sure the filling is cooled before assembling the pies.

Storage

Store apple hand pies in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 2 months. Reheat gently in a low oven or toaster oven to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pie crust for this recipe?

Yes, frozen pie crust works well as long as it is fully thawed before rolling and assembling the hand pies.

How can I prevent the hand pies from leaking filling during baking?

Make sure to seal the edges firmly by pressing with a fork and avoid overfilling the pies. Chilling them briefly before baking can also help the crust hold its shape better.

Apple Hand Pies Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

These delightful Apple Hand Pies are perfect for a sweet, portable treat. Made with a blend of Granny Smith and Honeycrisp apples, spiced with cinnamon, and encased in flaky store-bought pie crust, they are then topped with a simple vanilla glaze for added sweetness and charm. Ideal for dessert or a snack on the go.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Filling

• 2 smaller Granny Smith apples, peeled, cored, and diced
• 1 Honeycrisp apple, peeled, cored, and diced
• 3 tablespoons granulated sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon butter

Crust & Assembly

• 2 sheets of store-bought pie crust
• 1 egg, beaten (for egg wash)

Glaze

• 1 cup powdered sugar
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

1. Prepare the filling: In a medium pan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, then stir in granulated sugar, brown sugar, ground cinnamon, and lemon juice. Cook the mixture for about 5-7 minutes until the apples are tender but not mushy. Remove from heat and let cool completely.
2. Prepare the crust: Roll out the store-bought pie crust sheets on a floured surface. Cut each sheet into equal rectangles or circles large enough to fold over the apple filling.
3. Fill and seal pies: Place a spoonful of the cooled apple filling onto one half of each crust piece. Brush the edges with the beaten egg, then fold over the crust to enclose the filling completely. Press the edges with a fork to seal thoroughly.
4. Egg wash and bake: Preheat the oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper. Brush the tops of each pie with the beaten egg wash. Bake for about 20-25 minutes, or until the crust is golden brown and puffed.
5. Prepare the glaze: While the pies are baking, mix powdered sugar with 1 tablespoon of milk and vanilla extract. Add more milk if needed to achieve a drizzle consistency.
6. Glaze and serve: Remove the baked hand pies from the oven and allow them to cool slightly. Drizzle the vanilla glaze over the warm pies. Serve warm or at room temperature.

Notes

• You can use any tart apple variety if Granny Smith or Honeycrisp are unavailable.
• To make the pies ahead, assemble and freeze them before baking. Bake directly from frozen, adding extra baking time.
• For a crunchier crust, chill the assembled pies in the refrigerator for 15 minutes before baking.
• Adjust sweetness by altering the amount of sugar in the filling or glaze.

Keywords: apple hand pies, apple dessert, hand pies recipe, easy apple pies, portable dessert