These mini homemade apple hand pies are made with a super flaky pie crust, fresh apple pie filling, and finished with a simple sweet glaze.
Hand Pies
What are hand pies? Hand pies are a portable pocket pie: a miniature version of a classic pie you can eat with your hands. While they look similar to turnovers, hand pies are made with pie crust rather than puff pastry. They’re the sweet counterpart to an empanada and are usually baked, though you can fry them or cook them in an air fryer if you prefer.
Apple Hand Pies
These hand pies use a flaky all-butter-style pie crust and a homemade apple pie filling, finished with a powdered sugar glaze for that nostalgic glazed mini-pie flavor. I usually top whole pies with cinnamon-sugar, but for these I wanted the signature shiny glaze you might remember from store-bought mini fruit pies.
They’re perfect for baking a batch to share, bringing to a party, or keeping on hand as a quick sweet snack.
Can I use store-bought ingredients?
Homemade yields the best texture and flavor, but you can save time by using store-bought pie crust and canned apple pie filling. If you do that, you only need to make the simple glaze—powdered sugar mixed with milk or water—and assemble and bake the pies. The instructions below explain assembly whether you use homemade or store-bought components.
How to Make Apple Hand Pies
- Roll the crust: Roll pie dough to about 1/8-inch thickness on a lightly floured surface. Use a 4.5-inch round cutter to cut circles. Re-roll scraps as needed.
- Fill and seal: Place a heaping tablespoon of apple filling in the center of each circle. Lightly brush the edges with egg wash (1 egg + 1 tablespoon water whisked). Too much wash can make the edges slip instead of stick, so use sparingly.
- Fold and crimp: Fold the dough over the filling, press edges to seal, then crimp with a fork. Cut a slit or two on top for steam release.
- Arrange and egg wash: Place the hand pies about an inch apart on a parchment- or silicone-lined baking sheet. Brush the tops lightly with egg wash. If your dough has warmed while handling, chill the assembled pies in the fridge or freezer 10–15 minutes to firm the fat and help the crust keep its flaky layers while baking.
Baking and Glazing
- Bake: Bake at 400°F for 20–25 minutes, or until the tops and bottoms are golden and the filling is bubbling.
- Glaze: Mix powdered sugar with milk or water until smooth. Brush the warm pies with glaze right after they come out of the oven so the glaze sets glossy as the pies cool slightly.
How to Store Apple Hand Pies
These pies are best fresh, but you can store them in an airtight container at room temperature or in the refrigerator for 2–3 days. Reheat briefly in the microwave (10–20 seconds) or warm in a low oven to refresh the crust.
Can I freeze hand pies?
Yes. Fruit-filled hand pies freeze best without glaze, since the glaze can sweat or dissolve when thawed. Wrap pies individually in plastic wrap, place them in a freezer-safe bag or container, and freeze up to 6 months. Thaw in the fridge or at room temperature. You can reheat from frozen briefly in the microwave if needed.
More Apple Dessert Recipes
- Irish Apple Cake
- Apple Fritter Monkey Bread
- Caramel Apple Cheesecake Bars
- Apple Sheet Cake with Brown Sugar Glaze
- Apple Crumble Bars
- Apple Crisp
- Apple Fritters
Apple Hand Pies
Ingredients
Pie Crust:
- 3 cups (360 g) all-purpose flour
- 1 tsp salt
- 1 cup (189 g) all-vegetable shortening, butter flavored or regular
- 1 large egg
- 1 Tbsp white distilled vinegar
- 5 Tbsp (+) ice cold water
Apple Pie Filling:
- 2 ½ cups (233 g) apples, peeled, cored, and diced (about 2–3 apples)
- 1 Tbsp lemon juice
- ¼ cup (50 g) light brown sugar, packed
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 Tbsp (14 g) unsalted butter
- 1 Tbsp corn starch
- ½–¾ cup (118–177 ml) cold water
Glaze:
- ¾ cup (90 g) powdered sugar
- 2 Tbsp milk (or water)
Additional Ingredients:
- 1 large egg (for egg wash)
- 1 Tbsp water (for egg wash)
Equipment
- Rolling pin
- 4.5-inch round cutter
- Peeler/corer/slicer (optional)
- Baking sheet and parchment or silicone mat
Instructions
Pie Crust:
- Combine flour and salt in a large bowl. Cut in shortening until pieces are pea-sized.
- Add the egg, vinegar, and 5 tablespoons ice water and mix until the dough just comes together, adding more water a tablespoon at a time only if needed.
- Divide dough in half, form two flat discs, wrap, and chill in the fridge or freezer for 15 minutes.
Apple Pie Filling:
- Peel, core, and dice the apples. Toss with lemon juice, both sugars, cinnamon, and nutmeg.
- Melt butter in a skillet over medium heat, add apples, cover, and cook 3 minutes.
- Whisk corn starch with water until smooth, add to the apples, and cook about 5 more minutes until apples are tender and the sauce thickens. Cool to at least room temperature before using.
Assembling Hand Pies:
- Preheat oven to 400°F.
- Roll dough to 1/8-inch thickness and cut 4.5-inch circles. Re-roll scraps as needed.
- Place a heaping tablespoon of filling in each circle. Lightly brush edges with egg wash to seal.
- Fold dough over filling, press and crimp edges with a fork, and cut vents on top. Place pies 1 inch apart on a lined baking sheet. Optional: chill assembled pies 10–15 minutes to firm the crust.
- Bake 20–25 minutes at 400°F, until golden and bubbling.
- While warm, mix glaze and brush over tops. Let cool slightly before serving.
Notes
- Best eaten fresh. Store in an airtight container at room temperature or refrigerated for 2–3 days. Reheat briefly if desired.
Nutrition
Disclaimer: Nutritional values are estimates.
Did you make this?
Leave a rating and share your results. Follow for more recipes and inspiration.