Apple Hand Pies are little pockets of sweetness wrapped in flaky, buttery crust. Inside, you’ll find warm, cinnamon-spiced apples that are soft and just a bit gooey—a perfect combo of tart and sweet. These pies are small enough to eat on the go, which makes them a real treat for any time of day.
I love making these hand pies because they’re fun to put together and bring a little homemade joy to snack time. One of my favorite things is how the smell of baked apples and cinnamon fills the kitchen while they cook. It always reminds me of cozy fall afternoons and sharing treats with family around the table.
These pies are great when served warm, fresh out of the oven with a scoop of vanilla ice cream or a drizzle of honey. I like to pack them up for picnics or as a sweet surprise in lunchboxes. No matter when you eat them, they always hit the spot and bring a smile to your face.
Key Ingredients & Substitutions
Apples: Granny Smith are great for tartness and hold their shape well. Honeycrisp adds sweetness and juiciness. If you prefer softer filling, try Fuji or Pink Lady apples.
Butter: Use cold, unsalted butter for a flaky crust. If dairy-free, swap with coconut oil or vegan butter, but the texture may be different.
Flour: All-purpose flour works best for flaky crusts. For a gluten-free option, try a 1:1 baking flour blend, but your crust may be more delicate.
Spices and Lemon Juice: Cinnamon and nutmeg add warmth to the filling. Lemon juice keeps apples from browning and balances sweetness. If you like a twist, add a pinch of ground ginger or cardamom.
How Do You Make a Flaky, Tender Pie Crust?
The key to a great pie crust is to keep everything cold and avoid overworking the dough.
- Start with cold butter and ice water.
- Cut the butter into the flour until pea-sized pieces remain—this creates flaky layers when baked.
- Add just enough cold water to bring the dough together; don’t add too much or the crust will be tough.
- Chill the dough for at least an hour—that helps relax the gluten and keeps butter cold for better flakiness.
When rolling out, lightly flour your surface so dough doesn’t stick but avoid using too much flour to keep it tender. Handle dough gently and keep it cool throughout for the best results.
Equipment You’ll Need
- Mixing bowls – perfect for combining dough and apple filling separately.
- Pastry cutter or fork – helps cut butter into flour quickly for a flaky crust.
- Rolling pin – to roll out dough evenly to the right thickness.
- Round cookie cutter or glass – makes uniform circles for neat hand pies.
- Baking sheet lined with parchment paper – ensures easy cleanup and prevents sticking.
- Pastry brush – for brushing the egg wash that gives a golden, shiny crust.
Flavor Variations & Add-Ins
- Mix in chopped walnuts or pecans with the apple filling for added crunch and nuttiness.
- Add a handful of dried cranberries or raisins to the filling for a sweet and tart twist.
- Try different spices like ground ginger or allspice instead of nutmeg to change the warmth.
- Swap some apples for peeled, diced pears to give a softer, sweeter filling.
How to Make Apple Hand Pies
Ingredients You’ll Need:
For the Dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 6-8 tbsp ice water
For the Filling:
- 3 medium apples (Granny Smith and/or Honeycrisp), peeled, cored, and diced
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tsp cornstarch
For the Finish:
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Coarse sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus 1 hour for chilling the dough. Baking takes around 25-30 minutes. All together, you’ll spend about 1 hour and 50 minutes from start to delicious finish.
Step-by-Step Instructions:
1. Make the Pie Crust Dough:
In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs with some pea-sized butter bits.
Slowly add ice water, 1 tablespoon at a time, mixing gently until the dough just starts to hold together. Don’t overmix! Divide the dough into two disks, wrap them in plastic, and chill in the fridge for at least 1 hour.
2. Prepare the Apple Filling:
In a medium bowl, mix diced apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set this aside while you roll out your dough.
3. Roll Out and Cut the Dough:
On a lightly floured surface, roll out each dough disk to about ⅛ inch thick. Use a round cutter (around 4-5 inches across) to cut circles for the pies.
4. Assemble the Hand Pies:
Place a heaping tablespoon of the apple filling in the center of half the dough circles. Be sure not to overfill. Brush the edges lightly with water, then place another dough circle on top. Press the edges together firmly using a fork to seal and create a pretty crimped edge.
Cut a few small slits on top so steam can escape during baking.
5. Apply Egg Wash and Sprinkle Sugar:
Whisk together the egg and water. Brush the tops of the pies with this egg wash for a shiny, golden finish. Sprinkle some coarse sugar on top for a little sparkle and crunch.
6. Bake to Golden Perfection:
Preheat your oven to 375°F (190°C). Place the hand pies on a baking sheet lined with parchment paper. Bake for 25-30 minutes, until the crust is beautifully golden and the filling is bubbling.
7. Cool and Enjoy:
Let the pies cool on a rack for at least 10 minutes—they’re wonderful warm or at room temperature. Serve them solo or with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra delight.
Can I Use Frozen Apples for the Filling?
Yes, but make sure to thaw and drain them well to avoid extra moisture that can make the crust soggy. Pat the thawed apples dry with paper towels before mixing with the other filling ingredients.
How Do I Store Leftover Hand Pies?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes to keep the crust crisp.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to 2 days in advance—just keep it wrapped tightly in plastic wrap in the fridge. Let it sit at room temperature for 10 minutes before rolling out.
What Can I Use Instead of Butter in the Dough?
You can substitute cold coconut oil or a vegan butter alternative to make the crust dairy-free. Keep it chilled and use the same method to ensure a flaky texture, though the flavor will differ slightly.