Homemade Apple Hand Pies

These aren’t just your average homemade apple hand pies. I used my no-fail puff pastry crust (which is so flaky!) and tested the apple filling to find the perfect size for the apple pieces. Combine that with the perfect Fall spices, and you have the best mini apple pies.

These are super cute! I froze some to save for later and they bake wonderfully from frozen!
-Emily

A perfect apple hand pie, in my opinion, needs to have a super flaky crust and a flavorful filling with just the right texture. That’s why I spent time testing different sized apple pieces. They can’t be too big, and they can’t be too small. This is starting to sound like a Goldilocks and the Three Bears book, but it’s true, having the apple pieces cut to just the right size makes a huge difference in the filling.

Keep reading for all my best tips, plus watch the step-by-step video!

When I did the fall recipe call on instagram, a popular suggestion was apple hand pies.

Hand pies aren’t a typical thing I would pick to make, but I’m really glad you guys suggested it because they were a lot of fun to make! And so tasty.

I did a fall recipe call for a few reasons..

1. I can get stuck in my own recipe patterns, meaning I stick to what I’m comfortable with. That means lots of chocolate. But you guys encourage me to go outside my comfort zone!

2. You’re my audience and what better way to see what types of recipes you’d like to see then ask you!

3. Sometimes my creativity runs low and you guys are a great source of inspiration!

So, this recipe is extra special, and just for you my friends!

Homemade Apple Hand Pie Ingredients

• Apples
• Butter
• Brown sugar
• Cinnamon
• Nutmeg
• Cloves
• All-purpose flour
• Powdered sugar
• Baking powder
• Salt
• Eggs
• Milk

How to Make Apple Hand Pies

1. Make the apple filling. The filling can be made ahead of time and stored in the fridge.
2. Make the dough. Use a 3 or 4 inch circle cookie cutter to cut circles.
3. Place pie filling in the center of each circle, then top with another pie crust circle. Pinch the sides together with a fork.
4. Refrigerate the mini pies for 30 minutes before baking. This allows the butter to become cold, creating a flaky crust when baking.
5. Apply egg wash and bake.

Apple Hand Pie Recipe Tips

• You’ll need a 3 inch circle cookie cutter. Anything smaller than 3 inches may be too small. I didn’t have a circle cookie cutter, so I used the closest thing – a christmas ornament cookie cutter! You could also use a 4 inch circle.
• You do need to pre-cook the apple filling. The apple mixture won’t get soft enough during the baking time, that’s why you need to soften the apples ahead of time.
• You can make the filling ahead of time. I made the apple filling the day before I assembled the rest of the pies. Store it in the fridge for up to 3 days.

Apple Hand Pie Recipe Variations

Apple hand pies are a favorite fall treat that can be easily customized with various flavors and textures. Here are three delicious variations:

• Caramel Apple Hand Pies: Add a drizzle of caramel sauce to the apple mixture before sealing the pies.
• Apple Cinnamon Cream Cheese Hand Pies: Add a dollop of sweetened cream cheese (cream cheese mixed with a little sugar and vanilla) to each pie along with the apple mixture.
• Spiced Apple and Pecan Hand Pies: Add a handful of chopped pecans to the apple mixture for added crunch

Each of these variations adds a unique twist to the classic apple hand pie, making them perfect for different tastes and occasions!

Why Chill Pie Dough?

It’s the same reason people suggest chilling cut out sugar cookie dough before baking – to help the dough maintain its shape and not spread as much while baking. You want the fat (butter) to be firm when it goes into the oven because the quick melting of the butter creates the signature flaky crust.

But instead of chilling the dough in a ball right after making it, I found it best to chill the dough after the little pies are formed. Assemble the pies with filling and crimp the edges, then place them on a silicone lined baking sheet and refrigerate for 30 minutes before baking. When the time is up, pop the whole baking sheet in the oven!

How do I stop my hand pies from leaking?

Preventing hand pies from leaking can be challenging, but with a few key tips, you can keep the filling securely inside:

1. Don’t Overfill the Pies
   Tip: Use just enough filling to flavor the pie but not so much that it overflows when you try to seal it. Typically, 1-2 tablespoons of filling per pie is sufficient, depending on the size.
2. Seal the Edges Properly
   Tip: After placing the filling, brush the edges of the dough with a little water, egg wash, or milk to help the dough stick together. Press the edges firmly with a fork to crimp them or fold them over slightly and press again for a tighter seal.
3. Vent the Pies
   Tip: Cut small slits or poke holes in the top of each pie to allow steam to escape during baking. This helps to prevent the pies from bursting open.
4. Chill the Pies Before Baking
   Tip: After assembling the pies, place them in the refrigerator for 30 minutes before baking. This helps the dough firm up, reducing the chance of the filling leaking out.

Storing Baked Apple Hand Pies

To store baked apple hand pies, keep them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, freeze the cooled pies by wrapping them individually and placing them in a freezer-safe bag for up to 2-3 months. Thaw frozen pies in the refrigerator overnight, then reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness. To prevent overcooking when reheating, consider slightly underbaking the pies before freezing.

More Apple Desserts

• Easy Apple Coffee Cake with Cake Mix
• Apple Butter Muffins
• Caramel Apple Fudge
• Applesauce Cake