You know those days when you need a little pick-me-up, but you don’t want to fuss with a full-on dessert? That’s where these Apple Hand Pies come in—my go-to when I’m craving something sweet, simple, and totally portable. I stumbled upon this recipe years ago when I was desperate for a quick treat to bring to a last-minute picnic, and now they’re a staple in my kitchen. Imagine flaky, buttery crust hugging a warm, cinnamon-spiced apple filling—all in a cute little package you can hold in one hand. No plates, no forks, just pure, delicious convenience.
What I love most is how foolproof they are. Even if you’re not a baker, these little pies come together in no time, especially with store-bought crust (no shame—I use it too!). They’re perfect for lunchboxes, road trips, or just sneaking a bite while standing over the kitchen counter (we’ve all been there). And the best part? They taste like a slice of cozy autumn, no matter what season it is. So grab your apples and let’s get baking—these hand pies are about to become your new favorite thing.
Why You’ll Love These Apple Hand Pies
Trust me, these little pies are about to become your new baking obsession. Here’s why:
- Quick as a wink: From peeling apples to golden-brown perfection, they’re done in under an hour—no marathon baking sessions required.
- Take them anywhere: Toss a few in your bag for hikes, road trips, or sneaky mid-afternoon snacks (I won’t judge).
- Just-right sweetness: Tart apples and warm cinnamon create that “oh wow” flavor without being cloying.
- Pantry-friendly ingredients: If you’ve got apples and pie crust, you’re 90% there already.
- Kid (and adult) approved: My niece calls them “apple pop-tarts,” and honestly? She’s not wrong.
Rainy day project, last-minute hostess gift, or “I deserve a treat” moment—these hand pies are always the answer.
Ingredients for Apple Hand Pies
Here’s what you’ll need—simple stuff, I promise! Half of these are probably already in your kitchen:
- 2 cups peeled and diced apples – I use Granny Smith for tartness, but any baking apple works (just don’t skip peeling—nobody wants chewy skins!).
- 1/4 cup granulated sugar – Adjust up if your apples are super tart, down if they’re sweet.
- 1 tsp cinnamon – The cozy magic that makes it taste like Grandma’s kitchen.
- 1 tbsp lemon juice – Keeps the apples from browning and adds brightness.
- 1 package pre-made pie crust – Two rounds per box (we’ll use both!). Thaw overnight in the fridge.
- 1 tbsp flour – Our secret weapon against runny filling.
- 1 egg – Beaten with a splash of water for that golden, glossy finish.
See? Nothing fancy—just everything you need for little pockets of joy.
How to Make Apple Hand Pies
Okay, let’s get into the fun part—turning those simple ingredients into golden, flaky pockets of apple goodness. Don’t worry, it’s easier than you think, and I’ll walk you through every step. Just follow along, and soon you’ll be snacking on warm hand pies like a pro!
Preparing the Apple Filling
First things first: the filling. Grab your diced apples and toss them in a bowl with the sugar, cinnamon, and lemon juice. The lemon juice isn’t just for flavor—it keeps the apples from turning brown while you work. Sprinkle in the flour and give it all a good stir. You want every little apple piece coated in that spiced, sugary goodness. The flour is key here—it’ll thicken the juices so you don’t end up with a soggy pie. Taste a piece of apple (chef’s perk!) and adjust the sugar or cinnamon if needed. Set this aside while you prep the crust.
Assembling the Hand Pies
Now, roll out your pie crust on a lightly floured surface—just enough to smooth any cracks, not too thin. Use a round cutter (a 4-inch biscuit cutter works great, or the rim of a glass in a pinch) to cut out circles. Spoon about a tablespoon of filling onto one half of each circle, leaving a small border. Fold the dough over to make a half-moon, then crimp the edges with a fork to seal them tight. This part’s important—press hard so they don’t burst open in the oven! Poke the tops a few times with the fork to let steam escape, then brush them with the egg wash. It’ll give them that beautiful, shiny finish.
Baking the Apple Hand Pies
Pop them onto a parchment-lined baking sheet (trust me, cleanup is way easier this way) and slide them into a 375°F oven. Bake for about 20-25 minutes—you’re looking for that perfect golden-brown color and maybe a little filling bubbling at the edges. Let them cool for at least 10 minutes before biting in (I know, it’s hard to wait!). The filling will be molten lava-hot at first, and nobody needs a burnt tongue. Once they’re just warm, dig in—that’s when the flaky crust and spiced apples are at their best.
Tips for Perfect Apple Hand Pies
After making these more times than I can count, I’ve picked up a few tricks that’ll take your hand pies from “pretty good” to “oh-my-goodness-I-need-another”:
- Uniform circles: A cookie cutter makes perfectly even pies—but a wide-mouth mason jar lid works in a pinch!
- Taste your apples first: Sweet Honeycrisps might need less sugar than tart Granny Smiths. Adjust as you mix!
- Seal like you mean it: Press that fork HARD around the edges—leaky pies break my heart.
- Cool completely: They’ll firm up as they sit. Wait at least 10 minutes (if you can resist!).
- Storage smarts: Keep leftovers airtight at room temp for 2 days—or freeze unbaked pies for future cravings.
Little things make a big difference—now go forth and bake with confidence!
Ingredient Notes and Substitutions
One of the best things about these Apple Hand Pies is how flexible they are. Don’t stress if you’re missing an ingredient—chances are, there’s an easy swap. For the pie crust, store-bought is my go-to for speed, but if you’re feeling ambitious, homemade works just as well. Just make sure it’s rolled thin enough to fold without cracking. Sweetener-wise, brown sugar adds a caramel-like depth if you’re out of granulated, and honey or maple syrup can work in a pinch (just reduce the lemon juice to balance sweetness).
As for apples, Granny Smith is my favorite for their tartness, but Fuji, Honeycrisp, or even Pink Lady apples work beautifully. Just avoid super soft varieties like Red Delicious—they’ll turn to mush. And if you’re not a fan of cinnamon, nutmeg or cardamom can step in for a different twist. The point is, make it work for you—these pies are all about simplicity and adaptability!
Serving and Storing Apple Hand Pies
Now for the best part—eating these little beauties! While they’re delicious plain (I’ve been known to snack on them straight from the baking sheet), a scoop of vanilla ice cream or dollop of whipped cream takes them to dessert heaven. Picture this: warm, flaky crust with cold, creamy ice cream melting into the spiced apples—pure magic. For breakfast (no judgment here), try them with a drizzle of caramel or a dusting of powdered sugar.
If by some miracle you have leftovers, tuck them into an airtight container at room temp for up to 2 days. They’ll lose some crispness but still taste great. To revive them, pop in a 350°F oven for 5 minutes. Freeze unbaked pies on a tray first, then transfer to a bag—bake straight from frozen, adding 5 extra minutes. Because honestly? Apple hand pies should always be within reach.
Nutritional Information for Apple Hand Pies
Each hand pie packs about 180 calories, with 8g fat (3g saturated), 25g carbs, 2g fiber, and 2g protein. They’ve got just enough sweetness (10g sugar) to satisfy without going overboard. Keep in mind—these numbers can shift slightly depending on your crust brand or apple variety. Not health food, but hey, life needs little treats!
Frequently Asked Questions About Apple Hand Pies
I get it—you’ve got questions before diving into baking. Here are the ones I hear most often (and my honest answers!):
Can I freeze Apple Hand Pies?
Absolutely! Freeze them before baking—just assemble, place on a tray until solid, then bag them up. Bake straight from frozen, adding 5 extra minutes. Already baked? They’ll lose some crispness but still taste great reheated.
How long do they last?
At room temp, they’re best within 2 days (store in an airtight container). After that, the crust softens, but hey—they rarely last that long in my house!
Can I use a different fruit filling?
Oh yes! Peaches with ginger, berries with lemon zest, or even pumpkin puree with spices all work beautifully. Just adjust thickeners—juicy fruits might need an extra sprinkle of flour.
Why did my filling leak?
Usually means the edges weren’t sealed tightly enough—really press that fork down! Also, don’t overfill (1 tbsp max per pie). A little leakage is normal, though—call it “rustic charm.”
Did you make these little pockets of joy? I’d love to hear how they turned out! Leave a comment below—tell me your favorite twist, or how fast they disappeared (I know it’ll be quick!). Snap a pic and tag me on social too—nothing makes me happier than seeing your kitchen wins!
Print1-Hour Apple Hand Pies | Irresistibly Flaky & Easy!
Apple Hand Pies are easy-to-make, portable treats filled with sweet apple filling. Perfect for snacks or desserts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 hand pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups peeled and diced apples
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 package pre-made pie crust
- 1 tbsp flour
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix apples, sugar, cinnamon, lemon juice, and flour.
- Roll out the pie crust and cut into circles.
- Place a spoonful of apple mixture on one half of each circle.
- Fold the dough over the filling and seal the edges with a fork.
- Brush the pies with egg wash.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
- Use a cookie cutter for even circles.
- Adjust sugar to taste.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 hand pie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg