Apple Hand Pies are one of my favorite treats to make with my kids, and they always bring smiles to our kitchen. I can do the chopping and they can help put everything together. With a cozy mix of tart apples, cinnamon, and a golden crust, these little pies make snack time feel special and easy. It’s a great way to bring apple pie to your holiday celebrations.
Why You Want to Try Apple Hand Pies
- Simple to prep: You don’t need any fancy tools or kitchen skills. Using store-bought pie crust makes things quick and easy.
- Kid-approved: These mini apple pies are perfect for little hands and big appetites. All ages love them.
- Family bonding: The recipe is fun to make together and brings everyone into the kitchen.
- Versatile treat: These pies can also be put in lunchboxes, served as after-school snacks, or shared at holiday parties.
Ingredients & Equipment
This mini apple pie recipe should be very easy to shop for because all of the ingredients are all very common. Here’s what you need:
- Granny smith apples
- Honeycrisp apple
- Sugar
- Brown sugar
- Cinnamon
- Lemon juice
- Butter
- Store-bought pie crust
- Egg
- Powdered sugar
- Milk
- Vanilla
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Vegetable peeler
- Chef’s knife
- Cutting board
- Medium saucepan
- Baking sheet
- Parchment paper
- Circle cookie cutter (you can also use the rim of a glass)
- Whisk
- Fork
- Basting pastry brush
- Knife
Step By Step Instructions
This recipe makes approximately 1 dozen hand pies. It takes 15 minutes of prep time and 25 minutes of baking time.
PIE FILLING
Step 1. Peel and dice the Granny Smith and Honeycrisp apples.
Step 2. Melt the butter in a medium saucepan over medium heat.
Step 3. Once the butter is melted, add the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice.
Step 4. Cook for 5 to 7 minutes, stirring occasionally until the apples have softened slightly.
Step 5. Remove from heat and let the filling cool.
ASSEMBLE PIES
Step 6. Preheat theoven to 400°F and line a baking sheet with parchment paper.
Step 7. Roll out the store-bought pie crust and cut out circles (about 4-5 inches in diameter) using a cookie cutter or the rim of a glass.
Step 8. Place a spoonful of apple filling in the center of one dough circle.
Step 9. Top with a second dough circle, gently pressing down around the edges to seal.
Step 10. Crimp the edges with a fork to fully seal the pie.
Step 11. Beat an egg and then brush the top of each apple hand pie with the beaten egg for a golden finish.
Step 12. Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.
BAKE PIES
Step 13. Place the hand pies on the prepared baking sheet and bake for 20 to 25 minutes or until they are golden brown.
Step 14. Remove from the oven and let cool slightly.
GLAZE
Step 15. While the pies are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Step 16. Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes before serving.
Variations
- Different fruits: Swap apples for pears, peaches, or berries for a new flavor.
- Add-ins: Stir in raisins, chopped nuts, or a sprinkle of oats for extra texture in the apple filling.
- Spice it up: Try nutmeg, ginger, or apple pie spice alongside the cinnamon.
- Glaze options: Use a caramel drizzle or cream cheese frosting instead of vanilla glaze.
Leftovers & Storage
Let the hand pies cool fully, then place them in an airtight container. You can store them at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them crisp, warm them in the oven or the air fryer at 350°F for a few minutes before serving.
Tips & Tricks
- Let the pie crust sit at room temperature for about 10 minutes so it’s easier to handle and less likely to crack.
- Roll the crust a bit thinner with a rolling pin to get more pies and a crispier finish.
- Cut even circles or shapes with a cookie cutter or a drinking glass for uniform pies.
- Don’t overfill the pies. A little filling goes a long way and helps prevent leaks.
- Be sure to cut a small vent on top of each pie so the steam can escape and the crust stays flaky.
Recipe FAQs
Can I use a different kind of apple?
Yes, you can use almost any apple you like. Some apples are sweeter or softer than others, so the taste might change a bit.
Do I have to peel the apples?
Peeling is best so you get a soft filling, but if you’re in a hurry, leaving them on won’t ruin the pies.
Can I use premade pie filling?
Yes, you can use premade pie filling to save even more time. Just scoop a small amount into each hand pie. You don’t want to overfill or the edges might pop open while baking. It’s a great shortcut to make this recipe super easy.
Can I make these ahead for a party?
Absolutely. Bake them the day before, let them cool, then store in an airtight container. Heat them up again right before serving for the best texture.
More Apple Desserts
- Caramel Apple Trifle
- Apple Pie Bars
- Apple Cheesecake Bars
- Apple Dump Cake
- Apple Cinnamon Roll Bake
- Baked Apple Pie Dip
- Toffee Apple Dip
- Apple Crescent Rolls
- Air Fryer Apple Crisp
- Air Fryer Apple Fritters
- Crockpot Caramel Apple Dump Cake
Equipment
Ingredients
PIE 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
- 2 sheets of store-bought pie crust
- 1 egg beaten (for egg wash)
GLAZE
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
PIE FILLING
- Peel and dice the Granny Smith and Honeycrisp apples.
- Melt the butter in a medium saucepan over medium heat.
- Once the butter is melted, add the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice.
- Cook for 5 to 7 minutes, stirring occasionally until the apples have softened slightly.
- Remove from heat and let the filling cool.
ASSEMBLE PIES
- Preheat theoven to 400°F and line a baking sheet with parchment paper.
- Roll out the store-bought pie crust and cut out circles (about 4-5 inches in diameter) using a cookie cutter or the rim of a glass.
- Place a spoonful of apple filling in the center of one dough circle.
- Top with a second dough circle, gently pressing down around the edges to seal.
- Crimp the edges with a fork to fully seal the pie.
- Beat an egg and then brush the top of each apple hand pie with the beaten egg for a golden finish.
- Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.
BAKE PIES
- Place the hand pies on the prepared baking sheet and bake for 20 to 25 minutes or until they are golden brown.
- Remove from the oven and let cool slightly.
GLAZE
- While the pies are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes before serving.
Notes
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