Best Ever Apple Hand Pies
This post might have affiliate links. For full details please see my disclosure policy.
These are the best apple hand pies I’ve ever made! With spiced apple filling, homemade pie crust, and raw sugared edges, they’re flaky, jammy, and so cozy. Serve them as-is or with a scoop of ice cream for a simple and crowd-pleasing dinner party dessert.
Welcome to September a.k.a. apple season a.k.a. I don’t care if it’s 90° outside, I’m turning down the AC and putting on a sweater. We’re lighting candles, we’re turning on Gilmore Girls, and we’re making hand pies. Join me, won’t you?
The first time I ever made hand pies was when I was in pastry school and honestly? I think I might like them better than regular pie. 😬 If you’re a high crust-to-filling ratio girlie, you get me. And these ones in particular are my favorite because duh, they’re apple spice. (The superior of the autumn spices, in my humble opinion.)
If you plan on attending all the autumn events this season, you definitely should show up with a platter of hand pies. They’re one of my favorite party desserts cause there’s no messy slicing or washing forks.
- These hand pies are ridiculously easy to make.
- They’re jammy, perfectly spiced, flaky, & buttery.
- You can make them in advance for a simple party dessert.
- Serve them as-is or with a scoop of ice cream. So good!
Once you’re done making these pies, make sure to try my mini apple crumbles or mini caramel apple cheesecakes. They’re some of my other dinner party faves!
The best apples to use
My favorite baking apples are Honeycrisp because they’re sweet, tart, and crisp. But feel free to Pink Lady, Gala, Granny Smith, or a mix of apples!
To make the filling, you’ll need unsalted butter, brown sugar, Morton’s Kosher salt, apple pie spice, cinnamon, cardamom, cornstarch, and vanilla extract. For the pies, you will also need an egg, raw sugar, and pie dough. I like my homemade pie dough recipe but store-bought works too!
Cookie cutter size
I tested this recipe with a few different sizes but a 4-inch round cookie cutter was definitely my fave. The 4-inch cookie cutter is a great size for a mini dessert without being so small that the pies completely fall apart. You can totally make smaller pies but I wouldn’t go under 3 inches or the dough could split apart in the oven.
If you don’t have a cookie cutter, no worries! Just use the rim of a drinking glass, a jar lid, or another 4-ish inch round item.
Apple pie filling
- To make the filling, start by melting the butter in a large saucepan.
- Then, add the apples, brown sugar, salt, apple pie spice, cinnamon, and cardamom.
- Stir the mixture well until the apples are well-coated.
- Sauté the apples until they’re softened and the sugar is dissolved.
- Next, mix the cornstarch with water & add the cornstarch slurry to the apple mixture.
- Lastly, stir everything together until the apples are jammy. Add the vanilla extract & cool completely.
Cook the apple just until they’re softened but still have a ‘bite’ to them. Don’t worry, they’ll finish cooking in the oven!
Prep the pie dough
- Use a rolling pin to roll the pie dough into a large circle that’s about 1/8-inch thick.
- Then, use a 4 inch cookie cutter to cut as many circles in the dough as possible.
- Gather & re-roll the dough as many times as you can until you have about 28 circles.
Make sure the pie dough stays as cold as possible for those flaky layers! Refrigerate the pie dough circles as you cut them out. If the dough gets too warm, pop it in the fridge for 10-15 minutes.
Assemble & bake
- Spoon about 1 heaping Tablespoon of the apple pie filling in the middle of half of the circles.
- Top the remaining crusts over the filling and press the edges together to seal them well.
- Then, use the tines of a fork to crimp the edges of the hand pies.
Make sure to seal the edges of the pies together really well. Otherwise, they will pop open in the oven!
- Cut a slit at the top of each pie so steam can escape.
- Then, whisk an egg with 1 Tablespoon of water. Brush the pies with the egg wash.
- Lastly, sprinkle the pies with raw sugar. Bake them at 400°F (204°C) for 20-25 minutes, until they’re deep golden-brown. Cool and enjoy!
Mini pie tips
- Slice the apples into 1/2-inch cubes or smaller. If the apples are too big, they wont fit in the pie dough circles.
- Don’t over-fill the hand pies. If you do, the top crusts will definitely split apart.
- The pies are ready when the filling is bubbly and the dough is a deep golden-brown. If they aren’t deep brown after 25 minutes, bake them for another 5 or so.
- Let the pies cool for at least 15 minutes before serving. You want to give them time to set up.
Serving ideas
Obviously, these hand pies are super delicious on their own! But if you want to turn them up a notch for a party or holiday, try these serving ideas. My personal favorite is ice cream!
- Top the pies with a scoop of vanilla ice cream.
- Add salted caramel sauce & chopped nuts.
- Spoon a dollop of whipped cream on top.
How to store & freeze
If you have any leftovers, place them in an airtight container. They can sit at room temperature for up to 3 days.
To store them for longer, I definitely recommend freezing the pies! Wrap the pies in parchment and pop them in a freezer bag or container. Then, freeze for up to 3 months.
Defrost & reheat
If the pies are frozen, make sure to defrost them first. Unwrap the pies and let them come to room temperature for 1-2 hours.
If the crust has lost some of its crisp, no worries! You can bring them back to life in the oven. Just place the pies on a sheet pan and bake them at 350°F (177°C) for 6-10 minutes, just until they’re heated through.
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Best Ever Apple Hand Pies
Ingredients
Apple Pie Filling
- 1 pound Honeycrisp apples (454 grams)
- 2 Tablespoons unsalted butter (28 grams)
- 1/3 cup brown sugar (72 grams)
- Pinch of Kosher salt
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 1/2 Tablespoons cornstarch (12 grams)
- 1 teaspoon vanilla extract
Hand Pies
- 1 recipe homemade pie dough (or 14 ounces/399 grams of store-bought dough)
- 1 egg
- 1/3 cup raw sugar, for sprinkling (48 grams)
Equipment
- 4 inch cookie cutter (or jar lid, drinking glass, etc.)
- Parchment paper
Instructions
Apple Pie Filling
- Using a vegetable peeler, peel the apples. Core the apples and dice them into cubes that are 1/2-inch or smaller. Set aside.
- In a large skillet, melt the butter over medium heat. Add the diced apples, brown sugar, salt, apple pie spice, cinnamon, and cardamom. Stir everything together well. Sauté the mixture until the apples are slightly softened and the sugar is dissolved, about 5 minutes.
- Meanwhile, whisk the cornstarch with 1 Tablespoon of water in a small bowl. Add the cornstarch slurry to the apple mixture, stirring constantly.
- Cook the mixture until the filling is thickened and jammy. Remove the pan from the heat and add the vanilla extract. Cool completely.
Hand Pies
- While the apple mixture is cooling, preheat the oven to 400°F (204°C) and line 2 sheet pans with parchment paper. Set aside.
- Roll the pie dough until it's 1/8-inch thick. Using a 4-inch round cookie cutter, cut out as many circles in the pie dough as you can. Gather & re-roll the pie dough scraps as needed until you have about 28 circles.
- Place half of the pie dough circles on the prepared sheet pans, spacing them at least 2-inches apart. These will be the bottom crusts. In the center of the bottom crusts, add about 1 heaping Tablespoon of apple pie filling. (Keep dividing the pie filling evenly between the bottom crusts – it doesn't have to be perfect!)
- Cover the bottom crusts with the remaining pie dough circles (the top crusts). Use your fingers to press the edges of the bottom & top crusts together until they're completely sealed. Then, use the tines of a fork to crimp the edges of the hand pies for decoration. Using a sharp knife, cut an X on top of each pie. This will be a vent for any steam to escape while the hand pies bake.
- Refrigerate the pies for 10-20 minutes, until they're chilled. Meanwhile, whisk the egg with 1 Tablespoon of water to make egg wash. Brush the chilled hand pies with the egg wash and sprinkle each pie with about 1 teaspoon of raw sugar.
- Bake the pies for 20-25 minutes until the filling is bubbly and the crust is deep golden-brown. Let the pies cool on the sheet pans for about 5 minutes. Then, transfer the pies to a wire rack to cool for at least 10-15 more minutes before serving. Or cool completely before storing.
