Homemade Apple Hand Pies Recipe

These homemade apple hand pies are mini apple pies made with a sweet cinnamon spiced apple pie filling sandwiched between flaky pieces of pie dough then baked until golden! 

During fall there is nothing better than a cozy apple dessert. These homemade apple hand pies have all the flavor of my classic Italian apple pie but are much easier to make and ready in an under an hour!

Just like my apple turnovers and apple pie cookies, you don’t need a fork or knife to enjoy one of these mini hand pies. They are delicious to grab and go for an easy snack or individual dessert and you can serve them warm, at room temperature or cold.

Apple Hand Pie Recipe Ingredients

• Pie crust: While you can use store bought dough, I love to use my homemade pie dough because the amount of crust to pie filling is higher in a hand pie and it tastes the best. 
• Apples: You will need 3 medium fresh apples or 2 large apples. I like to use Fuji, Granny Smith or Honeycrisp. A combination of these also work in the homemade apple pie filling!
• Brown sugar: Adds just a touch of sweetness to the apple hand pie filling. I like brown sugar for the hint of molasses but granulated sugar could be used. 
• Cinnamon: Adds warm flavor! A pinch of nutmeg or apple pie spice would also be delicious. 
• Lemon juice: Balances the sweetness while also helping thicken the filling. 
• Topping: Milk and coarse sugar. A mixture of cinnamon sugar is also delicious! 

How to Make Apple Hand Pies

To start, make your homemade pie crust ahead of time and chill it for at least 30 minutes in the refrigerator or for the best flaky crust chill up to overnight. 

Make the mini apple hand pies filling by combining the diced apples, brown sugar, cinnamon and lemon juice in a bowl. 

Roll the out pie pastry on a lightly floured surface to a rectangle shape then using a sharp knife or pizza cutter, cut the dough into six squares.

Divide the apple mixture in the center of the six squares then fold each square diagonally to form a rectangle.

Seal the edges of assembled hand pies with a fork and make two small slits on the top of each pie rectangle.Place hand pies on the parchment paper lined baking sheet, brush with milk then sprinkle with demerara or turbinado sugar. 

Bake until golden brown then transfer the little apple hand pies to a wire rack to cool before serving.

Variations

• Citrus: Add some lemon zest to the apple mixture for some extra citrus flavor!
• Alternate shape of apple hand pies: Instead of a rectangle shape you can cut out round shapes with a 3.5-inch round cookie cutter or fold over into a ‘calzone’ shape.
• Alternate fillings: These mini hand pies are great year round with any seasonal fruit you like! Use the filling from my blueberry pie or fresh strawberry pie. You could also just use some jam.
• Air fry: Skip the oven and air fry 2-3 hand pies at 350°F for 10-12 minutes. All air fryers are different so yours may take more or less time!
• Icing: After the hand-held apple pies cool, drizzle salted caramel on top or add a powdered sugar glaze. My maple glaze from my cinnamon rolls with maple glaze is my favorite. 

Storage

• Store: Leftover baked apple hand pies can be stored in an airtight container at room temperature for 2 days. For longer storage, transfer to the refrigerator up to 4 days and bring to room temperature before serving. 
• Freeze: Cool completely then wrap in plastic wrap then foil and store in the freeze for up to 3 months. Thaw and then reheat in the oven for 5-10 minutes.

These apple hand pies have a golden, flaky pastry crust filled with warm, spiced apples, making them the perfect handheld treat for any occasion. I hope you enjoy them as much as we do!

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