Name: Mini Apple Hand Pies
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 1 box refrigerated pie dough with 2 sheets; 2 tablespoons unsalted butter; 2 1/2 cups finely chopped Fuji or Honeycrisp apples; 1/4 cup light brown sugar; 1 teaspoon ground cinnamon; juice of 1/2 lemon; 1/2 teaspoon cornstarch; 1 tablespoon water; 1 large egg; 2 teaspoons water (for egg wash); 1/2 cup granulated sugar; 1 teaspoon ground cinnamon (for topping); flour for dusting

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I love making these mini apple hand pies when I want something cozy and comforting without committing to a full pie. They are filled with soft, cinnamon-spiced apples and wrapped in flaky golden pastry, then finished with a sweet cinnamon sugar topping. I find them perfect for sharing, snacking, or enjoying with a warm drink on a cool day.

Mini Apple Hand Pies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box refrigerated pie dough with 2 sheets

2 tablespoons unsalted butter

2 ½ cups finely chopped Fuji or Honeycrisp apples

¼ cup light brown sugar

1 teaspoon ground cinnamon

juice of ½ lemon

½ teaspoon cornstarch

1 tablespoon water

1 large egg

2 teaspoons water for egg wash

½ cup granulated sugar

1 teaspoon ground cinnamon for topping

flour for dusting

Directions

I start by letting the pie dough rest at room temperature for about 15 to 20 minutes so it becomes easier to handle. While that softens, I prepare the filling.

In a saucepan over medium heat, I melt the butter and then add the chopped apples, brown sugar, cinnamon, and lemon juice. I cook everything for about 10 minutes, stirring occasionally, until the apples soften and release their juices.

In a small bowl, I mix the cornstarch with 1 tablespoon of water, then stir it into the apple mixture. I cook it for about 30 seconds until the filling thickens, then remove it from the heat and let it cool completely.

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

On a lightly floured surface, I unroll the pie dough and gently smooth it out. I cut out shapes or circles, rerolling scraps as needed, until I have about 16 pieces.

I place half of the dough pieces on the baking sheet and spoon about 1 tablespoon of cooled filling into the center of each, leaving a small border.

I beat the egg with 2 teaspoons of water to make an egg wash, then brush the edges of the filled pieces. I cut small slits into the remaining dough pieces, place them on top, and press the edges together, crimping with a fork to seal.

I brush the tops with egg wash, then mix the granulated sugar with cinnamon and sprinkle it generously over each pie.

I bake them for 12 to 14 minutes until golden brown. After baking, I let them cool on the sheet for about 5 minutes before transferring them to a wire rack. I like serving them warm, but they’re also great at room temperature.

Servings and timing

This recipe makes 8 servings.

Prep time: 25 minutes

Cooking time: 14 minutes

Total time: 39 minutes

Calories: approximately 260 kcal per serving

Variations

I sometimes switch up the apples depending on what I have available, and I enjoy mixing different varieties for a deeper flavor. If I want extra texture, I add a handful of chopped nuts like walnuts or pecans to the filling. For a sweeter twist, I drizzle a simple glaze over the cooled pies. I also like experimenting with spices such as nutmeg or cardamom to change the flavor profile slightly.

Storage/Reheating

I store any leftover hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. When I want to reheat them, I place them in the oven at 350°F (175°C) for about 8 to 10 minutes to bring back their crisp texture. I avoid microwaving when possible because it softens the crust.

FAQs

Can I use homemade pie dough instead of store-bought?

I often use homemade dough when I have extra time, and it works beautifully. It adds an even richer flavor and flakier texture.

What apples work best for this recipe?

I prefer Fuji or Honeycrisp apples because they balance sweetness and firmness, but I also like using Granny Smith for a more tart filling.

Can I freeze these hand pies?

I freeze them before baking for best results. When I’m ready to use them, I bake straight from frozen, adding a few extra minutes to the baking time.

How do I keep the filling from leaking out?

I make sure not to overfill and always seal the edges היט with a fork. Brushing egg wash on the edges also helps keep them closed أثناء baking.

Can I make them ahead of time?

I like preparing the filling in advance and storing it in the fridge. Then I assemble and bake the pies fresh when I’m ready to serve.

Conclusion

I find these mini apple hand pies to be one of the most satisfying desserts I can make with minimal effort. They bring together warm spices, tender apples, and flaky pastry in a simple, portable treat. Whether I make them for a gathering or just for myself, they always deliver that comforting homemade feel I look for in a dessert.

📖 Recipe:

Mini Apple Hand Pies

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Author: Cheryl
Total Time: 39 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

These mini apple hand pies are filled with tender cinnamon-spiced apples and wrapped in flaky golden pastry, finished with a sweet cinnamon sugar topping. A cozy, handheld dessert perfect for sharing or snacking.

Instructions

Let the pie dough rest at room temperature for 15 to 20 minutes until easier to handle.
In a saucepan over medium heat, melt the butter. Add chopped apples, brown sugar, cinnamon, and lemon juice. Cook for about 10 minutes, stirring occasionally, until apples soften.
Mix cornstarch with 1 tablespoon water, then stir into the apple mixture. Cook for about 30 seconds until thickened. Remove from heat and cool completely.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a floured surface, unroll dough and cut into about 16 shapes or circles, rerolling scraps as needed.
Place half the dough pieces on the baking sheet. Spoon about 1 tablespoon filling into the center of each, leaving a border.
Beat egg with 2 teaspoons water. Brush edges of filled dough. Cut slits in remaining pieces, place on top, and seal edges with a fork.
Brush tops with egg wash. Mix granulated sugar with cinnamon and sprinkle over pies.
Bake for 12 to 14 minutes until golden brown. Cool for 5 minutes on the sheet, then transfer to a wire rack.