These glazed Apple Hand Pies are the perfect fall treat. And in about 30 minutes, you’ll have one of these delicious baked treats in your hands!
Love easy apple desserts? Try our mini apple pies for another on-the-go treat idea! Or give our apple fritters a try next. The vanilla glaze on top is so good!
Apple Pie Hand Pies
One of my favorite fall activities is going to the pumpkin patch and the apple orchard. There is something about this that screams “welcome fall” to me!
And by “something” I totally mean the food.
From hot pumpkin chili in a bread bowl to apple cider donuts, I love the food at these places. Unfortunately, we don’t go more than once or twice a season, so I’ve got to make these treats at home instead.
Having to recreate my favorite desserts at home (like this Apple Crumble Recipe) is rough. I mean, the taste testing, the trial and error. Kidding. The perks of my job are pretty amazing.
I decided instead of baking my Apple Pie recipe, why not make something a little bit smaller- and portable!
And these Apple Hand Pies are the perfect seasonal treat and so delicious. I could eat this entire batch by myself!
- Simple ingredients and just 20 minutes to prep!
- Refrigerated pie crust creates perfect flaky crust and is hassle free!
- The glaze coats the entire pie for a sweet finish.
Ingredient Notes
- Pie Crust – The convenience of a store-bought pie dough is hard to beat, but you can also make homemade pie crust if you prefer. You need TWO store bought pie crusts for this recipe.
- Apples – Gala, Granny Smith, Golden Delicious or Honeycrisp are my favorite apples to use for hand pies. You’ll need about two large apples.
- Brown Sugar – Light brown sugar adds the perfect amount of sweetness to the apple filling in these hand pies. Dark brown sugar is fine to use as well.
- Egg White – Don’t skip the egg wash on the the top of each hand pie! This is what makes them have a golden, glossy crust. Save the egg yolk to make a batch of homemade lemon curd.
- Use powdered sugar, also known as confectioners sugar, to make the glaze for dipping the hand pies.
How to Make Apple Hand Pies
Making my apple hand pie recipe is quite simple. Just a few easy to follow steps.
Cook the apples.
- Making the apple pie filling is easy. Peel and dice the apples and cook in butter until soft, about 5-10 minutes.
- Sprinkle in flour and heat an additional minute while the mixture thickens as you stir.
Aimee’s Pro Tip
You could also use our fried apple recipe for the filling!
Cut hand pies. Unroll the pie crusts and use a 4-inch biscuit cutter to cut 6-7 circles from each crust. You may have to roll scraps to get the extra circles.
Fill each hand pie with at least 1 Tablespoon of apple pie filling.
Seal. Fold in half and pinch edges COMPLETELY. Then fold the pinched edges over.
Egg Wash. Poke hand pie with tines of a fork to prevent bursting. Brush the tops of the pies with the egg white.
Bake and glaze.
When you finish baking the hand pies, dip each one in the glaze. Make sure to cover them completely. Let sit for 10 minutes to set up then enjoy warm or cold.
Bake the pies at 425 degrees F on a parchment paper lined baking sheet for about 15 minutes, until golden brown. Mix the powdered sugar and milk in a bowl.
Tips and Tricks
- I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!
- To scoop an even amount of filling into each crust, I used a 1 TBSP cookie scoop to drop the perfect dollop.
- Fold the dough in half over the filling and pinch the edges tightly. Use a little water on your fingertip to help them stick together.
- I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice, so they don’t explode.
- Once you’ve dipped the hand pies into the glaze, place them back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!
- Store leftover baked hand pies in an airtight container at room temperature. Alternatively, you can freeze the hand pies in a resealable freezer bag for up to 3 months.
Don’t forget to try these Peach Hand Pies for a twist! Or give our warm blueberry crumble recipe a try next.
More Hand Pie Recipes
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Apple Hand Pies Recipe
Ingredients
For the hand pies:
- 1 box refrigerated pie crust (for two pies) 14.1 ounce
- ¼ cup unsalted butter
- 2 cups diced and peeled apples about 2 large apples
- ¼ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ¼ cup light brown sugar packed
- 1 teaspoon cinnamon
- 2 Tablespoons flour
- 1 egg white beaten
For the glaze:
- 1 ¼ cup powdered sugar
- 2 Tablespoons milk
Instructions
- Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425F.
- Dice and peel apples. In a large skillet, melt butter over medium high heat. Add apples, salt, nutmeg, brown sugar and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally.
- While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter). You may have to roll scraps to get the extra circles. Set aside.
- After apples have softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.
- Using a 1 Tbsp scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
- Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
- While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.
Notes
- To scoop an even amount of filling into each crust, I used a 1 TBSP cookie scoop to drop the perfect dollop.
- You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of water to keep them sticking together).
- I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice so they don’t explode.
- I originally had planned on frying them up, but since my kitchen was clean, I didn’t feel like having grease splatter. So I baked them. And I’m so glad I did. They still had a delicious flaky texture, without all the fat.
- See blog post for more recipe tips and tricks.
- Once they’ve baked up (making sure you used parchment paper to keep them from sticking), drop each warm hand pie into your glaze.
- Place it back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!
Can you use canned apple pie filling instead? I love your recipies but there is too much advertising on your site.
You can definitely use canned pie filling!
My kids was really so happy after eating apple pie actually then loved it. Thanks for sharing this recipes and making my children happy.
My family love these hand pies! I use a flaky butter pie crust reciepe which makes it even better. I’ve even used apples and peaches together. Try sprinkling chopped pecans in some of the glaze.
These are delicious!! I used my own pie filling I had canned in the fall and store bought crust. I can’t wait to make them again, huge hit!
I’m going to try these, or maybe substitute peaches for apples, for our weekend family get together. But I’m wondering about the egg white. I always thought an egg white wash was just to make the pastry look shiny. But if it’s going to be covered with glaze, is that really necessary? Or does the egg white serve some other purpose? Thanks!
These are great! My husband accidentally got frozen pie crusts instead of the rolled refrigerated. I let it get to room temp and made it and it was delicious still, but do you know if the texture comes out differently between the frozen and refrigerated?
Have you ever tried freezing these before baking them ahead of time?
I haven’t! But if you try that let me know how it works out!
They look delicouse. How would u make Blueberry ones & Choc ones?
How many can I make with a 4.5 inch cookie cutter?
Looks nice, thank you 🙂
If I fry them, do I prick holes in dough?
I don’t know…as I’ve never fried them 🙂 I would think not….
If I decide to fry, do I prick holes in crust?
Why wouldn’t you use apple pie filling, you can even get the low cal version, I have some filling I need to try
You totally can use apple pie filling if you prefer!
These pies looks delicious! How many days can you keep them out at room temperature?
Can you make these in advance? What tips do you have for advance preparation?
Tried these just this morning. Very good but four inch circle makes a small pie. Might try putting two four inch circles together to make larger pie. . Easy and quick dessert.
These look amazing!!! I have tones of apples to use up…would these freeze well?
I’m thinking besides the apple I will try with lemon pie filling ! Yum
!
That’s on my list too 🙂
I really want to make these and just have one question: do you wait until the pies have cooled somewhat or completely before dipping in glaze? Or should you do it immediately after baking?
I dip them as soon as they are cool enough to handle (warm, but not hot)! ENJOY 🙂
Would this work with coconut oil instead of butter? Love your site btw! ❤️
Honestly, I’m not sure!! But if you try it, let me know!!