Apple Hand Pies: Pocket-Sized Fall. All Year.

Apple pie is great. Apple pie you can eat with your hands? Genius.

Flaky crust. Warm cinnamon-spiced apples. Baked until golden. Dusted with sugar. No fork required. No plate required. Just hungry hands.

Ingredients

Makes 8-10 hand pies.

• 1 box (14 oz) refrigerated pie crust (2 crusts) or homemade
• 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
• 2 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• 1 tbsp butter
• 1 tsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
• 1 egg, beaten (for egg wash)
• Turbinado sugar for sprinkling (optional)

Step-by-Step Instructions

Step 1: Preheat and Cook Filling

1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
2. In a skillet, cook apples, brown sugar, granulated sugar, cinnamon, butter, and lemon juice over medium heat for 5 minutes until apples soften.
3. Stir in cornstarch slurry. Cook 1 minute until thickened. Let cool.

Step 2: Cut the Crust

1. Roll out pie crusts. Use a 4-inch round cutter or trace a bowl to cut circles.
2. Reroll scraps to make more circles.

Step 3: Fill and Seal

1. Place 1 tbsp filling in center of each circle.
2. Fold dough over. Press edges with a fork to seal.
3. Cut small slits on top for steam.

Step 4: Egg Wash and Bake

1. Brush with beaten egg. Sprinkle with turbinado sugar.
2. Bake 15-18 minutes until golden brown.

Step 5: Serve

1. Cool 5 minutes. Serve warm. Maybe with vanilla ice cream (if you have a plate).

Summary

Prep Time: 15 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes

Yield: 8-10 hand pies

Difficulty: Easy

Storage Notes

Room Temp:

Store in an airtight container for 3 days.

Freezer Friendly:

Freeze unbaked hand pies for 3 months. Bake from frozen at 400°F for 18-22 minutes.

Pro Tip:

Don’t overfill. Less filling = easier sealing = no blowouts.