Apple Hand Pies

These delicious hand pies are a perfect combination of sweet and flaky. The buttery crust is filled with a warm and spiced apple filling that is sure to satisfy your sweet tooth. The hand pies are easy to make and perfect for a quick and easy dessert or snack.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 12 servings

Calories 221

Ingredients

For the Filling:

2 smaller Granny Smith apples peeled, cored, and diced
1 Honeycrisp apple peeled, cored, and diced
37 grams granulated sugar 3 tablespoons
12.5 grams brown sugar 1 tablespoon
1 teaspoon ground cinnamon
15 grams lemon juice 1 tablespoon
14 grams butter 1 tablespoon

For the Assembly:

2 sheets store-bought pie crust
1 egg beaten (for egg wash)

For the Glaze:

120 grams powdered sugar 1 cup
15 - 30 grams milk 1 - 2 tablespoons
¼ teaspoon vanilla extract

Instructions

Prepare the Apple Filling:

In a medium saucepan, melt the butter over medium heat.
Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice.
Cook for about 5-7 minutes, or until the apples have softened slightly.
Remove from heat and let the filling cool.

Assemble the Hand Pies:

Preheat your oven to 400°F (200°C).
Roll out the store-bought pie crust and cut out circles (about 4-5 inches in diameter) using a cookie cutter or the rim of a glass.
Place a spoonful of apple filling in the center of one dough circle.
Top with a second dough circle, gently pressing down around the edges to seal.
Crimp the edges with a fork to fully seal the pie.
Brush the tops with the beaten egg for a golden finish.
Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.

Bake the Pies:

Place the assembled hand pies on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.
Remove from the oven and let cool slightly.

Prepare the Glaze:

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes.

Notes

Let the filling cool before assembling the hand pies. If the filling is too hot, it can soften the dough too much, making it difficult to seal the edges properly.
Store leftover hand pies in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 4 days.
If freezing, wrap each pie individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 2 months. Thaw and reheat before serving!

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