Add Preferred SourceThese Apple Hand Pies are everything you love about classic apple pie in a smaller, easy-to-hold version. They bake up crisp and golden on the outside with a warm, cinnamon-apple filling inside. Using store-bought pie crust keeps the process simple, making this a great recipe for fall baking, quick desserts, or packing into lunchboxes.
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I make these hand pies every year once apple season hits, and they never last more than a day in my kitchen. The mix of tart Granny Smith apples and sweet Honeycrisp creates a great balance, and the cinnamon makes the whole house smell incredible while the filling cooks. Using store-bought crust keeps things quick, but you still get that flaky, buttery texture you’d expect from homemade pie. They work for breakfast, dessert, or as an easy grab-and-go treat to tuck into lunches.
History
Apple hand pies took shape in the United States in the mid-1800s, when home cooks began adapting earlier meat-filled pasties into portable sweet pastries. As apples became widely available and cheaper to preserve, bakers started folding spiced apple fillings into small, travel-ready crusts that could be packed for work, school, or long days in the fields. By the late nineteenth century, apple hand pies were a staple across the South and Midwest, especially once frying became the preferred method for creating the crisp, sealed edges that kept the fruit contained. They’ve stayed popular ever since because they’re everything dessert should be: simple, sturdy, and easy to eat with one hand.
Ingredients
For the Filling:
- Granny Smith apples – If you have extra filling, use it to top some ice cream. Yum! Dice the apples in about ⅓-inch dice.
- Honeycrisp apple – Dice the apples about the same size so they cook evenly.
- Granulated sugar
- Brown sugar – You don’t need to pack the sugar unless you like it extra sweet.
- Ground cinnamon – Fresh spices make all the difference!
- Lemon juice – From a fresh lemon; bottled juice doesn’t have the same bright flavor.
- Butter – Salted or unsalted is fine.
For the Assembly:
- Store-bought pie crust – Thawed if frozen.
- Egg – It doesn’t matter if it’s a large or extra large egg. You’ll use this for the egg wash.
For the Glaze:
- Powdered sugar
- Milk
- Vanilla extract – You can use artificial vanilla extract in this recipe. It’s just fine.
How To Make Apple Hand Pies
Scroll down for the full recipe card with exact measurements and printable instructions.
Place a medium saucepan over medium heat and melt the butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Stir and cook for 5–7 minutes, or until the apples soften slightly but still hold their shape. Take the pan off the heat and let the filling cool completely.
Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll the pie crusts on a lightly floured surface. Use a 4–5 inch cookie cutter (or the rim of a wide glass) to cut out circles from the dough. You should have about 12 circles total.
Spoon a small amount of cooled apple filling into the center of one circle of dough. Keep the filling in the middle to prevent leaks. Place another circle on top and press the edges together. Seal the edges fully by crimping with a fork.
Brush the tops with the beaten egg, then use a small knife to cut two slits in each pie for venting.
Arrange the hand pies on the prepared baking sheet, leaving space between each one. Bake for 20–25 minutes, or until the crust is golden brown. Let them cool on the sheet for about 10 minutes.
Whisk the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl until smooth. Add more milk only if needed to thin the glaze.
Drizzle over the warm pies and let it set before serving.
Serving Suggestions
Serve warm or at room temperature. These pies are great with coffee, packed in lunchboxes, or enjoyed as a quick dessert after a more modern meal like Slow Cooker Mississippi Pork Roast. You can also serve them warm with ice cream or whipped cream. If you like apple recipes, check out Dutch Apple Danishes or Dutch Apple Pie Squares.
Storage Tips
Store cooled pies in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
To freeze: Place cooled (unglazed) pies on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat at 350°F for 10–15 minutes and glaze afterward.
Apple Hand Pies Recipe
Equipment
- Cookie-cutter (4–5 inches) or large glass
Ingredients
For the Filling:
- 2 smaller Granny Smith apples peeled, cored, and diced
- 1 Honeycrisp apple peeled, cored, and diced
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Assembly:
- 2 sheets store-bought pie crust
- 1 egg beaten
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Prepare the Filling:
- Melt butter in a medium saucepan over medium heat.
- Add the diced apples, granulated sugar, brown sugar, cinnamon, and lemon juice.
- Cook 5–7 minutes, stirring occasionally, until the apples soften slightly but stay firm enough to hold their shape.
- Remove from heat and let cool completely.
- Assemble the Hand Pies:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll out the pie crusts on a floured surface and cut out 12 circles using a 4–5 inch cutter.
- Place a spoonful of cooled filling in the center of a dough circle.
- Top with a second circle, press the edges together, and crimp with a fork.
- Brush tops with beaten egg.
- Cut two small vents in the top of each pie.
Bake:
- Arrange pies on the baking sheet and bake for 20–25 minutes, or until golden brown.
- Let cool about 10 minutes.
Bake:
- Whisk powdered sugar, 1 tablespoon milk, and vanilla until smooth. Add more milk only if needed.
- Drizzle over cooled pies and let set.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.