Name: Mini Apple Hand Pies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Cuisine: American
Ingredients: 1 box store bought pie dough, containing 2 sheets (use gluten-free pie dough for a GF option); 2 tbsp unsalted butter (regular or plant-based); 2 1/2 cups finely chopped Fuji or Honeycrisp apples (about 2 large apples); 1/4 cup (50g) light brown sugar, packed; 1 tsp ground cinnamon; Juice of 1/2 lemon; 1/2 tsp cornstarch mixed with 1 tbsp water; 1 large egg; 1/2 cup (100g) granulated sugar; 1 tsp ground cinnamon

Ingredients

1 box store bought pie dough (2 sheets) (see notes for gluten-free option)

2 tbsp unsalted butter (regular or plant-based)

2 1/2 cups finely chopped Fuji or Honeycrisp apples (about 2 large apples)

1/4 cup (50g) light brown sugar, packed

1 tsp ground cinnamon

Juice of 1/2 lemon

1/2 tsp cornstarch, mixed with 1 tbsp water

1 large egg

1/2 cup (100g) granulated sugar

1 tsp ground cinnamon

Instructions

Step 1: Remove the pie dough from the refrigerator and let the sheets come to room temperature while you prepare the filling.

Step 2: In a saucepan over medium heat, melt the butter.

Step 3: Add the chopped apples, brown sugar, cinnamon, and lemon juice to the melted butter. Cook for about 10 minutes, stirring occasionally, until the apples are tender and juicy.

Step 4: Stir the cornstarch and water mixture into the apples. Cook for about 30 seconds until the filling thickens. Remove from the heat and allow to cool.

Step 5: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 6: Lightly dust a clean surface with flour. Unroll one pie dough sheet and gently smooth it with a rolling pin to remove wrinkles.

Step 7: Use an apple-shaped cookie cutter or a homemade apple template to cut out shapes from the dough. Roll out scraps to cut additional apples, aiming for about 8 per sheet.

Step 8: Place the cut dough shapes in the refrigerator while you cut the second sheet.

Step 9: Arrange half the dough apples on the prepared baking sheet, spacing them evenly. Bake in batches if needed.

Step 10: Spoon about one tablespoon of the apple filling onto the center of each dough apple, leaving a small border around the edges.

Step 11: Beat the egg with 2 teaspoons of water to create an egg wash. Brush the edges of the filled apples with this egg wash.

Step 12: Take the remaining dough apples and cut 4 small slits in the center of each for ventilation.

Step 13: Place the vented dough apples over the filled apples. Gently press the edges together to seal, then crimp the edges with a fork. Brush the tops with egg wash.

Step 14: Mix the granulated sugar with cinnamon in a small dish. Sprinkle about one teaspoon of this cinnamon sugar on top of each hand pie.

Step 15: Bake for 12–14 minutes until golden and puffed. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 16: Serve warm or at room temperature and enjoy your homemade mini apple hand pies!

Tips & Variations

For a gluten-free option, use store-bought gluten-free pie dough sheets.

If you don’t have an apple-shaped cutter, create a template from cardboard and use a knife to cut the shapes.

Try adding a pinch of nutmeg or ground cloves to the filling for extra warmth and complexity.

Brush pies with a little milk instead of egg wash for a dairy-free version, then sprinkle sugar on top.

FAQs

Can I use other types of apples for the filling?

Yes, you can use any firm apple variety like Granny Smith, Gala, or Pink Lady. Firmer apples hold their shape better when baked.

How can I make these hand pies vegan?

Use plant-based butter and replace the egg wash with a mixture of non-dairy milk and maple syrup or use aquafaba (chickpea water) to brush the pies before baking.