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Mini Apple Hand Pies Recipe

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★★★★★

4.8 from 73 reviews

These Mini Apple Hand Pies are delightful bite-sized treats featuring a buttery pie crust filled with a warmly spiced apple filling. Made with Fuji or Honeycrisp apples cooked down with butter, brown sugar, and cinnamon, then enclosed in flaky pie dough and baked to golden perfection. Perfect for a cozy dessert or an on-the-go snack.

Ingredients

Scale

Pie Dough

  • 1 box store bought pie dough, containing 2 sheets (use gluten-free pie dough for a GF option)

Apple Filling

  • 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

Egg Wash & Topping

  • 1 large egg
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Prepare the dough: Remove the pie dough from the refrigerator and let the sheets come to room temperature to make them easier to roll and cut.
  2. Cook the apples: In a medium saucepan over medium heat, melt the butter. Add the finely chopped apples, brown sugar, cinnamon, and lemon juice. Cook for about 10 minutes until the apples are tender and juicy.
  3. Thicken the filling: Stir together cornstarch and water. Pour this slurry into the apple mixture, stirring continuously as the filling thickens, about 30 seconds. Remove from heat and let cool.
  4. Preheat and prep baking sheet: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  5. Roll and cut dough: Lightly dust a surface with flour and roll out one pie dough sheet to smooth wrinkles. Using an apple-shaped cookie cutter or template, cut out about 8 apple shapes per sheet. Refrigerate cutouts while you cut the second sheet.
  6. Assemble pies: Place half of the apple cutouts on the baking sheet spaced evenly. Spoon about 1 tablespoon of apple filling into the center of each, leaving a border. Beat the egg with 2 tsp water for egg wash and brush the dough border of each filled pie.
  7. Add vented tops: Cut 4 slits in each of the remaining apple dough cutouts. Place these vented tops over the filled pies, gently pressing the edges to seal. Crimp the edges with a fork and brush the tops with egg wash.
  8. Add cinnamon sugar topping: Mix granulated sugar and cinnamon, then sprinkle about 1 teaspoon on top of each pie.
  9. Bake: Bake in the preheated oven for 12-14 minutes, or until golden brown and puffed.
  10. Cool and serve: Allow the mini pies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.

Notes

  • For a gluten-free option, use store-bought gluten-free pie dough.
  • You can substitute plant-based butter for a dairy-free or vegan variation.
  • The apple template can be made from cardboard or any firm paper if you don’t have an apple-shaped cookie cutter.
  • If the pies don’t fit on one baking sheet, bake the remainder after the first batch has finished.
  • Leftover pies can be stored in an airtight container for up to 2 days and warmed before serving.

Keywords: Mini Apple Hand Pies, Apple Hand Pies, Mini Pies, Apple Dessert, Baked Apple Pies, Fall Dessert

Find it online: https://flavorsbymaya.com/mini-apple-hand-pies-recipe/