Name: Mini Apple Hand Pies
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 1 box store-bought pie dough (2 sheets); 2 tbsp unsalted butter; 2 1/2 cups finely chopped Fuji or Honeycrisp apples; 1/4 cup light brown sugar, packed; 1 tsp ground cinnamon; Juice of 1/2 lemon; 1/2 tsp cornstarch; 1 tbsp water; 1 large egg; 2 tsp water; 1/2 cup granulated sugar; 1 tsp ground cinnamon

These mini apple hand pies are flaky, cozy, and filled with tender cinnamon apples. I like making them when I want the flavor of classic apple pie in a smaller, easier-to-serve dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box store-bought pie dough, containing 2 sheets

2 tbsp unsalted butter

2 1/2 cups finely chopped Fuji or Honeycrisp apples

1/4 cup light brown sugar, packed

1 tsp ground cinnamon

Juice of 1/2 lemon

1/2 tsp cornstarch

1 tbsp water

1 large egg

2 tsp water

1/2 cup granulated sugar

1 tsp ground cinnamon

Directions

I remove the pie dough from the refrigerator and let the sheets rest at room temperature while I prepare the filling.

In a saucepan over medium heat, I melt the butter. I add the chopped apples, brown sugar, cinnamon, and lemon juice, then cook everything for about 10 minutes, stirring occasionally, until the apples are tender and juicy.

In a small dish, I stir together the cornstarch and 1 tablespoon of water. I pour it into the apple mixture and cook for about 30 seconds, stirring until the filling thickens. I remove it from the heat and let it cool slightly.

Then I preheat the oven to 400°F and line a large baking sheet with parchment paper.

Next I lightly flour my work surface and unroll one sheet of pie dough. I gently smooth it with a rolling pin, then cut out apple shapes using an apple-shaped cutter or template. I repeat with the second sheet, rerolling scraps as needed, to make about 16 cutouts total.

After that I place half of the cutouts onto the prepared baking sheet, spacing them apart. I spoon about 1 tablespoon of filling into the center of each piece, leaving a small border around the edges.

I beat the egg with 2 teaspoons of water to make an egg wash, then brush the borders of the filled pies with it.

Then I cut 4 small slits in the center of the remaining dough cutouts. I place them over the filled pies and gently press the edges to seal. I crimp the edges with a fork, then brush the tops with more egg wash.

In a small bowl, I mix the granulated sugar with the remaining cinnamon. I sprinkle about 1 teaspoon over each pie.

I bake the pies for 12 to 14 minutes, or until golden brown. Then I let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Servings and Timing

This recipe makes 8 servings.

Prep time: 40 minutes

Cooking time: 12 minutes

Total time: 52 minutes

Calories: About 240 kcal per serving

Variations

I like using Honeycrisp apples when I want a sweeter filling, or Granny Smith apples when I want more tartness.

I can also add a pinch of nutmeg, allspice, or cardamom for extra warmth. For a richer finish, I sometimes drizzle the cooled pies with a simple vanilla glaze.

Storage/Reheating

I store leftover hand pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

To reheat, I place them in a 350°F oven for about 5 to 8 minutes until warm and crisp again. I avoid microwaving when I want the crust to stay flaky.

FAQs

Can I use homemade pie dough?

Yes, I can use homemade pie dough instead of store-bought. I just make sure it is chilled but still easy to roll.

What apples work best for mini hand pies?

I like Fuji, Honeycrisp, or Granny Smith apples because they hold up well and give the filling good flavor.

Can I make these ahead of time?

Yes, I can prepare the filling ahead and refrigerate it. I assemble and bake the pies when I am ready to serve them.

Can I freeze mini apple hand pies?

Yes, I can freeze them after baking. I let them cool completely, wrap them well, and reheat them in the oven when needed.

Why do I need to cut slits in the top crust?

I cut small slits so steam can escape while the pies bake. This helps the filling stay neat and keeps the crust from puffing too much.

Conclusion

These mini apple hand pies are a simple, charming dessert with flaky crust, warm cinnamon apple filling, and a sweet sugar topping. I like them because they feel special but are still easy enough for everyday baking.

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