These mini apple pies are flaky, buttery hand pies filled with a sweet apple-cinnamon filling. I like serving them as a cozy dessert, a tea-time treat, or a homemade snack when I want something warm and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
300 g all-purpose flour
60 g granulated sugar
1 tsp salt
220 g unsalted butter, cold and cut into cubes
110 ml water
For the apple filling:
800 g apples, peeled and cut into very small cubes
60 g unsalted butter
150 g brown sugar
1 tsp ground cinnamon
1 tbsp cornstarch
1/4 tsp salt
2 tbsp water
For brushing and topping:
1 egg
1 tbsp water
4 tbsp brown sugar
Directions
In a large bowl, I mix the flour, granulated sugar, and salt. I add the cold butter and pinch it into the dry ingredients until the mixture has small butter lumps, which helps create a flaky texture.
I add the water and knead lightly just until the dough comes together. Then I wrap the dough and refrigerate it for 30 minutes.
For the filling, I place the diced apples, butter, brown sugar, cinnamon, cornstarch, salt, and water in a pot over medium heat. I cook the mixture until the apples soften and the filling thickens to a jam-like consistency. Then I let it cool completely and refrigerate it until firm.
I preheat the oven to 180°C / 350°F. I roll the dough out on a lightly floured surface to about 2 mm thick, then cut circles using a 9–10 cm cookie cutter.
Then I place about 2 tablespoons of filling in the center of half the circles. I gently stretch the remaining circles with my fingers, place them over the filling, and seal the edges with a fork. I trim them neatly with the cutter if needed.
Next I cut 3 small slits on top of each pie. I beat the egg with 1 tablespoon of water, brush it over the pies, and sprinkle them with brown sugar.
I bake the mini apple pies for 20 to 30 minutes, or until golden brown. Then I let them cool slightly before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 15 servings
Calories: 307 kcal per serving
Variations
I sometimes add a pinch of nutmeg to the filling for a warmer flavor. I can also add a little vanilla extract to make the apple filling taste sweeter and richer.
For extra texture, I like mixing in a small handful of chopped walnuts or pecans. I can also drizzle the cooled hand pies with a simple glaze made from powdered sugar and a little milk.
Storage/Reheating
I store leftover mini apple pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
To reheat them, I place them in the oven at 160°C / 320°F for a few minutes until warm and crisp again. I avoid microwaving them for too long because the pastry can become soft.
FAQs
Can I make the dough ahead of time?
Yes, I can make the dough ahead and keep it wrapped in the refrigerator for up to 2 days before using it.
Can I use store-bought pastry?
Yes, I can use store-bought pie crust or puff pastry when I want a faster version.
What apples work best for mini apple pies?
I like using firm apples that hold their shape well, such as Granny Smith, Honeycrisp, or Golden Delicious.
Can I freeze these mini apple pies?
Yes, I can freeze them before or after baking. I wrap them well and store them in a freezer-safe container.
Why does the filling need to cool before assembling?
I let the filling cool so it becomes firm and easier to handle. This also helps keep the pastry from getting too soft.
Conclusion
These mini apple pies are a cozy, buttery, and sweet treat that I love making for dessert or afternoon tea. With flaky pastry, warm cinnamon apples, and a golden sugar topping, they bring all the comfort of classic apple pie in a small handheld version.
📖 Recipe:
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Mini Apple Pies (Apple Hand Pies)
- Total Time: 50 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
Flaky, buttery mini apple hand pies filled with a sweet cinnamon apple filling and baked until golden brown. A cozy, handheld version of classic apple pie perfect for dessert or tea time.
Ingredients
300 g all-purpose flour
60 g granulated sugar
1 tsp salt
220 g unsalted butter, cold and cut into cubes
110 ml water
800 g apples, peeled and cut into very small cubes
60 g unsalted butter
150 g brown sugar
1 tsp ground cinnamon
1 tbsp cornstarch
1/4 tsp salt
2 tbsp water
1 egg
1 tbsp water (for egg wash)
4 tbsp brown sugar (for topping)
Instructions
- In a large bowl, mix the flour, granulated sugar, and salt. Add the cold butter and work it into the mixture until small lumps form.
- Add the water and knead lightly until the dough comes together. Wrap and refrigerate for 30 minutes.
- In a pot over medium heat, combine apples, butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook until softened and thickened. Let cool completely and refrigerate until firm.
- Preheat the oven to 180°C / 350°F.
- Roll out the dough to about 2 mm thickness and cut into 9–10 cm circles.
- Place about 2 tablespoons of filling onto half the circles. Cover with remaining circles, seal edges with a fork, and trim if needed.
- Cut 3 small slits on top of each pie. Mix egg with 1 tbsp water and brush over pies. Sprinkle with brown sugar.
- Bake for 20–30 minutes until golden brown. Let cool slightly before serving.
Notes
Add a pinch of nutmeg or a splash of vanilla extract for extra flavor.
Chopped walnuts or pecans can be added for texture.
Store at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in the oven at 160°C / 320°F to maintain crispness.
Use firm apples like Granny Smith or Honeycrisp for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 307 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
