Homemade Apple Hand Pies {Flaky Crust}

These Apple Hand Pies are the perfect portable version of classic apple pie, featuring tender spiced apples wrapped in flaky, buttery crust. Each individually-sized treat is topped with a simple vanilla glaze that makes them absolutely irresistible!

Nine round apple pie hand pies with drizzled white icing are arranged on a cooling rack. Sliced and whole apples surround the hand pies on a wooden board, while a blue-striped cloth is partially visible in the corner.

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🍎 These individual hand pies are easy to grab and go, making them ideal for lunchboxes, picnics, or potlucks without the need for plates and forks!

Table of Contents

My 2 Best Tips For Making Apple Pie Hand Pies

Keep Dough Cold: Work quickly with chilled pie crust and return it to the refrigerator if it becomes too soft, ensuring maximum flakiness in the final baked pies.

Small Dice Matters: Cut your apples into uniform ¼-inch cubes so they cook evenly and you can pack more filling into each hand pie.

melissa leaning over counter looking up from a cook book.

I always press firmly around each filling mound to prevent the apple mixture from leaking out during baking, creating a tight seal with the egg wash.

I use a fork or knife to poke small holes in the top of each hand pie before baking to allow steam to escape.

You can enjoy these hand pies warm from the oven for breakfast, tucked into lunchboxes for an afternoon treat, or served as dessert with a scoop of vanilla ice cream on the side!

🩷 Melissa

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Melissa Griffiths

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings hand pies

Calories 313 kcal

Ingredients

4 9-inch pie crusts (store bought or a double batch of this homemade pie crust recipe)
2 large apples (such as Fuji, Granny Smith, or Gala)
2 tablespoons flour
¼ cup sugar
2 teaspoons cinnamon
1 tablespoon butter (melted)
1 egg beaten
1 cup powdered sugar
4 tablespoons heavy cream

Instructions

Make pie crust if using homemade. You will need to double a two-crust recipe so you'll end up with enough dough for 4 single pie crusts.
Peel and core the apples and cut into small ¼-inch cubes. Add the apple cubes to a medium bowl.
Add flour, sugar, cinnamon, and melted butter to the bowl and stir together well.
Roll out 2 pieces of the pie dough, into two separate 9-inch rounds.
Place small mounds (roughly a heaping tablespoon) of apple mixture on pie dough with at least 2 inches of space around each mound. You can fit 7 little mounds on the pie crust well.
Dot the second pie crust with filling.
Brush around each mound of apple with the beaten egg
Roll out the other half of the pie crust and place on top of the other prepared crust with the apple on it, kind of like you're making ravioli!
Gently push around each apple filling mound to seal.
Using a cookie cutter, biscuit cutter, or drinking glass, cut out each mound to form an individual pie. The size of the "cutter" needs to be big enough that it reaches the dough outside of the apple pie filling, but small enough so it leaves dough around the next pie filling mound.
Place each mini pie on a parchment lined baking sheet .
Brush the top with more of the beaten egg
Bake at 375°F for 35-40 minutes.
While pies cool, mix powdered sugar and heavy cream in a small bowl to make your icing.
Drizzle the icing over warm or cool pies. Enjoy!

Notes

Best Cutter to Use: A regular biscuit cutter works wonderfully for shaping your hand pies into uniform circles.

Don't Waste the Scraps: Feel free to reroll any leftover dough pieces from your first round of cutting to make additional hand pies. Alternatively, you can brush those extra scraps with water, sprinkling them with cinnamon sugar, and baking them into crispy little treats - a delicious way to use every bit of pie dough.

Storage & Reheating Tips: Store cooled hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 10 minutes to restore crispness.

Nutrition

Serving: 1 of 14 hand piesCalories: 313kcalCarbohydrates: 41gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 19mgSodium: 211mgPotassium: 86mgFiber: 2gSugar: 15gVitamin A: 120IUVitamin C: 1mgCalcium: 19mgIron: 1mg

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How To Make Apple Pie Hand Pies

Two side-by-side images show dough rolled out on a wooden surface. On the left, small mounds of apple pie hand pies filling sit on the dough; on the right, sealed, round hand pies are cut out. A rolling pin and pastry cutter are nearby.

Step 1: Peel, core, and dice the apples in ¼″ cubes. Add to a medium bowl. Add the flour, sugar, cinnamon, and melted better to the bowl and stir well.

Step 2: Roll half of the pie crust dough into two 9″ rounds. Place heaping tablespoons of filling onto the dough, leaving about a 2″ space around each. Repeat with the other round.

Step 3: Roll out the other half of the pie crust dough into 9″ rounds. Brush egg wash on dough around pie filling mounds. Lay the rolled out dough pieces on top of the dough with filling and press around the mounds to seal. Cut them out with a cookie cutter.

Step 4: Place the sealed pies onto a parchment-lined cookie sheet. Brush tops with beaten egg. Bake. While cooling, mix the icing ingredients and drizzle over the pies.

Golden brown apple pie hand pies with white icing drizzled on top are cooling on a wire rack set over a wooden surface. The pies have a ridged edge and look freshly baked.

Recipe FAQs

Can I freeze these hand pies?

Yes, freeze unbaked hand pies on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 extra minutes to the baking time.

Do I need a cookie cutter for this recipe?

While a cookie cutter creates uniform shapes, you can also use a knife to cut squares or rectangles, or even fold the dough over the filling to make half-moon shapes.

What can I use instead of heavy cream for the glaze?

Milk works perfectly as a substitute for heavy cream in the icing, though it will be slightly less rich. You can also use half-and-half for a middle ground.