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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.

Homemade Apple Hand Pies {Flaky Crust}

Melissa Griffiths
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!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 14 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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