Homemade Apple Hand Pies
A sweet and comforting recipe for homemade apple hand pies, with a buttery, flaky crust and spiced brown sugar apple cinnamon filling, these handheld apple turnovers are a favorite way to bake up freshly-picked apples. Perfect for fall baking!
Easy apple hand pies
I had promised him a pie that perfect day in the apple orchard. We collected a small basket’s worth of apples – a few varieties for snacking, but mostly for baking. The Honey had to cut me off; we already had two crisper bins full of colorful apples waiting for us at home. My eyes, as always, were too big.
Apple pie was one of the very first desserts that I learned to bake as a teenager, carefully following the classic recipe – the page always marked with that red ribbon – from our smudged and fading copy of the original Joy of Cooking. Over time I could recite the ingredients from memory, and learned to adapt, adding a little more or less of this and that as needed for each pie. The flavors ingrained.
When we got back from Asheville, it was clear that Fall had settled in for good. Cashmere socks and piping hot tea seem continuously in order. Dreary days are brightened by the intoxicating aroma of fall baking and slow-braised soups and stews.
I’ve been adding apples to everything lately – baked into desserts, swirled into ice cream, tossed with cinnamon atop steamy oatmeal in the morning, roasted with butternut squash to create a savory soup… – the list goes on.
Instead of a traditional pie, I decided to make miniature hand pies; all the classic apple pie flavors – sweet apple, cinnamon, nutmeg and cloves – in convenient hand-held form.
Why you’ll love these apple hand pies
Hand pies, miniature apple pies, apple turnovers – whatever you call them, these little pastry pockets of apple goodness are irresistible!
They combine all the flavors and elements of classic apple pie – buttery, flaky pie crust, and brown sugar apple cinnamon filling – but they’re easy to make, easy to share, and perfect for fall and holiday baking.
The ingredients you’ll need for apple hand pies
These miniature apple pies combine mostly pantry staples to create irresistible pastries that bely their simplicity. Here are the ingredients you’ll need to make them:
- pie pastry: this easy pie crust is made with flour, sugar, salt, butter, vegetable shortening, and ice water, and comes together quickly in a food processor.
- apples: of course! I like to use a mix of firm, sweet-tart varieties such as Honeycrisp, Pink Lady, Fuji, or Braeburn.
- brown sugar: adds sweetness and caramel notes.
- butter: for flavorfully cooking the apples before filling the pastry.
- cinnamon, nutmeg, and cloves: these cozy, warming spices are the perfect complement to the sweet apples.
Find all the exact measurements and full recipe instructions below.
Apple hand pie filling
These apple hand pies are one of my favorite ways to highlight one of my favorite Fall ingredients: sweet, in-season apples!
The apple pie filling is super simple. Diced apples are sautéed with butter, brown sugar, cinnamon, nutmeg, and cloves, then tucked into little pockets of pie dough. This initial cooking reduces some of the apple’s natural liquid, lightly caramelizes the brown sugar, and ensures the apples are tender in the finished tarts.
Look for a firm, sweet and tart variety of apple (a mix is even better), and for the best texture, be sure to peel your apples and dice them into small, bite sized pieces.
The best pie crust for mini apple pies
These apple hand pies begin with a flaky, buttery pie crust. While I typically use a tried-and-true all-butter pastry for my pies, the dough that I used in this recipe is the “Good For Almost Everything Pie Dough” from Dorie Greenspan’s wonderful baking book – Baking: From my home to yours. It’s a mix of butter – for flavor – and vegetable shortening – which makes the dough very easy to work with.
It’s a great, all-around, flexible dough, that holds its shape through baking and is lovely in this recipe (as well as any number of other pies and tarts). If you already have your own go-to pie dough, feel free to use that here, but if not, I highly recommend this version.
I make mine with a food processor, which works quickly and keeps the butter and shortening cold (key for flaky pastry), but you can also go the traditional route and use a pastry blender.
Note: The dough needs to rest for at least an hour in the refrigerator before you roll out your crusts, which allows the gluten in the flour time to relax and the butter and shortening to fully chill and firm up. This reduces potential for dough shrinkage or sticking, and makes for super buttery, tender, flaky pie crust.
How to make apple hand pies
While there are several steps to making these apple turnovers, once you get organized, they’re actually quite simple. There are three main components to tackle: making the pie dough, cooking the apple filling, and assembling the mini pies. Then, bake and voila!
- Make the pie pastry: Use a food processor or pastry blender to combine flour, sugar, and salt with very cold butter and shortening until they form a chunky crumbly mixture. Add ice water a bit at a time and pulse/mix until the dough comes together. We’ll divide the dough into two disks so it’s easier to work with, and let it rest in the refrigerator.
- Cook the apple filling: When you’re ready to make the pies, saute the apples in a large skillet until the butter and brown sugar are melted and the apples are tender.
- Assemble the apple hand pies: Next, working with half the dough, the chilled and rested pastry is rolled out into 5-inch circles. The apple cinnamon filling is layered in the center, and the edges are folded over to make a turnover. Crimp the edges with a fork, and for a golden, bakery style shine, brush the pastry with a milk or egg wash. You can also top with sanding sugar or simply leave the tops plain.
- Bake until golden and the filling begins to bubble. Enjoy!!
Don’t worry if your apple turnovers aren’t exactly round or the edges are wonky or uneven. As long as the pastry folds around the edges and holds the filling in place, you’re fine. I promise you, when the pastries emerge from the oven, golden and flaky and filled with delicious, caramelized apple goodness, no one will mind a little asymmetry.
Also key? Serving with a dusting of powdered sugar or creamy vanilla ice cream on top. Happy baking!!
Homemade Apple Hand Pie FAQs
Nope. The shortening in the pie crust is recommended because it makes the pastry super flaky, easy to work with, and helps the pies hold their shape while baking. However, you can use all butter or another favorite pie crust recipe instead.
You want a crisp, sweet and tart apple that will hold up during baking. Use your favorite variety such as Honeycrisp, Braeburn, Pink Lady, Northern Spy, Jonagold or even better, a combination.
For the best texture, it’s important to cook the apple filling before forming the pies. This ensures that the apples are soft and tender, and reduces some of their natural moisture.
Yes. You can make and assemble the hand pies, then freeze just before baking. Bake from frozen, and add a few minutes to the baking time.
Making the pie crust in advance is a major shortcut and lets you have homemade pie whenever the craving strikes! You can make it up to 2 days ahead of time and keep it wrapped tightly in plastic in the refrigerator or for up to 3 months in the freezer. When you’re ready to use the dough, let it thaw in the refrigerator overnight.
These apple turnovers are best warm from the oven the day they’re made. However, the pies can be stored at room temperature for the first day, then covered in the refrigerator for up to 2 days (after which the pastry crust may start to get soggy). You can also freeze them.
Wait until the pies are completely cooled, then individually wrap the pies tightly in plastic wrap, and freeze in a freezer storage bag for up to 2 months.
Other easy and delicious apple recipes to bake right now:
- Classic apple pie
- Baked apple donuts
- Apple cider cinnamon rolls
- Cinnamon streusel apple muffins
- Caramel apple crumble bars
If you make these apple hand pies, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
Homemade Apple Hand Pies
- Prep Time: 70 mins
- Cook Time: 35 mins
- Total Time: 1 hour 45 mins
- Yield: 12 Hand Pies 1x
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A sweet and comforting recipe for homemade apple hand pies, with a buttery crust and spiced brown sugar apple filling, these handheld apple turnovers are a favorite way to bake up freshly-picked Fall apples.
Ingredients
Pie Pastry
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1–1/2 tsp fine sea salt
- 1–1/4 cups (2–1/2 sticks) unsalted butter, very cold, cubed
- 1/3 cup all-vegetable shortening, very cold or frozen, cut into small pieces
- 6–7 Tbsp ice water
Apple Pie Filling
- 5 cups diced apples, peeled
- 2 Tbsp unsalted butter
- 1/2 cup (packed) brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For Topping
- 1/3–1/2 cup heavy whipping cream
- demerara sugar (or other coarse sanding sugar)
Instructions
Make the pie pastry
- In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until well-combined. Add the butter and shortening to the flour mixture and pulse a few times until the butter and shortening pieces are evenly dispersed, with the largest pieces about the size of large peas. Be careful not to over-mix.
- Add the ice water, a tablespoon or two at a time, and pulse to combine, until the dough is evenly moistened. Pinch a bit of dough together between two fingers to test – the dough should stick together. If the dough seems dry, add a few more teaspoons of water and pulse again.
- Transfer the pastry to a clean, well-floured work surface, and divide the dough in half. Gather each half of dough into a ball, then flatten into a round, disk, and wrap tightly in plastic wrap. Refrigerate for at least an hour before you begin to roll out the dough.
Make the apple pie filling
- Heat a large skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine.
- Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.
To bake the pies
- Preheat the oven to 375 ℉. Line two sheet pans with parchment paper. Set aside.
- Remove one of the dough disks from the refrigerator. Roll the dough out on to a generously-floured piece of parchment paper, until it is about 1/8-inch thick.
- Using a 5-inch-diameter cookie cutter or saucer (my preferred method), cut out six circles. Re-roll the dough as necessary to achieve all six.
- Lay the pastry circles on one of the sheet pans and top with half of the apple mixture, being sure to reserve as much of the apple liquid as possible. Adding too much liquid to the pies will get messy, quickly.
- Fold the dough circles in half, and use your fingers to gently press the edges together. Using the back of a fork, gently press down to create a fluted seal along the edge.
- Lightly brush the top of each pastry with the cream, and sprinkle generously with the demerara sugar. Cut a small x-shaped slit in the top of each pie, and repeat these steps with the second dough disk.
- Bake for 20-30 minutes, until the pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Serve warm with a scoop of vanilla ice cream. Enjoy!!
Keywords: apple hand pies, apple tarts, pastry, apple cinnamon, apple turnovers, mini apple pies
I loved this whole recipe but the crust was by far the best I have ever made!
As I got the ingredients together I was a bit hesitant with the 2.5 sticks of butter required – my reaction was “this crust better be worth it”. It was even better than I expected!
The dough was so easy to work with and the taste was great.
I notice you said it could be used as a pie crust – I am assuming it would be good for a 2 crust 9 inch pie?
Thanks so much for sharing!
Thank you so much, Ma Toscano! Yes, the pie pastry recipe also works for a 9-inch double crust pie.
Look great – can you bake ahead of time and keep them – for kids lunches – some what like the Hostess pies
What r the nutrion facts for this recipe.
These would be gorgeous on a Thanksgiving dessert table. I wondered if I could make them now and then freeze them to bake right before the big day.
Your photography is beautiful!
Sharon
Can the hand pies be sent through the mail? If so, how would you package them?
Hi, Brenda! I would honestly be really nervous to mail these. They aren’t terribly fragile, but I don’t know how you would keep them from getting smashed. Also, depending on how far you send them, they may not keep fresh…
I am having a party for 50 people and would love to make the dough and apples ahead of time and then bake the day before the party. Do you think I could make the dough and then keep in the refrigerator for 4-5 days, prepare the apple filling, refrigerate and then use it a few days later? Would you reheat the apples or could I just use them cold?
Hi Robn! You can definitely make the dough in advance – although I would freeze it if you plan to make it more than a day or two before baking. Wrap it very tightly in a couple of layers of plastic wrap. The day of, place it in the fridge and proceed with the rest of the recipe. As for the apples, I’ve never prepared the filling in advance, and I probably wouldn’t make them any sooner than the night before (they will release a lot of liquid). They can be used cold, no need to reheat. Hope that helps! I’d love to hear how they turn out!
These apple hand pies are perfection. I could eat one of these hand pies for dessert every meal of the day. And your photography is gorgeous!
Love your photos. What lense do you use? Thanks.
Thank you so much, Leanne! I believe those were shot with a Nikon 35mm/f1.8g (dx) lens… I’ve since upgraded my camera/lenses, but that was mostly what I was shooting with then. Email me if you have other questions!
You put “1/4 sugar” in your crust recipe. Do you mean 1/4 cup?
Can’t wait to try these!!
Yes, it should say 1/4 cup of sugar. I’ve corrected the recipe 🙂 Hope you love them!
They are delicious! Love love love the crust.
Yay! So glad you love them! That crust is great with other pastries too…
These were amazing! I used all organic ingredients and honeycrisp apples… I had no nutmeg so I did cinnamon and vanilla extract with a pinch of clove and it still came out delish! Thanks for sharing 🙂 I will forever use your crust recipe!
★★★★★
I am planning a baby shower for my sister. We will have about 40 people. I make pie a lot and thought these hand pies would be cute on my rustic wood and iron cupcake stand! I have to make a lot and I have 3 little boys! Will store bought pie crust work too??
Hi, Rachel! Store-bought pie crust will work. I would just double check the package directions in case there’s anything different than my instructions. Hope you all love them!
Hello, I’m new to this baking thing. When you say cream what do you mean? Really want to try this. Thanks xx
Hi Alisha! I’m referring to heavy whipping cream, to brush the tops of the pies with before baking. I’ve updated the wording on the recipe… Let me know if you have any other questions and how they turn out! Merry Christmas!
Yes, I love them – hand pies! Not quite the commitment of a whole slice of pie. They look so fresh and homey. Your photos pop – beautiful work!
Thank you, Karen!!
These look delicious. Apple pie is a great reason to love fall, and so is the ice cream accompaniment.
Thank you, Analida! I love apple pie just about ANY time of year! 🙂
How do you store leftovers?
Hi Tasha, I just put the leftovers in a big air-tight tupperware. For a day or so I think they’re fine at room temperature, but any longer and I would refrigerate them.
These look absolutely divine! Quick question: a friend of mine who makes perfect pie crust recently gave me her recipe. However, she puts egg in her pie crust. Do you think using her recipe with egg in it would work ok for these hand pies? I’m new to this whole thing so I have no idea! Just wanted to get your thought….thanks!
Thank you, Haley! Definitely feel free to use your friend’s recipe – I don’t think the egg in the dough will be an issue. I would just make sure to watch the pies ever so often while they’re baking, just in case her dough bakes faster/slower… Let me know how it turns out! 🙂
Ok so they turned out fabulously! I doubled the recipe and made half of them apple and the other half blueberry. Everyone loved them! Thanks!
Yay! I’m so glad you liked them! What did you do for the blueberry filling?
Looks delicious. My son is allergic to eggs so always on the lookout for egg free desserts. Is it 2 1/2 sticks of butter or 2 1/2 cups butter or is that the same thing as you have 2 1/2 sticks (cups) in the recipe. Also, what apples would you recommend?
Thanks, Christina! Sorry for the confusion, I omitted the number of cups! It should be 2 and a half sticks of butter, which translates to 1.25 cups.
I used a combination of apples – Pink Lady, McIntosh, and Jonagold I believe – but feel free to use whatever apples you have available. I generally look for firm, tart and sweet apples, that can hold their own through the baking process. Let me know how it goes! 🙂
I think this question has been recently asked regarding the butter amount, but I too find myself confused! If it’s 1.5 cups of butter, it’s 3 sticks, right? If it’s 2 and a half sticks of butter, that’s 1.25 cups of butter…when you get a chance, can you make a clarification in the ingredients for the crust? Thanks!
Hi! Yes, there was a mistake in the ingredients list – it should be 2-1/2 sticks of butter or 1-1/4 cups or 10 oz. Sorry about the confusion!
the pies look delish!
Thanks, Dina!!
These are such gorgeous pictures! How do you reheat after freezing the pies, do they just go back in the oven?
Thank you so much, Laura! You have to plan ahead slightly if you know you are going to freeze the pies… I know there are some different schools of thought, but what works for me is to make the pies according to the recipe, but freeze them right before you would brush them with the cream wash/sugar. Then thaw them overnight (in the refrigerator) and add the cream/sugar step and bake as you would normally.
I know with some pie recipes, you can bake directly from frozen, but I haven’t tried that so I’m not sure how that would turn out… Also, if you’re working with especially juicy apples, sometimes adding just a few teaspoons of flour to the filling keeps it from getting too watery/runny during the freezing/de-thawing step. Let me know if you try them! 🙂
These pictures are so beautiful Laura! There’s nothing like apples in the fall, is there?? 🙂
Oh, thank you so much, Nicole! I am seriously obsessed with apples at the moment! 🙂