apple hand pies

<p><em data-rich-text-format-boundary="true">A sweet and comforting recipe for homemade apple hand pies, with a buttery crust and spiced brown sugar apple filling, these handheld treats are a favorite way to bake up freshly-picked Fall apples.</em></p>

Homemade Apple Hand Pies

all-purpose flour

sugar

1-1/2 tsp fine sea salt

all-vegetable shortening, very cold or frozen, cut into small pieces

6-7 tbsp ice water

apples, peeled,

unsalted butter

(packed) brown sugar

cinnamon

nutmeg

cloves

heavy whipping cream

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 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 &#8211; 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 pie pastry

Heat a 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.

Make the filling

Preheat the oven to 375 degrees. 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 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, if using.

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.

To bake the pies

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!

Hello! I just wanted to say, that this recipe turned out great! The dough is awesomely delicious - after trying and buying a dozen different tasteless doughy crusts, this one finally is a winner! It's super tasty, enough so that my husband was actually eating some of it raw! :)

I threw in some cinnamon, clove and allspice into the dough to spice it up a little and mixed it by hand with a pastry cutter since I don't have a large enough food processor. In addition to the apple filling, I also used some blueberry and cherry pie filling I canned last year. I noticed the dough was a tad crumbly, next time I'll add a bit more water as mentioned in the recipe, and perhaps even chill the dough overnight like I do for my sugar cookie recipe.

At any rate, these were awesome and it's definitely a recipe I'll be making again. Thank you so much for sharing!!

Thank you for saving my thanksgiving. I made this pie with apples we dried at the end of summer. I couldnt believe I made this from scratch. My mother in law can't wait to test these pies. The crust was soon good. Thanks again for sharing

I always put some scoops of ice cream on the top!

Made these today.  Excellent. Will definitely make these again!

Made this for a group of friends and they all loved it!  Some ate it with ice cream, and others just used their hands.  The crust was a huge hit, so this is very much a keeper! Thanks also for the quick answer on whether to defrost before baking.

Love this! I used all butter since I didn't have shortening, and the crust turned out great. They are delicious and fall-like!

The pie dough was really great to work with, and goes in my book.  Much more pliable than my usual recipe, but also more fiddly. The filling was good too, a very "American" taste due to the cinnamon and brown sugar. It brought me back to  my exchange year, 28 years ago.  I made tiny little pies that looked like English mince pies. I added a teaspoon of corn starch to the juice, and put it right back in with the apple pieces. This solved the mess problem. Next time I will try to make it more Scandinavian style, with less (white) sugar, no spices, maybe a little lemon juice if the apples are very sweet. Oh! And come spring, these would be great with rhubarb!

Love these. A pinch of cardamom adds a nice note if you're looking to add a bit of mystery.

This is my second time making this recipe and it is just delicious. Passed on the recipe both times.  Did make rhubarb pies also and they were a hit! I made a rhubarb sauce and used that so they wouldn't be too juicy. Thank you!!

This. Is. A.M.A.Z.I.N.G!
Thank you for sharing.
The crust is delicious and texture was the right crisp for a pie shell and the filling had the perfect texture, not too soft or too hard.
We froze it and baked it half of them the next day. It was so good! 
We used yellow eggs yolks as the wash as family tradition and came out shiny golden.
Do you have other filling recipes, i.e. blueberry, cherry or other fruit filling? Thanks, again.

These looked so good, and had such great reviews, I decided to make them - A Lot of them for a Brunswick Stew event. I ended up making about 100 - the recipe completely threw me off with the butter - so it took me way longer, as I had to go back and fix the butter issue. They were really good - and have received many good comments from customers. The apples and crust are not sweet - exactly what I was looking for!!! I ended up with many extra apples - so I'm making a pie to freeze. Next time I'm using a tortilla press  instead of rolling individually. Wish me luck!! :)

These Apple Hand Pies feature a sweet apple pie filling inside a buttery, flaky pie crust. So easy to make and perfect for fall!&nbsp;

Apple Hand Pies

pie crusts ((homemade

(240 grams) chopped apples

(50 grams) granulated sugar

(15 grams) all-purpose flour

vanilla extract

-1 teaspoon ground cinnamon ((adjust

(15 ml) milk

(15 grams) butter (,cubed into small pieces (optional))

Preheat the oven to 400°F (204°C). Line 1 to 2 large baking sheets with parchment paper or silicone baking mats and set aside.

On a lightly floured surface, roll the pie crusts to about 1/8-inch thick. Using a 3.5-inch cookie cutter (or cup) cut out as many circles from the pie crusts as you can, reroll any scrap pieces of dough as needed. You should get about 18 to 20 circles. Place the cut-out pie crust circles on the baking sheets and transfer to the refrigerator to chill while you make the filling. 

Combine the chopped apples, sugar, flour, vanilla extract, ground cinnamon, and ground nutmeg in a mixing bowl until fully combined and all of the apples are coated with the mixture.&nbsp;

In a separate bowl, whisk together the egg and milk until well combined. Set aside.

Remove the pie crust circles from the refrigerator and evenly distribute the apple pie filling between half of them, making sure to leave some room at the edges. Place 1 to 2 pieces of the cubed butter on top of the filling on each pie.

Place the other half of the pie crust circles on&nbsp;top (use some water or the egg wash to dampen the edges and help seal them together if needed) then crimp the edges with a fork.

Brush the top of each pie with the egg wash. Sprinkle with coarse sugar if desired, then cut 2 to 3 slits in the top of each pie.

Bake for 18 to 22 minutes or until the pies are golden brown and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.

Learn how to make my homemade hand pies recipe! This recipe yields a buttery, flaky (and super easy!) from-scratch pie crust and a juicy berry or apple filling! Be sure to check out the  how-to video!

Hand Pies

all-purpose flour ((250 grams))

salt

Tablespoons unsalted butter (very cold and cut into pieces (170 grams))

sour cream ((120 grams))

sugar ((66 grams))

cornstarch

oz fresh or frozen berries

water

lemon juice

oz peeled

light brown sugar (firmly packed (65 grams))

Tablespoons unsalted butter ((42 grams))

sugar ((125 grams))

Tablespoon milk

Combine flour, sugar, and salt in the basin of a food processor (see note if you don’t have a food processor) and pulse briefly to combine.

Scatter butter over the surface of the flour ingredients, then pulse again until butter is incorporated and mixture resembles coarse crumbs.

Add sour cream and pulse again until mixture begins to clump together.

Divide dough into two even parts and form each into a ball. Flatten into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30-60 minutes before proceeding. While the dough chills, you can prepare your filling.

Crust

To make berry filling, whisk together sugar and cornstarch in a small saucepan.

Add berries (or peaches), water, and lemon juice and stir until combined.

Transfer saucepan to stovetop and turn heat to medium. Cook, stirring almost constantly, until the berries release their juices and the mixture begins to bubble. This will take several minutes. If you are using large berries like big strawberries, you may wish to use a potato masher to break up and mash the berries so they fit in the pie crust better.

Continue to stir while the mixture bubbles until it thickens and your spoon or whisk leaves trails through the mixture. It should be approaching a jam-like consistency, but keep in mind that the filling will thicken as it cools so it should still be a bit loose when it is finished.

Once filling is thickening, remove from the stovetop and transfer to a heatproof bowl.

Stir in butter. Allow mixture to cool completely before filling hand pies (you may speed this up by placing it in the refrigerator).

If Making Berry or Peach Filling:

Prepare your apple filling by combining apple pieces, brown sugar, and butter in a medium-sized saucepan over medium-low heat.

Stir frequently until butter is melted, then add cornstarch, ground cinnamon and salt.

Increase heat to medium and bring to a simmer. Simmer mixture, stirring frequently, until it begins to thicken.

Remove from heat and stir in vanilla extract. Allow mixture to cool completely before proceeding (you may speed this up by placing it in the refrigerator).

If Making Apple Filling:

Preheat oven to 400F (205C) and prepare an egg wash by whisking together egg and water. Set aside.

Remove one disk of pie crust from the refrigerator, unwrap, and transfer to a clean, lightly floured surface.

Use a rolling pin to roll dough to be ¼” (0.6cm) thick. Use 3” round cookie cutter to cut dough into circles, keeping cuts close to get as many as possible out of the dough (don’t be afraid to add as much flour as is needed, and if at any point the dough becomes too sticky to manage, return it to the fridge).

Place two circle on a parchment paper-lined baking sheet (one will be the bottom half and one the top). Lightly brush the entire surface of one of the dough circles with egg wash. Use a sharp knife to cut two small slits/vents in the other dough circle.

Place a rounded tablespoon of filling in the center of the egg-wash brushed circle.

Take your other circle (with the vents cut in it) and place this over the top of the filling. Use a fork to crimp the edges to seal the filling in the crust. Brush the surface with egg wash and, if desired,  sprinkle liberally with coarse sugar.

Repeat steps above (rolling out the second disk of dough once you have used all of the first), spacing hand pies at least 2” apart on baking sheet, until you have fit as many as you can on the baking sheet.

Transfer to 400F (205C) oven and bake for 15 minutes or pies are beginning to turn golden brown. Allow to cool on baking sheet before enjoying. See instructions below if you would like to add glaze topping.

Assembly

If using glaze, whisk together sugar, milk, and vanilla extract until smooth. If mixture is too thick, add a splash more milk until it falls off the whisk in a ribbon and holds its shape for several seconds before dissolving back into the bowl.

Drizzle over hand pies and allow glaze to set before serving.

Glaze (optional)

https://embed.mediavine.com/videos/ysvg4vxa7gzrjoi1tccd

How to Make Hand Pies Learn how to make homemade hand pies with a buttery, flaky (and super easy!) from-scratch pie crust and a juicy berry or apple filling! Recipe includes a how-to video!

Easy homemade apple hand pies are the perfect fall treat -- stuffed with tender, sweet and cinnamon apples and wrapped in crispy, flakey, buttery crust.

Easy Homemade Apple Hand Pies

unsalted butter,

water, very cold (ice cold)

apples

granulated sugar (+ more for topping, optional)

tablespoon brown sugar

egg, egg wash)

Add flour, sugar, salt and butter into a food processor. Pulse on and off until flour mixture forms into small pieces of dough, approximately 1 minute.

Drizzle ice water into the mixture (ice water is the key). Close the lid and continue to pulse on and off for another 1 minute, until the dough turns into a breadcrumb consistency.

Transfer dough (breadcrumbs consistency) on a work surface. Use your hands to squeeze all the pieces together until it forms into a dough. Shape it into a smooth disc. Wrap the disc in plastic wrap and refrigerate for 1 hour.

Pastry Dough

Peel, core and cut the apples into 1/2-inch cubes. Place apples into a large bowl filled with water (to prevent browning).

In a saucepan, melt butter over medium heat. Stir in apples, sugar, cinnamon, brown sugar, and salt. Cover and stir occasionally for 5 minutes or until apples are slightly softened. Stir in flour and continue to cook until apples are soft and tender (but not mushy), and the filling has thickened. Remove from heat and cool to room temperature.

Apple Filling

On a lightly floured surface, roll out dough to 1/8-inch thickness (or the thickness of a cardboard box). Cut out dough into 6-inch circles.

Place 1/3 cup of apple filling at the centre of each circle. Fold over the dough, leaving 1/2-inch overlap. Push down to seal the filling. Fold over the overlap and press down to seal the edge.

Crimp the edges using a your fingers or a fork (see photos above in post). Transfer turnovers onto a parchment-lined baking tray.

Brush egg generously on the top surface and sprinkle some sugar on top (optional). Cut out three small ventilation holes on top of the turnover. Bake for 25-30 minutes, until pastry is lightly browned.

Assembling and Baking Apple Turnovers

Lucky you! I would LOVE to have an excess of apples to play with. We do have two pear trees but they certainly didn't produce much this year. Maybe next year I will be able to use this recipe to make pear turnovers?

I love that you call these Apple Pie Calzones! Who doesn't want an apple pie calzone??? I'm wondering if you've ever frozen these? I'm baking for a large group in a few weeks and would love to make these ahead of time, freezing them so they are ready to bake the day of the event. Do you think that would work?

Apple Hand Pies are made with homemade apple pie filling inside golden flaky pie crust or refrigerated biscuit dough. Make them the day ahead of time and freeze.

medium/large apples (Granny Smith & Macoun)

brown sugar

Homemade pie crust or biscuit dough

Peel, core and chop the apples into small pieces. Melt the butter in a 10-12 inch fry pan. Cook the apples over medium heat for about 15-20 minutes or until soft. Sprinkle with brown sugar, sugar, and lemon juice while they cook. Stir with a wooden spoon occasionally, making sure they do not burn.

Dissolve the cornstarch in about 1/4 cup of cold water. Stir to combine.

Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice.

Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.

Apple Pie Filling

Roll out your biscuit dough or pie crust on a lightly floured surface, into 4-6 inch ovals, about 1/8-1/4-inch thick.

Scoop about 1 tablespoon or so of the cooled pie filing in the center of each round.

Fold over, lightly press down on the filling and the edges. (Lightly wet edges with water, using your fingertip if needed) Crimp the edges of the dough with a floured fork.

Or cover the sheet pan loosely with plastic wrap and place into the freezer for later use.

Place uncooked pies on a half-sheet pan which is lined with parchment paper. Place the entire tray into the refrigerator while the oil heats.

Fill a fry pan with about 2-3 inches of canola oil. Heat the oil until very hot (about 370 to 375 degrees F).

Place only a few hand pies in the hot oil at a time, as to not overcrowd the pan or let the oil cool. Fry until they are brown on both sides, about 3-4 minutes.

Remove from the hot oil and let drain on paper towels on a half-sheet pan. Sprinkle with granulated sugar or dust with powdered sugar while they are still warm.

Or drizzle each hand pie with a simple glaze. Let dry slightly before handling.

These are best served warm. Delicious served with a scoop of vanilla ice cream and drizzled with warm caramel sauce.

https://embed.mediavine.com/videos/qkuildhe83ms5o5tutig

Making Fried Apple Hand Pies with homemade pie crust is easy. Southern Fried Apple Hand Pies use homemade apple pie filling and either homemade pie crust or .

Fried Apple Hand Pies

This is the easiest apple turnover recipe ever! Two ingredients for apple hand pies and three to add the caramel.

Easy Apple Turnovers

Pillsbury Crescent Rolls

apple pie filling

Pre-heat oven to 375 F

Roll out the crescent rolls flat and separate into the four squares. Push the seams together so there is no separation in the square (or separate them to make triangle apple turnovers).

Spoon the apple pie filling onto one side of the turnover.

Using a fork, press the edges together.

Place the apple turnovers on a greased baking sheet (or a sheet lined with parchment) and bake for 18-20 minutes, or until brown.

Let cool.

Optional: drizzle with caramel syrup

Simple, delicious and only a handful of ingredients, these Air Fryer Apple Hand Pies are bursting with fall flavor and are fairly quick to prepare!

Air Fryer Apple Hand Pies

green apples, (peeled, cored and diced)

brown sugar, (packed)

salted butter

pie crust

egg, (beaten)

milk (divided)

olive oil cooking spray

Add all apple pie filling ingredients to a medium sized saucepan.

Over medium high heat, bring to a boil, then reduce to a simmer and cook for 10-15 minutes or until the apples are softened and sauce has thickened. Set aside to cool.

Beat the egg with 1 tablespoon of milk in a small bowl and set aside.

In a separate bowl, whisk together the powdered sugar, teaspoon of ground cinnamon and remaining milk to create a glaze, set aside.

Cut 4 inch circles out of the pie pastry. Save the pastry scraps and roll out with a rolling pin to create additional circles.

Scoop 1 heaping tablespoon of the cooled apple pie filling into the center of each circle.

Fold over to create a half circle. Seal the pastry by crimping the edges with a fork or with your hands.

Use a knife to cut a small slit or X into the top center of each hand pie.

Spray the air fryer with cooking spray. Working in batches, place several hand pies in the air fryer, lightly brush the top of each hand pie with the beaten egg wash and cook at 360 degrees F on the air fry setting for 5 minutes.

Flip the hand pies and cook for another 4-5 minutes, or until the apple hand pies are golden brown and cooked through. Set aside hand pies to cool on a wire rack and repeat with the remaining pies.

Once the pies have cooled, drizzle or brush the glaze across the outside of the hand pies. Allow the glaze to set before serving, enjoy!

You only need 8 ingredients for this entire recipe (+salt &amp; water), as the same ingredients are repeated in both the filling and dough. These are a much healthier take on hand pies, as they are made with pecan butter instead of oil or butter, giving them a wonderful "buttery" depth of flavor and crispy texture.

Vegan Gluten-Free Apple Hand Pies

pecan butter (SEE DIRECTIONS)

(80 grams) white rice flour

(63 grams) coconut sugar

fine sea salt

hot water (helps make the rice

granny smith apple, peeled & chopped (you'll need about 1 1/4 cups of 1/2 inch cubes, 130 grams)

(36 grams) coconut sugar

apple pie spice (storebought blend,

pecan

nutmeg allspice

As always, use a scale flour

scale.

This pie dough will also work for a full size 9 inch pie for my Best Vegan Pumpkin Pie. Just follow the same steps here for making the dough and after chilling it, roll the dough out in between 2 pieces of parchment paper (see photos above) to about 10-12 inches round, 1/4 inch thick.  Peel off the top paper and lift up the bottom piece of parchment and carefully flip  over the dough onto a greased 9 inch pie dish. Press the dough into the pie dish smoothly and piece together any cracks. Gently prick the bottom of the pie dough several times with a fork ONLY if needing a fully baked crust like for a no-bake pie, like this Vegan Chocolate Cream Pie, bake at 350°F 15-20 minutes until it is light golden brown on the edges and the bottom looks cooked and dry. If using this dough for my pumpkin pie or another pie that bakes a long time, do not prebake it.

Time saving tips: You can make both the pecan butter and the dough the day before you bake the pies, then it all comes together really fast. You can even make the filling the day before as well and just keep stored in the fridge.

First, make the pecan butter which only takes 10 minutes. Store-bought does not work, it&#x27;s too oily. Use raw pecans and not roasted, because the roasted are too oily. Add 2 cups raw pecans to a food processor and process into a flour. Scrape down the sides and process for about 10 minutes until it is very, very smooth and creamy. You will need to scrape down the sides a couple of times during. Do not stop processing once it is a paste, you need to keep going until it is very soft and smooth and the consistency of a soft buttercream frosting. It should be smoother than almond butter, more oily. If it&#x27;s not oily enough, then it won&#x27;t blend properly with the flours! You will have extra, but will only need 1/2 cup for the dough.

Clean and dry out your food processor before the next step. The pecan butter should be cooled and at room temperature before the next step, so that&#x27;s why I recommend making it earlier.

Next, make your dough. Add the tapioca starch, rice flour, coconut sugar and salt to a clean/dry food processor. Pulse just to blend together.

Measure out only 1/2 cup of the pecan butter and add to the food processor, with the 6 tablespoons hot water (I warmed my water for 30 sec in the microwave) and vanilla. Process until it all comes together into a really sticky dough, resembling thick peanut butter, a few seconds. Scrape the sides and process once more. It will not be like a traditional pie dough, it will be more sticky, truly like peanut butter, but will firm up a TON in the chilling step. Do not be tempted to add extra flour! Refer to photo for texture.

Scrape out your every bit of dough onto plastic wrap. Wrap it up and form a ball and place in the freezer for 2 hours. The dough will be too sticky to use immediately. If wanting to store the dough overnight, store in the fridge instead of the freezer. Do not remove until ready to use right away.

While the dough is chilling, make your apple pie filling. Add the chopped apples, apple spice blend and coconut sugar into a small pot and stir around to coat all the apples. Add the 1 tablespoon water and stir. Turn the heat to medium. Once it starts to sizzle, immediately turn to the lowest heat, cover and let cook for just 5 minutes, just until the apples have began to soften and looking syrupy. You just want to slightly cook them, so they will be fully cooked after the oven baking step. Let the filling cool off.

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Top 10 apple hand pies recipes from across the web

The most viewed apple hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Homemade Apple Hand Pies

Apple Hand Pies

Easy Apple Turnovers

Air Fryer Apple Hand Pies

Vegan Gluten-Free Apple Hand Pies

Air Fryer Apple Hand Pies

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The most viewed apple hand pies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine