Apple Hand Pies are buttery, flaky, and full of sweet apple filling. They are easy to eat, so you don’t have to worry about getting your hands messy or even a plate. You can enjoy them warm right out of the oven or at room temperature, making them perfect for any occasion.
You’ll love these hand pies with Pillsbury pie crust because they are easy to make and taste amazing. They are like little pockets of joy that are bursting with fall flavor.
Want to try more apple recipes? Try these apple fritters or these apple cream cheese rolls next. They are just as easy to make as this apple hand pies recipe.
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Why You’ll Love This Recipe
- Easy to Make: Store-bought crust does the heavy lifting here. You just fill, fold, bake, and boom, you’ve got a delicious apple hand pie.
- Crowd-Pleaser: Sweet, flaky, and just the right amount of cozy. Kids and grown-ups all love them.
- Budget-Friendly: Nothing fancy or expensive. Just basic pantry staples that come together like a treat you’d swear took way more effort.
Ingredients
- Apples: When it comes to baking, Granny Smiths are my go-to. Pink Ladies and Honeycrisp will also work. Grab extra apples and make some apple cinnamon pastry too!
- Pantry staples: Open up your pantry and spice cabinet, and grab sugar, cinnamon, and cornstarch.
- Lemon juice: Fresh lemon juice has the best flavor, but bottled lemon juice will also work. Don’t skip this ingredient; it prevents the apples from turning brown.
- Pie crust: I like to use Pillsbury ready-made pie crust; it’s my favorite brand. However, use any brand that you have on hand.
- Egg: A simple egg wash will give the outside of the apple pocket pie a golden brown color.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add more spice: Add a pinch of allspice or nutmeg to the filling for these mini hand pies for a unique taste.
- Change up the filling: Not a fan of apples? Substitute with pears, peaches, or even a berry mix for a different fruity flavor.
- Add a little crunch: Sprinkle chopped pecans or walnuts into the filling for an extra bit of texture.
How to Make Apple Hand Pies
Preheat the oven to 400°F and prepare a baking sheet with baking spray or line it with parchment paper. And get ready to enjoy one of these handheld apple desserts in less than 40 minutes.
- Step 1: Make the filling. Bring the water, cornstarch, sugar, cinnamon, and lemon juice to a boil in a medium saucepan.
- Step 2: Thicken the filling. Cook the filling for 3 minutes or until the sauce has thickened.
- Step 3: Add the apples. Stir in the diced apples and cook for 8-10 minutes or until the apples are tender.
- Step 4: Cut the crust. Use a 5” round cookie cutter to cut circles from the dough.
- Step 5: Wet the dough. Use your finger to place a small amount of water on the edges of the crust.
- Step 6: Fill the pies. Add a heaping tablespoon of the apple pie filling to the center of each circle.
- Step 7: Seal the hand pies. Fold the dough in half and use a fork to crimp the edges.
- Step 8: Make the egg wash. Whisk the egg and water together, then brush the mixture on top of each pie.
- Step 9: Bake. Place the baking sheet in the preheated oven for 15 – 18 minutes or until golden brown. Remove from the oven and serve warm.
They’re perfect for brunch or breakfast! Pair these hand pies with other favorites, such as these apple walnut cinnamon rolls or these pancake cups with cream cheese and strawberries.
Expert Tips
- Don’t Overfill: Excessive filling can cause the pies to burst open during baking. A heaping spoonful is the perfect amount!
- Seal Properly: Press the edges firmly with a fork to avoid leaks.
- Cool the Filling: To prevent soggy dough, let the apple mixture cool completely before assembling the pies.
- Work Quickly: Pie crust is best handled when cold to maintain its flakiness. Pop the dough in the fridge if it gets too soft.
Storage Directions
- Storing: Hand pies can be stored in the fridge or at room temperature for up to three days. I’ve learned that they will stay fresh longer if you wrap them with plastic wrap and then foil which will make them last up to six days.
- Freezing: If you have leftovers and want to store them for longer, they freeze well. Wrap them with plastic wrap and then foil, and store them in the freezer for up to three months. Thaw on the counter for a couple of hours before enjoying.
- Reheating: This handcrafted apple pie recipe tastes best when served warm. So, I reheat them in the microwave for 20 – 30 seconds. Or the best texture and taste, in the oven at 350 degrees for 7-10 minutes.
Serving Suggestions
- These pie make an amazing dessert after your favorite comfort food meal. I like to serve them with chuck roast chili, cheddar broccoli potato soup, or this baked bowtie pasta.
- Try topping them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Recipe FAQs
Yes, pocket pies and hand pies are essentially the same thing. Both terms refer to small, individual-sized pies that are easy to hold and perfect for on-the-go snacking.
Yes, you can use canned pie filling for this recipe. However, homemade apple filling will give the best flavor and texture. If you are using canned, skip the steps to make the filling and start with rolling out the crust.
The main difference between these two desserts is that hand pies are made with pie crust, and a turnover is made with puff pastry. They are both equally delicious.
More Apple Recipes
These Apple Streusel Blondies, from Great Grub, Delicious Treats, are another delicious apple dessert you might enjoy too!
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Cinnamon Apple Hand Pies
Ingredients
For The Apple Pie Filling
- 4 granny smith apples, peeled, chopped small
- ½ cup sugar
- 1 ½ cups water
- ¼ cup cornstarch
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
For The Hand Pie Crust
- 2 boxes Pillsbury ready made pie crusts
- 1 egg
- 1 tablespoon water
Instructions
- In a medium saucepan over low to medium heat, bring water, cornstarch, sugar, cinnamon, and lemon juice to a boil.
- Continue cooking for 3 minutes or until sauce thickens, stirring constantly.
- Add apples, stir and let simmer for 8-10 minutes.
- Remove from heat, let cool completely.
- Unroll pie crusts on a lightly floured surface and cut pie dough into 5” circles.
- Using your finger, wet the edges of each pie dough before filling, to help seal the dough.
- Add a heaping tablespoon of the apple filling to the center of each piece of dough.
- Fold dough in half and using a fork, crimp the edges to help secure the filling.
- Place hand pies on the prepared baking sheet.
- In a small bowl, whisk egg and water together and brush the top of each hand pie with the egg wash.
- Bake at 400° for approximately 15-18 minutes or until golden brown.
- Remove from oven and serve warm.
Notes
- Don’t overstuff: Too much filling can make your pies split open in the oven. A heaping spoonful is just right.
- Cool your filling: Let the filling chill completely before you start assembling to prevent soggy pies.
- Work fast: If your crust starts to get soft, simply pop it back in the fridge for a bit to firm up.
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