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Apple hand pies are like mini pockets of fall deliciousness. They’re filled with sweet and spiced apple filling, wrapped in flaky pastry, and baked to golden perfection. These handheld treats are perfect for snacking, dessert, or even a grab-and-go breakfast for those busy mornings.
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My youngest son is in first grade and his class is celebrating Johnny Appleseed’s birthday this week with apple-themed activities including a party where all the food will be apple food.
It was the perfect opportunity for me to test some apple recipes like these little Apple Hand Pies. I love these because they have all the delicious goodness of traditional apple pie that you can grab and go. It doesn’t get much better than that!
These homemade apple hand pies need just a few simple ingredients, making it easy to pull together quickly! They are made super easy by using frozen puff pastry instead of homemade pie crust. It gives them a light flaky texture that can’t be beat.
- all-purpose flour
- store-bought puff pastry dough
- brown sugar
- unsalted butter
- egg yolk
- coarse sugar
Step by Step
- Chop apples. Combine the apple pieces with butter, brown sugar, and cinnamon in a saucepan and cook over medium heat until they are tender and form a delicious sauce.
- On a floured surface, unfold one puff pastry and roll one baking sheet to create a 12-inch square. Using a three-inch circle cookie cutter, cut out 12 circles. Repeat with the extra roll, and set that set aside.
- Beat egg and a tablespoon of water in a small bowl, set aside.
- Fill 12 dough circles with 1 tablespoon of apple mixture in the center of each circle. Brush the edges with egg mixture. Top with another circle puff pastry. Pinch the edges together and crimp the ends with the tines of a fork.
- Brush the top of the pastry pies with the egg wash, cut three small slits on top of the pies. Sprinkle the tops of the pies with coarse sugar. Transfer pies onto baking sheets.
- Bake 20 minutes, or until the pies are golden brown.
- Remove from oven and allow to cool for ten minutes.
Serve on their own or with a scoop of vanilla ice cream or a dollop of whipped cream.
I love that these pies are grab-and-go! They would be a great choice for tailgating or a late autumn BBQ, or maybe even a class party for a bunch of six-year-olds!
What are the best apples for baking?
Choose a firm apple for baking, the following are good options:
- Granny Smith apples
- Rome (nicknamed “the baker’s buddy”
- Jonathan or Jonagold
- Pink Lady
I do not recommend Red Delicious apples as they tend to get mushy when baked.
- Use a 1-tablespoon cookie scoop to make sure you have an equal amount of that delicious filling in each pie.
- Crimp the edges well with a fork to ensure they are completely sealed.
- Do not skip slicing the holes in the top with a sharp knife, if you do they will explode while cooking!
- You can make these in different shapes other than a circle, just make sure they are at least 3 inches wide so you have enough room for the filling.
Make ahead instructions
The easy apple pie filling can be made in advance. Seal it tightly and keep it in the fridge for up to 2 days. If you want to plan even further ahead, the filling can be frozen for up to 3 months. When you’re ready to use it, let it thaw in the refrigerator.
Store assembled but unbaked hand pies in the fridge for up to 3 days or frozen for up to 3 months. If you’re baking from frozen, just add a few extra minutes to the cooking time – no need to thaw.
Baked hand pies can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge, and then let them come to room temperature before serving.
Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. You can enjoy the pies cold or reheat in an oven or air fryer for a crispier crust or in the microwave for 30 seconds for a softer crust.
Are you in full-blown apple recipe mode yet? Check out the recipes below for more apple goodies!
If you try this recipe, please comment and rate it below, I love hearing from you!Print
This recipe was originally shared September 2017 and updated with new photos and additional information September 2019.