We are turning a fall classic into a mini version with these Apple Hand Pies! All the flavors you love are packed into a bite-size pie you can happily hold!
Y’all. I love pies. Especially in the fall. And what is more fall, more classic, more holiday-like than apple pie?!
We are putting all the classic flavors of apple pie into a bite-size version that you can hold with your hands.
Or one for each hand preferably!?
What is Different About Hand Pies vs. Regular Pies?
Just the size. That’s it. Apple hand pies are everything you love about traditional apple pie but in a bite-size version that you can hold in your hand. We are taking our pie crust and instead of making it in a traditional pie dish, you cut them into large circles and place the filling inside, fold over, and bake. Like a mini calzone - but with apple pie filling!
It all starts with a super simple apple filling:
- Granny Smith Apples
- Brown Sugar
- Sugar + more for topping
How to Make
- To start the filling you will need to peel and finely dice the apples. Since these are going to be basically mini pies, the apples need to be diced quite small. Otherwise, you won’t be able to fit big chunks of apple filling into the delicate pie crust circles.
- Add in your sugars and spices.
- Stir and let sit while you prep your pie crust. As it sits, the flavors will start to marry together creating this delicious filling that is perfectly tart and sweet!
How to Make Your Homemade Pie Crust
Now, one word about pie crust.
I am a firm believer and maker of homemade pie crust. I don’t think anything else should exist.
BUT - if you are under time constraints OR just don’t want to make your own (but why?!?!) then the store-bought crust will be just fine. You will need to get the sheets and not the crust in the pie shell. That kind won’t work.
If you want to try your hand at making homemade pie crust….I love you! It’s not that hard and you will never go back.
- In a large bowl, add flour, salt, cold butter, and lard.
- Using a pastry cutter (*affiliate link), cut butter and lard into the flour until the mixture resembles small pea size shapes. If the butter and lard get too warm in the process, pop them into the freezer for 5 minutes to chill before continuing.
- Fill a large glass with water and ice. Using a tablespoon measure, spoon in 5 tablespoons of the ice water into the flour and butter mixture. Using a fork or spatula, mix well. You may need to add in more water if still floury and needed. You want the dough to just begin to come together. Do not add too much water.
- Sprinkle flour out onto the counter and spoon out dough on top. Roll around flour so that all sides are covered and bring it together into a ball shape.
- Roll out with a rolling pin until about ¼ - ⅛ inch thick.
- Cut out circles with a large cookie cutter*. You will want the circles to be about 4" in diameter -roll out the circles a little more if needed to get to that size.
A couple of pro tips:
- You want to roll out the crust into a thin layer (about a quarter of an inch thick - ish - I didn’t actually measure 😉 )
- Use a large circle cookie cutter* to cut out as many rounds as you can. Making sure to use all the dough. So bring the scraps together after you’ve done one round, roll out, and repeat until all the dough has been used.
- You want your circles to be about 4” in diameter. Once my circles were cut, I rolled them out a little bit more making them slightly larger.
How to Assemble
- Scoop about a tablespoon of the apple mixture into the middle of the pie crust circle
- Fold over in half
- Using a fork, crimp the edges of the crest shape to seal
- Place on a baking sheet and repeat until all the apple mixture is gone
- Brush with an egg wash - sprinkle with sugar - bake at 350 for 35-40 minutes
That’s it! But do you want to know the best part about this recipe?! Although they do require a little bit more prep work at the beginning - apple hand pies freeze beautifully and can be made ahead of time!
Frequently Asked Questions
I prefer to stick with granny smith apples when baking with apples for any recipe. They have a nice tart flavor that isn’t overly sweet and are quite firm - which allows them to hold their shape while baking and not turn to mush. I have also used Honeycrisp apples in this recipe and they worked beautifully as well. Any one of those two will be a great choice. I don't recommend using apples like red delicious, McIntosh, or Golden Delicious.
Follow the recipe below and stop before brushing with egg wash and baking.
Place all of the pies on a baking sheet and place them in the freezer for about 30 minutes or until they are frozen solid. Remove off the baking sheet and place in a freezer-safe zip-top bag and store in the freezer for up to 6 months. Bake straight from the freezer - brush with egg wash, sprinkle tops with sugar, and bake at 350 for 40-45 minutes to until lightly golden brown.
More Apple & Pie Desserts
- Apple Bundt Cake with Bourbon Caramel Glaze
- My Mom’s Apple Pie Recipe
- Brown Butter Apple Bars
- Southern Pumpkin Pie
- Mama's Pecan Pie
- Apple Cream Pie