Apple Hand Pies

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These glazed Apple Hand Pies are the perfect fall treat. And in about 30 minutes, you’ll have one of these delicious baked treats in your hands!

Love easy apple desserts? Try our mini apple pies for another on-the-go treat idea! Or give our apple fritters a try next. The vanilla glaze on top is so good!

Apple hand pie with filling and a bite taken out.
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Why This Recipe is Best

One of my favorite fall activities is going to the pumpkin patch and the apple orchard. There is something about this that screams “welcome fall” to me!

And by “something” I totally mean the food.

From hot pumpkin chili in a bread bowl to apple cider donuts, I love the food at these places. Unfortunately, we don’t go more than once or twice a season, so I’ve got to make these treats at home instead.

It’s a rough life, having to recreate my favorite desserts at home (like this Apple Crumble Recipe). I mean, the taste testing, the trial and error. Kidding. The perks of my job are pretty amazing.

I decided instead of baking up a whole Apple Pie, why not make something a little bit smaller- and portable!

And these Apple Hand Pies are the perfect seasonal treat and so irresistible – I could eat this entire batch by myself!

  • Simple ingredients and just 20 minutes to prep!
  • Refrigerated pie crust creates perfect flaky crust and is hassle free!
  • The glaze coats the entire pie for a sweet finish.

Ingredient Notes

Ingredients needed to make apple hand pies.
  • Pie Crust – The convenience of a store-bought pie crust is hard to beat, but you can also make homemade pie crust if you prefer. You need TWO pie crusts for this recipe.
  • Apples – Gala, Granny Smith, Golden Delicious or Honeycrisp are my favorite apples to use for hand pies. You’ll need about two large apples.
  • Brown Sugar – Light brown sugar adds the perfect amount of sweetness to the apple filling in these hand pies. Dark brown sugar is fine to use as well.
  • Egg White – Don’t skip the egg wash on the pies! This is what makes them have a golden, glossy crust. Save the egg yolk to make a batch of homemade lemon curd.
  • Powdered Sugar – Or confectioners sugar, this is used to make the glaze that we dip the hand pies into. Don’t skip this!

How to Make Apple Hand Pies

Step by step photos showing how to make apple hand pies.

Step 1. Cook apples. Peel and dice the apples. Melt butter in a large skillet over medium high heat. Add the apples, salt, nutmeg, brown sugar and cinnamon. Cook until soft, about 5-10 minutes. Sprinkle in your flour and heat an additional minute while the mixture thickens as you stir. Set aside.

Aimee’s Pro Tip

You could also use our fried apple recipe for the filling!

Step 2. Cut hand pies. Unroll the pie crusts and use a 4-inch biscuit cutter to cut 6-7 circles from each crust. You may have to roll scraps to get the extra circles.

Step 3. Fill. Drop 1 Tbsp of the apple mixture into the center of each pie crust circle.

Step 4. Seal. Fold in half and pinch edges COMPLETELY. Then fold the pinched edges over.

Step 5. Egg Wash. Poke hand pie with tines of a fork to prevent bursting. Brush the tops of the pies with the egg white.

Step 6. Bake and glaze. Bake the pies at 425 degrees F on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned. Whisk together the powdered sugar and milk and when the hand pies come out of the oven, dunk each one in the glaze to coat completely. Let sit for 10 minutes to set up then enjoy warm or cold.

Apple hand pies stacked on a wooden board.

Tips and Tricks

  • I used a 4 inch circle biscuit cutter to get my hand pies perfect. Each pie crust gave me 5, and then I took the scraps and rolled them out to get 1-2 more. This gave me a total of 12-14 hand pies!
  • To scoop an even amount of filling into each crust, I used a 1 TBSP cookie scoop to drop the perfect dollop.
  • You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of water to keep them sticking together).
  • I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice, so they don’t explode.
  • Once you’ve dipped the hand pies into the glaze, place them back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!

Don’t forget to try these Peach Hand Pies for a twist! Or give our warm blueberry crumble recipe a try next.

Iced hand pies on a cookie sheet.

Recipe FAQs

Can I prep the hand pies ahead before I bake them?

Yes. Follow the recipe until you fill and seal the hand pies. Then, place them on a  parchment-lined baking sheet and wrap it in cling film. They’ll keep in the fridge for 3 days or in the freezer for up to 3 months. If you want to store them in the freezer, let them freeze on the baking sheet, then transfer them to a resealable freezer bag for more compact storage.

How do I store baked apple hand pies?

Keep leftover baked hand pies in an airtight container at room temperature. Alternatively, you can freeze the hand pies in a resealable freezer bag for up to 3 months.

How do I reheat hand pies?

Baked hand pies stored at room temperature taste the best as is. However, if you store baked hand pies in the freezer, pop them onto a parchment-lined baking sheet and into a low-heat oven. Heat them until they thaw and lose their chill. The glaze will melt off the hand pies during the process, but they’ll still taste delicious.

Apple hand pies on a cookie sheet.

More Hand Pie Recipes

Holiday Pie Recipes

See all Pies and Tarts recipes

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Apple Hand Pies

4.82 from 44 votes
By: Aimee
These Glazed Apple Hand Pies are the perfect fall treat. And in about 30 minutes, you'll have one of these delicious baked treats in your hands!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 14 hand pies

Ingredients 

For the hand pies:

  • 1 box refrigerated pie crust (for two pies) 14.1 ounce
  • ¼ cup unsalted butter
  • 2 cups diced and peeled apples about 2 large apples
  • ¼ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • ¼ cup light brown sugar packed
  • 1 teaspoon cinnamon
  • 2 Tablespoons flour
  • 1 egg white beaten

For the glaze:

  • 1 ¼ cup powdered sugar
  • 2 Tablespoons milk
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Instructions 

  • Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425F.
  • Dice and peel apples. In a large skillet, melt butter over medium high heat. Add apples, salt, nutmeg, brown sugar and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally.
  • While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter). You may have to roll scraps to get the extra circles. Set aside.
  • After apples have softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.
  • Using a 1 Tbsp scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
  • Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
  • While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.

Notes

  • To scoop an even amount of filling into each crust, I used a 1 TBSP cookie scoop to drop the perfect dollop.
  • You’ll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of water to keep them sticking together).
  • I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice so they don’t explode.
  • I originally had planned on frying them up, but since my kitchen was clean, I didn’t feel like having grease splatter. So I baked them. And I’m so glad I did. They still had a delicious flaky texture, without all the fat.
  • See blog post for more recipe tips and tricks.
  • Once they’ve baked up (making sure you used parchment paper to keep them from sticking), drop each warm hand pie into your glaze.
  • Place it back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!

Nutrition

Serving: 1hand pie, Calories: 151kcal, Carbohydrates: 23g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Cholesterol: 9mg, Sodium: 81mg, Fiber: 1g, Sugar: 15g
Course: Pies and Tarts
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 2, 2023

Comments & Reviews

  1. 5 stars
    Thank you for this recipe, Aimee! I made these with my own dough recipe and LOVE them! I followed your recipe using everything but the dough. Perfect mix of spices!
    Thanks again!

  2. 5 stars
    I made them round and with pre made dough. Easy to make and very tasty! First time I’d ever picked my own apples and they are beautifully sweet!

  3. I just made these and they are excellent! These were very simple to make and absolutely loved by all! I used refrigerator dough for the first time in my life as well as my own pie crust on half of the batch and both were terrific with this. Highly recommend!

      1. Can you make ahead and freeze preglaze and then reheat and glaze or would it be better to freeze before cooking and then thaw, cook, glaze?

4.82 from 44 votes (42 ratings without comment)

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