Apple Hand Pies

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!

Glazed Apple Hand Pies on wood cutting board

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 chili in a bread bowl to apple cider doughnuts, 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!

However, after making a batch of these Apple Hand Pies, I realized why it’s probably a good thing to only have these once or twice a season. Or at least my waist has good reasons. I could eat this entire batch by myself.

Hand pies with apple filling on a piece of parchment paper, cut open to see the inside.

What type of Apples to Use

For today’s recipe I used my favorite Apples. I like to buy already sliced apples for convenience, but Gala, Granny Smith, Golden Delicious, or Honeycrisp are my favorite for hand pies. You’ll need about two large apples.

To make this I cheated and used refrigerated pie crust. I find that the flavor is great and the convenience is even better.

However, if you prefer to make your own pie crust from scratch, you can use my favorite (EASY) pie crust recipe! You’ll need to make TWO. Or, use both pie crusts from the box, haha!!

Glazed apple hand pies being held up after taking a bite.

How to Make Apple Hand Pies

While the refrigerated pie crust is coming to room temperature on the counter, peel and dice your apple slices!

You’re going to toss those in a skillet with some melted butter, kosher salt, brown sugar, nutmeg and cinnamon.

On medium heat, while stirring, cook them until soft, about 5-10 minutes. I diced mine fairly small (thumbnail size) so they only took about 5 minutes (you don’t want them mushy).

Sprinkle in your flour and heat an additional minute while the mixture thickens as you stir. Set aside.

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

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!

Collage photo with how to fill apple hand pies.

Tips and Tricks

  • 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.
  • 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!

Don’t forget to try these Peach Hand Pies for a twist!

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

More Hand Pies:

Yield: 14 hand pies

Apple Hand Pies

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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!


For the hand pies:

  • 1 box (14.1 oz) refrigerated pie crust (for two pies)
  • ¼ cup unsalted butter
  • 2 cup diced and peeled Crunch Pak apples (about 24-30 slices or 2 large apples)
  • ¼ tsp kosher salt
  • ¼ tsp nutmeg
  • ¼ cup light brown sugar, packed
  • 1 tsp cinnamon
  • 2 Tbsp flour
  • 1 egg white, beaten

For the glaze:

  • 1 ¼ cup powdered sugar
  • 2 Tbsp milk


  1. Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425F.
  2. Dice and peel Crunch Pak apple slices. 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.
  3. 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.
  4. After apples have softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.
  5. 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.
  6. 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.
  7. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 100mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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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 October 2, 2018

Comments & Reviews

  1. Can you glaze after they have chilled in the frig because he big order had to start early amd they where not being delivered by the person that wants them for 3 days and long ride in heat

    1. The pie crust begins to soften, so you can keep in airtight container at room temp for up to 3 days. I prefer to refrigerate them as it keeps them slightly chilled which helps the crust have a little texture!

  2. I made the peach hand pies for my family and they were a big hit!! With this recipe (apple), do I need to brush with egg whites before baking like in the peach hand pie recipe?

  3. Have you ever tried making these and freezing them to be served later? We are trying to figure out some desserts we can make a head for a graduation dinner. Thanks

    1. Maybe throw them into your air fryer if you have one to crisp them up a little bit. And then add your glaze.

      1. I found this recipe a few months ago and have made the hand pies several times with your Homemade pie crust recipe and they turned out great. I wanted to make these today using a fresh peach filling and the pie crust recipe seemed different. Is this the original pie crust recipe? I thought the recipe had butter in it instead of shortening? Also do u have a recipe for fresh peach filling instead of using canned since fresh peaches are in season?

  4. These remind me of my childhood when my mom would bake these. So glad I found this. Now I have to get her to make me some!

  5. These have me drooling! Great idea to use the pre-peeled and sliced apples as a timesaver, I’ll have to see if I can find them!

  6. Wow, these look amazing! I’m definitely going to make these when the kids get home otherwise I’ll be too tempted to eat them all!

  7. Yum! I would definitely use the refrigerated pie crust — love how fast these come together! When you need a dessert you can take on the go, there’s no time to wait around :). Thanks, Aimee!

  8. How would you prepare fresh apples from a tree before putting inside and baking. Great sounding recipe but I have to find out about using fresh apples. Thank you so much…can’t wait to try.

    1. Crunch Pak apples are fresh apples…just slice and peel and follow the rest of the recipe 🙂

  9. I tried it both ways. The first time I used canned apple pie filling. It was much easier and seemed to go more quickly. The second time I used the apples and putting the hot apples on the pie crust circles made it split a lot so after the first couple I let the apples cool more. I liked the pie filling method better but watch the juice. Try to drain it before using. Still, delicious either way!

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