Mini Apple Pie Hand Pies
Mini Apple Pie Hand Pies
Ingredients
For the Apple Filling
- 3 cups apples, peeled, cored, and finely diced (such as Honeycrisp, Granny Smith, or Fuji)
- 1/4 cup granulated sugar, adjust to your apples' sweetness
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg, optional
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter, melted
For the Hand Pies
- 2 sheets refrigerated pie crusts, or puff pastry sheets (approximately 14.1 ounces total)
- 1 large egg
- 1 tablespoon water
- as needed granulated sugar, for sprinkling on top
- as needed all-purpose flour, for dusting
Instructions
- 1
In a medium-sized mixing bowl, combine the finely diced apples, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and the pinch of nutmeg (if using). Add the 1 tablespoon of fresh lemon juice and 1 tablespoon of melted unsalted butter. Stir all the ingredients together until the apples are evenly coated with the sugar and spice mixture. Set aside.
⏱️ 10 min
- 2
Unroll the refrigerated pie crusts or puff pastry sheets onto a lightly floured surface. Using a round cookie cutter (approximately 3-4 inches in diameter) or a knife, cut out an even number of circles or squares from the pastry. Typically, two sheets yield about 12-16 cutouts.
⏱️ 5 min
- 3
Place a spoonful of the prepared apple filling (about 1 to 2 tablespoons, depending on the size of your pastry cutouts) onto the center of one half of each pastry shape. Ensure not to overfill, leaving a clear border around the edges.
⏱️ 5 min
- 4
Fold the other half of the pastry over the filling, creating a half-moon shape if using circles, or a closed square if using squares. Gently press down on the edges to seal them. For a decorative and secure seal, use the tines of a fork to crimp all around the edges of each hand pie.
⏱️ 5 min
- 5
In a small bowl, whisk together the 1 large egg with 1 tablespoon of water to create an egg wash. Brush the tops of each assembled hand pie generously with the egg wash. This will help them turn golden brown and shiny during baking. Using a small, sharp knife, make 2-3 small slits on the top surface of each pie. These vents allow steam to escape, preventing the pies from bursting and ensuring a flaky crust.
⏱️ 5 min
- 6
Preheat your oven to 375°F. Line a baking sheet with parchment paper. If desired, sprinkle a little extra granulated sugar over the tops of the egg-washed hand pies. This adds a sweet, sparkling finish.
⏱️ 5 min•🌡️ 375
- 7
Carefully arrange the hand pies on the prepared baking sheet, leaving some space between each one to allow for even baking and puffing. Bake for approximately 18-22 minutes, or until the pastry is golden brown, puffed, and the apple filling is visibly bubbling through the vents.
⏱️ 22 min•🌡️ 375
- 8
Once baked, remove the hand pies from the oven and transfer them to a wire rack. Allow them to cool for at least 10-15 minutes before serving. This allows the filling to set and prevents burns. Serve warm or at room temperature.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Apple Pie Hand Pies
For the Apple Filling
- 3 cups apples, peeled, cored, and finely diced (such as Honeycrisp, Granny Smith, or Fuji)
- 1/4 cup granulated sugar, adjust to your apples' sweetness
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg, optional
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter, melted
For the Hand Pies
- 2 sheets refrigerated pie crusts, or puff pastry sheets (approximately 14.1 ounces total)
- 1 large egg
- 1 tablespoon water
- as needed granulated sugar, for sprinkling on top
- as needed all-purpose flour, for dusting
Instructions
- 1
In a medium-sized mixing bowl, combine the finely diced apples, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, 1/2 teaspoon ground cinnamon, and the pinch of nutmeg (if using). Add the 1 tablespoon of fresh lemon juice and 1 tablespoon of melted unsalted butter. Stir all the ingredients together until the apples are evenly coated with the sugar and spice mixture. Set aside.
⏱️ 10 min - 2
Unroll the refrigerated pie crusts or puff pastry sheets onto a lightly floured surface. Using a round cookie cutter (approximately 3-4 inches in diameter) or a knife, cut out an even number of circles or squares from the pastry. Typically, two sheets yield about 12-16 cutouts.
⏱️ 5 min - 3
Place a spoonful of the prepared apple filling (about 1 to 2 tablespoons, depending on the size of your pastry cutouts) onto the center of one half of each pastry shape. Ensure not to overfill, leaving a clear border around the edges.
⏱️ 5 min - 4
Fold the other half of the pastry over the filling, creating a half-moon shape if using circles, or a closed square if using squares. Gently press down on the edges to seal them. For a decorative and secure seal, use the tines of a fork to crimp all around the edges of each hand pie.
⏱️ 5 min - 5
In a small bowl, whisk together the 1 large egg with 1 tablespoon of water to create an egg wash. Brush the tops of each assembled hand pie generously with the egg wash. This will help them turn golden brown and shiny during baking. Using a small, sharp knife, make 2-3 small slits on the top surface of each pie. These vents allow steam to escape, preventing the pies from bursting and ensuring a flaky crust.
⏱️ 5 min - 6
Preheat your oven to 375°F. Line a baking sheet with parchment paper. If desired, sprinkle a little extra granulated sugar over the tops of the egg-washed hand pies. This adds a sweet, sparkling finish.
⏱️ 5 min•🌡️ 375 - 7
Carefully arrange the hand pies on the prepared baking sheet, leaving some space between each one to allow for even baking and puffing. Bake for approximately 18-22 minutes, or until the pastry is golden brown, puffed, and the apple filling is visibly bubbling through the vents.
⏱️ 22 min•🌡️ 375 - 8
Once baked, remove the hand pies from the oven and transfer them to a wire rack. Allow them to cool for at least 10-15 minutes before serving. This allows the filling to set and prevents burns. Serve warm or at room temperature.
⏱️ 15 min