Easy Apple Hand Pie Recipe

If you’re craving warm, cinnamon-spiced apples wrapped in a buttery, golden crust, this apple hand pie recipe is for you. Made with simple pie dough and a quick homemade filling, these hand pies are everything you love about classic apple pie in a cute, portable size.

What makes this recipe extra fun is the shape. You can either sandwich the crust rounds together for a bakery-style pie look, or fold them in half like mini turnovers. Either way, you’ll get flaky pie crust, a gooey apple filling, and the perfect individual treat to enjoy with coffee, pack in lunchboxes, or serve at your next fall gathering.

Why You’ll Love These Apple Hand Pies

• Same cozy flavors as apple pie, but easier to share and store
• Two shape options: full circle or half-moon hand pies
• Perfect for fall baking, lunchboxes, or dessert trays
• More apple filling per pie than turnovers — extra delicious
• Flexible: use store-bought pie crust or homemade

Whether you’re in the mood for something rustic and simple or looking for a creative way to use up apples, these apple hand pies with pie crust are sure to be a hit.

If you’re on an apple baking spree (like I was), you might also like my apple turnover with pie crust, mini apple pies, and apple turnovers with puff pastry!

What You’ll Need

For the dough

• 2 pie crusts (store-bought or homemade)

For the filling (same recipe, more per pie)

• 1 tablespoon unsalted butter
• 2 to 2½ cups peeled, diced apples
• 1 teaspoon lemon juice
• 2 tablespoons granulated sugar
• 1 tablespoon honey
• 1 tablespoon all-purpose flour
• ½ teaspoon cinnamon
• Pinch of nutmeg
• Pinch of salt
• ¼ teaspoon vanilla extract

For assembly

• 1 egg + 1 tablespoon water (egg wash)
• Optional: coarse sugar for topping
• 3 to 4 inch round cookie cutter or glass

How to Make Apple Hand Pies

Step 1: Make the Filling

Prepare the apple filling as usual by sautéing diced apples with butter, sugar, honey, cinnamon, and flour until soft and slightly thickened. Stir in vanilla and let it cool completely.

Step 2: Roll and Cut the Crust

Roll out each pie crust and cut two large circles from each. You can use a bowl, large cookie cutter, or glass (about 4 to 5 inches across). You’ll end up with 4 circles per crust, 8 total. Then:

• For full hand pies: pair the circles and press them together to form 4 hand pies.
• For half hand pies: fold each circle in half over the filling to make 8 half-moon pies.

Step 3: Fill and Seal

Spoon about 3 to 4 tablespoons of apple filling into the center of each circle. Brush the edges with egg wash and either sandwich or fold, depending on shape. Crimp edges with a fork to seal.

Cut slits in the tops to let steam escape, brush with more egg wash, and sprinkle with sugar if desired.

Step 4: Bake

Bake at 375°F for 25 to 30 minutes, or until the crust is golden and crisp. Let cool slightly before serving.

FAQs About Apple Hand Pies

Apple Hand Pie Recipe

This easy apple hand pie recipe is a cozy fall treat made with pie crust and a cinnamon-spiced apple filling. Shape into rounds or half-moons for a sweet and flaky dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 4 whole hand pies

Ingredients

  

For the crust

• 2 pie crusts homemade or store-bought

For the filling

• 1 tablespoon unsalted butter
• 2 to 2½ cups peeled diced apples
• 1 teaspoon lemon juice
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon all-purpose flour
• ½ teaspoon cinnamon
• Pinch of nutmeg
• Pinch of salt
• ¼ teaspoon vanilla extract

For assembly

• 1 egg + 1 tablespoon water egg wash
• Optional: coarse sugar for topping

Instructions

 

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Make the filling: Melt butter in a skillet, then cook apples with lemon juice, sugar, honey, flour, cinnamon, nutmeg, and salt for 5–6 minutes. Stir in vanilla and let cool.
• Roll out the pie crusts and cut 8 rounds using a 4 to 5-inch cutter.
• Add 3 to 4 tablespoons of filling to each round. Fold or top with another round, brush edges with egg wash, and crimp with a fork.
• Chill the shaped pies in the fridge for 10–15 minutes (optional).
• Cut slits in the top, brush with egg wash, and sprinkle with sugar if desired.
• Bake for 25–30 minutes until golden brown. Let cool slightly before serving.

Notes

• Chilling the assembled pies helps them hold their shape and prevents leaking
• Use tart or mixed apples for best flavor
• Store leftovers in an airtight container for up to 2 days and reheat in the oven for best texture

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These apple hand pies are the kind of cozy, rustic dessert that never lasts long in our house. They’re easy to customize, fun to make, and filled with all the fall flavors we love. Whether you fold them into half-moons or layer them into round pies, they’re guaranteed to be a hit.