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.
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