If you’re anything like me, nothing beats the cozy feeling of holding a warm, flaky treat in your hands on a crisp day. That’s exactly why I adore this Apple Hand Pies Recipe. These little pies are packed with a cinnamon-spiced apple filling, wrapped in buttery, golden crusts that just melt in your mouth. Whether you want a comforting snack or a charming dessert that’s easy to share, these hand pies are a total crowd-pleaser. Stick with me, and I’ll walk you through every step to make sure your pies turn out perfect every time!
Why You’ll Love This Recipe
- Buttery, Flaky Crust: The vodka in the dough helps keep the crust tender and flaky without making it tough.
- Perfectly Spiced Filling: The combo of cinnamon and ginger brings warmth and depth without overpowering the natural apple flavor.
- Handheld & Convenient: These pies are the ultimate grab-and-go treat — no forks or plates needed!
- Quick Bake Time: They come together quickly, so you’ll be enjoying fresh pies in under an hour.
Ingredients You’ll Need
You’ll want fresh, crisp apples and quality butter to ensure the best results. I love mixing different apple varieties like Honeycrisp and Granny Smith to give the filling a nice balance of sweetness and tartness.
- All-purpose flour: Key for that tender but sturdy crust—measure carefully!
- Kosher salt: Adds just enough flavor to enhance both crust and filling.
- Sugar: Used in the dough to add slight sweetness and also to sprinkle for a crunchy top.
- Unsalted butter: The star of the crust; keep it cold and cubed for perfect flakiness.
- Vodka (frozen): Helps reduce gluten formation for a flaky crust – it mostly evaporates during baking.
- Ice water: Keeps your dough cool and workable without melting the butter.
- Apples: Three apples give a generous filling—choose a mix for complexity.
- Light brown sugar: Adds a rich caramel note to the filling.
- Ground ginger: A subtle warmth that lifts the apple flavor beautifully.
- Cinnamon: Classic apple pie spice—don’t skimp here!
- Lemon juice: Brightens the filling and prevents apples from browning.
- Egg: For the egg wash that gives the pies a gorgeous golden finish.
- Heavy cream: Mixed into the egg wash to create a glossy crust.
- Granulated sugar + cinnamon: A dusting on top before baking for extra crunch and spice.
Variations
I love customizing this Apple Hand Pies Recipe depending on the season or what’s in my pantry. It’s a fantastic base for experimenting, so don’t be afraid to switch things up!
- Spiced Up: Adding a pinch of nutmeg or ground cloves to the filling gives a wonderful autumn vibe that my family adores.
- Different Fruits: Try swapping some apples for pears or even tossing in a handful of fresh or dried cranberries for a tart twist.
- Vegan Version: Use coconut oil or vegan butter instead of butter, and swap the egg wash for a plant-based milk like almond or soy.
- Mini Hand Pies: Make bite-sized versions for parties or lunchboxes — they bake even faster and disappear in no time!
How to Make Apple Hand Pies Recipe
Step 1: Make Your Flaky Pie Dough
This step is crucial for a tender crust. Start by whisking together the flour, salt, and sugar. Then, work in cold, cubed butter using a pastry cutter or your fingers—just don’t overwork it; you want bits of butter to remain visible. Next, mix in frozen vodka and ice water a tablespoon at a time until the dough just holds together. I found using vodka prevents gluten development, making the crust flakier. Wrap the dough in plastic and chill it for at least an hour before rolling out.
Step 2: Prepare the Apple Filling
While the dough chills, peel and dice your apples into small, even pieces. Toss them with both sugars, ground ginger, cinnamon, and a squeeze of lemon juice to keep the apples bright and flavorful. Let this sit for 10-15 minutes to let the juices mingle — this step amps up the flavor!
Step 3: Assemble Your Hand Pies
Once chilled, roll your dough out on a floured surface to about 1/8-inch thickness. Cut into 4-5 inch circles (I use a wide rimmed glass or a biscuit cutter). Spoon a generous tablespoon of filling onto half of each circle, leaving a small border. Brush the edges with water, then fold the dough over to form a half moon. Press edges firmly with a fork to seal and prevent those juicy apples from escaping during baking.
Step 4: Add the Finishing Touches
Beat the egg and heavy cream together to make your egg wash. Brush the top of every pie generously to get that golden, shiny look. Then sprinkle with a cinnamon-sugar mix for some delightful crunch. If you want, poke a few small vents with a knife to let steam escape — this keeps the crust crisp, which I’ve learned makes a difference.
Step 5: Bake to Perfection
Bake your hand pies on a lined baking sheet in a preheated 400°F (200°C) oven for 18-20 minutes, or until the crust is beautifully golden and filling bubbles gently. Keep an eye after 15 minutes to avoid overbaking — the crust should be crisp but not too dark. Let them cool for a few minutes before enjoying the magic.
Pro Tips for Making Apple Hand Pies Recipe
- Keep Everything Cold: Chilling your butter and dough prevents melting and gives you that flake everyone raves about.
- Don’t Overfill: It’s tempting to pack ‘em full, but too much filling makes sealing tricky and causes leaks.
- Use Multiple Apple Types: Combining tart and sweet apples gives your filling complexity and a better texture.
- Vent Your Pies: Small steam vents prevent soggy pockets and keep the crust crisp all around.
How to Serve Apple Hand Pies Recipe
Garnishes
I love dusting these pies with a little powdered sugar or drizzling a light caramel sauce for extra indulgence. Sometimes a scoop of vanilla ice cream or a spoonful of whipped cream makes them feel like a special treat worthy of any celebration.
Side Dishes
Personally, I like pairing these hand pies with a warm cup of tea or apple cider — it’s such a comforting combo. For brunch or dessert spreads, fresh fruit or a simple green salad keeps things balanced and light.
Creative Ways to Present
For holiday gatherings, I’ve used mini pie molds to create festive shapes like stars or hearts. Wrapping each hand pie with a pretty ribbon or setting them on rustic wooden boards makes them look like little treasures your guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (spoiler alert: there might not be!), store them in an airtight container at room temperature for up to two days. I usually warm mine slightly in the oven before serving to refresh that freshly baked taste.
Freezing
I’ve had great success freezing unbaked hand pies on a baking sheet, then transferring them to a freezer bag. When I’m ready to bake, I just pop them in the oven straight from frozen, adding a few extra minutes to the bake time. This is a lifesaver for busy days when you want fresh pies without the wait.
Reheating
The best way I’ve found to reheat leftover pies is at 350°F (175°C) for about 10 minutes in the oven. This brings back the crispness of the crust without drying out the filling like the microwave can.
FAQs
-
Can I use store-bought pie crust instead of making my own dough?
Absolutely! If you’re short on time, store-bought pie crust works fine. Just make sure it’s thawed and cold before you roll it out. Keep in mind, homemade dough with vodka will be flakier, but the store-bought version will still be delicious!
-
What’s the purpose of vodka in the dough?
Great question! Vodka helps reduce gluten formation in the dough, which results in a tender but flaky crust. Plus, it mostly evaporates during baking, so you won’t taste it. It’s a little trick I discovered that really improved my pie crusts.
-
How do I prevent the crust from getting soggy?
Sealing the pies tightly and adding small vent holes lets steam escape during baking — this keeps the crust crisp. Also, letting your pies cool completely on a wire rack before storing helps prevent sogginess.
-
Can I make these Apple Hand Pies ahead of time?
Yes! You can assemble the hand pies and freeze them before baking. When you want fresh pies, bake them straight from frozen, just adding a few minutes to the baking time. It’s a game changer for busy days or unexpected guests.
Final Thoughts
This Apple Hand Pies Recipe is one I keep coming back to, especially when I want a homemade treat that feels special but isn’t complicated. I love how the crust turns out flaky and rich, with filling that’s sweet, a little tart, and perfectly spiced. If you’re someone who loves to bake but needs that little bit of extra help, these hand pies are for you—they’re forgiving, fun, and so satisfying. Give them a try and see how they become everyone’s new favorite bite!
Print
Apple Hand Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 9 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Apple Hand Pies feature a flaky all-butter pie crust filled with a warm, cinnamon-spiced apple filling. Perfect as a handheld dessert or snack, they combine the tartness of fresh apples with a sweet, aromatic cinnamon sugar crust, baked to golden perfection in under 20 minutes.
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- ½ cup unsalted butter, cubed
- 2 tablespoons vodka, frozen
- 2 tablespoons ice water
Apple Filling
- 3 apples (Honeycrisp, Granny Smith, and Cripps Pink)
- 3 tablespoons sugar
- 3 tablespoons light brown sugar
- ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 lemon, juiced
Topping and Finishing
- 1 egg (for egg wash)
- 1 tablespoon heavy cream
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Prepare the Dough: In a large bowl, combine the flour, kosher salt, and sugar. Cut in the cold, cubed butter using a pastry blender or fingers until the mixture resembles coarse crumbs. Add the frozen vodka and ice water, mixing just until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Make the Apple Filling: Peel, core, and dice the apples into small pieces. In a mixing bowl, toss the apples with sugar, light brown sugar, ground ginger, cinnamon, and freshly squeezed lemon juice. Set aside to allow flavors to meld.
- Roll and Cut Dough: Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Cut into circles approximately 4 to 5 inches in diameter using a round cutter or the rim of a glass.
- Fill the Pies: Spoon a small amount of the apple filling (about 1 to 2 tablespoons) onto the center of each dough circle, leaving a small border around the edges.
- Seal the Pies: Brush the edges of the dough circles with a bit of beaten egg wash (egg mixed with a tablespoon of water). Fold the dough over the filling to form a half-moon shape and press the edges firmly with a fork to seal.
- Prepare Egg Wash and Topping: In a small bowl, whisk the egg with the heavy cream. Brush each hand pie generously with this egg wash. Combine the granulated sugar and cinnamon and sprinkle over the tops of the pies to add a sweet, crunchy finish.
- Bake the Pies: Preheat the oven to 375°F (190°C). Place the hand pies on a parchment-lined baking sheet. Bake for 18-20 minutes or until the crust is golden brown and the filling is bubbly.
- Cool and Serve: Remove from oven and let the pies cool on a wire rack for at least 10 minutes before serving to allow the filling to set slightly. Enjoy warm or at room temperature.
Notes
- These Apple Hand Pies have a flaky all-butter crust and a cinnamon-spiced apple filling.
- They are baked quickly in under 20 minutes for a golden crust.
- Use a mix of apple varieties for depth of flavor and texture.
- Frozen vodka helps keep the dough flaky by inhibiting gluten development and not adding water.
- Egg wash ensures the crust develops a beautiful golden color and the cinnamon sugar topping adds crunch.
- Allow pies to cool before eating to avoid burns from hot filling.
Nutrition
- Serving Size: 1 hand pie
- Calories: 268 kcal
- Sugar: 21 g
- Sodium: 141 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 47 mg
