Cinnamon Apple Hand Pies: Flaky & Easy

These cinnamon sugar apple hand pies deliver all the comfort of a classic apple pie in a perfect, portable package. Each bite starts with a crackly, sweet crust that gives way to a flaky, buttery pastry.

Inside, tender, spiced apples are cooked down into a rich, jammy filling that won’t leak or make the crust soggy.

Using a quality store-bought pie crust makes this recipe incredibly approachable. It’s the ideal fall baking project for a cozy afternoon.

Why You’ll Love It

• Perfectly Portioned: Individual servings make them easy to pack, share, and enjoy without any plates or forks required.
• Shortcut Friendly: Using refrigerated pie crust saves significant time and effort while still delivering a delicious, flaky result.
• Incredibly Flaky: A brief chill before baking ensures the butter in the pastry stays cold, creating an exceptionally light and flaky texture.
• Make-Ahead Ready: Assemble the pies ahead of time and freeze, then bake directly from frozen for a fresh, warm treat on demand.
• Classic Fall Flavor: Warm cinnamon, sweet-tart apples, and buttery pastry create an unbeatable combination.

Ingredients

Ingredient	US Measurement	Metric Measurement
For the Apple Filling
Unsalted Butter	2 tbsp	28 g
Apples (mixed variety)	2 medium (about 1 lb)	450 g
Brown Sugar, packed	1/4 cup	50 g
Lemon Juice	1 tbsp	15 ml
Ground Cinnamon	1 tsp	2.6 g
Ground Nutmeg	1/4 tsp	0.6 g
Cornstarch	1 tbsp	8 g
Water	1 tbsp	15 ml
For Assembly & Topping
Refrigerated Pie Crusts	1 box (2 crusts)	400 g
Large Egg	1
Water	1 tsp	5 ml
Turbinado Sugar	2 tbsp	25 g
Ground Cinnamon	1/4 tsp	0.6 g

Ingredient Notes

• Apples: A mix of tart (Granny Smith) and sweet (Honeycrisp, Braeburn) apples provides the best flavor and texture. The tart apples hold their shape, while the sweeter ones break down slightly to create a thick sauce.
• Pie Crust: Store-bought refrigerated pie crust is a fantastic shortcut. For a gluten-free version, use your favorite GF-certified pie dough.
• Cornstarch: This is essential for thickening the filling. It prevents the apple juices from making the bottom crust soggy during baking.
• Egg Wash: A simple mix of egg and water gives the pies a beautiful golden-brown sheen and helps the cinnamon-sugar topping adhere. For a vegan alternative, brush with a plant-based milk like almond or soy milk.

Equipment Needed

• Large Skillet: Used to cook the apple filling evenly without crowding the pan.
• Round Cutter (4-inch / 10 cm): Creates uniform circles for perfectly shaped and sealed hand pies. A small bowl or lid of the same size also works.
• Baking Sheets with Parchment Paper: Prevents the hand pies from sticking and promotes even browning on the bottom.
• Pastry Brush: For evenly applying the egg wash to achieve a glossy, golden finish.

Step-by-Step Instructions

1. Prepare the Filling: Peel, core, and dice the apples into 1/4-inch (6 mm) pieces. In a large skillet, melt the butter over medium heat. Add the apples, brown sugar, lemon juice, cinnamon, and nutmeg. Cook, stirring occasionally, until the apples soften, about 6–8 minutes.
2. Thicken the Filling: In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Pour the slurry into the skillet with the apples and stir constantly until the mixture thickens, about 1-2 minutes.
3. Cool Completely: Remove the filling from the heat and spread it on a plate or small baking sheet to cool completely. This step is crucial; warm filling will melt the pie dough and cause soggy bottoms.
4. Cut the Dough: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unroll the pie crusts on a lightly floured surface. Using a 4-inch (10 cm) round cutter, cut out circles from the dough. You should get about 6-7 circles per crust. Re-roll scraps once to get a few more.
5. Assemble the Hand Pies: Place about 2 tablespoons of the cooled apple filling onto one half of each dough circle, leaving a 1/2-inch (1 cm) border. Fold the other half of the dough over the filling to create a half-moon shape.
6. Seal and Vent: Press the edges together firmly with your fingers. Use the tines of a fork to crimp the edges, creating a tight seal. Place the assembled pies on the prepared baking sheets. Use a sharp knife to cut 2-3 small slits on top of each pie to allow steam to escape.
7. Chill: Place the baking sheets in the freezer for 15 minutes. Pro Tip: Chilling the pies before baking solidifies the butter in the crust, which creates steam in the oven, resulting in an extra-flaky texture.
8. Bake: In a small bowl, whisk the egg and 1 teaspoon of water to make an egg wash. In another small bowl, mix the turbinado sugar and 1/4 teaspoon cinnamon. Brush the tops of the chilled pies with the egg wash, then sprinkle generously with the cinnamon sugar. Bake for 18–22 minutes, or until the crust is a deep golden brown and the filling is bubbly. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Variations & Swaps

• Caramel Apple: Swirl a teaspoon of thick caramel sauce into the filling on each pie before sealing.
• Add Nuts: For extra texture, add 1/4 cup (30 g) of finely chopped toasted pecans or walnuts to the apple filling.
• Powdered Sugar Glaze: Skip the cinnamon-sugar topping. Once cooled, drizzle the pies with a glaze made from 1/2 cup (60 g) powdered sugar and 1-2 teaspoons of milk.
• Air Fryer Method: Assemble and chill pies as directed. Preheat the air fryer to 350°F (175°C). Place pies in the basket in a single layer and cook for 10-12 minutes, until golden and puffed. Work in batches.

Make-Ahead, Storage & Reheating

• Make-Ahead: The apple filling can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Unbaked, assembled hand pies can be frozen on a baking sheet until firm, then transferred to a freezer bag for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the baking time.
• Storage: Store baked hand pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: For the best texture, reheat pies in a 350°F (175°C) oven or air fryer for 5–7 minutes until the crust is crisp and the filling is warm.

Serving Suggestions And Pairings

These hand pies are fantastic on their own, served warm. For a more indulgent dessert, present them on a plate with a generous scoop of vanilla bean ice cream. A drizzle of salted caramel sauce over the top adds a decadent finishing touch.

For pairings, they go beautifully with a cup of coffee or a spiced tea. If you’re serving them as part of a fall celebration, consider offering a complementary cocktail like a Caramel Apple Martini or a cozy Chai Martini.

Troubleshooting & Common Mistakes

• Leaking Filling: This usually happens if the pies are overfilled or the edges aren’t sealed properly. Be sure to leave a 1/2-inch border and press down firmly with a fork to crimp.
• Soggy Bottom Crust: The filling was likely too warm when assembling, or it needed more thickening. Always let the filling cool completely to room temperature before placing it on the dough.
• Pale, Soft Crust: The oven temperature might be too low, or the pies weren’t brushed with egg wash. The egg wash is key for achieving that golden, crisp finish.
• Pies Burst Open: Steam built up inside without an escape route. Don’t forget to cut 2-3 small slits in the top of each pie before baking.

FAQs

What are the best apples for hand pies?

A combination of firm, tart apples like Granny Smith and sweeter, softer apples like Honeycrisp or Braeburn is ideal. The firm apples hold their shape and provide tartness, while the sweeter apples break down to create a natural sauce.

Can I use store-bought pie crust?

Absolutely. Using store-bought refrigerated pie crust is a great way to save time and still get a delicious, flaky result. Look for an all-butter crust for the best flavor.

How do I keep my hand pies from getting soggy?

The two most important steps are to cook the filling with a thickener like cornstarch and to let it cool completely before assembling the pies. A hot or warm filling will melt the butter in the crust, leading to a soggy bottom.

Can I make these ahead of time?

Yes, they are perfect for making ahead. You can freeze the unbaked pies for up to 3 months and bake them directly from the freezer. Just add about 5-7 extra minutes to the baking time.

Can I bake these in an air fryer?

Yes. Place the chilled pies in a single layer in the air fryer basket. Cook at 350°F (175°C) for 10-12 minutes, or until golden brown and puffed. You may need to work in batches.

Nutrition

• Calories: 295 kcal
• Carbohydrates: 38 g
• Protein: 3 g
• Fat: 15 g
• Saturated Fat: 7 g
• Sodium: 210 mg
• Sugar: 16 g

Disclaimer: Nutritional information is an estimate and may vary based on ingredients used. Allergen Information: Contains wheat, dairy, and egg.

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Recipe Card

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