Apple Hand Pies
Posted Sep 09, 2026
This post may contain affiliate links. Please read our disclosure policy.
These homemade apple hand pies have a flaky, buttery crust filled with a sweet, cinnamon apple filling. They’re handheld apple pies made completely from scratch that are as cute as they are delicious!
I’m very into nostalgic, childhood recipes right now (like homemade Pop-Tarts and homemade granola bars), and these apple hand pies transport me right back to being a kid.
Reminiscent of the infamous McDonald’s apple pies, but so much more delicious, this apple hand pie recipe is perfect for you if you’re craving a hand-held apple pie but prefer to make it from scratch with ingredients you can pronounce.
These apple pie hand pies have a buttery, flaky crust that’s filled with a delicious apple cinnamon filling, topped with raw sugar, and baked until perfectly golden brown. They’re mini apple pies you can hold in your hand—perfect for fall baking, holidays, or a truly nostalgic homemade dessert.
Why You’ll Love These Apple Hand Pies!
- Better than store-bought. Sure McDonald’s is good, but these are better.
- Loaded with apples. These hand pies are generously filled with sweet, cinnamon-spiced apples.
- Easy to eat. All the deliciousness of homemade apple pie in a perfectly portioned, handheld treat.
- Perfect for fall. They’re a delicious way to enjoy apple season and make a great addition to fall parties, Thanksgiving dessert tables and more.
- Make-ahead. Prepare them in advance so you can bake and serve them warm when you’re ready to enjoy them.
Apple Hand Pies: Ingredients & Substitutions
- Pie crust. Use a store-bought crust to make this recipe even easier.
- All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour to make the apple hand pies gluten-free.
- Granulated/brown sugar. This recipe calls for half white sugar and half brown sugar; you can use all of one and omit the other if you want. Or, you can use dark brown sugar in place of light.
- Apples. Choose your favorite apple variety. I recommend Pink Lady, Honeycrisp, Gala, Jazz, Granny Smith, McIntosh, etc. A sweet/tart mixture is my favorite.
- Cornstarch. Tapioca or arrowroot starch both work well.
How to Make Apple Hand Pies
Making this apple hand pie recipe requires a little bit of planning, because the dough needs to be chilled twice. Once right after mixing it together, and once after cutting out the rectangles. Be sure to watch the video for additional help.
Prepare the Pie Crust
Start by making the pie dough. Pulse the flour, sugar, and salt in the container of a food processor fitted with the “S” blade one or two times until combined. Or, you can mix by hand in a large bowl.
Store-bought dough
You can cut out the step of making your own dough and use store-bought pie crust in a tube/can or frozen – not already formed into a pie.
Then, add the cold butter and water and process until clumps begin to form and the dough can be squeezed together when pinched (15-30 seconds). If mixing by hand, you can cut the butter into the dough with a pastry cutter or fork, then add the water and stir until combined.
You can do a test and pinch some of the dough between your fingers. If it sticks together, it’s done processing. Then, dump it out onto a lightly floured surface – it will look crumbly.
Next, form the dough into a disc, then cut the disc in half.
Form each half into a rectangle, then cover it with plastic wrap. Chill in the refrigerator for at least 2 hours, and up to overnight.
After the dough has chilled, place one half on a floured silicone baking mat or piece of parchment paper.
Then roll out the dough into a 12” by 9” rectangle with a little extra so you can cut the edges off and make them straight.
Next, score the 9” side every 3” (so make two lines) and score the 12” side every 4” (two lines again). Then use a sharp knife to cut the dough into 9 rectangles that are 3×4.” Put these pieces on a parchment or silicone baking mat-lined baking sheet and put them in the freezer.
Repeat with the second half of the dough and store the second set of 9 rectangles on another baking sheet in the freezer.
Make the Filling
While the pie crust is chilling, make the filling. Mix the peeled, cored, and diced apples in a saucepan with the cornstarch, brown sugar, white sugar, vanilla, cinnamon, nutmeg, and stir.
Cook over medium-low heat for 8-10 minutes, stirring often, until the apples are soft and the mixture has thickened slightly (it also thickens while it cools).
Then, transfer the mixture to a bowl to cool – stirring a few times to help it cool off faster.
Make the Egg Wash
The egg wash is key for shiny, golden-brown apple pie hand pies. So, whisk the egg and cream together in a small bowl and set it aside.
Assemble and Bake
When the dough is chilled and the filling is ready, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Put 3 to 4 tablespoons of filling over the bottom crust of each hand pie (be careful not to overfill). Then, cover each one with the top crust.
Cut an “X” into the top of each hand pie; this is important so the filling can release water as it bakes and thicken up. Then, use a fork to pinch down the sides of each pie to seal it.
Next, brush the egg wash over each hand pie with a pastry brush. If desired, lightly sprinkle some raw sugar on top.
Then, bake the apple hand pies for 20-25 minutes in the preheated oven until they are golden brown and the filling is slightly bubbly. Remove them from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to continue cooling.
Serve
Serve the apple hand pies slightly warm for the best flavor and texture. You can even serve them in a bowl topped with vanilla ice cream and a drizzle of caramel sauce if you’d like. Or, you can dip them in the caramel sauce and still eat them by hand – yum!
Store/Freeze
Store leftover hand pies in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
Reheat in the microwave or in the oven set to warm.
More Delicious Apple Recipes
You’ll want to make all of these.
- Dutch apple pie
- Apple Cobbler
- Best apple crisp recipe
- My favorite apple crumb pie
- Cinnamon apple bread
- Apple pie bars
- The very best classic apple pie
- Soft & moist apple cake
- Oatmeal apple cookies
Apple Hand Pies Recipe FAQS
Sweet and tart apples that are firm, like Honeycrisp or Pink Lady, are my top choices. Fuji and Gala also work great.
Yes, the apple filling needs to be cooked in this recipe because the crust cooks faster than raw apples.
Yes, save time and use store-bought, but homemade is the best!
Make sure you don’t overfill the apple hand pies, seal the edges well (use a fork or crimp), and cut small vents in the top to let steam escape.
Reheat in the oven set to warm or in the microwave.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Apple Pie Hand Pies Recipe
Video
Equipment
Ingredients
Pie Crust
- 2 ½ cup all-purpose flour
- 1 teaspoon fine sea salt
- 3 Tablespoons granulated sugar
- 1 cup salted butter (diced into ½” cubes, cold or frozen)
- ½ cup cold water
Apple Filling
- 4 apples
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon pure vanilla extract
- 2 Tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Egg wash
- 1 Tablespoon heavy cream (or whole milk)
- 1 egg
Instructions
Make the Pie Crust
- Put flour, sugar and salt in the container of a food processor fitted with the “S” blade (or in a large bowl. Pulse or stir to combine.
- Put the cold butter and ice water into the food processor and process until clumps begin to form and the dough can be squeezed together when pinched (15-30 seconds). (alternatively, cut the cold butter into the dry ingredients with a pastry cutter or fork, then stir in the water).
- Turn the dough out onto a surface and form it into a large ball.
- Cut the ball into two even pieces, make them into flat rectangles.
- Wrap each rectangle in plastic wrap and put them in an airtight bag.
- Chill for at least 2 hours and up to overnight.
- Roll the first dough rectangle into a 12” by 9” rectangle with a little extra so you can cut the edges off and make them straight.
- Then score the 9” side every 3” (so make two lines) and score the 12” side every 4” (two lines again).
- Then use a straight edge to cut the dough into 9 rectangles that are 3×4”
- Put these pieces on a parchment or silicone baking mat lined baking sheet and put them in the freezer.
- Then, repeat with the second rectangle of dough.
- Match up the second set of rectangles with those from the first set that are similar size. Put it in the freezer while you make the filling.
Make the Apple Filling
- Make the filling while the dough is chilling, so it has time to cool.
- Place the peeled and cored and diced apples in a saucepan.
- Add the cornstarch, brown sugar, white sugar, vanilla, cinnamon, nutmeg and stir.
- Cook over medium low heat for 8-10 minutes, stirring often, until the apples are soft and the mixture has thickened slightly (it also thickens while it cools).
- Then, transfer the mixture to a bowl to cool – stirring a few times to help it cool off faster.
Assemble & Bake
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Put 3 to 4 tablespoons of filling over the bottom crust of each hand pie (be careful not to overfill).
- Then, cover with the top crust and cut an “X” in the top of each one.
- Use a fork to pinch down the sides of each pie to seal it.
- Whisk the egg wash ingredients together in a small bowl, then brush it over each hand pie with a pastry brush. If desired, lightly sprinkle some raw sugar on top.
- Bake for 20-25 minutes until the pies are golden brown.
Cool & Serve
- Remove from the oven and let cool on the baking pan for 10 minutes before transferring to a wire rack to cool further.
- Serve slightly warm.
Notes
- Pie crust. Use a store-bought crust to make this recipe even easier.
- All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour to make the apple hand pies gluten-free.
- Granulated/brown sugar. This recipe calls for half white sugar half brown sugar, you can use all of one and omit the other if you want. Or, you can use dark brown sugar in place of light.
- Apples. Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.
- Cornstarch. tapioca or arrowroot starch both work well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
