Mini Apple Pies (Apple Hand Pies) Recipe
If you’re anything like me, you know there’s something irresistibly cozy about warm, flaky apple pies fresh from the oven. These Mini Apple Pies (Apple Hand Pies) Recipe bring that classic comfort in a perfectly portable size—ideal for a quick snack, a picnic treat, or even as charming little desserts at your next gathering. I love how these hand pies combine buttery, flaky pastry with tender, spiced apple filling; it’s a hug in pie form!
What makes this Mini Apple Pies (Apple Hand Pies) Recipe really special is its versatility and ease—no need for a big pie plate or complicated lattice tops. You get that satisfying crisp crust and just the right amount of sweet, cinnamony apple filling in every bite. Plus, they’re fun to make and even more fun to share, whether it’s family-style or just for yourself on a rainy afternoon.
Ingredients You’ll Need
The magic of this Mini Apple Pies (Apple Hand Pies) Recipe is all in the quality of your ingredients and how they marry together. I always recommend going for fresh, crisp apples and real butter for that flaky dough that almost melts in your mouth.
- All-purpose flour: The base for the dough; make sure it’s fresh for best texture.
- Granulated sugar: Adds just a touch of sweetness to balance the tart apples.
- Salt: Enhances all the flavors and cuts through the sweetness.
- Unsalted butter: Cold and cubed, this gives the dough its signature flakiness.
- Water: Ice-cold, to keep the dough tender and workable.
- Apples: Pink Lady, Fuji, or Royal Gala work beautifully for a balance of sweet and tart.
- Brown sugar: Deepens flavor and caramelizes beautifully in the filling.
- Ground cinnamon: The warm spice that’s classic for apple desserts.
- Cornstarch: Helps thicken the filling, so it’s not runny when baked.
- Egg: For that golden, glossy finish on the crust.
Variations
One of the best things about this Mini Apple Pies (Apple Hand Pies) Recipe is how easy it is to customize. I like to tweak the spice mix or swap apples depending on the season, and you’ll find your own favorites quickly once you start experimenting.
- Spice it up: I sometimes add a pinch of nutmeg or ground ginger when I want a little more warmth in the filling. It creates a lovely aroma that fills your kitchen.
- Gluten-free dough: I’ve had success using a gluten-free flour blend for the crust—just be sure to adjust moisture slightly, as gluten-free flours behave differently.
- Make it vegan: Swap butter for coconut oil and use a flax egg to keep everything plant-based while maintaining that tender texture.
- Seasonal twists: When it’s cranberry season, I toss in a handful with the apples for a tangy burst.
How to Make Mini Apple Pies (Apple Hand Pies) Recipe
Step 1: Prepare the Dough for Flakiness
Start by mixing your flour, sugar, and salt in a bowl. Then, add the cold butter cubes and pinch them into the dry ingredients, but don’t overdo it. Those little chunks of butter are key—they’ll bake into beautiful flaky pockets. When you add the water, knead just enough to bring everything together; you want a dough that’s a bit uneven in texture, not smooth. Wrap it tightly and refrigerate for at least 30 minutes.
Step 2: Cook Your Apple Filling
Peel and dice the apples into small cubes, around 4-5mm. Toss them with butter, brown sugar, cinnamon, cornstarch, salt, and a little water in a pot over medium heat. Stir gently while the mixture thickens, which usually takes about 10-15 minutes. You’re aiming for something like a thin jam—thick enough to hold together but still spreadable. Chill this filling completely before you start assembling.
Step 3: Shape and Fill Your Mini Pies
Roll out your chilled dough on a floured surface to about 2mm thick, then cut circles sized around 9-10cm (3.5-4 inches). I use a cookie cutter for this step—it’s quick and makes uniform pies. Spoon roughly 2 tablespoons of filling onto each dough circle. If your dough edges seem dry from all the flour, brush them lightly with water to help seal. Then, place another dough circle on top, gently stretching the edges before pressing together.
Step 4: Seal and Add Finishing Touches
Use a fork to crimp the edges tight, so no filling leaks during baking. Then trim any ragged edges by pressing the same cookie cutter around the pie again—this gives a neat, polished look. Don’t forget to cut 3 small slits on top of each pie with a pairing knife to let steam escape—this keeps the crust perfectly crispy, which is a little trick I swear by.
Step 5: Bake to Golden Perfection
Whisk an egg with a tablespoon of water and brush it over each pie, then sprinkle a bit of brown sugar on top for sparkle and sweetness. Bake your pies in a preheated oven at 180℃ (350℉) for 20 to 30 minutes, until they’re beautifully golden and puffed. The smell filling your kitchen? Pure magic.
How to Serve Mini Apple Pies (Apple Hand Pies) Recipe
Garnishes
I like to keep it simple with a dusting of powdered sugar or a small scoop of vanilla ice cream alongside these mini hand pies. Sometimes, I drizzle a little caramel sauce on top or sprinkle chopped toasted pecans for an extra crunch. It elevates the experience without complicating the flavors.
Side Dishes
These Mini Apple Pies pair wonderfully with a hot cup of coffee or chai tea for a cozy afternoon break. If I’m serving these at a party, I often add a bowl of whipped cream or a tangy cream cheese dip nearby—it’s a great contrast to the sweet apples.
Creative Ways to Present
For gatherings, I like arranging them on a rustic wooden board with a scattering of fresh apple slices and cinnamon sticks—it’s simple but looks so inviting. Another favorite is wrapping each mini pie in parchment paper tied with twine, making them easy to grab and perfect for gifting.
Make Ahead and Storage
Storing Leftovers
I usually store leftover mini apple pies in an airtight container in the fridge, and they keep well for up to 3 days. When you want to enjoy one later, just bring it to room temperature for best flavor and texture.
Freezing
These pies freeze beautifully before baking. I place them on a baking sheet to freeze individually, then transfer them to a freezer bag. When I’m ready to bake, I pop them straight into the oven without thawing, adding a few extra minutes to the bake time.
Reheating
To reheat, I recommend the oven or toaster oven at 160℃ (325℉) for about 10 minutes. This keeps the crust crisp, unlike microwaving, which can make the dough soggy. Trust me, the crispness is worth the little extra time!
FAQs
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Can I use pre-made pie dough for this Mini Apple Pies (Apple Hand Pies) Recipe?
Absolutely! While making your own dough lets you control the flakiness and flavor, store-bought pie dough works well if you’re short on time. Just make sure to roll it out a little thinner than usual to mimic the delicate layers of homemade dough.
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What apples work best for mini apple hand pies?
I recommend firm, crisp apples like Pink Lady, Fuji, or Royal Gala. These hold their shape during cooking and offer a perfect balance of sweetness and tartness, making your filling vibrant without turning into mush.
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How can I prevent my mini pies from leaking during baking?
Make sure to seal the edges well using water as a glue before crimping with a fork, and avoid overfilling your pies. Cutting small slits on top also helps vent steam, which reduces pressure inside and prevents leaks.
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Can I prepare the filling ahead of time?
Yes! Making your apple filling a day ahead lets the flavors deepen and makes assembling the pies easier because the filling firms up in the fridge. Just remember to bring it back to room temperature before filling your pies for easier handling.
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How long will these mini apple hand pies stay fresh?
Freshly baked, these pies stay delicious at room temperature for about a day, but I recommend refrigerating leftovers to keep the filling from spoiling. Stored in an airtight container in the fridge, they’ll be tasty for up to 3 days.
Final Thoughts
This Mini Apple Pies (Apple Hand Pies) Recipe has become one of my absolute favorites because it strikes that perfect balance of simplicity and deliciousness. It’s a joy to make, and honestly, the taste transports you straight back to childhood memories of fresh-baked apple pie, but in a fun, hand-held form. Give it a try—you’ll find it’s a delightful treat to bake for yourself or to share with friends, and once you do, I bet it’ll become a go-to in your recipe box too!
Print
Mini Apple Pies (Apple Hand Pies) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 15 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Apple Pies, also known as Apple Hand Pies, are delightful individual pastries filled with a rich, cinnamon-spiced apple filling wrapped in a flaky buttery crust. Perfect for a cozy dessert or a sweet snack, these hand pies combine tender, juicy apples with a golden, crisp pastry that’s easy to make and sure to impress.
Ingredients
For the dough:
- 300 g all-purpose flour
- 60 g granulated sugar
- 1 tsp salt
- 220 g unsalted butter, cold and cut into cubes
- 110 ml water
For the filling:
- 800 g apples (4 large, Pink Lady, Fuji or Royal Gala preferred)
- 60 g unsalted butter
- 150 g brown sugar
- 1 tsp ground cinnamon
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 tbsp water
To paint:
- 1 egg
- 1 tbsp water
- 4 tbsp brown sugar
Instructions
- Prepare the dough: In a large bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and mix, pinching the butter into the dry ingredients until small lumps remain for a flaky texture. Slowly add the water and gently knead just until the dough comes together. Wrap in cling film and refrigerate for at least 30 minutes or up to 2 days.
- Make the filling: Peel and finely dice the apples into 4-5 mm cubes. In a medium pot over medium heat, combine the apples, butter, brown sugar, cinnamon, cornstarch, salt, and water. Cook, stirring frequently, until the mixture thickens to a consistency similar to thin jam. Remove from heat and chill until fully cold to help the filling firm up.
- Roll and cut dough: On a lightly floured surface, roll the chilled dough to about 2 mm thickness. Using a 9-10 cm (3.5-4 inches) cookie cutter, cut out circles for the pies.
- Assemble the pies: Place about 2 tablespoons of the cold apple filling in the center of each dough circle. Lightly dampen the edges with water if needed. Pinch the top dough circles slightly to stretch, then place over the filling and seal edges using a fork. Trim and even out the edges with the cookie cutter. Cut three small slits on top to allow steam to escape during baking.
- Paint and bake: Whisk together the egg and water to make an egg wash. Brush each pie with this mixture and sprinkle brown sugar on top. Bake in a preheated oven at 180°C (350°F) for 20-30 minutes or until golden brown and crisp.
Notes
- Using cold butter and leaving small lumps in the dough helps achieve a flaky crust.
- Make sure the apple filling is fully cooled before assembling to prevent soggy dough.
- You can prepare the dough 2 days ahead or freeze for up to 2 months for convenience.
- Use a firm apple variety like Pink Lady, Fuji, or Royal Gala for the best texture and flavor.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Keywords: mini apple pies, hand pies, apple hand pies, apple filling, flaky pie crust, cinnamon apple dessert, individual pies
