Apple Hand Pies

These tasty personal Apple Hand Pies are full of fresh apple pie filling, warming spices and flaky pie crust. Using a store-bought crust is a perfect shortcut to make this delicious dessert super easy!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Chilling + Cooling Time (estimate) 25

Total Time 1 10

Servings hand pies

Calories 367kcal

Author Toni Dash

Ingredients

14 to 16 ounces refrigerated premade (store bought) pie crust (you'll need 2 crusts); regular or gluten-free
2 large Granny Smith apples peeled, cored and diced
2 tablespoons salted butter
2 tablespoons brown sugar packed; dark or light
1 tablespoon white granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 medium egg
2 teaspoons milk

Instructions

Make the filling

Combine the diced apples, butter, brown sugar, granulated sugar, cinnamon, salt and nutmeg into a medium saucepan. Stir gently while over low heat.
Allow the butter to melt and the sugar/spices to blend together with the apples.
Simmer for 5 minutes over low heat until the apples have softened. Remove from the sauce pan from heat and allow the apples to cool.

Make the hand pies

While the apples are cooling, line two baking sheets with parchment paper.
On an additional piece of parchment or a silicone mat unroll the store-bought pie crust dough.
Using a 3-inch round cookie cutter, cut out circles of pie crust dough. Remove the remainder of the dough from around the circles. Set the pie crust scraps aside and save them.
Repeat this process with the second pie crust and the scraps to create more hand pies. There should be 12 dough circles in total.
Place 6 of the cut pie crust on a baking sheet spacing them about 2 inches apart. These will be the bottom of the hand pies.
Place a tablespoon of the cooled apple filling mixture in the center of each of the 6 pie crust circles.
Using a wet finger dab a bit of water around the edge of the dough circle. This will help the top piece stick to the bottom piece.
Top each filled crust with a second circle pie crust dough. Press your finger around the edges to seal or use a fork to gently crimp the edges.

Egg wash

In a small bowl, whip the egg with two teaspoons of milk to create an egg wash. Using a small brush gently brush the egg wash over the top of each filled hand pie.

Chill, Bake and Cool

Place the baking sheets in the refrigerator for 10 minutes to chill the dough. This will allow the hand pies to retain their shape.
While the hand pies are chilling preheat the oven to 375 F.
Remove the baking sheets with the hand pies from the refrigerator and, using a sharp knife, cut a 'X' in the center of the top crust for vent holes to allow steam to escape.
Place the baking sheets into the oven and bake for 20 to 25 minutes or until the pie crust is golden brown. Allow the pies to cool for 15 minutes on a wire cooling rack before serving

Notes

Nutrition facts will vary depending on pie crust being used.

Ingredient Notes

Pillsbury pie crusts come with 2 pie crusts per package.
Regular or gluten-free pie crust can be used.

How to Store

Place any leftover hand pies in an airtight container and store in refrigerator for 3 to 4 days.

Nutrition