Make a batch of handheld apple pies topped with cinnamon sugar and a sweet glaze. These hand pies are made with premade pie crust, so they come together super quickly!
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Once fall arrives, apple pies are a must! While a large apple pie can seem intimidating, these handheld pies are stress-free and easy to make.
Not only is this recipe with a premade pie crust, but the filling comes together in under 15 minutes. I've also "upgraded" these pocket pies with a few extra touches like a cinnamon sugar topping and a glaze.
I'll walk you through all the steps so you have the best apple hand pies for the fall and Thanksgiving season!
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What You'll Learn In This Recipe
- Tips on keeping store-bought pie crust flaky.
- How an egg wash helps the pie crust become golden brown when baked.
- Make ahead instructions if you want to prep the hand pies before Thanksgiving.
To learn more tips like this to level up your baking knowledge, grab my free 13 page e-book. This guide has all the secrets you need to become a better baker!
Ingredients You Need
There are a few ingredients you'll need to make apple hand pies:
- Honeycrisp apples: I always use honeycrisp apples for baking pies because they maintain a nice crunch.
- Light brown sugar: For some sweetness, we are using light brown sugar. Always measure by firmly packing it into a dry measuring cup.
- Vanilla extract: A high-quality vanilla extract will help add additional flavor and warmth to the recipe.
- Ground cinnamon: This is a classic spice in apple pie!
- Fine sea salt: This is my preferred salt for baking as it blends nicely with the pie filling.
- Cornstarch: This ingredient helps thicken the apple filling so it doesn't run out of the hand pies and become soupy.
- Refrigerated pie crust: We're using a shortcut in this recipe with store-bought refrigerated pie crust. Try to keep the pie crust as cold as possible while assembling the hand pies.
- Granulated sugar: This is the perfect topping that helps achieve a crunchy, delicious pie.
- Egg: An egg wash is an important part of finishing off pies. It helps give the crust that rich golden brown color we all love.
- Confectioners' sugar: This ingredient is used for the glaze on top of the hand pies.
- Milk: Any milk will work, but I prefer using whole milk for the glaze.
Check out the recipe card below for a full list of ingredients and measurements.
How To Make This Recipe
1. Cook apples, brown sugar, vanilla extract, 1 teaspoon (2.5 grams) cinnamon, and sea salt in a saute pan over medium heat stirring occasionally until the apples are tender, about 8 minutes.
2. Whisk water and cornstarch together until combined. Add to apple mixture and continue to cook for about 2 - 4 minutes, until thickened.
3. Roll out two 9 inch (23 cm) refrigerated pie crusts onto a clean work surface. Use a 5 inch (13 cm) circle cutter to cut 3 circles from each pie crust.
4. Collect the remaining pie crust scraps and re-roll to ⅛ inch (3 mm) thick. Cut additional circles until you’ve used the remaining pie crust.
5. Add 2 tablespoons (40 grams) of apple pie filling to the center of each pie crust.
6. Fold the pie crust so it encloses the filling.
7. Seal the edges by crimping with the tongs of a fork.
8. Cut two or three slits on top of the pie crust using a sharp knife. This allows the pies to vent while cooking.
9. Arrange the pocket pies 1 inch (2.5 cm) apart on a parchment lined baking sheet. Place in the freezer for 5 minutes prior to baking (this helps the hand pies stay flakey).
Beat egg with 1 tablespoon (14 grams) of water in a small bowl to create an egg wash. Remove the pies from the freezer. Thoroughly brush the top of each pie crust with the egg wash mixture using a pastry brush.
10. Mix granulated sugar with the remaining ½ teaspoon (1 gram) of cinnamon. Sprinkle the sugar mixture on top of each pie.
11. Bake for 19 - 23 minutes until the pie crust has turned golden brown. Transfer pies to a cooling rack until they’ve cooled to the touch.
12. Whisk confectioners’ sugar, milk, and cinnamon in a mixing bowl. Pour evenly on top of the hand pies. Allow to air dry until the glaze is set.
Expert Tips
- Make Ahead: Prepare the hand pies ahead of time and freeze them on a parchment lined baking sheet. Cover and store in the freezer until you're ready to bake. Once you're ready to bake, brush the tops of the pies with egg wash and sprinkle with cinnamon sugar mixture. Then, bake as directed in the recipe.
- The key to a flaky crust is keeping the pie dough cool. You'll notice at different points throughout the recipe that I remind you to keep the dough in the refrigerator or place the dough in the freezer while preparing the other pocket pies. This will help the hand pies stay flaky!
Recipe FAQs
Depending on the pre-made pie crust you use, this is completely normal! Just use a little all-purpose flour (about 1 teaspoon) and roll out the dough to fill the cracks in. Just be sure not to add in too much flour or you will ruin the dough texture.
Make sure to fully crimp the edges of the hand pies. Always cut a vent in the top of the hand pies or the filling can explode out while baking.
The easiest way to reheat the hand pies is in the microwave. Cook for 30 - 45 seconds on 100% power (high) until the hand pies are warm.
It's best to look at the crust. The hand pies should be golden brown in color once they're done baking.
More Pie Recipes
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Glazed Apple Hand Pies
Equipment
- saute pan
- Rolling Pin
- 5 inch (13 cm) circle cutter
- fork
- sharp knife
- light colored baking sheets
Ingredients
Hand Pies
- 4 medium honeycrisp apples peeled, cored, sliced ½ inch or 1 cm cubes (about 4 cups)
- ⅓ cup firmly packed light brown sugar
- 1 tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon divided
- ¼ teaspoon fine sea salt
- 2 tablespoons water
- 2 teaspoons cornstarch
- 15 ounces refrigerated pie crust
- ⅓ cup granulated sugar
- 1 large egg
Glaze
- ¾ cup confectioners' sugar
- 2 tablespoons milk
- dash ground cinnamon
Instructions
For Hand Pies
- Heat oven to 400°F (205°C).
- Cook apples, brown sugar, vanilla extract, 1 teaspoon (2.5 grams) cinnamon, and sea salt in a saute pan over medium heat stirring occasionally until the apples are tender, about 8 minutes. Whisk water and cornstarch together until combined. Add to apple mixture and continue to cook for about 2 - 4 minutes, until thickened. Allow the filling to cool before assembling the hand pies.
- Roll out two 9 inch (23 cm) refrigerated pie crusts onto a clean work surface. Use a 5 inch (13 cm) circle cutter to cut 3 circles from each pie crust. Collect the remaining pie crust scraps and re-roll to ⅛ inch (3 mm) thick. Cut additional circles until you’ve used the remaining pie crust (you should have 11 circles). If you find the dough is sticking to the work surface or cracking when rolled out, you can add a small amount (1 teaspoon) of flour to the counter, pie crust, or rolling pin to assist you in this process. Don’t add too much flour, or you will ruin the dough texture. Keep finished pie crusts in the refrigerator so they stay cold.
- Add 2 tablespoons (40 grams) of apple pie filling to the center of each pie crust. Fold the pie crust so it encloses the filling. Seal the edges by crimping with the tongs of a fork. Cut slits on top of the pie crust using a sharp knife.
- Arrange the pies 1 inch (2.5 cm) apart on a parchment lined baking sheet. Place in the freezer for 15 minutes prior to baking (this helps the hand pies stay flakey).
- Beat egg with 1 tablespoon (14 grams) of water in a small bowl to create an egg wash. Remove the pies from the freezer. Thoroughly brush the top of each pie crust with the egg wash mixture using a pastry brush.
- Mix granulated sugar with the remaining ½ teaspoon (1 gram) of cinnamon. Sprinkle the sugar mixture on top of each pie.
- Bake for 19 - 23 minutes until the pie crust has turned golden brown. Transfer pies to a cooling rack until they’ve cooled to the touch.
For Glaze
- Whisk confectioners’ sugar, milk, and cinnamon in a mixing bowl. Pour evenly on top of the hand pies. Allow to air dry until the glaze is set.
- Store leftover pies in an airtight container in the refrigerator for up to 5 days.
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