Glazed Apple Hand Pies

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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!

Prep Time30

Cook Time23

Cooling Time45

Total Time1 38

Course: Dessert

Cuisine: American

Servings: hand pies

Calories: 304kcal

Author: Jessica Mode

Equipment

saute pan
Rolling Pin
5 inch (13 cm) circle cutter
fork
sharp knife
parchment paper
light colored baking sheets
pastry brush

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

US Customary - Metric

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 sauté 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 that 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.

Notes

Make Ahead: Prepare the hand pies ahead of time and freeze 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 pies. This will help the hand pies stay flaky!

Nutrition