Spiced Apple Hand Pies are the perfect portable pastry — warm cinnamon-apple filling wrapped in flaky golden crusts, baked to perfection. They're ideal for cozy fall days, lunchbox treats, or anytime you want a pie without the fuss of forks and plates.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 30 minsCook Time 30 minsTotal Time 1 hrFor the Pie Dough (or use store-bought)
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup cold unsalted butter, cubed
8 tbsp ice water
For the Apple Filling
2 cups finely diced peeled apples (Granny Smith or Honeycrisp)
2 tbsp unsalted butter
¼ cup brown sugar
½ tsp cinnamon
¼ tsp ground nutmeg
Pinch of ground cloves (optional)
1 tbsp cornstarch
1 tsp lemon juice
Pinch of salt
For Assembly
1 egg (for egg wash)
1 tbsp milk or cream
Coarse sugar for sprinkling (optional)
Make the Pie Dough (If from Scratch)
1
In a large bowl, whisk together flour, salt, and sugar.
Cut in cold butter using a pastry cutter or your fingers until pea-sized lumps form.
Drizzle in ice water, starting with 6 tbsp, and gently mix until dough holds together.
Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes .
Make the Spiced Apple Filling
2
In a skillet, melt butter over medium heat. Add diced apples, sugar, spices, lemon juice, and salt.
Cook for 5–7 minutes until apples soften slightly but retain shape.
Stir in cornstarch and cook 1 more minute until thickened.
Cool completely before using.
Roll and Cut the Dough
3
On a floured surface, roll one disc to about 1/8-inch thick .
Cut into 8 rectangles or circles (roughly 4x4 inches or use a 4-inch cutter).
Re-roll scraps as needed and repeat with second disc. You should end up with 16 pieces (8 tops and 8 bottoms) .
Assemble the Hand Pies
4
Preheat oven to 375°F (190°C) . Line a baking sheet with parchment.
Place 8 pieces of dough on the baking sheet. Spoon 1 ½ tbsp of cooled apple filling into the center of each.
Brush edges with egg wash, then top with remaining dough pieces. Press edges to seal with a fork.
Brush tops with more egg wash and cut small slits for steam to escape. Sprinkle with coarse sugar.
Bake
5
Bake for 25–28 minutes , or until golden brown and crisp.
Cool slightly on the tray before serving warm or at room temp.
Serving Suggestions
Storage & Reheating
7
Store in an airtight container for up to 3 days at room temp, or 5 days in the fridge.
Reheat in a 325°F oven for 10 minutes to re-crisp.
Freeze assembled (unbaked) pies for up to 2 months and bake from frozen (add 5–7 extra mins).
Variations
8
Add dried cranberries or raisins to the filling for extra sweetness.
Switch up the fruit — try pears, peaches, or mixed berries.
Savory version? Try apple + cheddar or apple + caramelized onion!
Ingredients For the Pie Dough (or use store-bought)
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup cold unsalted butter, cubed
8 tbsp ice water
For the Apple Filling
2 cups finely diced peeled apples (Granny Smith or Honeycrisp)
2 tbsp unsalted butter
¼ cup brown sugar
½ tsp cinnamon
¼ tsp ground nutmeg
Pinch of ground cloves (optional)
1 tbsp cornstarch
1 tsp lemon juice
Pinch of salt
For Assembly
1 egg (for egg wash)
1 tbsp milk or cream
Coarse sugar for sprinkling (optional)
Directions Make the Pie Dough (If from Scratch)
1
In a large bowl, whisk together flour, salt, and sugar.
Cut in cold butter using a pastry cutter or your fingers until pea-sized lumps form.
Drizzle in ice water, starting with 6 tbsp, and gently mix until dough holds together.
Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes .
Make the Spiced Apple Filling
2
In a skillet, melt butter over medium heat. Add diced apples, sugar, spices, lemon juice, and salt.
Cook for 5–7 minutes until apples soften slightly but retain shape.
Stir in cornstarch and cook 1 more minute until thickened.
Cool completely before using.
Roll and Cut the Dough
3
On a floured surface, roll one disc to about 1/8-inch thick .
Cut into 8 rectangles or circles (roughly 4x4 inches or use a 4-inch cutter).
Re-roll scraps as needed and repeat with second disc. You should end up with 16 pieces (8 tops and 8 bottoms) .
Assemble the Hand Pies
4
Preheat oven to 375°F (190°C) . Line a baking sheet with parchment.
Place 8 pieces of dough on the baking sheet. Spoon 1 ½ tbsp of cooled apple filling into the center of each.
Brush edges with egg wash, then top with remaining dough pieces. Press edges to seal with a fork.
Brush tops with more egg wash and cut small slits for steam to escape. Sprinkle with coarse sugar.
Bake
5
Bake for 25–28 minutes , or until golden brown and crisp.
Cool slightly on the tray before serving warm or at room temp.
Serving Suggestions
Storage & Reheating
7
Store in an airtight container for up to 3 days at room temp, or 5 days in the fridge.
Reheat in a 325°F oven for 10 minutes to re-crisp.
Freeze assembled (unbaked) pies for up to 2 months and bake from frozen (add 5–7 extra mins).
Variations
8
Add dried cranberries or raisins to the filling for extra sweetness.
Switch up the fruit — try pears, peaches, or mixed berries.
Savory version? Try apple + cheddar or apple + caramelized onion!
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