Mini Apple Hand Pies With Pie Crust

Mini apple hand pies are a cinch to make. Even if you don’t consider yourself a “baker”, with the easy tips below, you’ll be able to pull them off. They look good, taste great, and you can even make them in batches and freeze ‘em for later.

The perfect socially distant dessert

These mini apple pie hand pies with pie crust are the perfect dessert for socially distanced events. You’re not cutting into one dessert and touching each piece as you cut servings. Instead, hand pies can be placed on individual plates and served without guests having to worry.

Ingredients to make them

Mini apple hand pies: the crust

Every good apple pie starts with the crust. Pie dough isn’t difficult to make, and most pie recipes provide their version of a basic pie crust, sometimes even one handed down from a grandmother.

But for this recipe, we’re taking short cuts. That means store-bought pie crust, any brand. To make the crust look French bakery-made and taste delicious, you’ll brush the top of the pies with egg wash for that golden brown allure.

The apple pie filling

There are a handful of ingredients that go in the apple pie filling. First, you’ll need apples that are peeled, cored, and sliced into 1” wedges.

Granny Smith apples are perfect for this recipe because they are both sweet and a little tart. Just like the traditional apple pie filling. You’ll also need lemon juice (from a fresh lemon is best), salt, white sugar, brown sugar, and cinnamon.

How to make mini apple pies

Step 1. Shape pie crust dough into mini hand pie circles. Line two large baking sheets with parchment paper. Dust a large cutting board with a pinch of flour. To make the hand pie circles, use a 4” round cutter, or use a drinking glass.

Spread the pie crust on the lightly floured work surface. You can use a rolling pin, if desired, to flatten out any creases in the dough and make the dough a little thinner, about ¼” thick. Lightly flour the circle cutter, and create as many circles as possible from the dough.

To make the most hand pies possible, use all dough by forming leftover scraps into a ball and rolling it out to the same thickness as the other mini pie rounds. Lay the mini pie crust rounds on the parchment paper lined baking sheets, and pop them in the fridge for ~10 minutes to chill while making the apple pie filling.

 Step 2. Cook apples and add pie flavors. Add butter to a large skillet on medium-high heat. Once butter starts to brown, turn the stove down to medium. Add apples, lemon juice, salt, white and brown sugar.

Cook about 5 minutes, stirring regularly, until apples are softened. Add cinnamon and stir for about 1 minute until apples become sticky. Remove the pan from the heat so the apples stop cooking.

Cool apple filling for ~10 minutes. To cool apples faster, transfer them to a flat surface like a baking sheet. Working with hot apples (instead of room temperature apples) will melt the dough, making it difficult to form beautiful mini hand pies.

Step 3. Assemble mini apple hand pies with pie crust. Prepare a preheated oven to 400 degrees F. Whisk together the egg and milk in a small bowl. Use a pastry brush to brush the outer ½” edge of the pie dough rounds with egg wash.

Add about 3 Granny Smith apple wedges to the center of the hand pies. Fold over the dough rounds to make a half-moon. Use your fingers to push together the egg-washed edges of the dough to seal them.

Use a fork to squish down the edges for beauty and to make a strong seal. Though, if some of the apple corners poke out, it’s okay.

Use a sharp knife to make a 1” cross in the center of each pie, to release the steam while baking. Brush the tops of each hand pie with egg wash.

Step 4. Bake mini apple pies. Bake mini apple pies in the oven until the outside is golden brown, about 22-28 minutes.

Cool for 20 or 30 minutes before serving.

Variations for hand pies from scratch

Sweet toppings for mini pies

Your handheld apple pies or mini apple turnovers can also offer your guests some flavor upgrades. Add a homemade salted caramel drizzle on top for a fall theme.

If you’re passionate about supporting local businesses, why not serve your apple hand pie recipe a la mode with local ice cream? Ask about specialty vanilla bean flavors or even a pumpkin ice cream for some flair.

Other fillings for hand pies

Add cherry filling or pumpkin filling to make another flavor of hand pies if you want to offer your guests some options.

Try different shapes for hand pies

Use a hand pie maker to help you get the perfect shape every time. For a themed event, consider adding different shapes to your repertoire, or making pie crust leaves to include around the edge. Little extras help carry the theme throughout and impress your guests even more.

Another dessert I’m crushing on lately is this lemon olive oil cake.

Prepping ahead? Freeze these treats for later

You can definitely freeze these hand pies for later. After you assemble the pies, before baking them, pop them in the freezer. It’s a great way to meal prep ahead of time.

How to bake frozen hand pies

Bake at 400°F for 28-30 minutes from frozen for a perfect finish to the meal. Bake them at dinner time so they are ready for dessert!

The freezing tips above mean these hand pies also great for a party. Prepare them ahead to make the event less stressful and much easier to facilitate with socially distanced desserts.

Final tips for making mini apple pies

• For the classic sweet-but-tart apple pie taste, use Granny Smith apples.
• No milk? Make the egg wash without milk by using water in its place.
• To make a freezer stash, freeze mini pies assembled, but not baked.
• To bake frozen mini apple pies, brush them with an egg wash and bake at 400 for 28-30 minutes until golden brown.
• Serving suggestions: add a homemade salted caramel drizzle or serve them in small bowls with a scoop of vanilla bean or pumpkin ice cream.
• For a variation on this dessert, swap out cherry pie filling for the apples.

See more food ideas for socially distant events.

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Find new ways to enjoy your favorite food with sous vide cooking with my new book – The Home Chef’s Sous Vide Cookbook.