Apple hand pies are small, handheld pockets of flaky dough filled with a rich, caramel-like apple filling. Shaped to resemble little apples, these personal-sized pies combine a tender, golden crust with a warmly spiced apple center for a charming twist on classic apple pie. They bake up flaky and buttery, and the finished pies are irresistible whether served warm or room temperature.
The crust
A flaky, tender crust is the foundation of these hand pies. This recipe uses a cream cheese crust, similar to doughs used for rugelach and other pastries. The cream cheese keeps the dough moist and yields a delicate, slightly tangy finish that tastes delightful on its own or when sprinkled with cinnamon sugar.
The filling
The filling is a buttery, caramel-like mixture that coats tender apple pieces. The apples are briefly cooked in brown butter, sugars, and warm spices to create a soft, flavorful filling that holds up well when baked inside the pies. The mixture is versatile — delicious spooned over oatmeal or used as a pie filling.
Cutting the dough into apple shapes
To make the pies apple-shaped, roll the chilled dough to about 1/4″ thickness and cut out apple silhouettes. If you don’t have an apple cookie cutter, trace an apple outline on parchment and use it as a template. Lay the parchment template on the dough and cut around it with a knife to create uniform shapes.
Assembling the apple hand pies
Assemble the pies by pairing two dough shapes. Brush the edge of one with egg wash and place about 2 tablespoons of cooled apple filling in the center. Top with the second dough shape and seal the edges by pressing with a fork. Cut a small vent or slit on the side, brush the tops with egg wash, and finish with a sprinkle of cinnamon sugar for a shiny, sweet crust.
Apple Hand Pies
Ingredients
Apple Filling:
- 2 tablespoons butter
- 2 large green apples peeled, cored, and cut into chunks
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- Zest of 1 lemon
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- Sprinkle of mace optional
- 1 teaspoon vanilla
Egg wash:
- 1 egg
- 1 tablespoon milk or cream
Topping:
- 1 tablespoon cinnamon sugar (equal parts cinnamon & sugar)
Crust:
- ¾ stick cold butter (6 tablespoons) cut into tablespoon pieces
- 4 ounces cold cream cheese cut into tablespoon pieces
- 1 cup all-purpose flour
- ½ teaspoon salt
Instructions
Cream Cheese Crust
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Add the butter, cream cheese, flour, and salt into a food processor. Pulse until the dough comes together into a ball. Dust lightly with flour, wrap in plastic, and chill for at least 1 hour (or up to 24 hours).
Apple Filling
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Brown the butter in a large skillet over medium heat. When golden and toasty, stir in brown and white sugars, salt, cinnamon, and vanilla. Add the peeled, cubed apples and lemon zest, and cook 8–10 minutes until the apples soften and are coated in the caramel-like sauce. Remove from heat and let cool.
Assembly
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Roll the chilled dough to 1/4″ thickness and cut into 8 apple shapes or rectangles about 3–4 inches long.
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Place roughly 2 tablespoons of cooled apple filling in the center of 4 pieces of dough.
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Make the egg wash by whisking together the egg and milk (or cream). Brush the perimeter of each filled piece with egg wash.
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Top each filled piece with a matching dough shape, pressing the edges together. Crimp the edges with a fork to seal.
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Brush the tops with egg wash, sprinkle with cinnamon sugar, and cut a small slit or poke holes for steam to escape.
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Bake at 375°F (190°C) for about 30 minutes, until the pies are puffed and golden. Cool slightly before serving.
