Mini Apple Hand Pies
These are apple pie with the portioning problem solved. Instead of one big pie you have to slice and serve, everything's already divided into individual pastries you can eat standing at the counter, no plate or fork required. That makes them genuinely useful for lunchboxes, picnics, or just a smaller after-dinner sweet.
Using store-bought pie crust here isn't cutting corners — it's the right call for a recipe this size. Save your homemade dough energy for a full pie; these hand pies are meant to be fast.
Table of Contents
Why This Recipe Works
Tossing the diced apples with cornstarch thickens their released juices as the pies bake, keeping the filling from turning watery and soaking through the crust. Cutting small vents in the top before baking lets steam escape, which is what prevents the sealed edges from bursting open in the oven.
Ingredients
- 2 refrigerated pie crusts (or homemade double crust)
- 2 cups (about 2 medium) peeled, diced apples
- ¼ cup (50g) brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg, beaten, for egg wash
- Coarse sugar, for topping
📋 Recipe Card
Mini Apple Hand Pies
- 2 pie crusts
- 2 cups diced apples
- ¼ cup (50g) brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1 egg, for egg wash
- Toss diced apples with brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg.
- Roll out crusts and cut into 4-inch circles.
- Fill half the circles, top with remaining circles, crimp edges with a fork.
- Cut vents in tops, brush with egg wash, sprinkle with coarse sugar.
- Bake at 400°F (200°C) for 15-18 minutes until golden.
- Cool 10 minutes before serving.
Step-by-Step
Step 1: Make the Filling
Toss the diced apples with brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg until evenly coated. Set aside while you prepare the dough.
Step 2: Cut the Dough
Roll out the pie crusts on a lightly floured surface if needed, then cut into 4-inch circles using a cutter or the rim of a glass. You should get about 24 circles (12 pies) from two standard crusts.
Step 3: Fill and Seal
Place about a tablespoon of apple filling in the center of half the circles, leaving a border around the edge. Top with the remaining circles and press the edges together, then crimp with a fork to seal tightly.
Step 4: Prepare for Baking
Cut two or three small vents in the top of each pie with a sharp knife to let steam escape. Brush the tops with beaten egg and sprinkle with coarse sugar.
Step 5: Bake and Cool
Bake at 400°F (200°C) for 15 to 18 minutes, until deeply golden brown. Let cool for at least 10 minutes before eating — the filling is very hot straight from the oven.
Pro Tips
- Crimp firmly: a weak seal is the top reason hand pies leak filling during baking.
- Chill assembled pies for 10 minutes before baking: this helps the crust hold its shape and bake up flakier.
- Don't overfill: too much filling makes sealing difficult and increases the chance of leaks.
- Space them out on the tray: give each pie room to bake evenly without touching its neighbors.
Storage & Make-Ahead
Store baked hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F oven for about 8-10 minutes to re-crisp the crust. Unbaked assembled pies freeze well for up to 3 months — bake straight from frozen, adding about 5 extra minutes.
Variations & Substitutions
- Mixed fruit filling: swap in pears or a mix of apples and cranberries.
- Caramel drizzle: drizzle finished pies with caramel sauce after baking for extra sweetness.
- Savory-sweet twist: add a pinch of sharp cheddar to the filling for a classic apple-and-cheese pairing.
- Puff pastry version: swap pie crust for puff pastry for a flakier, more layered texture.
FAQ
Final Thoughts
These come together faster than people expect once they see the finished pastries, since most of the work is just cutting circles and crimping edges. They travel well too — a genuinely portable version of apple pie that doesn't need a fork or a plate.