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Apple Hand Pies with Cinnamon Sugar Dusting
Easy apple hand pies recipe featuring a flaky crust, cinnamon-spiced filling, and crunchy cinnamon sugar coating—perfect for snacks or desserts.
Mini Apple Hand Pies with Cinnamon Sugar Dusting are individually portioned pastries that encase a spiced apple filling inside flaky pie dough, then receive a light coat of cinnamon-sugar after baking for added sweetness and texture. The filling commonly features diced or finely chopped apples, granulated sugar or brown sugar, ground cinnamon, and a small amount of butter or cornstarch for thickening, while the crust may be prepared from homemade or store-bought pie pastry and finished with an egg wash for a golden exterior. Compact in size and easy to transport, these hand pies are frequently served as a fall or holiday dessert, a lunchbox treat, or a casual snack at gatherings where full-sized pies may be impractical.
Apple Hand Pies with Cinnamon Sugar Dusting
Need a dessert that can swing from weeknight craving to meal-prep hero? These mini pies come together on one sheet pan in under 30 minutes and freeze like a dream, so you can bake once and enjoy warm, bakery-style treats any time.
Prep Time
30 minutes
30 minutes
Cook Time
20 minutes
20 minutes
Total Time
50 minutes
50 minutes
Ingredients
Refrigerated pie crusts, 2 rounds (from one 14-oz package)
- Medium apples (Granny Smith or Honeycrisp), 2, peeled, cored and finely diced
- Unsalted butter, 2 tbsp
- Granulated sugar, 3 tbsp (for the filling)
- Light brown sugar, 2 tbsp
- All-purpose flour, 1 tbsp (thickener for the apple juices)
- Ground cinnamon, 1 tsp (in the filling)
- Ground nutmeg, ⅛ tsp
- Fine sea salt, pinch
- Pure vanilla extract, 1 tsp
- Fresh lemon juice, 1 tbsp
- Large egg, 1, beaten with 1 tbsp milk (egg wash)
- Granulated sugar, 3 tbsp + ground cinnamon, 1 tsp (combined for the final cinnamon-sugar dusting)
- Optional / suggested additions: pinch ground cloves or allspice in the filling; coarse sanding sugar in place of or in addition to the cinnamon-sugar topping; warm caramel sauce or vanilla ice cream for serving.
Method
Preheat the oven to 400 °F
- Line a baking sheet with parchment paper
- Peel and core the apples
- Dice the apples into small ¼-inch cubes
- Combine diced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and a squeeze of lemon juice in a bowl
- Stir in a spoonful of flour or cornstarch to thicken the filling
- Set the apple mixture aside to allow juices to develop
- Lightly flour the work surface
- Roll out the chilled pie dough to about ⅛-inch thickness
- Cut out an even number of 3- to 4-inch circles from the dough
- Place half of the dough circles on the prepared baking sheet
- Spoon a heaping tablespoon of apple filling onto the center of each circle on the sheet
- Brush the edges of each filled circle with beaten egg or milk
- Place a second dough circle over each filled bottom circle
- Press the edges together gently with your fingers
- Crimp the sealed edges with the tines of a fork to secure the filling
- Cut a small slit or two in the top of each hand pie for steam to escape
- Brush the tops of the hand pies with more beaten egg or milk for gloss
- Bake the hand pies until golden brown and bubbling, about 18–22 minutes
- Stir granulated sugar and ground cinnamon together in a shallow bowl while the pies bake
- Remove the baked pies from the oven and let them cool for 5 minutes on the sheet
- Gently brush the warm tops with melted butter
- Dredge or sprinkle each pie generously with the cinnamon-sugar mixture
- Transfer the pies to a wire rack to cool slightly before serving
Nutrition (whole recipe)
Calories
2500 kcal Protein
23 g Fat
128 g Carbs
321 g Fiber
12 g Sugar
142 g
2500 kcal Protein
23 g Fat
128 g Carbs
321 g Fiber
12 g Sugar
142 g
Notes
For the flakiest crust, assemble the pies on a cold sheet pan and freeze them for 15 minutes before baking. Blend tart Granny Smith with a sweeter apple such as Honeycrisp and cut two small slits on top so steam escapes without bursting the seams.
why this recipe
Brimming with warmly spiced filling and cloaked in a buttery, ultra-flaky crust that’s kissed with a sparkling cinnamon-sugar finish, this apple hand pies recipe delivers all the comfort of a classic pie in an irresistibly portable package. Each petite pastry bursts with tender, caramelized apples that balance sweetness and tang, while the quick, fuss-free assembly means you bypass the stress of a full-sized pie without sacrificing a whisper of flavor. Whether you’re packing lunches, entertaining guests, or simply craving a cozy homemade treat, these mini delights offer the perfect ratio of crust to filling, baking up golden in minutes and perfuming the kitchen with the nostalgic aroma of fall.
FAQs
FAQ acf
Frequently Asked Questions
Can I assemble the hand pies in advance and freeze them for later baking?
Yes—assemble the hand pies completely (fill, seal, slit the tops, and egg-wash them), set them on a parchment-lined sheet pan, and freeze until solid, then transfer to an airtight bag for up to 3 months. Bake straight from frozen at 400 °F, adding 3–5 extra minutes to the stated time until the crust is deep golden and the filling bubbles.
What’s the best way to store and reheat leftover baked hand pies so the crust stays crisp?
Let the pies cool completely, then keep them in a single layer in an airtight container lined with a paper towel (room-temp up to 2 days, fridge up to 5). Re-crisp by heating on a parchment-lined sheet in a 350 °F/175 °C oven or toaster oven for 8–10 minutes (or in a 325 °F air fryer for 4–5 minutes); skip the microwave, which makes the crust soggy.
Can I substitute other fruits or mix-ins for the apple filling?
Absolutely—swap in equal amounts of diced pears, peaches, plums, or firm berries, or create a mixed-fruit medley; just keep pieces small so they cook through. If using very juicy fruit (e.g., berries or peaches), add an extra teaspoon of flour or cornstarch to prevent sogginess and adjust sugar to taste. Dried fruit, chopped nuts, or a spoonful of caramel sauce can also be folded into the filling for extra texture and flavor.