Apple Cinnamon Hand Pies
These golden-brown Apple Cinnamon Hand Pies feature tender apple chunks tossed with warming cinnamon and nutmeg, all wrapped in buttery, flaky pastry. They deliver classic apple pie flavor in a convenient, portable form perfect for any occasion.
Ingredients
- 2 refrigerated pie crusts or homemade equivalent
- 3 medium Granny Smith apples peeled and diced small (about 3 cups)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg for egg wash
- 1 tablespoon water
- 2 tablespoons coarse sugar for sprinkling optional
Instructions
- Prepare your work area by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper.
- Make the filling by combining the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla in a mixing bowl. Stir well to ensure the apples are evenly coated, then set aside for 10 minutes to allow flavors to meld.
- Roll out the pie crusts on a lightly floured surface to about 1/8-inch thickness. Using a 5-inch round cutter or bowl as a guide, cut out as many circles as possible (you should get about 8 circles from the two crusts).
- Place about 2 tablespoons of apple filling slightly off-center on each dough circle, leaving at least a 1/2-inch border around the edges. Be careful not to overfill or the pies may leak during baking.
- Create the hand pies by folding each circle in half over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or fold over to create a decorative edge.
- Transfer the pies to the prepared baking sheet, spacing them about 2 inches apart. Cut a small vent in the top of each pie to allow steam to escape during baking.
- Make the egg wash by beating the egg with 1 tablespoon of water in a small bowl. Brush the tops of each pie with the egg wash, then sprinkle with coarse sugar if using.
- Bake for 20-25 minutes or until the pies are golden brown and the filling is bubbling through the vents. Rotate the baking sheet halfway through to ensure even browning.
- Allow the pies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely (or enjoy them warm for a gooey filling).
Notes
- For the flakiest crust, keep all ingredients and tools as cold as possible. Return the dough to the refrigerator for 15 minutes if it becomes too warm during handling.
- Cut apples into small, uniform pieces (about 1/4-inch cubes) to ensure they cook through completely and fit nicely in the hand pies.
- These pies can be assembled and frozen unbaked for up to 3 months. Bake straight from frozen, adding about 5-7 minutes to the baking time.
- A light dusting of flour on your work surface will prevent the dough from sticking while you roll and cut it.
- For a caramel-like twist, replace the granulated sugar with an equal amount of maple syrup or honey (reduce other liquid slightly if doing this).