Description
These small-batch apple cinnamon hand pies are a perfect, portable dessert that uses store-bought crusts for ease. They offer a flaky, buttery texture with a tender, spiced apple filling, making them ideal for quick baking and minimal cleanup.
Ingredients
Scale
- 3 medium apples (about 1.5 lbs / 680g), peeled, cored, and diced into ½-inch cubes (mix of Granny Smith and Honeycrisp recommended)
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- 1 tablespoon lemon juice
- 1 tablespoon butter, cubed
- 1 teaspoon cornstarch
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg beaten with 1 tablespoon water or milk
- ½ teaspoon vanilla extract
- Coarse sugar (for sprinkling)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss diced apples with granulated sugar, cinnamon, ginger, lemon juice, cornstarch, and cubed butter. Mix well to coat and let sit for 10-15 minutes to draw out juices.
- Roll out refrigerated pie crusts on a lightly floured surface until about ⅛-inch thick. Cut out 8 circles from each crust (16 total) using a 4-5 inch round cutter or glass.
- Place a circle of dough on a plate or palm. Spoon 2-3 tablespoons of the apple mixture into the center, leaving a ½-inch border.
- Fold the dough over the filling to create a half-moon shape. Press edges firmly with fingers, then crimp with a fork to seal tightly.
- Cut 2-3 small slits in the top of each pie with a small knife to vent steam.
- Brush tops with egg wash mixed with vanilla extract and sprinkle generously with coarse sugar.
- Bake for 20-25 minutes until crust is deep golden brown and filling is bubbling. Tent with foil if edges brown too quickly.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool for another 10 minutes before serving.
Notes
Keep dough cold to ensure flaky crust. Do not overfill to prevent bursting. Let pies cool completely to allow filling to set. Can be frozen raw for up to 3 months. Store leftovers at room temperature for up to 2 days; do not refrigerate as it makes crust soggy.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 26
- Fiber: 2
- Protein: 2
Keywords: apple hand pies, small batch dessert, easy apple pie, homemade hand pies, fall dessert, portable dessert, apple cinnamon