Name: Apple Hand Pies Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ¼ cups all-purpose flour; ½ teaspoon kosher salt; 1 tablespoon sugar; ½ cup unsalted butter, cubed; 2 tablespoons vodka, frozen; 2 tablespoons ice water; 3 apples (I used Honeycrisp, Granny Smith & Cripps Pink); 3 tablespoons sugar; 3 tablespoons light brown sugar; ½ teaspoon ground ginger; 1 teaspoon cinnamon; 1 lemon, juiced; 1 egg (for egg wash); 1 tablespoon heavy cream; ¼ cup granulated sugar; 1 teaspoon cinnamon

If you’re craving a sweet, flaky treat that fits perfectly in your hand, you’re going to adore this Apple Hand Pies Recipe. I absolutely love how these little parcels combine buttery crust with warm, spiced apple filling—they’re like a cozy hug in pastry form. When I first tried making them, I was surprised how straightforward the process is, and how quickly they disappear once they’re out of the oven. Stick with me here, and I’ll share everything you need to know to get that perfect golden, flaky pie crust with a melty cinnamon apple interior every time.

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Why You’ll Love This Recipe

Flaky, buttery crust: Using frozen vodka and cold butter creates the flakiest crust that melts in your mouth.
Homemade cinnamon apple filling: Fresh apples with cinnamon and ginger give you that warm, comforting flavor without any canned stuff.
Perfectly portable: These hand pies are ideal for on-the-go snacks or parties, and they bake fast—under 20 minutes!
Great for beginner bakers: If you’ve ever struggled making pie crust, this simple technique will have you feeling like a pro in no time.

The image shows four small round apple pies on a white marbled surface. The pies have a golden brown, flaky crust sprinkled with sugar on top, giving the outer layer a crispy texture. One pie is broken open, revealing three layers: the outer flaky crust, a middle layer of soft, cooked apple pieces in light brown syrup, and the base crust. The apple filling is chunky and warm-looking, with small cubes of apple coated in a cinnamon-like spice. The scattered sugar and syrup on the surface add a slight shine to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Apple Hand Pies Recipe come together to create a classic sweet and spiced flavor with an easy-to-handle crust. I like using a mix of apple varieties for a nice balance of tartness and sweetness, but you can customize it depending on your favorites.

All-purpose flour: The backbone of our crust, use unbleached and fresh for best results.
Kosher salt: Just a pinch to enhance flavor without overpowering.
Sugar: Adds a gentle sweetness to the crust, creating a nice contrast with the spiced apple.
Unsalted butter: Cold and cubed—this is what makes your crust flaky and tender.
Vodka (frozen): Using vodka helps keep the crust flaky by limiting gluten development, and it evaporates during baking, so no boozy taste.
Ice water: Cold to keep the butter chilled while you mix your dough.
Apples: I love a combo of Honeycrisp, Granny Smith, and Cripps Pink for balance in sweetness and tartness.
Sugar (for filling): Both granulated and light brown sugar add depth and caramel notes to the apples.
Ground ginger and cinnamon: Classic warming spices that elevate the apple filling.
Lemon juice: Helps brighten the apple flavor and prevent browning.
Egg: For egg wash to get that beautiful golden shine on the crust.
Heavy cream: Mixed with the egg wash for a glossy, slightly richer finish.
Granulated sugar & cinnamon (for sprinkling): A little extra sprinkle on top before baking adds sparkle and crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Apple Hand Pies Recipe my own depending on the season or mood. Feel free to tweak the filling spices or add your favorite nuts for texture. This recipe is forgiving and flexible, which is great if you like experimenting in the kitchen like I do.

Spiced Up: I’ve added a pinch of nutmeg or allspice before and it gives the pies a warmer, deeper flavor—perfect for the holidays.
Dairy-Free Crust: Swap butter for vegan butter and use a non-dairy milk for the egg wash to make these vegan—just know that the flakiness might be a tad less.
Berry Apple Blend: Sometimes, I mix in fresh blueberries or raspberries with the apples for a burst of tartness and color that makes the pies extra special.
Mini Hand Pies: If you’re looking to serve these at a party, try cutting the dough smaller for bite-size treats—they’re always a hit!

How to Make Apple Hand Pies Recipe

Step 1: Make the Flaky Pie Dough

Start by combining your all-purpose flour, kosher salt, and sugar in a large bowl. Then, drop in your cold cubed butter and, using a pastry cutter or your fingertips, cut the butter into the flour mixture until it looks like coarse crumbs with some pea-sized bits scattered throughout. This varied texture is what creates that incredible flakiness once baked. Next, add in the frozen vodka and ice water just a tablespoon at a time, stirring gently until the dough just comes together. Don’t overmix or you’ll lose that tender crumb. Wrap your dough in plastic wrap and pop it in the fridge for at least an hour. I discovered this resting step really helps the dough relax, making it easier to roll out without shrinking.

Step 2: Prepare the Apple Filling

While the dough chills, peel and finely dice your apples. Toss them with granulated sugar, light brown sugar, ground ginger, cinnamon, and freshly squeezed lemon juice. The lemon juice keeps the apples bright and fresh, preventing that ugly browning. Let the mixture sit for about 15 minutes so the sugars dissolve and the flavors meld. You’ll notice the juices start to develop—it’s like the filling’s little flavor magic brewing.

Step 3: Assemble the Hand Pies

Remove your dough from the fridge and roll it out on a lightly floured surface to about 1/8-inch thickness. Cut into 4- or 5-inch squares (or rounds if you prefer). Place a generous spoonful of the apple filling in the center of each piece, making sure not to overfill or the juice will spill during baking. Brush the edges with water, then fold the dough over to create a pocket. Press the edges firmly with a fork to seal. This step can be a little messy, but I learned that a firm press prevents leaks and keeps the juices inside—no soggy trays here!

Step 4: Egg Wash and Sugar Sprinkle

Mix your egg with heavy cream and brush the tops of each pie lightly—this egg wash ensures you get that gorgeous golden color. Then, sprinkle a mix of granulated sugar and cinnamon on top for sparkle and that little extra crunch I adore. It’s these small details that really make these hand pies look and taste homemade and special.

Step 5: Bake and Enjoy!

Place your hand pies on a parchment-lined baking sheet and bake in a preheated 375°F (190°C) oven for about 18 to 20 minutes or until the crust is golden and the filling is bubbling. I recommend setting your timer but also keeping an eye the last few minutes because ovens can vary, and you want them perfectly baked but not burnt. Once out of the oven, let them cool a bit so the filling sets—then dive in!

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Pro Tips for Making Apple Hand Pies Recipe

Keep everything cold: From the butter to the vodka and ice water, I can’t stress enough how important cold ingredients are for a flaky crust.
Don’t overfill: I made the mistake of stuffing my pies too full once, and the juices leaked out during baking—less is more here!
Use multiple apple varieties: Combining tart and sweet apples gives you a more complex and satisfying filling flavor.
Egg wash consistency matters: Mixing the egg with cream (not just water) gives a richer, shinier, and more beautiful crust finish.

How to Serve Apple Hand Pies Recipe

A close-up of a small folded pastry held between a woman's thumb and finger against a soft blurred background. The pastry has two layers: a thin, golden-brown flaky crust on the outside with visible crisp edges, and inside, a filling of small, soft apple pieces coated in light brown cinnamon sugar, showing a slightly shiny texture. Light shines on the pastry, highlighting the contrast between the crispy crust and tender fruit inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple with these hand pies—sometimes just a light dusting of powdered sugar or extra cinnamon sugar sprinkled on top after baking. For special occasions, a drizzle of caramel or a dollop of whipped cream takes it up a notch. You can also serve with vanilla ice cream for a truly indulgent treat—my family goes crazy for that combo!

Side Dishes

These hand pies pair well with warm drinks like spiced apple cider or chai tea. I’ve also served them alongside a fresh green salad for a fun sweet-savory lunch. If you’re making them for breakfast or brunch, they’re beautiful with a dollop of Greek yogurt and a sprinkle of granola on the side.

Creative Ways to Present

For parties, I’ve arranged these hand pies on a rustic wooden tray lined with parchment paper and garnished with fresh apple slices and cinnamon sticks. Cutting a few pies in half to show the beautiful filling inside always gets compliments. I even tied small wax paper gift bags with twine to package them as sweet edible favors at family gatherings.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover Apple Hand Pies in an airtight container at room temperature for up to two days. After that, I move them to the fridge, but I’ve found they’re best within that initial window when the crust is still crisp.

Freezing

If I’m making these in advance, I assemble the hand pies but don’t do the egg wash or sugar topping. I freeze them flat on a tray until solid, then transfer them to a freezer bag for up to 3 months. When I want one, I bake it straight from frozen—adding the egg wash and sugar before baking—about 5 extra minutes at 375°F usually does the trick.

Reheating

To reheat, I pop them in a 350°F oven for about 10 minutes to crisp up the crust again. Avoid microwaving if you want to keep that flaky texture intact—it tends to make the crust soggy. Trust me, the oven reheating step is worth the few extra minutes.

FAQs

Can I use store-bought pie crust for this Apple Hand Pies Recipe?

Absolutely! If you’re short on time or prefer a shortcut, store-bought pie crust works fine. The filling remains the same and delicious. Just be gentle when sealing the edges since these crusts can be more delicate than homemade.
What types of apples are best for apple hand pies?

I recommend a mix of tart and sweet apples for the best flavor balance. Granny Smiths offer tartness and hold up well when baked, while Honeycrisp or Cripps Pink add sweetness and juiciness.
How do I prevent the pie filling from leaking out?

Make sure not to overfill the pies and press the edges firmly with a fork or your fingers. A light brush of water around the edges before sealing helps the dough stick together better.
Can I make these hand pies ahead of time?

Yes! You can prepare and freeze them unbaked as explained above, or bake ahead and store at room temperature or refrigerated. Just reheat in the oven to enjoy fresh crispiness.
What’s the secret to a flaky crust in this Apple Hand Pies Recipe?

Using cold butter and frozen vodka in the dough, keeping everything chilled, and not overworking the dough are key to that perfect flaky crust every time.

Final Thoughts

This Apple Hand Pies Recipe has become a comforting classic in my kitchen—I love whipping up a batch on weekend afternoons when the smell of cinnamon and baked apples fills the house. They’re perfect for sharing, gifting, or just sneaking a few for yourself with a cup of tea. If you’re looking for a sweet treat that’s fun to make and even better to eat, I highly recommend giving these a try. Once you taste that flaky crust paired with warm, spiced apple filling, I’m pretty sure you’ll find yourself making them again and again!