What apples are best for hand pies?

Use a mix of sweet and tart varieties—Granny Smith + Honeycrisp or Pink Lady + Fuji work well.

Can I use store-bought crust instead of homemade?

Yes, store-bought crust will work, but homemade crust provides superior flakiness and flavor.

How do I prevent soggy crusts?

Pre-cook the filling, avoid overfilling, and chill the dough before baking.

Can you freeze apple hand pies?

Absolutely. Freeze them unbaked and bake straight from frozen, or freeze baked pies and reheat as needed.

How do you keep hand pies from falling apart?

Seal edges tightly, chill before baking, and don’t overfill. A good egg wash also helps glue the seams.

Apple Hand Pies with Flaky Crust – Best Fall Dessert 2025

Apple Hand Pies with Flaky Crust

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These apple hand pies with flaky crust are a portable twist on the classic dessert, featuring a buttery homemade pie dough filled with spiced apple filling and baked until golden brown.

Author: gemma
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 10 hand pies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

3 medium apples, peeled and diced (about 2 1/2 cups)
1/3 cup (70g) granulated sugar
2 tablespoons (28g) unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Homemade pie crust (yields 2 crusts)
1 large egg (for egg wash)
1 tablespoon (15ml) milk (for egg wash)
Optional: coarse sugar for topping
Optional: salted caramel or maple glaze for serving

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Instructions

Prepare homemade pie crust and chill for at least 2 hours.
In a saucepan over medium-low heat, cook apples, sugar, butter, and spices for 2–3 minutes. Let cool for 30 minutes.
Roll out chilled dough to 1/8–1/4 inch thick and cut into 3.5-inch circles. Chill the cutouts for 15 minutes.
Preheat oven to 375°F (191°C) and line baking sheets with parchment paper.
Place 2 tablespoons of filling in the center of half the circles. Cut slits in the remaining circles and place over filled bottoms.
Seal edges with fingers and crimp with a fork. Brush tops with egg wash and sprinkle with coarse sugar.
Chill hand pies for 10 minutes if dough has warmed up.
Bake for 28–32 minutes, rotating halfway, until golden brown.
Cool for 5 minutes on tray, then transfer to wire rack. Serve warm or at room temperature with optional caramel or glaze.

Notes

Use a mix of sweet and tart apples for best flavor.
Pie dough and filling can be prepared ahead and stored in the fridge or freezer.
Do not overfill to prevent leaks.
Freeze unbaked pies for up to 3 months; bake from frozen with additional time.
Baked pies can also be frozen and reheated.

Nutrition

Serving Size: 1 hand pie
Calories: 280
Sugar: 12g
Sodium: 120mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Find it online: https://recipeeasily.com/apple-hand-pies-flaky-crust-recipe/