Hand-Held Apple Pies

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These hand-held apple pies are charming little turnovers made with buttery homemade pastry and a warmly spiced apple filling. They’re perfect for fall baking, potlucks, holiday treats, or anytime you want a portable dessert that feels special.

The filling cooks down into a thick, cinnamon-scented mixture, while the pastry bakes up crisp and golden with a beautifully crimped edge. Serve them warm or at room temperature — they’re delightful either way and freezer-friendly too.

Ingredient Notes

• Apples: Tart varieties like Granny Smith hold their shape well.
• Brown sugar: Sweetens the filling and adds caramel-like depth.
• Cornstarch: Thickens the filling so it doesn’t leak out of the pies.
• Cinnamon & nutmeg: Classic fall spices that define the flavor.
• Butter: Enriches both the filling and the pastry.
• Flour: All-purpose makes sturdy but tender crusts.
• Cream or buttermilk: Moistens the pastry while keeping it flaky.
• Egg wash: Gives the pies their golden, glossy finish.
• Coarse sugar: Optional, but adds sparkle and crunch.

Steps to Make Hand-Held Apple Pies

1. Cook the filling until thick and the apples are tender; chill completely.
2. Mix the pastry ingredients and cut in the cold butter.
3. Add cream and vanilla to bring the dough together.
4. Form two disks, wrap, and chill.
5. Roll out the dough and cut circles.
6. Fill each round with apple filling, brush edges with milk, and fold over.
7. Crimp edges with a fork and cut a small vent in each pie.
8. Brush with egg wash and sprinkle with coarse sugar.
9. Bake until golden brown and bubbling.
10. Cool on a rack before serving.

Recipe Variations

• Caramel apple pies. Add a spoonful of caramel sauce to the filling.
• Maple-spiced version. Replace part of the sugar with maple syrup and add a pinch of allspice.
• Apple-cranberry. Fold a handful of dried cranberries into the filling.
• Cheddar crust. Add a small amount of grated sharp cheddar to the pastry for sweet-savory flavor.
• Glazed version. Drizzle baked pies with a simple powdered sugar glaze.

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Pair with coffee, tea, or hot cider.
• Add to dessert platters at holidays or potlucks.
• Garnish with cinnamon sugar for extra sparkle.

Hand-Held Apple Pies

Diana Rattray

These individual apple pies are delicious little turnovers, and so easy to make. The pie pastry is cut into rounds and filled with homemade apple pie filling.

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Servings 24 pies

Calories 204

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Other TimeChill Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Ingredients

  

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Filling

• 5 large apples
• 2 tsp lemon juice
• ¾ cup brown sugar, packed
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 pinch salt
• 2 tbsp butter

Pastry

• 2 ¾ cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• 1 cup unsalted butter, ice cold, cut into small pieces
• 4 to 7 tbsp cream or milk
• 1 tsp vanilla extract
• Cream or milk for sealing crust edges

Egg Wash

• 1 large egg yolk
• 1 tbsp cream or milk
• sparkling sugar (optional), for sprinkling

Recommended Equipment

• Baking sheets
• Parchment paper
• Pastry brush
• Cooling racks

Instructions

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Filling

• Peel and core the apples and dice into 1/4-inch pieces. Toss with the lemon juice.
  5 large apples | 2 tsp lemon juice
• Combine the brown sugar and cornstarch in a large saucepan; blend well. Add the diced apples and mix well. Stir in the 1 teaspoon of vanilla, cinnamon, nutmeg, and a pinch of salt. Add the 2 tablespoons of butter.
  3/4 cup brown sugar | 2 tbsp cornstarch | 1 tsp vanilla extract | 1 1/2 tsp ground cinnamon | 1/4 tsp ground nutmeg | 1 pinch salt | 2 tbsp butter
• Place the saucepan over medium heat and bring to a simmer. Reduce the heat to medium-low and cook the apple mixture for about 8 to 10 minutes, until the apples are tender and the mixture is thick. Stir frequently. Remove from the heat. Refrigerate for 1 hour or until thoroughly chilled.

Pastry

• In a large bowl, combine the flour, 2 tablespoons of sugar, and 1/2 teaspoon of salt. Blend well. Add the cold butter in pieces and cut in with a pastry blender or with fingers. Alternatively, use a food processor for this step, mixing with short bursts. The mixture should look like coarse crumbs with some pea-sized pieces of butter.
  2 3/4 cups all-purpose flour | 2 tbsp sugar | 1/2 tsp salt | 1 cup unsalted butter
• Combine 4 tablespoons of cream (or buttermilk) with 1 teaspoon of vanilla. Add to the flour mixture and toss with your hands or a spoon until the dough begins to form clumps. Add more cream, in very small amounts, until large clumps begin to form.
  4 to 7 tbsp cream or milk | 1 tsp vanilla extract
• Turn the dough out onto a lightly floured surface. Bring the dough together, moistening hands if necessary. You want it to hold together but not be too moist. Shape the dough into two flat disks and wrap in plastic wrap. Refrigerate for 30 minutes.

Assemble and Bake

• Preheat the oven to 375°F.
• Line 2 large baking sheets with parchment paper.
• Roll each disk out on a lightly floured surface. Using a 4 1/2 or 5-inch cutter, cut out circles. If you don't have a large cutter, invert a 5-inch bowl on the dough and cut the circles out with a sharp knife.
• Put about 1 1/2 to 2 tablespoons of filling in the center of each circle. With a finger, dab some milk or cream all around the edge. Fold the circle over to encase the filling, press the edge all around to seal, and then crimp with a fork. Repeat with the remaining circles. Gather up the dough scraps and repeat until all of the dough is used. Arrange the filled pies on the prepared baking sheets.
  Cream or milk for sealing crust edges
• Whisk the egg yolk with 1 tablespoon of milk or cream. Lightly brush each little pie and then sprinkle with sparkling sugar, if desired. With a sharp knife, cut a small slit in the top of each pie.
  1 large egg yolk | 1 tbsp cream or milk | sparkling sugar (optional)
• Bake the pies for 23 to 26 minutes, or until they're golden brown and the filling is hot and bubbling through the slits.
• Remove the pies from the oven and let them cool in the pan on a rack.

Nutrition

Calories: 204kcalCarbohydrates: 25gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 36mgSodium: 77mgPotassium: 82mgFiber: 2gSugar: 12gVitamin A: 371IUVitamin C: 2mgCalcium: 18mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword apple pie, hand pies, handheld apple pies, single-serve desserts

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