Homemade Baked Apple Hand Pies Recipe
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These Homemade Baked Apple Hand Pies are a little hand-held version of the favorite classic apple pie and they are baked, not fried.
As soon as the temperature teases us with 70 degrees or below for any length of time, and the slightest tinge of color change in the leaves begins to show, it means fall is near. Woo hoo! And that means that our favorite autumnal desserts and treats made with apples and pumpkin, like Apple Pie, Apple Crisp, Pumpkin Pie and Pumpkin Bread, will start making regular appearances at gatherings everywhere. While I would never want to have to pick a favorite, regardless of what season it is, it’s hard to pass up a warm slice of homemade Apple Pie or a cute individual homemade apple turnover, aka a hand pie.
These Baked Apple Hand Pies, are the perfect twist on the full-sized classic. They are a portable version worthy of a seat on any hay ride or at any tailgating party. And you know what? These individual treats are easy as … well, you know, pie. (Sorry. I couldn’t help myself.) But, really. They are easy. And since they are baked and not fried, as with some hand pies, you don’t have a big mess to clean up afterwards either. Yay for less of a mess!
If wanting to prep ahead of time, the pie dough for these Baked Apple Hand Pies can be portioned out, then rolled into balls, tightly wrapped in plastic wrap and refrigerated a day ahead. The apples can also be sliced and cooked then covered and refrigerated until ready to fill the individual pies. When ready to bake the pies, proceed with the recipe by rolling out each dough ball, portioning out the chilled apple filling, and sealing the pies.
So whether you’re cheering on your favorite football team, or headed out on a hay ride with your closest kin, whip up a batch of these delicious Apple Hand Pies, and pack them up while they are still warm right out of the oven to take along. They will double as hand warmers and sweet tooth satisfiers. They will be a multi-tasking treat that is hard to beat!
Ingredients for Apple Hand Pies
- pie dough
- apples (Granny Smith apples are my favorite for these hand pies)
- salted butter
- brown sugar
- ground cinnamon
- ground ginger
- granulated sugar
How to Make Apple Hand Pies
- Divide pie dough evenly into 6 pieces, then roll each into a ball. Cover and chill the dough balls while filling is prepared.
- To make the apple filling, peel and core apples, then slice them thin. Once sliced, cut slices in half. Next, in a skillet over medium heat, warm butter until golden brown. Whisk in the salt, brown sugar, cinnamon and ginger into the browned butter until combined. Add the sliced apples and stir until apples are coated. Bring to a low simmer, stirring occasionally, until apples have softened. Set apple mixture aside and allow to cool completely.
- When apple filling has cooled, arrange oven racks to bake on the bottom level. Preheat oven to 400-degrees F. Prepare a large baking sheet by lining it with baking parchment.
- On a floured surface, use a rolling pin to roll each dough ball into a circle about 5 inches in diameter. Place about 1/4 cup of apple filling in the center of each dough circle. Fold dough in half over filling, and use a fork to crimp edges together to seal up the hand pie. Place hand pies onto the prepared baking sheet.
- Whisk together the egg and milk in a small bowl. Brush the tops of the hand pies with the egg mixture and sprinkle each hand pie with a little granulated sugar. Use a paring knife or kitchen shears to cut a small “X” in the top of each pie to vent.
- Ready to bake! Bake the hand pies at 400-degrees F for 15 minutes, then lower the oven temperature to 350-degrees F and bake for another 10-15 minutes, until golden brown and bubbly. Allow to cool a little before serving.
More delicious apple recipes you will enjoy:
Homemade Baked Apple Hand Pies Recipe
- 1 pound pie dough
- 1 1/2 pounds Granny Smith apples
- 3 tablespoons salted butter
- 1/4 teaspoon salt
- 1/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1 egg
- 2 teaspoons milk
- 2 teaspoons granulated sugar
- Evenly divide pie dough into 6 pieces; roll each into a ball. Cover and chill in refrigerator while filling is prepared.
- To make filling, peel and core apples; slice thin, then cut slices in half. Heat butter in a skillet over medium heat until golden brown. Whisk in salt, brown sugar, cinnamon and ginger until combined. Add apples and stir to coat. Cook at a low simmer, stirring occasionally, until apples have softened. Set aside and allow to cool.
- When apple filling has cooled, arrange oven racks to bake on the bottom level. Preheat oven to 400-degrees F and line a large baking sheet with baking parchment.
- On a floured surface, use a rolling pin to roll each chilled dough ball into a circle about 5 inches in diameter. Place equal amounts of apple filling in center of each dough circle (about 1/4 cup per circle). Fold dough circle in half over filling. Use a fork to crimp edges together to seal hand pie. Place hand pies onto prepared parchment lined baking sheet.
- In a small bowl, whisk together the egg and milk. Brush tops of each hand pie with egg mixture and sprinkle tops evenly with granulated sugar. Cut a small “x” in the top of each pie to vent.
- Bake at 400-degrees F for 15 minutes, then lower oven temperature to 350-degrees F and bake for another 10-15 minutes, until golden brown and bubbly. Let cool slightly before serving.
Originally published October 14, 2016.