Apple Hand Pies

5 from 1 vote

These apple hand pies are made with a buttery crust, and easy stovetop apple filling. I top with cinnamon sugar and drizzle with caramel sauce before serving!

Prep Time2 30

Cook Time25

Total Time2 55

Course: Dessert

Cuisine: American

Servings: pies

Calories: 333kcal

Author: Heather Perine

Ingredients

2 pie crusts store-bought or homemade

Apple filling:

1 ¼ pound apples about 3 medium peeled, cored and diced into 1/3" thick pieces
1 tablespoon (14 g) unsalted butter
⅓ cup (67 g) granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 Tablespoon lemon juice
1 Tablespoon all-purpose flour
⅛ teaspoon salt

Assembly and serving:

1 large egg+ 1 Tbsp water for egg wash
Cinnamon sugar or coarse sugar for sprinkling on top
Homemade caramel sauce or store-bought for serving

Instructions

Make the apple filling;

In a medium saucepan, over medium heat, add butter to melt. Stir in diced apples and cook until softened, about 5 minutes. 1 ¼ pound apples 1 tablespoon (14 g) unsalted butter
Reduce heat to low and stir in sugar, cinnamon, nutmeg, lemon juice, flour and salt. Continue to cook for 1-2 minutes until apples are soft and caramelized. Remove from heat and set aside to cool. ⅓ cup (67 g) granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 Tablespoon lemon juice 1 Tablespoon all-purpose flour ⅛ teaspoon salt

Assemble hand pies:

Turn dough onto a lightly floured counter. Roll out dough with a rolling pin to about ¼-inch thickness. 2 pie crusts
Using a 3 ½-inch round cutter, cut out as many rounds as possible. Re roll scraps and roll back out cutting out more rounds.
Place 1-2 Tablespoons of apple filling into the center of a pie circle. Top with a second pie circle. Lightly press out any air at the seam. Crimp edges with a fork. Cut 2-3 slits in the top of each pie to vent the filling.
Place each pie onto a parchment lined baking sheet. Chill in the refrigerator for 30 minutes. Near the end of the chilling time, preheat the oven to 375°F (190°C).
Brush egg wash on top of each pie. Sprinkle with coarse sugar or cinnamon sugarif using. 1 large egg+ 1 Tbsp water for egg wash Cinnamon sugar
Bake in the preheated oven for 20-25 minutes until golden brown. Remove from the oven and cool before serving. Drizzle with caramel sauce before serving.

Notes

Storage: Store any leftover pies in the refrigerator in an airtight container for up to 5 days.
Freezing: Freeze any leftover baked pies for up to 3 months. Make sure they are cooled completely before freezing. Freeze in an airtight container. I also like to wrap each pie in plastic wrap and then place in a freezer bag for added protection. Thaw overnight in the fridge before serving. You can also assemble these pies and freeze unbaked for up to 3 months. Bake frozen (no need to thaw) and add on a few additional minutes of baking time.
Apples - I love using Honeycrisp apples or Granny Smith apples. Read more here about what apples are best for baking.

Nutrition