There is a simple joy in wrapping sweet fruit in pastry, which is exactly why this Apple Cinnamon Hand Pies recipe has become a seasonal ritual for me.
These pocket-sized treats offer all the satisfaction of a traditional slice but in a convenient, portable shape. You get the ideal ratio of flaky crust to tender filling in every single bite without needing a fork or plate.
Why These Apple Cinnamon Hand Pies Are a Seasonal Essential
Homemade pastry can seem intimidating, but this dough comes together quickly and forgives imperfections easily. You will find the process of assembling these little pies surprisingly therapeutic on a quiet afternoon.
The filling strikes a balance between tart Granny Smith apples and warm spices without becoming overly sweet or runny. I appreciate how the sturdy crust holds everything together so you can enjoy them warm right off the baking sheet.
They also freeze beautifully, allowing you to keep a stash ready for unexpected guests or sudden cravings. Having a homemade dessert ready to bake at a moment’s notice makes this recipe incredibly practical for busy schedules.
If you want something savory before these sweets, my Ultimate Umami Noodle Soup Recipe warms you up from the inside out. For another hearty bowl, the Hearty Mushroom Soup Recipe pairs wonderfully with a rustic dinner spread.
Your Shopping List for Apple Cinnamon Hand Pies
Here is everything required to assemble these rustic treats:
- Granny Smith Apples: Firm and tart apples that hold their shape during baking.
- Granulated Sugar: Sweetens the fruit filling just enough to balance the tartness.
- Ground Cinnamon: Provides the signature warmth and aroma for the filling.
- Ground Nutmeg: Adds a subtle depth of spice that complements the cinnamon.
- Lemon Juice: Prevents the apples from browning and adds a bright acidic note.
- All-Purpose Flour: Helps thicken the apple juices so the filling stays inside the crust.
- Refrigerated Pie Crusts: Store-bought dough saves time, but homemade works too.
- Egg: Whisked for an egg wash to give the pies a golden sheen.
- Water: Mixed with the egg for the wash.
- Coarse Sugar: Sprinkled on top for extra crunch and a bakery-style finish.
My Step-by-Step Method for Apple Cinnamon Hand Pies
Let’s get cooking!
- Start by peeling, coring, and dicing your apples into very small pieces, about the size of peas. It is crucial to keep the pieces small and uniform so they cook through completely in the short time the pies are in the oven. Place the diced apples in a medium bowl and toss them with the lemon juice immediately to keep them fresh and bright.
- In a small separate bowl, whisk together the granulated sugar, flour, cinnamon, and nutmeg until no clumps remain. Pour this dry mixture over the apples and toss everything well until the fruit is evenly coated in spices. Let this sit for about ten minutes while you prep the dough, allowing the apples to release some of their natural juices.
- Unroll your pie crusts on a lightly floured surface and use a 4-inch round cutter to stamp out as many circles as possible. Reroll the scraps gently to get a few more circles, being careful not to overwork the dough or it will become tough. You should aim for about 8 to 10 circles depending on the size of your cutter.
- Spoon about one tablespoon of the Apple Cinnamon Hand Pies filling into the center of each dough circle, leaving a clear border around the edge. Brush a little water along the rim of the dough, then fold it over to create a half-moon shape. Press the edges firmly with a fork to crimp and seal the pie, ensuring no filling can escape during baking.
- Arrange the assembled pies on a baking sheet lined with parchment paper, spacing them about two inches apart. Whisk the egg with a splash of water and brush the tops of each pie, then sprinkle generously with coarse sugar. Cut two small slits in the top of each pie to allow steam to escape and bake at 375°F for 20 to 25 minutes until golden brown.
Secrets for Success with Apple Cinnamon Hand Pies
Keep your butter and ingredients ice-cold if you are making your own dough, or ensure store-bought dough stays chilled until the last minute. If the fat melts before baking, you lose that signature flaky texture essential for Apple Cinnamon Hand Pies.
Dice the apples into small, uniform pieces so they cook through completely before the crust burns. Large chunks often result in a raw bite that disrupts the soft texture of the filling.
Do not overfill the center of the dough circles, as the juices will bubble out and break the seal. A modest spoonful ensures the Apple Cinnamon Hand Pies stay intact and look neat upon serving.
Best Ways to Serve Apple Cinnamon Hand Pies
These pies taste best when served slightly warm, perhaps with a scoop of vanilla bean ice cream melting over the top. The contrast between the hot, spiced filling and the cold cream creates a sensory experience I always look forward to.
You can also dust them with powdered sugar or a drizzle of caramel glaze for an extra touch of sweetness. They pack easily for picnics or lunchboxes since they hold their shape well at room temperature.
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Apple Cinnamon Hand Pies
- Total Time: 47 min
- Yield: 10 hand pies 1x
- Diet: Vegetarian
Description
Flaky, portable hand pies filled with spiced tender apples. A perfect cozy autumn treat.
Ingredients
- 2 packages refrigerated pie crusts (4 crusts total)
- 3 cups Granny Smith apples, peeled and finely diced
- 1 tbsp lemon juice
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp all-purpose flour
- 1 large egg
- 1 tbsp water
- 2 tbsp coarse sparkling sugar
Instructions
- Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Peel, core, and dice the apples into small, uniform pieces. In a mixing bowl, toss the apples with lemon juice.
- In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Pour over the apples and toss to coat evenly.
- Unroll the pie crusts on a lightly floured surface. Using a 4-inch or 5-inch round cutter, cut out circles of dough. Re-roll scraps as needed.
- Place a spoonful of filling in the center of each circle, leaving a small border. Brush the edges with a little water.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges firmly with a fork to seal.
- Transfer pies to the prepared baking sheets. Whisk the egg and water together, then brush the top of each pie with the egg wash.
- Cut small slits in the top of each pie for ventilation and sprinkle generously with coarse sugar.
- Bake for 18-22 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
Ensure apples are diced very small so they cook through fully. Serve warm with caramel sauce if desired.
- Prep Time: 25 min
- Cooling Time: 10 min
- Cook Time: 22 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 310
- Sugar: 16g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg
Keywords: Apple Cinnamon Hand Pies, easy dessert recipe, homemade hand pies, fall baking, apple recipes