Apple Hand Pies with Cinnamon and Honeycrisp Apples Recipe
These Apple Hand Pies are a delightful handheld dessert perfect for any occasion. Made with a mix of tart Granny Smith and sweet Honeycrisp apples simmered with cinnamon and lemon juice, encased in flaky store-bought pie crust, and finished with a sweet vanilla glaze, they’re both easy to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Filling:
- 2 smaller Granny Smith apples, peeled, cored, and diced
- 1 Honeycrisp apple, peeled, cored, and diced
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Assembly:
- 2 sheets of store-bought pie crust
- 1 egg, beaten (for egg wash)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the filling: In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for about 5-7 minutes, until the apples have softened slightly, then remove from heat and let the filling cool.
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut pie crust circles: Roll out the store-bought pie crust and cut out circles approximately 4-5 inches in diameter using a cookie cutter or the rim of a glass.
- Assemble the pies: Place a spoonful of apple filling in the center of one dough circle. Top with a second dough circle, gently pressing down around the edges to seal. Crimp the edges with a fork to fully seal each hand pie.
- Apply egg wash and vent: Brush the tops of the pies with beaten egg for a golden finish. Use a small knife to cut two small slits on top of each pie to allow steam to escape while baking.
- Bake the hand pies: Place the assembled pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Cool and glaze: Remove from the oven and let the pies cool slightly. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled hand pies and allow it to set for a few minutes before serving.
Notes
- Ensure the apple filling is cooled completely before assembling to prevent the dough from becoming soggy.
- You can substitute the store-bought pie crust with homemade crust for a fresher flavor.
- The glaze consistency can be adjusted by adding more milk if too thick or more powdered sugar if too thin.
- These hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- Reheat in the oven for a few minutes before serving to bring back the flaky texture.
