Apple Cinnamon Hand Pies
Apple pie flavors without all the fuss! Apple Cinnamon Hand Pies have a sweet apple cinnamon filling in a buttery, flaky handheld pie crust. This is a sponsored recipe on behalf of the Ohio Poultry Association.
Why You’ll Love These Apple Cinnamon Hand Pies
If you love all the cozy warmth of a traditional apple pie but don’t want to deal with slicing, serving, or soggy bottom crusts, these handheld apple pies are the ultimate solution.
Inspired by classic Midwest Amish “fry pies,” this recipe delivers that rich, golden bakery taste right from your kitchen without requiring a deep fryer.
Make-Ahead Friendly: Freeze them unbaked for quick weeknight treats or prep them ahead for fall gatherings.
Rich All-Butter Crust: Incorporating egg yolks into the dough creates a rich, tender pastry that rolls out smoothly without cracking or tearing.
Pre-Cooked Spiced Filling: Pre-sautéing the apples evaporates excess water, guaranteeing a concentrated cinnamon-apple flavor that stays inside the pie instead of turning your dough soggy.
Bake or Air-Fry Flexibility: Easily cook these in a traditional oven for classic flakiness or crisp them up in an air fryer in just 10 minutes. Classic apple pie flavor without the time commitment!
The Best Apples for Homemade Hand Pies
Not all apples bake equally. Choosing the right variety ensures your filling stays pleasant to bite without dissolving into mush or releasing excess juice.
| Apple Variety | Flavor Profile | Baking Texture | Best Used For |
| Honeycrisp | Sweet-tart, crisp | Holds shape exceptionally well | Top choice for balance and crunch |
| Granny Smith | Bright, sharp tartness | Firm and sturdy | Excellent paired with sweet apples |
| Fuji / Gala | Very sweet, mild | Softens quickly | Dice slightly larger; cut back sugar |
| Golden Delicious | Mild, rich, buttery | Softens nicely | Blend with Granny Smith for depth |
Ohio produces 50 different kind of apples and is one of the top apple producers in the United States. Popular types of apples found in Ohio include Golden Delicious, Red Delicious, McIntosh, Granny Smith, Honeycrisp, Gala, Pink Lady, and Fuji, to name a few.
How to Keep Hand Pies Flaky and Leak-Free
Preventing leaks and maintaining a flaky crust comes down to temperature control and assembly technique. Use this pre-bake checklist for perfect results every time:
- Dice Finely: Cut apples into uniform 1/4-inch pieces so they pack tightly without puncturing the dough.
- Cool the Filling: Always let the cooked apple filling cool completely before assembling. Warm filling will melt the butter in the crust, ruining your flaky layers.
- Don’t Overfill: Limit filling to 1 rounded tablespoon per 4-inch dough round to allow space for a clean seal.
- Use an Egg White Seal: Brush egg white sparingly along the inner rim of the dough. Avoid getting liquid on the outer cut edge, which can impede rising.
- Vent for Steam: Cut a small 1/2-inch slit on top of each pie so steam escapes without bursting the side crimps.
- Chill Before Baking: Place assembled hand pies on a baking sheet in the refrigerator for 10–15 minutes prior to baking to re-chill the butter.
Apple Hand Pie Variations
Finishes & Glazes
- Classic Vanilla Glaze: Dip warm hand pies directly into the powdered sugar glaze for a traditional, bakery-style finish.
- Light Sugar Drizzle: Drizzle half the glaze over the pies for a touch of sweetness that lets the warm apple flavor shine through.
- Sparkling Turbinado Crust: Skip the wet glaze entirely. Brush unbaked hand pies with egg wash and sprinkle generously with coarse turbinado or cinnamon sugar before baking for an extra-crunchy top.
Flavor Pairings & Serving Suggestions
- Midwest Sharp Cheddar Style: Place a thin slice of sharp white cheddar cheese over a warm hand pie just before serving. The rich, salty bite of aged cheddar balances the sweet, spiced apples—a beloved classic across the Midwest!
- Warm Caramel Dip: Serve warm hand pies alongside a bowl of salted caramel sauce or warm spiced cider caramel for dipping.
- À La Mode: Serve hot out of the oven or air fryer, topped with a scoop of vanilla ice cream or fresh whipped cream.
Baking Methods
Air Fryer: Preheat air fryer to 350°F (175°C), lightly spray pies with cooking oil, and air-fry in a single layer for 10–12 minutes until crispy.
Oven Baked: Bake on a parchment-lined sheet at 425°F (218°C) for 15–20 minutes until deep golden brown.
Storage, Freezing, and Reheating Guide
- Room Temperature Storage: Store glazed hand pies in an airtight container lined with paper towels for up to 2 days.
- Refrigeration: Store for up to 5 days in the fridge. Warm in a 350°F oven for 5 minutes to restore crispness before serving.
- Freezing (Unbaked): Assemble hand pies on a parchment-lined sheet and freeze for 1 hour until solid. Transfer to a freezer-safe bag for up to 3 months. Bake straight from frozen at 400°F (204°C) for 22–25 minutes.
- Freezing (Baked): Allow unglazed baked pies to cool completely. Wrap individually in foil and freeze for up to 2 months. Reheat in a 350°F oven for 10–12 minutes, then glaze.
Apple Cinnamon Hand Pies
Ingredients
For the Pie Crust
- 2 cups (240g) all-purpose flour, plus more for rolling
- 1 teaspoon salt
- 10 Tablespoons unsalted butter, chilled and cubed
- 2 egg yolks, **save the whites for egg wash later
- 5 Tablespoons water, ice cold
For the Apple Cinnamon Pie Filling
- 2 apples, approximately 2 cups peeled, cored, diced
- 2 Tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1-2 Tablespoons ground cinnamon
- 2 Tablespoons all-purpose flour
- 2 egg whites
For the Glaze
- 1 1/2 cups powdered sugar
- 3 Tablespoons milk, adjust for desired thickness
Instructions
Prepare the Dough
- Whisk Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Butter: Add cold, cubed butter. Cut into the flour using a pastry cutter or two forks until pea-sized crumbs form.
- Mix Wet Ingredients: In a small dish, whisk the 2 egg yolks with 4 tablespoons of ice water.
- Shape & Chill: Divide dough into two flat disks, wrap tightly in plastic wrap, and chill for at least 30 minutes.
Make the Apple Pie Filling
- CORE, PEEL, and DICE apples.
- Sauté: Melt 2 tablespoons of butter in a medium skillet over medium heat. Stir in brown sugar, salt, nutmeg, cinnamon, and diced apples.
- Soft-Cook: Cook for 5–8 minutes until apples begin to soften. Cooking time varies depending on the apple variety and slice thickness
- Thicken: Sprinkle flour over the apples and stir constantly for 1–2 minutes until liquid thickens into a glossy coating. Remove from heat and cool completely.
Assemble the Apple Cinnamon Hand Pies
- Prep: Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper.
- Roll & Cut: On a lightly floured surface, roll pie dough to 1/8-inch thickness. Use a 4-inch round cutter to cut 12 rounds (re-roll scraps as needed).
- Fill and Seal: Place 1 tablespoon of cooled apple filling in the center of each circle. Lightly brush the edges with reserved egg whites. Fold dough over into a half-moon and press edges to seal.
- Crimp & Vent: Crimp the curved edge with a fork. Cut a small slit on top of each pie to vent steam.
- Egg Wash: Brush tops with remaining egg white.
Bake and Glaze
- Oven Method: Bake for 15–20 minutes until crust is deep golden brown. Transfer to a wire rack for 10 minutes.
- Air Fryer Method: Preheat the air fryer to 350°F (175°C). Lightly mist pies with oil spray and cook in a single layer for 10–12 minutes until golden.
- Glaze: Whisk powdered sugar and milk until smooth. Dip or drizzle warm pies with glaze. Allow the glaze to set for 5 minutes before serving.
Video
Notes
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Frequently Asked Questions
Why did my hand pies burst open during baking? Hand pies burst when moisture inside converts to steam with no escape route, or when too much filling prevents a tight seal. Cut a steam vent on top and limit filling to 1 rounded tablespoon. Can I use store-bought pie dough? Yes. Use 1 box (2 rolls) of refrigerated pie dough. Roll the dough slightly thinner to yield 12 total 4-inch circles and follow assembly instructions as written. Can I use canned apple pie filling? Canned filling works in a pinch. Chop the apple chunks into smaller 1/4-inch pieces so they fit inside 4-inch rounds, and mix in an extra 1/2 teaspoon of cinnamon for enhanced flavor.
Nutrition
Frequently Asked Questions
Why did my hand pies burst open during baking?
Hand pies burst when moisture inside converts to steam with no escape route, or when too much filling prevents a tight seal. Ensure you cut a steam vent on top and limit filling to 1 rounded tablespoon.
Can I use store-bought pie dough?
Yes. Use 1 box (2 rolls) of refrigerated pie dough. Roll the dough slightly thinner to yield 12 total 4-inch circles and follow assembly instructions as written.
Can I use canned apple pie filling?
Canned filling works in a pinch. Chop the apple chunks into smaller 1/4-inch pieces so they fit inside 4-inch rounds, and mix in an extra 1/2 teaspoon of cinnamon for enhanced flavor.
Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram, and YouTube for more egg recipes and to learn about egg nutrition and egg safety tips.
Enjoy More Apple Recipes
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6 Comments on “Apple Cinnamon Hand Pies”
These look amazing!
Wow…It is looking so yummy
What a delicious autumn treat! And so much easier than making a pie!
You and I think alike!
These hand pies look SO good. It’s Thanksgiving weekend in Canada this weekend so I’m going to make these with the kiddos!
Oh! Perfect for my Canadian friends this weekend!! Thanks Kim