Apple Cinnamon Hand Pies
Yield: 12
Apple pie flavors without all the fuss! Apple Cinnamon Hand Pies have a sweet apple cinnamon filling in a buttery, flaky handheld pie crust.
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
Serving: 12gCalories: 306kcalCarbohydrates: 46gProtein: 4gFat: 13gCholesterol: 63mgSodium: 259mgFiber: 2gSugar: 27gCalcium: 32mg