Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy Apple Cinnamon Hand Pies
These easy apple cinnamon hand pies are filled with tender, buttery cinnamon apples and wrapped in flaky pie crust. Finished with sparkling sugar for a delicious crunch, they’re the perfect little fall treat … that tastes just like apple pie!
There is something so irresistible about the smell of apples and cinnamon baking in the oven, especially when they’re tucked inside golden, flaky pastry.
These easy apple cinnamon hand pies taste just like classic apple pie, but they’re soooo much easier to make! Instead of making and baking an entire pie, you get individual little apple pies that are perfect for serving, sharing, or simply enjoying warm with a cup of coffee.
The buttery pastry, tender cinnamon apples, and crunchy sparkling sugar on top make these one of my favorite little treats for fall.
What apples are best for apple hand pies?
I like to use apples that hold their shape while cooking and have a nice balance of sweet and tart flavor. I used Fuji apples for these hand pies, and they worked beautifully. Fuji apples are naturally sweet, crisp, and juicy, and they become wonderfully tender when cooked with butter, brown sugar, and cinnamon.
If you prefer a slightly more tart apple pie filling, you can also use Granny Smith apples or a combination of sweet and tart apples. Just be sure to dice the apples fairly small so they cook evenly and are easy to eat inside the hand pies.
What pie crust should you use?
For an easy shortcut, store-bought refrigerated pie crust works beautifully in this recipe. It makes these hand pies incredibly quick and easy to prepare.
If you’d like to make your own pie crust, you can use my homemade pie crust recipe [link to recipe]. A homemade buttery crust makes these extra special, but don’t hesitate to use refrigerated dough when you want a delicious dessert without the extra work.
How to make apple cinnamon hand pies
Start by making the apple filling. Melt the butter in a skillet over medium heat, then add the diced apples, brown sugar, cinnamon, salt, and lemon juice. Cook until the apples are tender and most of the liquid has cooked away.
Mix the cornstarch with the water and stir it into the apples. Cook for another minute or two, until the filling is thick and there is no runny liquid, so the filling is thick and doesn’t make the pastry soggy or cause the hand pies to burst while baking. Let the filling cool completely.
Roll out the pie crusts if needed and cut them into approximately 4-inch (10 cm) circles. Place some of the cooled apple filling on one half of each circle, leaving a border around the edges. Fold the pastry over the filling to create a half-moon, then press and crimp the edges with a fork to seal.
Cut a few small slits in the top of each hand pie to allow the steam to escape – while the hand pies bake, preventing pressure from building up and causing the pastry to crack or burst. Chill the assembled pies before baking, then brush them with egg wash and sprinkle generously with sparkling sugar.
Bake until the pastry is puffed and beautifully golden brown.
Baking tips
Let the filling cool completely. This is important! Warm apple filling can soften the pastry and make the hand pies difficult to seal.
Don’t overfill the pies. About 1½ tablespoons of filling per hand pie is plenty. Too much filling can cause the pies to burst in the oven.
Give the pies enough vents. Cut 3–4 small slits in the top of each hand pie to give the steam somewhere to escape. This helps prevent the pastry from cracking open as the filling bubbles.
Chill before baking. A 15 or 20-minute rest in the refrigerator helps the pastry stay flaky and hold its shape in the oven.
Don’t skip the sparkling sugar! Brush the tops with egg wash and sprinkle with sparkling sugar just before baking. It gives the hand pies a beautiful golden finish and a wonderful little crunch.
How to store and serve apple hand pies
These apple hand pies are delicious warm or at room temperature. I especially love them slightly warm, when the apple filling is soft and fragrant and the pastry is still crisp. They’re wonderful on their own, but you can also serve them with a scoop of vanilla ice cream for an extra-special dessert.
Store cooled hand pies in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 4 days.
To bring back their crisp, flaky texture, warm them in a 350°F (175°C) oven for about 8–10 minutes. You can also freeze the baked hand pies for up to 2 months. Let them thaw and reheat in the oven before serving.
Ready to try these too?!? Here is my recipe for you!
OTHER SWEET BREAKFAST RECIPES YOU MIGHT LIKE:
- Mascarpone Cream and Blueberry Sauce Pastries
- Cranberry Orange Crumble Cake
- Lemon Poppy Seed Loaf Cake
- Almond Frangipane Puff Pastries
- Blueberry Lemon Ricotta Muffins
- Blueberry Popovers
- Raspberry and Cream Pastries
- Ricotta Crumble Cake
- Sfogliatine with Ricotta
- Blueberry Skillet Cake
- Brioche col Tuppo
- Pear Frangipane Tart
Easy Apple Cinnamon Hand Pies
These easy apple cinnamon hand pies are filled with tender, buttery cinnamon apples and wrapped in flaky pie crust. Finished with sparkling sugar for a delicious crunch, they’re the perfect little fall treat … that tastes just like apple pie!
Servings:
18
Prep Time
15 min
Cook Time
20 min
Resting Time
25 min
Total Time
1 hr
Ingredients
- 3 large apples, peeled, cored, and finely diced
- 2 tablespoons (30 g) unsalted butter
- 1/3 cup (65 g) packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 refrigerated pie crusts (400 g), 9-inch
- 1 egg, beaten, for brushing
- Sparkling sugar, for sprinkling
Instructions
- Melt the butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, salt, and lemon juice. Cook over medium heat for 7 to 10 minutes, stirring occasionally, until the apples are tender and most of the liquid has cooked away.
- In a small bowl, stir together the cornstarch and two tablespoons of water until smooth. Add the mixture to the apples and cook for one minute, stirring constantly, until the filling is thick and there is no runny liquid. Remove from the heat, transfer the filling to a bowl and let it cool completely.
- Line a baking sheet with parchment paper. Unroll one pie crust onto a lightly floured surface. Using a 4-inch (10 cm) round cutter or a small bowl as a guide, cut out as many circle as you can. Repeat with the second crust. Remember to gather the scraps from both crusts, gently press them together, and reroll the dough just once. Cut 2–3 additional circles, depending on how much dough remains. The goal is 16 good-sized hand pies.
- Place the pastry circles on the prepared baking sheet. Spoon about 1 1/2 tablespoons of cooled apple filling onto one half of each circle, leaving about a border around the edge. Lightly brush the edges with water. Fold the pastry over the filling to create a half-moon. Gently press the edges together, then crimp firmly with a fork to seal.
- Refrigerate the assembled hand pies for 15 minutes. This helps the pastry stay flaky and prevents the filling from escaping while baking.
- Preheat the oven to 400°F (200°C).
- Cut 3 small slits in the top of each hand pie to allow steam to escape. Brush the tops lightly with beaten egg. Sprinkle generously with sparkling sugar.
- Bake for about 20 minutes, or until the pastry is puffed and beautifully golden brown. Serve warm or at room temperature.
