Apple Hand Pies with Cinnamon Apple Filling & Sweet Glaze

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These Apple Hand Pies are everything you want in a cozy homemade dessert: golden, flaky pastry wrapped around tender cinnamon-spiced apples, finished with a simple sweet glaze. They taste like something you’d pick up from a little country bakery—but they’re surprisingly easy to make at home!

Perfect for breakfast, dessert, bake sales, holidays, or whenever you’re craving something warm and comforting. ❤️

🍎 Ingredients

For the Apple Filling

  • 3 medium apples, peeled, cored, and diced small
  • 3 tablespoons butter
  • ⅓ cup brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Pinch of salt

For the Pastry

  • 2 refrigerated pie crusts, homemade or store-bought
  • 1 egg
  • 1 tablespoon water
  • 1 tablespoon coarse sugar, optional

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Add a few extra drops of milk if needed to thin the glaze.

👩‍🍳 How to Make Apple Hand Pies

1. Make the Apple Filling

Melt the butter in a medium saucepan over medium heat.

Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, lemon juice, vanilla, and salt.

Cook for about 5–7 minutes, stirring occasionally, until the apples begin to soften.

In a small bowl, whisk together the cornstarch and water until smooth.

Pour the slurry into the apple mixture and stir well.

Continue cooking for another 1–2 minutes, until the juices thicken and coat the apples.

Remove from the heat and let the filling cool completely.

Don’t skip the cooling step. Hot filling can make the pastry soft and difficult to seal.

2. Prepare the Pie Crust

Preheat your oven to 400°F (200°C).

Lightly flour your work surface and gently roll out the pie crusts if necessary.

Cut the dough into approximately 5–6-inch circles using a round cutter or a small bowl as a guide.

You should get approximately 8–10 circles, depending on the size.

Gather the scraps, gently reroll them, and cut additional circles.

3. Fill the Hand Pies

Place about 1½–2 tablespoons of cooled apple filling in the center of each pastry circle.

Don’t overfill them—the filling needs room to stay inside when the pies are sealed.

Lightly brush the edges of the dough with water.

Fold the dough over the filling to create a half-moon shape.

Press the edges firmly together with your fingers.

Then use a fork to crimp the edges all the way around.

4. Add the Egg Wash

Place the hand pies on a parchment-lined baking sheet.

Whisk together the egg and 1 tablespoon of water.

Brush the tops of each pie lightly with the egg wash.

Using a sharp knife, cut 2–3 small slits in the top of each pie.

The vents allow steam to escape while the pies bake.

For an extra-crunchy, bakery-style finish, sprinkle the tops with a little coarse sugar.

🔥 5. Bake

Bake for 18–22 minutes, or until the pies are puffed and beautifully golden brown.

Keep an eye on them during the final few minutes because baking time can vary depending on the size and thickness of your pastry.

Remove from the oven and allow them to cool on the baking sheet for about 10 minutes.

🍯 6. Make the Sweet Glaze

While the pies cool, whisk together:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla

Whisk until smooth.

For a thicker glaze, add a little more powdered sugar.

For a thinner drizzle, add milk ½ teaspoon at a time.

Drizzle the glaze generously over the warm hand pies.

Let it sit for a few minutes so the glaze can set slightly.

🍎 Tips for the Best Apple Hand Pies

Choose the right apples

Granny Smith, Honeycrisp, Pink Lady, Braeburn, or a combination of sweet and tart apples work beautifully.

Dice the apples small

Small pieces cook more evenly and make the hand pies easier to eat.

Don’t overfill

It can be tempting to pile in more filling, but too much can cause the pies to burst while baking.

Cool the filling

This is one of the most important tricks for keeping your pastry flaky.

Seal the edges well

A little water around the edge followed by firm pressing and fork crimping helps prevent the filling from escaping.

Don’t forget the vents

Those little cuts on top allow steam to escape and help prevent the pastry from splitting.

🧊 How to Store Apple Hand Pies

Store completely cooled hand pies in an airtight container at room temperature for up to 2 days, or refrigerate them for longer storage.

To bring back that fresh-baked texture, warm them briefly in a 325°F (165°C) oven or toaster oven.

You can also freeze the baked pies once they’re completely cool. Freeze them in a single layer before transferring them to a freezer-safe container or bag.

🍦 Delicious Ways to Serve Them

These little pies are fantastic on their own, but they’re even better with:

  • Vanilla ice cream
  • Whipped cream
  • Caramel sauce
  • A dusting of powdered sugar
  • Extra cinnamon
  • Chopped toasted pecans
  • A drizzle of salted caramel

For the ultimate country-bakery experience, serve one slightly warm with a scoop of vanilla ice cream. 🍎🍦

❤️ Homemade Comfort in Every Bite

There’s just something special about a hand pie.

You get buttery, flaky pastry, sweet cinnamon apples, and that creamy vanilla glaze in one perfectly portable dessert. They’re rustic enough for a family kitchen but pretty enough to serve at a gathering.

Golden, flaky, warm, and packed with apple goodness—these are the kind of treats that disappear from the dessert table fast!

🍎 What’s Your Favorite?

Would you eat these warm from the oven, or would you save one for breakfast the next morning with a cup of coffee? ☕🥧

Save this recipe—you’ll want to make these all autumn long! 🍂❤️

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