Description

These homemade apple hand pies are perfect individual-sized treats filled with a sweet and spiced apple mixture. Using refrigerated pie dough makes these hand pies quick and easy to prepare, while the combination of cinnamon and lemon juice brightens the classic apple filling. Baked until golden brown and topped with a crunchy sugar sprinkle, these pies are great for dessert or a comforting snack.

Ingredients

Scale

Filling

2 medium apples, peeled & diced
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp lemon juice
1 tbsp flour (to thicken)

Dough and Topping

1 package refrigerated pie dough
1 egg (for egg wash)
1 tbsp milk
Optional: coarse sugar for topping

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time your pies are assembled.
Prepare the filling: In a mixing bowl, combine the diced apples, brown sugar, cinnamon, lemon juice, and flour. Stir everything together until the apples are evenly coated and the mixture thickens slightly.
Roll and cut the dough: Roll out the refrigerated pie dough on a lightly floured surface. Cut the dough into circles or rectangles, depending on your preference, to form the base of each hand pie.
Assemble the pies: Spoon a generous amount of the apple filling onto half of each dough shape. Cover each with another dough piece and press the edges together firmly to seal, preventing the filling from leaking during baking.
Apply egg wash and add sugar: Beat the egg with the milk to create an egg wash. Brush this over the tops of the hand pies, then sprinkle with coarse sugar if using, for a nice golden color and crunchy texture.
Bake: Place the hand pies on a baking sheet and bake in the preheated oven for 20–25 minutes or until they turn golden brown and the filling is bubbly.
Cool and serve: Allow the pies to cool slightly on a wire rack before serving to ensure the filling sets and they are safe to eat.

Notes

You can use Granny Smith or any tart apple variety for the best flavor and texture.
Ensure the edges are sealed well to prevent filling from leaking during baking.
Coarse sugar topping is optional but adds a nice crunch and sweetness.
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 a low oven or toaster oven to refresh the crust before serving.