Go Back
Several golden-brown, flaky Spiced Apple Hand Pies are beautifully arranged on a rustic wooden surface, showcasing their delicious crust.

Spiced Apple Hand Pies

These delightful Spiced Apple Hand Pies feature flaky, buttery pastry pockets filled with a warmly spiced apple mixture, perfect for a grab-and-go treat. Enjoy the comforting flavors of autumn in every bite.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the All-Butter Pie Dough
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 1 cup unsalted butter very cold and cubed
  • 1/2 cup ice water plus 1-2 tbsp more if needed
For the Spiced Apple Filling
  • 3 medium apples firm-tart (e.g., Granny Smith, Honeycrisp), peeled, cored, and finely diced
  • 1/4 cup granulated sugar
  • 2 tbsp light brown sugar packed
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
For the Egg Wash & Topping
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp granulated sugar for sprinkling

Equipment

  • Large Mixing Bowl
  • Rolling Pin
  • Baking sheets
  • Parchment Paper
  • Pastry Brush
  • Apple Peeler/Corer
  • Small saucepan
  • Whisk
  • Fork

Method
 

Prepare the Pie Dough
  1. In a large mixing bowl, whisk together the flour, salt, and 1 tbsp granulated sugar.
  2. Add the very cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
  3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be shaggy but hold together when squeezed.
  4. Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
Prepare the Spiced Apple Filling
  1. In a medium bowl, combine the diced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves. Toss gently to coat the apples evenly.
  2. In a small saucepan over medium heat, melt 1 tbsp unsalted butter. Add the apple mixture and lemon juice.
  3. Cook, stirring occasionally, for 8-10 minutes, or until the apples have softened slightly but still hold their shape, and the liquid has thickened. Remove from heat and let cool completely.
Assemble the Hand Pies
  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one disc of chilled dough into a large rectangle, about 1/8-inch thick. Using a 4-inch round or square cutter (or a knife), cut out 8-10 shapes. Repeat with the second dough disc. Gather scraps, re-roll once, and cut out more shapes if possible. You should have 16-20 total shapes (enough for 8-10 pies).
  3. Place half of the dough shapes on the prepared baking sheets. Spoon about 1-2 tablespoons of the cooled apple filling onto the center of each dough shape, leaving a small border.
  4. In a small bowl, whisk together the egg and 1 tbsp water for the egg wash.
  5. Brush the edges of the dough circles with egg wash. Place a second dough shape over the filling, aligning the edges.
  6. Press firmly around the edges to seal. Use a fork to crimp the edges, ensuring a good seal.
  7. Cut two or three small slits on the top of each hand pie to allow steam to escape during baking.
Bake the Hand Pies
  1. Brush the tops of the assembled hand pies with the remaining egg wash and sprinkle generously with granulated sugar.
  2. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
  3. Remove from the oven and let cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, ensure your butter and water for the dough are very cold. This creates a flakier crust.
The apple filling must be completely cooled before assembling the pies to prevent the dough from becoming soggy or tearing.
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. They are also freezer-friendly before baking: freeze on a baking sheet until solid, then transfer to a freezer bag and bake from frozen, adding a few extra minutes to the cooking time.