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Apple Hand Pies



1 box store-bought pie dough, containing 2 sheets

2 tbsp unsalted butter

2 1/2 cups finely chopped fuji or Honeycrisp apples (about 2 large apples)

1/4 cup light brown sugar, packed

1 tsp ground cinnamon

Juice of 1/2 lemon

1/2 tsp cornstarch, mixed with 1 tbsp water


1 large egg

1/2 cup granulated sugar

1 tsp ground cinnamon


Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.

In a saucepan over medium heat, melt down the butter.

Once melted, mix in the apples, brown sugar, cinnamon, and lemon juice. Heat for about 10 minutes, or until the apples are tender and swimming in their juices.

Mix together the cornstarch and water in a small dish and pour into the pot with the apples. Stir and heat for about 30 seconds and watch as the filling begins to thicken. Remove from heat and allow the filling to cool while we prep the pie dough.

Preheat the oven to 400F and line a large baking sheet with parchment paper.

Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges.

Using a circle cookie cutter, cut out your circles in the pie sheets. You should be able to get about 8 apples per sheet. and place half of the circles on a baking sheet, spaced evenly apart. If you can’t fit all 8 circles, leave the excess in the refrigerator and bake after the first batch is done.

Fill the center of each circle with a tablespoon of the filling, leaving a small border around the edge.

Beat an egg with about 2 teaspoons of water. Brush the bare border of each filled circle with egg wash.

To the other half of the circles, cut a slit in the center as shown in the photos.

Place the vented circles on top of the filled ones and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each pie with the egg wash.

In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of cinnamon sugar on top of each pie.

Bake for 12-14 minutes. Allow the pies to cool on a cooling rack.




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