Apple Hand Pies with Cinnamon-Apple Filling and Vanilla Glaze Recipe
Delight in these classic Apple Hand Pies featuring a warm, cinnamon-spiced apple filling encased in flaky store-bought pie crust. Perfectly baked to a golden brown and finished with a sweet vanilla glaze, these individual pies make a charming dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Filling:
- 2 smaller Granny Smith apples, peeled, cored, and diced
- 1 Honeycrisp apple, peeled, cored, and diced
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Assembly:
- 2 sheets of store-bought pie crust
- 1 egg, beaten (for egg wash)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Filling: In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 7 minutes until the apples soften slightly. Remove from heat and let the filling cool completely.
- Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Cut Dough Circles: Roll out the store-bought pie crust on a lightly floured surface and cut out 4-5 inch circles using a cookie cutter or the rim of a glass.
- Assemble Hand Pies: Place a spoonful of the cooled apple filling in the center of one dough circle. Top with a second dough circle and gently press around the edges to seal.
- Seal Edges: Crimp the edges with a fork to ensure the pies are fully sealed and prevent filling leakage during baking.
- Apply Egg Wash and Vent: Brush the tops of the hand pies with the beaten egg for a beautiful golden finish. Cut two small slits on top of each pie to allow steam to escape while baking.
- Bake the Pies: Place the hand pies on the prepared baking sheet and bake for 25 minutes or until they turn golden brown and crisp.
- Prepare the Glaze: While the pies bake, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until smooth. Adjust milk quantity to achieve desired glaze consistency.
- Cool and Glaze: Remove the hand pies from the oven and let cool slightly on a wire rack. Drizzle the vanilla glaze over the warm pies and allow it to set for a few minutes before serving.
Notes
- You can substitute Honeycrisp apples with Fuji or Gala for a different sweetness profile.
- Use chilled pie crust for easier handling and flakier crust results.
- If you prefer a vegan version, replace butter with coconut oil and use a plant-based milk and egg substitute for the wash.
- Ensure the filling is cooled before assembling to prevent soggy crusts.
- Store leftover pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
