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Golden apple hand pie on a floral herb plate, with candlelight and warm pies in the background.

Easy Apple Hand Pies with Flaky Homemade Pastry

Author: Ruby
Golden, flaky apple hand pies filled with warm cinnamon-spiced filling and wrapped in tender homemade pastry—perfect for cozy fall baking and small kitchen rituals.
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Prep Time:45 minutes
Cook Time:25 minutes
chill time:30 minutes
Total Time:1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 pies
Calories: 325kcal

Ingredients

Pastry Dough:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup 2 sticks cold unsalted butter, cubed
  • 6-8 tbsp ice water
  • 1 tsp apple cider vinegar

Filling:

  • 1 to 1½ cups apple pie filling store-bought or homemade

To Finish:

  • 1 egg for egg wash
  • Turbinado or sanding sugar optional

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour until you have pea-sized crumbs.
  2. Add liquid: Stir the apple cider vinegar into 6 tablespoons of ice water. Drizzle over the flour mixture, stirring gently with a fork until the dough just comes together. Add an extra tablespoon or two of water if needed.
  3. Chill the dough: Divide the dough in half and shape into discs. Wrap in parchment or plastic wrap and chill for at least 30 minutes.
  4. Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Roll and cut: On a lightly floured surface, roll out one chilled dough disc to about ⅛ inch thick. Cut into 4-inch rounds or rectangles using a biscuit cutter, cookie cutter, or glass.
  6. Fill the pies: Spoon about 1½ tablespoons of apple pie filling onto half of the dough pieces. If the filling is chunky, give it a quick chop before using.
  7. Seal and crimp: Top with the remaining dough pieces. Press the edges to seal, then crimp with a fork. Transfer to the baking sheet and chill for 10–15 minutes.
  8. Egg wash and vent: Brush the tops with beaten egg and sprinkle with sugar (optional). Cut a small slit or “X” in the top of each hand pie to vent steam.
  9. Bake: Bake for 22–26 minutes or until golden brown and crisp. Let cool slightly before serving warm.

Notes

  • Make it ahead: The pastry dough can be made up to 2 days in advance and kept chilled. You can also freeze the dough for later—just thaw overnight in the fridge before using.
  • Canned filling shortcut: Store-bought apple pie filling keeps this recipe simple and cozy. If it’s chunky, give it a rough chop so it fits neatly into the pies.
  • Storage: Hand pies are best the day they’re baked but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 8–10 minutes to bring back the flake and warmth.
  • Freeze before baking: Assemble the pies and freeze them unbaked on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the bake time.