Easy Small Batch Apple Hand Pies: Your Perfect Fall Dessert Recipe

These small batch Apple Hand Pies, crafted with a tender, flaky pie crust and bursting with warm apple filling, capture the very essence of fall in every delightful bite! This incredibly versatile recipe also freezes beautifully, allowing you to prepare them ahead of time and bake them fresh whenever a craving strikes or guests arrive.

Autumn arrives with its vibrant colors, crisp air, and an undeniable urge to bake. For many, fall is synonymous with apple season, bringing with it cherished memories of apple festivals, cider mills, and the comforting aroma of freshly baked apple desserts. This year, however, my usual tradition of attending the local apple festival took a detour. It was the first time in a long while I found myself missing out on the annual celebration, a tradition I always look forward to with great anticipation.

To be fair, there was one year, about five years ago, when my Dad and I visited a different apple festival. It was in the middle of nowhere, a quaint little gathering in a remote location, but at least it still offered a bounty of fresh apples and autumnal charm. This particular weekend, though, an exciting opportunity presented itself: Pittsburgh’s “Doors Open” event. This unique occasion allows the public to explore buildings that are typically closed, offering rare glimpses into the city’s architectural treasures and, more importantly for a photography enthusiast like myself, access to unparalleled vantage points.

These kinds of events truly spark my excitement, primarily because they provide fresh perspectives for capturing the city through my lens, especially from high up on a top floor, where the cityscape unfolds beneath you in breathtaking detail. With a bit of luck and some dedicated editing time (a task I often fall behind on; I confess, my photo editing backlog is epic, I still haven’t even shared my vacation pictures from May!), I might even share some of these urban adventures on @citylifeadventures.

Last year, I faced the same delightful dilemma: the apple festival and Doors Open fell on the exact same weekend. I reluctantly chose the apple festival, adhering to our family tradition. This year, presented with the identical schedule clash, I made a different choice. Standing at a culinary and cultural crossroads, I decided to immerse myself fully in Doors Open for both days, knowing full well it meant sacrificing my beloved apple festival tradition.

My reasoning was simple: get it all out of my system. If Doors Open returns next year, I can visit any locations I missed this time, then dedicate the other day entirely to enjoying all things apples. It felt like a fair trade-off, a chance to explore something new while promising myself a full dose of apple-y goodness in the future. And what better way to bridge the gap than with homemade Apple Hand Pies?

The Perfect Apology: Crafting Small Batch Apple Hand Pies

Despite my excitement for Doors Open, a pang of guilt lingered. My Dad and I always attend the apple festival together, and he rarely goes without me (I even suggested he go, but he simply wasn’t having it!). So, to make amends and hopefully earn his forgiveness, I baked these delightful small batch Apple Hand Pies. (And if you’re reading this, Dad, yes, there are some in my freezer right now, just for you!). They are, after all, a portable, personal expression of autumn’s bounty, a warm hug in pastry form, and a perfect homemade treat.

Having been a food blogger for over a decade now (!!!), coming up with fresh and unique apple recipes becomes an increasingly challenging, yet fun, endeavor. Over the years, I’ve covered a wide spectrum of apple delights: from a charming apple pie for two to comforting apple dumplings and delicious cinnamon apple bread. You name an apple dessert, and chances are, I’ve probably crafted a recipe for it! This extensive experience has taught me the nuances of apple baking, making each new creation a delightful challenge.

These Apple Hand Pies are a wonderful addition to my collection of easy apple desserts. While they share similarities with classic apple turnovers, these are distinctively round and made with a traditional, buttery pie crust, rather than puff pastry. Think of them as a perfectly portable, individual small apple pie – a single-serving slice of heaven that you can hold in your hand. This recipe yields a thoughtful small batch of just four hand pies, making it ideal for a couple, a small family, or simply to satisfy a personal craving without overwhelming you with too many treats. Enjoy two now, and save two for later, or perhaps share them with your favorite apple festival buddy!

Why Small Batch Apple Hand Pies Are a Must-Make Fall Treat

What makes Apple Hand Pies truly exceptional is the harmonious blend of textures and flavors. You get that irresistible flaky, golden-brown, buttery crust, perfectly encasing a rich, warmly spiced homemade apple pie filling. The aroma alone is enough to transport you to a cozy autumn day. Beyond the incredible taste, there’s a certain magic in having your very own individual pie. No slicing, no serving, just pure, personal enjoyment. The question of whether you share the remaining three is entirely up to your generous spirit!

Many recipes for hand pies tend to yield a full dozen or even more. While the thought of a mountain of warm, sweet hand pies is undeniably tempting, for most of us, indulging in twelve at once simply isn’t a practical (or healthy!) endeavor. A small batch recipe, producing just four perfect pies, offers an excellent compromise. It satisfies that craving for fresh, homemade goodness without leaving you with an overwhelming abundance of leftovers – unless, of course, you intend to freeze them, which leads us to our next point! This approach makes homemade baking approachable and enjoyable for everyone, regardless of household size.

The Ultimate Convenience: Freezer-Friendly Apple Hand Pies

One of the absolute best features of these Apple Hand Pies is how remarkably well they freeze. In fact, freezing them is highly encouraged! Working with warm dough can often lead to a less-than-ideal texture, making chilling a crucial step in achieving that coveted flaky crust. By preparing them ahead and freezing, you eliminate the rush and ensure perfect results every time. For long-term storage, individually wrap each unbaked hand pie tightly in plastic wrap, then place the entire batch into a freezer-safe bag. This method allows you to either bake all four at once for a small gathering or simply pull out one or two whenever you desire a freshly baked treat. This flexibility makes them a fantastic option for busy weekdays or impromptu dessert needs.

Imagine the convenience: a sudden craving for a warm apple dessert? Pull a frozen hand pie from the freezer, pop it in the oven (no need to thaw!), and in minutes, you have a homemade delight that tastes like you spent hours in the kitchen. It’s perfect for meal prepping your desserts or having a stash ready for unexpected visitors. Simply follow the baking instructions, adjusting slightly for the frozen state (often a few extra minutes at the same temperature, monitoring for golden brown perfection). This makes these small batch apple hand pies not just delicious, but incredibly practical for modern life, offering gourmet taste with minimal effort when you need it most.

Mastering the Flaky Crust and Flavorful Filling for Apple Hand Pies

Crafting the Perfect Flaky Pie Crust

The foundation of an outstanding apple hand pie is undoubtedly a perfect pie crust. Our recipe calls for a blend of all-purpose flour, granulated sugar, and a touch of salt, creating a balanced base that’s subtly sweet and savory. The secret to that enviable flakiness lies in using very cold fats – both vegetable shortening and unsalted butter. Cut into small, precise pieces, these cold fats are pulsed into the flour mixture, creating tiny pockets. When these pockets encounter the heat of the oven, the fats melt and release steam, which then separates the layers of dough, producing those glorious, tender, and flaky layers that are the hallmark of a great pie crust. If you’re making this by hand, a pastry blender or two knives will do the trick, working quickly to cut the fats into pebble-sized bits, being careful not to overwork the dough or let the butter get too warm.

The addition of just enough cold water (start with the recommended amount and add a teaspoon at a time if needed) brings the dough together without making it tough. Remember, less is more with water; too much can lead to a chewy, rather than flaky, crust. A crucial step is chilling the dough for at least an hour, or even up to two. This allows the gluten to relax, which prevents shrinkage during baking, and the fats to firm up, making the dough easier to roll evenly and ensuring a truly tender, flaky result. Don’t skip this chilling step for the best hand pies!

Selecting and Preparing Your Irresistible Apple Filling

For the filling, you have wonderful options! Whether you opt for a luscious homemade apple pie filling or a high-quality canned version, the goal is a flavorful, slightly thickened mixture that holds up well during baking without becoming watery. If making your own, consider using a mix of apples like Granny Smith for tartness and Honeycrisp, Fuji, or Golden Delicious for sweetness and texture. This combination offers a complex flavor profile that elevates the pie. Spices like cinnamon, nutmeg, and a hint of clove or allspice will truly elevate the autumnal flavor profile, creating that quintessential apple pie taste. Ensure your filling isn’t too wet; if using fresh apples, cooking them down slightly beforehand can help remove excess moisture, as too much liquid can make your hand pies soggy and prevent the crust from crisping up properly. Spooning roughly two teaspoons of filling into the center of each pie circle ensures a generous, yet manageable, portion, allowing for easy sealing without overflow.

Baking and Enjoying Your Delicious Apple Hand Pies

Once your dough circles are cut and filled, the assembly process for these small batch apple hand pies is straightforward and rewarding. Place a dollop of your prepared apple filling on the center of half of the dough circles. Then, gently place the remaining unfilled circles on top, forming a neat, round pie. Sealing the edges with a floured fork not only creates a beautiful, rustic crimped pattern but also securely encloses the delicious filling, preventing any leakage during baking. Don’t forget to cut three small slits into the top of each pie; these act as essential vents, allowing steam to escape and preventing your pies from bursting or becoming excessively puffy. Freezing the assembled pies for a minimum of 15 minutes before baking is a key step. This helps the fats in the crust remain very cold, contributing significantly to a superior, flakier crust.

When you’re ready to bake your frozen or chilled hand pies, preheat your oven to 350°F (175°C). A light brush with a beaten egg wash before baking gives the pies a gorgeous golden-brown sheen and a slightly crispier finish that adds to their appeal. Bake for 18-20 minutes, or until they’re beautifully golden brown and the filling is bubbling slightly. Remove them to a cooling rack and allow them to cool for at least 15 minutes before diving in. These small batch apple hand pies are delightful served warm, perhaps with a scoop of creamy vanilla ice cream, a dollop of whipped cream, or a decadent drizzle of homemade caramel sauce. They are also equally delicious at room temperature, making them perfect for lunchboxes or picnics. Store any leftovers in an airtight container for up to three days, though honestly, they rarely last that long in our house!

Beyond Apples: Delicious Fruit Filling Variations

While apple is a classic for a reason and epitomizes fall baking, these hand pies are wonderfully adaptable to other fruit fillings, making them a versatile treat for any season. Don’t limit yourself to just apples! Consider substituting the apple filling with vibrant strawberry pie filling for a taste of summer, or luscious blueberry pie filling for a burst of berry goodness. Tangy peach pie filling offers a sunny, sweet alternative, and rich cherry pie filling provides a deeper, sweet-tart experience. The flaky, buttery crust complements virtually any fruit, making these small batch hand pies a year-round dessert that can be customized to your favorite seasonal produce.

Looking for more ways to use that delicious apple pie filling beyond these amazing hand pies? Be sure to check out my full list of recipes using apple pie filling for even more inspiration and creative dessert ideas.

Apple Hand Pies Recipe

Yield:
4 hand pies

Prep Time:
30 minutes

Cook Time:
20 minutes

Chill Time:
1 hour 15 minutes

Total Time:
30 minutes

These Apple Hand Pies, made with homemade pie crust, are golden, flaky pastries stuffed with warm apple pie filling that taste like fall in every bite! Perfect for snacking and can be frozen ahead of time.

Ingredients

• 1 + 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon table salt
• 1/4 cup (2 ounces or 4 tablespoons) vegetable shortening, cold and cut into 4 pieces
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, cold and cut into 4 pieces
• 3 tablespoons cold water
• 1/4 cup apple pie filling (homemade or canned)
• 1 large egg, lightly beaten with fork

Instructions

1. For the dough: In the bowl of a food processor, add the flour, sugar, and salt. Pulse 1 time to combine.

   To make by hand, add to a large mixing bowl.

2. Add the cold butter and shortening then pulse until they are cut into the flour, looking like small pebbles.

   If making by hand, cut the fat by hand with a pastry blender or 2 knives.

3. Add 3 tablespoons cold water then pulse until the dough comes together. If it seems crumbly, pulse for 1 more minute.

   If it’s still not coming together, add a teaspoon of water but don’t add too much water or your crust will puff up too much.

   If making by hand, stir in the water with a spoon.

4. Transfer the dough to a piece of plastic wrap and shape into an evenly round disk. Top with another piece of plastic wrap and refrigerate at least 1 hour.
5. On a lightly floured surface, roll out the dough until 1/8 inch thick. Using a 3-inch cookie cutter or round glass, cut out as many circles as you can and place on a parchment-lined baking sheet.
6. Gather up the dough scraps and reroll. Repeat until all of the dough is gone. You should get 8 circles. If the dough gets too warm and sticks, refrigerate until cold again.
7. Spoon roughly 2 teaspoons of filling in the center of half the circles. Top with the unfilled circles, forming 4 pies. Seal the edges with a floured fork then cut 3 slits into the top.

   If the dough sticks too much while assembling, refrigerate until cold again.

8. Once fully assembled, freeze for a minimum of 15 minutes. If you’re freezing longer than an hour, wrap each one in plastic wrap then store in a freezer bag until ready to bake.
9. When ready to bake, preheat oven to 350F.
10. Brush each pie with the beaten egg. Bake 18-20 minutes or until golden brown. Remove to a cooling rack and cool for at least 15 minutes. Serve warm or at room temperature.

    Store leftovers in an airtight container for up to 3 days.

Notes

• Enjoyed this recipe? Check out Mini Apple Pies, Small Apple Pie, and Apple Turnovers.
• Don’t want to make apple? Use another fruit such as blueberry pie filling, cherry pie filling, peach pie filling, or strawberry pie filling.

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