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Apple Hand Pies

These apple hand pies are mini apple pies, made with easy pie dough, a simple apple pie filling, and a delicious maple glaze for a perfect fall dessert!
Prep Time1 hr
Cook Time40 mins
Rest Time2 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: Apple Hand Pies, mini apple pie
Servings: 8 mini pies


Basic Pie Dough

  • 2 1/2 cups all-purpose flour plus more for rolling
  • 2 teaspoons tsp granulated sugar
  • 1 teaspoon tsp salt
  • 1 cup unsalted butter grated
  • 1/2 cup ice water see notes

Apple Pie Filling

  • 2 medium apples or 1 large
  • 1 teaspoon 1 tsp cinnamon
  • 1 teaspoon 1 tsp cardamom
  • 3 tablespoons granulated sugar
  • 1 teaspoon tsp salt
  • 1/2 cup cup water


  • 1 egg beaten

Maple Glaze

  • 1/2 cup cup icing sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon milk
  • sprinkles optional


Pie Dough

  • Measure 1/2 cup water, and add ice to it. This will be your ice cold water
  • In a large bowl whisk together, the flour, salt and sugar.
  • Add in grated butter, and with two forks or a pastry cutter to mix the butter into the flour mixture
  • Measure out 1/2 cup water from your ice water, and slowly drizzle in the ice water, while mixing the pie dough, until it all just starts to clump together
  • Transfer the pie dough onto your work surface, and with your hands, fold the dough into itself until it comes together.
  • Wrap and chill it in the fridge, for at least 2 hours, or even overnight.

Apple Pie Filling

  • Peel and core the apple, then cut into small cubes.
  • In a small saucepan, add all the ingredients.
    Mix frequently, then cook for 15-20 minutes, until apples are tender, and the water has dried.

Filling the Hand Pies

  • Preheat oven to 400ºF
  • When ready to use, remove the pie dough from the frdige, and gently roll out the dough.
  • Prepare a cookie sheet, with parchment paper or a silicon mat.
  • Using a rectangle cookie cutter, or a knife, cut the dough into 14-16 rectangles for the top and bottom of the hand pies.
  • Lay the rectangle in a single layer on the prepared cookie sheet
  • Add 2-3 tbsp of apple filling to the middle of half the rectangles, leaving a border around the edges.
  • Brush edges with beaten egg.
  • Cut ventilation slits or holes on the remaining empty rectangles. Then, lay the empty rectangle pie crust on top of the filled ones
  • Using a fork, bind the top and bottom.
  • Bake for 25-30 minutes, until pies are golden brown
  • Let cool for 10 minutes before glazing

Maple Glaze

  • Combine maple syrup, milk and icing sugar in a bowl
  • Mix until combined to a drizzle consistency. If the glaze is too runny, add more icing sugar. If it is too thick, add a touch of milk or maple syrup.
  • Drizzle over cooled apple hand pies.