Description

These flaky, warm apple cinnamon hand pies are perfect for busy weeknights, offering a quick, kid-friendly treat with a buttery crust and sweet-tart filling.

Ingredients

Scale

2 ½ cups all-purpose flour (315g)
1 cup cold unsalted butter, cubed (225g)
2 tablespoons granulated sugar (25g)
½ teaspoon salt (3g)
6–8 tablespoons ice water (90-120ml)
3 medium apples, peeled and diced (about 1 pound / 450g)
¼ cup brown sugar (50g)
1 teaspoon cinnamon (2g)
1 tablespoon lemon juice (15ml)
1 tablespoon cornstarch (8g)
1 large egg, beaten
Optional: ½ cup chopped walnuts or pecans (60g)
Optional: ¼ cup raisins or dried cranberries (40g)

Instructions

Make the Crust Dough: In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or forks until mixture resembles coarse crumbs with pea-sized butter bits.
Gradually add ice water, one tablespoon at a time, mixing gently until dough just holds together. Divide dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the Filling: Peel and dice apples. In a medium bowl, toss apples with brown sugar, cinnamon, lemon juice, and cornstarch. Stir in nuts or dried fruit if using. Set aside.
Roll Out Dough: Preheat oven to 400°F (200°C). On a floured surface, roll one dough disc into a 12-inch circle about ⅛ inch thick. Cut out 4-5 inch circles using a cutter or glass. Reroll scraps and cut more circles.
Assemble Hand Pies: Spoon about 2 tablespoons of filling onto half of each dough circle, leaving a ½ inch border. Brush edges with beaten egg. Fold dough over filling to form half-moon shape and press edges firmly with a fork to seal.
Place pies on parchment-lined baking sheet. Brush tops with egg wash and cut 1-2 small slits on top for steam to escape.
Bake and Cool: Bake for 15-20 minutes until pies are puffed and golden brown. Remove from oven and cool on a rack for at least 10 minutes before serving.

Notes

Keep ingredients cold for flaky crust. Don’t overfill pies to prevent leaks. Seal edges well with fork and egg wash. Freeze unbaked pies on a tray, then store in freezer bag for up to 3 months. Bake from frozen adding 5-7 minutes. Use a mix of tart and sweet apples for best flavor.

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 280
Sugar: 16
Sodium: 140
Fat: 12
Saturated Fat: 7
Carbohydrates: 38
Fiber: 3
Protein: 3

Keywords: apple cinnamon hand pies, flaky crust, easy dessert, weeknight dessert, kid-friendly snack, portable dessert, homemade hand pies