Apple hand pies recipe 

To make apple hand pies, homemade apple pie filling is put between two pieces of pie crust. It's the perfect fall treat for parties, holiday get-togethers, and giving as gifts.

– 2 pie crusts (homemade or store-bought) – 2 cups chopped apples (240 grams) – ¼ cup granulated sugar (50 grams) – 2 tablespoons all-purpose flour (15 grams) – ½ teaspoon pure vanilla extract – ½ to 1 teaspoon ground cinnamon (adjust to your personal preference) – ⅛ teaspoon ground nutmeg – 1 large egg lightly beaten


– 1 tablespoon milk (15 ml) – 1 tablespoon butter (15 grams) cubed into small pieces (optional) – coarse sugar for sprinkling on top (optional)


Preheat the oven to 400°F (204°C). Prepare 1–2 large baking sheets with parchment or silicone mats. On a lightly floured board, roll pie crusts to 1/8-inch thickness. 


Maximum pie crust circles with a 3.5-inch cookie cutter or cup. Using leftover dough. Make 18–20 circles. While making filling, chill cut-out pie crust circles on baking pans. 


A bowl should contain chopped apples, sugar, flour, vanilla essence, ground cinnamon, and ground nutmeg. Mix well to coat all apples. Whisk egg and milk separately until thoroughly blended. 


Remove the pie crust rounds from the fridge and evenly divide the apple pie filling in halves, leaving room at the borders. Add 1–2 cubes of butter to pie fillings.


Place the second half of pie crust circles on top. Dampen and seal the edges with water or egg wash, then fork-crimp.


Brush pie tops with egg. Top each pie with coarse sugar and 2–3 slits. Bake pies 18–22 minutes until golden brown and filling bubbles. After baking, cool before serving.


Also See: 

Stained glass cookies recipe 

Also See: 

Stained glass cookies recipe 

Also See: 

Cranberry bliss bars recipe