In summer and summertime, baking is more fun when apples come from a big tree in the yard, and today’s feature, brought by my hubby, still makes me a proud wife and a happy part of our family.
This homemade recipe is basically an easy, awesome, and different way to make individual hand pies, a playful form of pie I like to call calzones, with apple, sweet, cinnamon, stuffed, tender filling, wrapped in a crispy, flakey, buttery crust that I honestly think has the best taste.
Easy Apple Hand Pies-The Short Answer
These hand pies are a great grab and go dessert for picnics, offering smart portion control with no serving utensils or plates required.
They can be served warm, at room temperature, or cold, and kids love to help shape them.
I keep them prepared days ahead, sometimes frozen, so anyone can enjoy one literally by yourself, while I keep testing new recipes all month.
Ingredients
- Flour and sugar are measured by volume using a tablespoon for regular amounts and a teaspoon for small adjustments. Use 1, 2, or 3 full spoonfuls when needed, and use ½ or ¼ of a spoon when adding smaller amounts.
- Butter is measured by weight using 28g or 70g, which helps keep the fat level consistent and the crust flaky.
- Milk and water are measured as liquids using 15ml, keeping the dough moist without making it sticky.
- A large egg, beaten, is used to make an egg wash, which is brushed onto the crust before baking.
- Salted caramel is used as a topping only if optional, and more can be added for extra sweetness after baking.
Instructions
Prepare the Apple Filling
- I always start with the apple filling so it has time to cool properly.
- Peel and cut the apples, then place them in water to prevent browning.
- In a skillet over medium heat, melt 70g butter until warm, not browned.
- Add apples, 2 tablespoons sugar, 1 tablespoon brown sugar, salt, and spices like cinnamon, nutmeg, and allspice using ¼–½ teaspoon amounts.
- Stir and cook for about 5 minutes until slightly softened but not mushy.
- Add 1 teaspoon flour, cook 2 minutes more, then remove from heat and cool completely.
Make the Pie Dough
- In a bowl, combine flour, sugar, and salt, measuring flour with tablespoons (I add 3 full spoonfuls at a time).
- Work in 28g butter, then up to 70g total, keeping visible pieces for a flaky, buttery crust.
- Add 15ml cold water or milk just until the dough comes together and feels easy to work with, never sticky.
- Shape into a disc, wrap, and refrigerate for 1 hour—this rest makes rolling much easier in my experience.
Shape and Fill
- Roll out the chilled dough on a lightly floured surface to ⅛-inch thickness.
- Cut 3.5-inch rounds, gather scraps, and keep dough cold.
- Spoon 2 tablespoons apple filling into the center, fold over, seal, and crimp edges with a fork.
- Cut three slits on top so steam escape during baking.
Bake and Serve
- Brush tops with egg wash made from 1 large egg and sprinkle a little sugar if desired.
- Bake at 375°F (191°C) for 28–32 minutes, rotating halfway, until golden brown and gently bubbling.
- Let cool briefly, then serve warm or at room temperature.
- I usually finish mine with a salted caramel drizzle after baking—it turns them into a simple but special dessert.
Notes
Flavor Choices I Trust
- For delicious options, I rely on blueberry or strawberry. I combine 2 cups fresh blueberries—I don’t recommend frozen fruit because it’s too wet—with 1.5 Tablespoons cornstarch, 1/3 cup granulated sugar, a splash of lemon juice, and cook the filling in a medium saucepan or skillet using classic apple pie directions.
- For strawberry, I follow the same instructions and use chopped strawberries, or I fill with a spoonful or your favorite jam or preserves when short on time.
Shaping and Baking Tips
- You can shape hand pies whatever you want, but I suggest a round cookie cutter with 3.5-inch diameter since anything smaller than 3 inches can’t fit enough filling.
- I also cut rectangles with a ruler, usually 3×4-inch, then bake depending on size—the time may be more or less. I watch for a golden brown crust and keep the oven temperature at 350 F; once you try it, it feels easy, right.
Make-Ahead and Chilling Habits
- I always remember colder dough is easier to work with, so after I cut it into circles, I pile them on a plate and refrigerate for about 15 minutes.
- To make prep smoother, there are a couple ways to plan ahead: dough can be prepared and stored in the refrigerator up to 5 days or the freezer for months (3). The filling can also be covered tightly, stored, or frozen. Assembled, unbaked pies stay refrigerated up to 3 days; if frozen, there’s no need to thaw, just simply add extra minutes when baking.
Storing, Reheating, and My Kitchen Staples
- Once baked, I bring pies to room temperature before serving. For storing, I use an airtight container for 3-4 days, or wrap with aluminum foil and store in the freezer for months (3). To reheat, thaw and re-bake for 5-10 minutes.
- I depend on special tools—some from affiliate links—like a pastry cutter, rolling pin, baking sheets, silicone mats, parchment paper, brush, and cooling rack. For a half recipe, I halve it to only yield 5 pies from 1 crust, and I always love using apples like granny smith plus a red variety—pink lady, honeycrisp, jazz, or fuji—for a tart and sweet combination.
Other Homemade Recipes
If you’re loving the cozy caramel vibes of these Easy Apple Hand Pies With Flaky Butter Crust & Caramel, you’ll probably crave more sweet, comforting bites like Crunchy-Chewy Caramel Marshmallow Rice Krispie Balls and Sweet & Gooey Graham Cracker Marshmallow Chocolate—both bring that nostalgic, gooey happiness I know dessert lovers live for. And when you want the same caramel apple flavor with almost no effort, Caramel Apple Grapes Made Easy in 20 Minutes is a fun, fresh twist I always recommend.
For those moments when you want something playful and a little unexpected, desserts like Cheesecake Strawberry Crunch Strawberries with Crunch Top hit that creamy-crunch sweet spot, while Cheez-It Peanut Butter Chocolate No-Bake Snack delivers a salty-sweet combo that totally works. These treats pair perfectly with buttery, caramel-filled pastries—basically, dessert joy all around 🍎✨
