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Apple Hand Pies
Make this apple hand pie recipe with a pre-made pie crust and can of pie filling, for the best hand-held homemade apple pastry.
Prep Time
14
minutes
mins
Cook Time
12
minutes
mins
Total Time
26
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
pies
Author:
Holly
Equipment
Baking Sheet
Pastry Brush
Ingredients
2
prepared
pie crusts
, store bought or homemade.
1
can
apple pie filling
, 21 ounce can, or
homemade
.
½
teaspoon
cinnamon
¼
teaspoon
sugar
1
egg
1
tablespoon
milk
or water
Instructions
Preheat oven to 425℉.
Roll out pie crusts until they are ⅛ inch thick.
Cut the dough into eight squares 2.5 x 4 inches. Place 1 tablespoon apple filling into the center of the dough.
To make the egg wash, beat egg and milk together until frothy.
Brush edges of the dough with egg wash and place the second piece of dough on top.
Using a fork crimp the edges together all the way around, and make four slits on top of the pies.
Brush the tops with egg wash, then sprinkle with cinnamon and sugar.
Bake for 10-12 minutes or until golden brown.
Notes
Chop the apples into smaller pieces in the canned filling if desired.
Chill un-baked mini pies for 30 minutes to harden the fat in the dough and make them extra light and crisp.
Refrigerate leftovers for up to 4 days. Freeze cooled hand pies, wrapped in plastic wrap and placed in a zippered bag, for up to 4 weeks.
Thaw hand pies before reheating. Reheat pastries in the air fryer, microwave, or oven.
Nutrition
Serving:
1
pie
|
Calories:
281
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
220
mg
|
Potassium:
86
mg
|
Fiber:
2
g
|
Sugar:
10
g
|
Vitamin A:
51
IU
|
Vitamin C:
1
mg
|
Calcium:
18
mg
|
Iron:
1
mg