These apple hand pies are made with store-bought frozen puff pastry and a warm, spiced apple filling. They bake up flaky and golden, then are finished with a sprinkle of cinnamon sugar for a crisp, sweet top. They’re an ideal quick dessert for cozy evenings or unexpected guests — simply bake, cool briefly, and savor a bite of autumn.
Ingredients Breakdown
- Frozen puff pastry – A time-saving shortcut that yields buttery, flaky pastry.
- Apples – Choose firm varieties such as Honeycrisp, Granny Smith, or Fuji so the fruit keeps its shape and balances sweet and tart flavors.
- Melted butter – Adds richness and helps bind the filling.
- Brown sugar – Provides warm, molasses-like sweetness that complements the apples.
- Pumpkin pie spice – A convenient blend for cozy fall spice notes; substitute with cinnamon and a pinch of nutmeg if needed.
- Cinnamon and granulated sugar – Mixed together and sprinkled on top for a crunchy, classic finish.
- Vanilla extract – Enhances and rounds the apple filling.
- Egg wash – Beaten egg with a bit of water gives the pastry a glossy, golden color and helps seal edges.
Helpful Tips for Making Apple Hand Pies
Can these be prepared ahead?
You can assemble the hand pies and freeze them raw. Bake directly from frozen, adding a few extra minutes to the bake time — no thawing required.
Which apples work best?
Firm apples like Granny Smith, Honeycrisp, or Fuji are best. They hold their texture after baking and deliver the right balance of tartness and sweetness.
What if I don’t have pumpkin pie spice?
Use ground cinnamon alone or combine cinnamon with a small pinch of nutmeg and cloves if you like. Pumpkin pie spice is just a convenient blend of warm spices.
How should leftovers be stored?
Allow pies to cool completely, then store in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days. Reheat briefly in the oven to maintain a crisp crust.
Apple Hand Pies
Ingredients
- 2 frozen puff pastry sheets, thawed (usually 2 per box)
- 3 medium apples, peeled, cored, and diced
- 3 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 tsp granulated sugar
- Egg wash: 1 large egg beaten with 1 tbsp water
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone mat.
- On a lightly floured surface, roll each thawed puff pastry sheet slightly. Cut each sheet into a 3 by 4 grid (three cuts horizontally and two vertically) to make 12 even rectangles per sheet. Arrange half of the rectangles on the prepared baking sheet as the bottoms.
- In a bowl, combine the diced apples, melted butter, brown sugar, pumpkin pie spice, and vanilla extract. Mix until the apple pieces are evenly coated.
- In a small dish, stir together the 1/4 tsp cinnamon and 1 tsp granulated sugar for the topping.
- Spoon about 2 tablespoons of the apple mixture onto the center of each bottom rectangle, leaving a small border around the edges so the filling won’t spill when sealed.
- Top each filled rectangle with a matching pastry rectangle. Press the edges together and crimp using the tines of a fork to seal. Trim any excess if needed.
- Cut two small vent slits in the top of each hand pie to allow steam to escape. Brush the tops lightly with the egg wash to encourage browning and shine.
- Sprinkle the cinnamon–sugar mixture over each hand pie. Bake for about 20 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let the hand pies cool for a few minutes on the baking sheet before transferring to a rack. Serve warm or at room temperature.
Nutrition
Carbohydrates: 30 g |
Protein: 3 g |
Fat: 19 g |
Saturated Fat: 6 g |
Fiber: 2 g |
Sugar: 10 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Author: August DeWindt
Course: Desserts | Cuisine: American
Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 12 hand pies
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