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Cozy Mini Apple Pie Hand Pies with Perfect No-Fuss Crust

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These cozy mini apple pie hand pies are the perfect fall treat—quick, easy, and made with a no-fuss crust that comes together in minutes. They’re portable, crowd-pleasing, and taste like pure comfort.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 cup (226g) unsalted butter, very cold and cut into small cubes
  • 6–8 tablespoons (90-120ml) ice water
  • 1 tablespoon (12g) granulated sugar
  • ½ teaspoon (3g) salt
  • 4 medium apples (about 500g), peeled, cored, and diced small
  • ⅓ cup (70g) packed brown sugar
  • 1 teaspoon (2g) ground cinnamon
  • ¼ teaspoon (0.5g) ground nutmeg
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (8g) cornstarch
  • 1 tablespoon (14g) unsalted butter
  • 1 large egg
  • 1 tablespoon (15ml) water
  • 2 tablespoons (25g) coarse sugar (turbinado or demerara)

Instructions

  1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining. Sprinkle 6 tablespoons of ice water over the mixture and toss gently with a fork until the dough starts to come together. If too dry, add remaining water one tablespoon at a time. Turn dough onto a lightly floured surface, bring together with hands, div…
  2. Prepare the filling: While dough chills, peel, core, and dice apples into ¼-inch pieces. In a medium skillet over medium heat, melt 1 tablespoon butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until apples are tender but still hold their shape. Sprinkle cornstarch over apples and stir quickly. Cook for another minute until juices thicken. Remove from heat and let cool completely.
  3. Roll and cut the dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Remove one disc of dough from refrigerator. On a lightly floured surface, roll out to about ⅛-inch thickness. Cut into 4-inch squares or circles. Gather scraps, re-roll once, and cut more shapes. Repeat with second disc. You should get about 12 hand pies.
  4. Assemble the hand pies: Place about 1 ½ tablespoons of cooled filling in the center of each dough piece. Lightly brush edges with water. Fold dough over filling to create a half-moon or rectangle. Press edges firmly to seal. Use a fork to crimp edges. Place on prepared baking sheet, leaving about an inch between them. Cut 2-3 small slits on top of each hand pie.
  5. Bake: In a small bowl, whisk egg with 1 tablespoon water to make egg wash. Brush tops of hand pies lightly with egg wash. Sprinkle coarse sugar over each. Bake for 18-22 minutes, until crust is golden brown and filling is bubbling through slits. Let cool on baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before serving.

Notes

Keep everything cold for a flaky crust. Don’t skip cooling the filling—warm filling will melt the butter in the dough. Seal edges well to prevent bursting. Rotate the baking sheet halfway through for even browning. The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: apple pie hand pies, mini apple pies, hand pies, no-fuss crust, fall dessert, apple dessert, portable pie

Find it online: https://perkypan.com/cozy-mini-apple-pie-hand-pies-with-perfect-no-fuss-crust/