Apple Hand Pies with Cinnamon and Lemon Glaze Recipe
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4.5 from 38 reviews
Delight in these homemade Apple Hand Pies featuring a warm, cinnamon-spiced apple filling sealed inside flaky store-bought pie crusts, finished with a sweet vanilla glaze. Perfect as a comforting dessert or snack.
Total Time:45 minutes
Yield:6 hand pies
Ingredients
For the Filling:
2 smaller Granny Smith apples, peeled, cored, and diced
1 Honeycrisp apple, peeled, cored, and diced
3 tablespoons granulated sugar
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon butter
For the Assembly:
2 sheets of store-bought pie crust
1 egg, beaten (for egg wash)
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
Prepare the Filling: In a medium saucepan over medium heat, melt the butter. Add diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 7 minutes, stirring occasionally, until apples soften slightly. Remove from heat and allow the filling to cool completely.
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cut Dough Circles: Roll out the store-bought pie crust sheets, then use a 5-inch cookie cutter or glass rim to cut out circles for the hand pies.
Fill and Seal Pies: Place a spoonful of cooled apple filling in the center of one dough circle. Top with a second dough circle and gently press the edges together. Crimp edges with a fork to seal fully.
Prepare Pies for Baking: Brush the tops of each pie with beaten egg to achieve a golden-brown finish. Cut two small slits on top of each pie to allow steam to escape during baking.
Bake the Hand Pies: Arrange hand pies on the prepared baking sheet and bake for 25 minutes until golden brown and crisp.
Make the Glaze: While pies bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Glaze the Pies: After removing pies from the oven and allowing them to cool slightly, drizzle the vanilla glaze evenly over the top. Let the glaze set for several minutes before serving.
Notes
Use tart apples like Granny Smith and sweet varieties like Honeycrisp for a balanced flavor.
If store-bought pie crust is unavailable, homemade pie dough can be substituted.
The glaze thickness can be adjusted by adding more milk or powdered sugar.
Hand pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
For a dairy-free option, substitute butter for a plant-based margarine and use a non-dairy milk in the glaze.
