These Glazed Apple Hand Pies give you all the yummy apple pie vibes, but with no fork required! They are the perfect dessert for Fall dinners or equally delicious with your morning cup of coffee.
Simply fill store-bought pie crust with a delicious apple, cinnamon & brown sugar filling, and brush with a sweet glaze for an easy and delicious Fall treat!
One of my favorite memories as a child was stopping at roadside farm stands with my Dad to get a basket of apples to take home. Mom and I would make so many delicious treats with those apples! Since then, I always look forward to Fall apples, and incorporating them into all kinds of dishes – especially Glazed Apple Hand Pies!
Tools needed for these pies:
- rolling pin
- 4″ cookie or biscuit cutter
- parchment paper
- work surface for rolling dough
- brush for egg wash
I hope this recipe inspires you to visit your local apple orchard or farm stand, grab some apples and get baking!
Glazed Apple Hand Pies
Course: DessertDifficulty: Easy16
servings45
minutes45
minutes1
hour30
minutesThese Glazed Apple Hand Pies give you all the yummy apple pie vibes, but with no fork required! They are the perfect dessert for Fall dinners or equally delicious with your morning cup of coffee.
Ingredients
¼ cup (½ stick) unsalted butter
2 refrigerated pie crusts (1 store-bought box of 2)
3 unpeeled apples (Gala or Fuji) – finely diced
1/2 cup brown sugar
1 ½ tablespoons lemon juice
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 tablespoon cornstarch
1 tablespoon water
All-purpose flour – for work surface
1 large egg – lightly beaten
- GLAZE INGREDIENTS
½ cup sifted confectioners sugar
1 tablespoon milk (nut or dairy)
Directions
- Preheat the oven to 375 degrees F°. Line 2 large baking sheets with parchment paper. Melt butter in a large skillet over Medium heat. Add apples, brown sugar, lemon juice, cinnamon & salt. Cook, stirring often, until the apples are tender, about 11-12 minutes.
- Next, whisk together cornstarch & water in a small bowl. Stir cornstarch mixture into apples. Cook, stirring constantly, until mixture has thickened and apples are glazed, 1-2 minutes. Remove from heat, and cool at room temperature, about 30 minutes.
- Meanwhile, on a lightly floured surface, roll out 1 pie crust to 1/4″ thickness. Using 4”cookie cutters, cut out circles from each pie crust. (Yields 8 per crust) Place in 1 layer on prepared baking sheet, refrigerate for 15 minutes. Repeat with second pie crust.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Remove one pan of chilled dough circles from the refrigerator, and brush some egg wash around the outer edge of each dough circle, and scoop only 1 tablespoon of cooled apple filling onto each pie circle. (If you scoop more than 1 tablespoon, your hand pies will burst open.) Fold pie over filling. Crimp the edges with your fingers, then use the tines of a fork to seal. Finally, use a small knife to cut a couple slits into the top of each pie.
- Brush the egg wash over the pies and bake for 14-16 minutes or until golden brown. Allow to cool while preparing glaze.
- Whisk together powdered sugar and milk until smooth. Add more powdered sugar if glaze is too runny or more milk if the glaze is too thick. Brush glaze over slightly cooled hand pies. You can double-coat the glaze if you like more. Allow glaze to harden, and enjoy!
