Go Back
+ servings

Glazed Apple Hand Pies

Easy Apple Hand Pies made with a sweet apple filling, wrapped in a flaky crust & topped with a simple glaze. These hand pies are made with basic ingredients & are a great way to use your favorite apples.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Easy Apple Hand Pies
Servings: 10 hand pies
Calories: 89kcal

Ingredients

  • 21 oz apple pie filling or 1 cup Fried Apples
  • 1 pkg refrigerated pie crust double crust, thawed for 15 mins
  • 1 egg yolk slightly beaten
  • 1 Tbsp water

Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 2 Tbsp warm water

Instructions

  • Preheat the oven to 450°F. Spray a baking sheet with non-stick cooking spray and set aside.
  • Unroll one crust onto a sheet of parchment paper or a lightly floured surface. The crusts must be thick enough to hold the pie filling, so there is no need to roll the crusts out any thinner than they came in the package.
  • Use a bowl (5-inch diameter used here) or biscuit cutter, placed upside down, to cut out 2-3 circles from the dough. Depending on which size bowl you use, you will be able to get up to a few circles out of the one layer.
  • Gently gather together the scraps, roll out just enough to cut additional circles. I was able to get 5 total circles from each crust (10 hand pies from the double crust total).
  • Use a fork to beat the egg yolk with 1 tablespoon of water. Brush a bit of the egg yolk wash around the edge of the circle to help the sides seal. (Work on just 2-3 hand pies at a time so the yolk wash doesn’t dry up).
  • Place a scoop of the fried apples or apple pie filling into the center of the circle. Each hand pie will really only accommodate a few slices of apple. You don’t want to overfill them.
  • Fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
  • Brush the exposed sides of the hand pie with the egg wash and transfer each pie to the prepared baking sheet.
  • Bake for 10-12 minutes or until the pies are golden brown and the crust is crispy. (The filling does not need to be cooked so monitor doneness based on the color of the crust.
  • Remove baked pies from the oven and transfer to a cooling rack to cool.
  • Meanwhile, prepare the glaze by stirring together ½ cup of powdered sugar with 2 tablespoons of warm water. Stir until the powdered sugar is fully dissolved in the water.
  • Use a pastry brush to spread 1-3 layers of glaze over each hand pie. Allow glaze to dry (about 15 minutes). Serve & enjoy!

Air Fryer Instructions:

  • Preheat the air fryer to 400°F.
  • Prepare hand pies according to the instructions above, but DO NOT use egg wash on the outside of the crust.
  • Place 2-3 hand pies at a time into the basket of the air fryer.
  • Cook for 6-8 minutes or until the hand pies have browned to desired color.
  • Allow hand pies to cool for a few minutes before removing from the basket to a cooling rack.
  • Continue with glazing instructions per the recipe above.

Notes

The crust will be too cold straight from the refrigerator so set it out a bit in advance to warm to room temperature. This makes it more pliable and easier to work with. You do not want the pie crusts too warm either so simply take them from the refrigerator as you are beginning to set up and they should be ready to unroll after about 15 minutes.
The egg wash will give the hand pies a nice golden sheen. It is also helpful to seal the edges together. For best seal, be sure that the filling and/or any excess flour is away from the edge of the dough. For different sheens, try an egg white wash, an egg yolk+ a teaspoon of water wash, brush with milk, or brush with vodka.
Only a few slices of apple will fit in the pie. Do not overfill or the filling with ooze into where you’re trying to seal the crust and will leak out during baking.
Thinner crusts may split or crack during baking. A good gauge for if the pie will hold up during baking is if you can lift and handle the pie before baking! If the pie is too flimsy to transfer to the baking sheet, it will probably fall apart during baking. Tiny cracks during baking are just fine and will usually seal up with a coat or two of glaze.
Use a blunt fork to crimp the edges so that the tines don’t accidentally poke holes into the hand pies - the filling will ooze out during baking.
The glaze can be added to warm or cold hand pies. I added several layers of glaze, allowing layers to dry between, to get that nostalgic hand pie look.

Nutrition

Calories: 89kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 30mg | Potassium: 29mg | Fiber: 1g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg