Mini Apple Hand Pies with Sweet Glaze
These Mini Apple Hand Pies with Sweet Glaze use store-bought pie crust to make them quick and easy. The apple and cinnamon filling is great for busy mornings, and these little pies are small and portable, making them great for school lunches.
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This is one of those simple fall baking recipes that your whole family will enjoy. Ready in no time! They can also be served for weekend brunches and fall gatherings!
Try serving these with a warm Vegan Butternut Squash Soup and flaky Pumpkin Feta Phyllo Cups.
How to Make Mini Apple Hand Pies
Ingredients you’ll need for the filling
Ingredients you’ll need for the assembly
Ingredients you’ll need for the glaze
Step by Step Guide
1. Melt butter in a medium saucepan over medium heat.
2. Add diced apples, sugars, cinnamon, and lemon juice. Cook for 5-7 minutes until apples soften slightly. Remove from heat and let cool.
3. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
4. Roll out the pie crust and cut circles about 4-5 inches wide.
5. Place a spoonful of apple filling in the center, cover with a second dough circle, and press edges to seal.
6. Crimp with a fork, brush with beaten egg, and cut two small slits on top.
7. Bake for 20-25 minutes until golden brown. Let them cool slightly.
8. Mix powdered sugar, milk, and vanilla.
9. Drizzle over cooled pies and let set.
Serve and Enjoy!
Important Recipe Notes
- Let the apple mixture cool before assembling so the crust stays crisp and doesn’t get soggy.
- Use a fork to seal the edges and crimp tightly so the filling doesn’t leak while baking.
- Cutting small slits on top lets steam escape and helps prevent the pies from bursting.
- For Apples, using both Granny Smith and Honeycrisp gives the perfect balance of tart and sweet. You can swap with other firm apples if needed.
- Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm them in the oven before serving for best texture.
Mini Apple Hand Pies with Sweet Glaze
Ingredients
For the Filling
- 2 smaller Granny Smith apples peeled, cored, and diced
- 1 Honeycrisp apple peeled, cored, and diced
- 3 tbsp granulated sugar
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter
For the Assembly
- 2 sheets of store-bought pie crust
- 1 egg beaten (for egg wash)
For the Glaze
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Melt butter in a medium saucepan over medium heat.
- Add diced apples, sugars, cinnamon, and lemon juice. Cook for 5-7 minutes until apples soften slightly. Remove from heat and let cool.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pie crust and cut circles about 4-5 inches wide.
- Place a spoonful of apple filling in the center, cover with a second dough circle, and press edges to seal.
- Crimp with a fork, brush with beaten egg, and cut two small slits on top.
- Bake for 20-25 minutes until golden brown. Let them cool slightly.
- Mix powdered sugar, milk, and vanilla.
- Drizzle over cooled pies and let set.
Check Out More Apple Recipe Ideas!
Baked Apple Pie Dip with Streusel Topping
