Best 4 Hand Held Apple Pies Recipes

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Indulge in golden-brown, flaky perfection with our delectable Hand-Held Apple Pies! These individual-sized treats burst with the sweet and tangy flavors of crisp apples, enveloped in a tender, buttery crust. Perfect for on-the-go snacking or as a delightful dessert, these handheld pies are sure to be a hit. With three irresistible variations to choose from, there's a flavor for every palate: Classic Apple Pie, Dutch Apple Pie, and Apple Crumb Pie. Get ready to embark on a baking adventure that will tantalize your taste buds and warm your heart.

Here are our top 4 tried and tested recipes!

APPLE HAND PIES



Apple Hand Pies image

Homemade apple hand pies with buttery flaky pie crust and a juicy cinnamon apple pie filling! Topped with salted caramel, these mini apple pies are both delicious and adorable.

Provided by Sally

Categories     Pie

Time 3h15m

Number Of Ingredients 9

Homemade Pie Crust (makes two crusts, use both)
3 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups diced)
1/3 cup (70g) granulated sugar
2 Tablespoons (30g) unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: homemade salted caramel for topping

Steps:

  • Prepare my pie crust recipe through step 5. The dough must chill for 2 hours in the refrigerator. You can make pie dough ahead, see instructions below.
  • Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes. You can make filling ahead, see instructions below.
  • See my video above as a visual guide for the next few steps. On a lightly floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it's about 12 inches in diameter and about 1/8th - 1/4th inch thick. Using your cookie cutter, cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies.
  • Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats.
  • Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It's OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar, if desired.
  • At this point the hand pies can be baked, but if they don't feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they'll hold their shape.
  • Bake for about 28-32 minutes or until they're golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature. If desired, serve with a drizzle of warm salted caramel.
  • Cover leftovers and store in the refrigerator for up to 5 days.

HAND-HELD APPLE PIES



Hand-Held Apple Pies image

When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me-I finally felt like an adult! -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 14

1 package (8 ounces) cream cheese, softened
1 cup unsalted butter, softened
2 cups all-purpose flour
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cups finely chopped peeled tart apples
2 tablespoons cold unsalted butter
FINISHING:
1 large egg yolk
2 tablespoons water
Coarse sugar and cinnamon-sugar

Steps:

  • In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 162 calories, Fat 12g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

FRIED APPLE HAND PIES



Fried Apple Hand Pies image

These pies are perfect for people who deep-fry their turkeys on Thanksgiving. Instead of wasting leftover oil, use it for dessert! These pies can be made days, weeks, even months ahead of time and just fried up after the big meal. It'll cut down on dishes too!

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 18 hand pies

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 cup shortening, chilled and cut into pieces
1 1/2 sticks cold butter, diced
4 to 8 tablespoons ice water
2 teaspoons apple cider vinegar
2 tablespoons unsalted butter
2 Braeburn apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
2 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (about 1 pound)
1/4 cup sugar
Scant 1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Pinch ground ginger
Pinch ground nutmeg
2 teaspoons lemon juice
Oil, for frying
1 egg

Steps:

  • For the pie dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the shortening and butter and pulse until the mixture resembles coarse breadcrumbs. Add in the ice water and vinegar, 1 tablespoon at a time, and pulse until the mixture just comes together. Turn the dough out onto a large piece of plastic wrap and press into a large disc. Refrigerate for at least 1 hour.
  • For the filling: Melt the butter in a large saute pan over medium-high heat and then saute the apples, stirring, until just starting to soften, 3 to 5 minutes. Sprinkle with the sugar and stir. Add the cinnamon, salt, ginger and nutmeg and cook, stirring, until some of the apples start to break apart (but most are still whole), about 4 minutes. Stir in the lemon juice and remove from the heat. Set aside to cool completely, about 30 minutes.
  • Fill a deep pot halfway with oil and heat to 365 degrees F. Roll the dough out 1/8-inch thick on a lightly-floured surface. Cut out eighteen 4 1/2-inch-diameter circles, gathering and re-rolling the dough if necessary. Beat the egg in a small bowl with 1 tablespoon of water. Place about 1 heaping tablespoon of the apple filling into the center of each dough round. Brush the edge with some egg mixture and fold the dough over to make a half-moon shape. Press out the air and seal the edges with a fork. Repeat with the remaining filling and dough.
  • Place 4 to 6 pies at a time into the hot oil and cook until golden brown, flipping as needed, about 5 minutes. Transfer to a paper towel-lined plate. Serve warm or at room temperature.
  • Cook's Note: The pies can be frozen for up to 6 months before frying. Frozen pies will take about 8 minutes to fry. You can also refrigerate the pies for up to 2 hours before frying.

HANDHELD APPLE PIES



Handheld Apple Pies image

These are great for parties or for small getogethers. They allow guests to sample a little bit without feeling guilty afterwards.

Provided by baker4life

Categories     Tarts

Time 55m

Yield 24 serving(s)

Number Of Ingredients 12

1 (2 count) pre-made boxed pie crusts
1/4 cup butter
4 large tart apples, peeled, cored and cubed
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup flour
1 cup rolled oats
2/3 cup packed brown sugar
2/3 teaspoon ground cinnamon
1/2 cup butter, melted

Steps:

  • Unroll the pie dough and cut using a round or flower shaped cookie cutter.
  • Place each round into a muffin tin and bake until golden brown (about 10 minutes) at the temperature suggested by manufacturer.
  • In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6-7 minutes.
  • Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and add to baked mini crusts.
  • To make the topping: mix cinnamon, rolled oats brown sugar and flour cut in butter and place topping on a baking sheet. Bake for 10 minutes or until light and crunchy.
  • Let topping cool and place on top of apples.

Nutrition Facts : Calories 218.4, Fat 11.1, SaturatedFat 4.9, Cholesterol 15.2, Sodium 123.7, Carbohydrate 28.7, Fiber 1.9, Sugar 14.1, Protein 2.2

Tips:

  • Use a sharp knife to peel and slice the apples. This will help to prevent the apples from browning.
  • If you don't have a pastry cutter, you can use two knives to cut the butter into the flour.
  • Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from sticking to the rolling pin.
  • When assembling the pies, be sure to brush the edges of the dough with water before crimping them together. This will help to seal the pies and prevent them from leaking.
  • Bake the pies until the crust is golden brown and the filling is bubbling. This will take about 20-25 minutes.
  • Let the pies cool for a few minutes before serving. This will help to prevent the filling from running out.

Conclusion:

Hand-held apple pies are a delicious and easy-to-make treat. They are perfect for parties, picnics, or just a quick snack. With a few simple ingredients and a little bit of time, you can create these delightful pastries that everyone will love.

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