Scott and Alden can never pass up those Little Debbie apple hand pies. It’s honestly kind of cute how much they both love them, so somewhere along the way, I started making my own apple pie hand pies at home.
They’re simply pie crust filled with apple pie filling, folded into little half moons, and baked until golden brown. I usually use my homemade freezer apple pie filling, but canned pie filling works just as well—and you can make them with any flavor you like.
Why You’ll Love These Apple Hand Pies
These little hand pies are one of those desserts that can be as homemade—or as easy—as you want them to be. And really, it’s pretty hard to go wrong with warm apple pie wrapped up in a flaky crust.
- They’re so easy. You only need pie crust, pie filling, and a simple egg wash to make them.
- Homemade or store-bought both work. Make your own pie crust and filling, use store-bought versions, or mix and match depending on what you have on hand.
- Everyone gets their own little pie. No slicing or serving needed. Just grab one and enjoy it.
- You can change up the filling. Apple is Scott and Alden’s favorite, but I make blueberry hand pies, too. You can use just about any pie filling you like.
- They’re perfect for fall. If you have homemade apple pie filling tucked away in the freezer, this is such an easy way to turn it into a quick dessert.
They’re simple, fun to make, and you don’t need to spend all afternoon baking to put a homemade little pie on the table.
Ingredients for Apple Pie Hand Pies
You really don’t need much to make these. I usually use my homemade apple pie filling when I have some in the freezer, but canned filling and store-bought crust make these incredibly easy.
- Pie crust
- Apple pie filling
- Egg
- Milk
Pie Crust
Sometimes I make my own pie crust, and sometimes I use the refrigerated store-bought kind. Both work great, so use whichever makes sense for you that day.
Apple Pie Filling
I love using my freezer apple pie filling for these, but you can absolutely use canned apple pie filling instead. There’s no need to add cinnamon, sugar, or anything else to it—just use the filling as it is.
And don’t worry, you don’t need nearly as much filling as you might think. About a spoonful in each hand pie is plenty. If you add too much, it tends to sneak out the edges while they bake.
How to Make Apple Pie Hand Pies
These come together pretty quickly once you have your pie crust and filling ready. The biggest thing to remember is not to get carried away with the filling—a little goes a long way!
Step 1: Prepare the Pie Crust
Preheat your oven to 425°F. Roll the pie crust out to about 1/8-inch thick, then cut it into circles about 4 inches across.
Step 2: Add the Pie Filling
Spoon about a spoonful of apple pie filling onto one half of each circle, leaving enough room around the edge to seal the crust.
Don’t be tempted to add more! Too much filling will bubble out the sides while the hand pies bake.
Step 3: Fold the Hand Pies
Whisk the egg and milk together to make an egg wash. Brush a little around the edge of each circle, then fold the crust over the filling to make a half moon.
Step 4: Seal the Edges
Press the edges together, then use a fork to crimp them closed. Cut two small slits in the top of each hand pie to let the steam escape.
Step 5: Brush with Egg Wash
Brush the tops with the remaining egg wash. This is what gives the crust that pretty golden finish as it bakes.
Step 6: Bake Until Golden
Bake the apple hand pies for about 12 minutes, or until the crust is golden brown. Let them cool for a bit before digging in—the pie filling inside stays hot!
Tips for Making Homemade Apple Hand Pies
These are pretty hard to mess up, but there are a few things I’ve learned that will help keep the filling inside the pie instead of all over your baking sheet.
- Don’t overfill them. I know a spoonful doesn’t look like much, but trust me, it’s plenty. Add too much and it will leak out as the hand pies bake.
- Keep the edges clean. Try to keep the pie filling toward the center so you have a clean edge to seal.
- Crimp them really well. Go all the way around the curved edge with a fork, pressing firmly enough to seal the two layers of crust together.
- Cut a couple of vents. Two little slits in the top give the steam somewhere to escape while they bake.
- Keep your pie crust cold. If the dough gets too warm and soft while you’re working with it, pop the hand pies in the refrigerator for a few minutes before baking.
- Watch for that golden crust. Twelve minutes is a good guide, but ovens vary. When the crust is nice and golden, they’re ready.
- Dice up any big apple pieces. If your pie filling has large slices or chunks of apple, chop them into smaller pieces before filling the hand pies. I skipped this step once and regretted it—the bigger pieces make the little pies much harder to fill, fold, and seal.
Once you’ve made them a time or two, you really won’t need to think much about it. Fill, fold, crimp, and bake—that’s about all there is to it.
Homemade or Store-Bought: Either Works
One of my favorite things about these apple hand pies is that you can make them completely from scratch, or take a few shortcuts. They turn out great either way.
If I have my homemade apple pie filling in the freezer, I’ll use that, but I’m just as happy to open a can of pie filling. The same goes for the crust. Sometimes I make my own, and sometimes I grab a refrigerated pie crust and call it good.
You can use homemade crust with homemade filling, store-bought crust with canned filling, or any combination in between. Use what you have and what you have time for—the hand pies will still disappear.
Make Hand Pies in Different Flavors
Apple is always going to be the favorite around here, but you definitely don’t have to stick with apple pie filling. Once you know how to make hand pies, you can use the same method with just about any pie filling you like.
Blueberry is another one I make, and it’s so good. You could also try:
- Cherry
- Peach
- Raspberry
- Strawberry
- Mixed berry
Canned pie filling makes it really easy to change things up, too. Just remember the same rule no matter which flavor you choose: only use about a spoonful of filling in each one. And if there are any really big pieces of fruit, dice them up a little first so the hand pies are easier to fold and seal.
You could even make a couple of different flavors from the same batch of pie crust. That way everyone can grab their favorite—which, at our house, would probably still mean apple for Scott and Alden. 😂
Can I Make Hand Pies in Different Shapes?
Absolutely! I always make mine in the traditional half-moon shape because they’re easy to fill, fold, and seal, but there’s no reason you have to make yours the same way.
You can cut your pie crust into all kinds of shapes:
- Circles
- Rectangles
- Hearts
- Leaves
- Pumpkins
- Stars
- Christmas trees
Just make sure your shapes are big enough to hold a little filling in the center with plenty of dough left around the edges to seal them together.
This could be really fun for the holidays, too. Make heart-shaped hand pies for Valentine’s Day, little pumpkins or leaves in the fall, or stars and Christmas trees at Christmas. Change the filling along with the shape, and you can use this same basic hand pie recipe all year long.
How to Store Apple Hand Pies
Apple hand pies are best when they’re fresh, but you can definitely save the leftovers. Let them cool completely first, then store them in an airtight container at room temperature for up to 2 days.
If you want to keep them longer, put them in the refrigerator for up to 4–5 days. The crust will soften a little as they sit, but you can warm them back up in the oven or toaster oven to help crisp it up again.
You can also microwave them for a few seconds if you just want a warm hand pie quickly. Just be careful with that filling—it can get really hot!
Can You Freeze Apple Hand Pies?
Yes! Apple hand pies freeze really well, which makes it easy to tuck a few away for later.
Let the baked hand pies cool completely, then place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer bag or airtight container. They’ll keep in the freezer for up to 3 months.
When you’re ready for one, let it thaw and warm it in the oven or toaster oven until heated through. You can use the microwave, too, but the crust won’t stay quite as crisp.
You can also freeze the hand pies before baking. Assemble and crimp them, but wait to add the egg wash. Freeze them on a baking sheet, then transfer them to a freezer bag once they’re solid. When you’re ready to bake, brush the frozen hand pies with egg wash and bake them straight from the freezer, adding a few extra minutes to the baking time.
Apple Hand Pies FAQs
These little pies are pretty simple once you get the hang of filling and folding them. Here are a few questions you might have before you get started.
Can I use store-bought pie crust for apple hand pies?
Absolutely. I use homemade pie crust sometimes and refrigerated store-bought crust other times. Both work great, so use whatever you have or have time for.
Can I use canned apple pie filling?
Yes! I usually use my homemade freezer apple pie filling when I have it, but canned apple pie filling works just fine. You don’t need to add anything to it—just use it straight from the can.
Why are my apple hand pies leaking?
Usually, it’s because there’s too much filling or the edges aren’t sealed well enough. About a spoonful of filling really is plenty. Keep the filling away from the edges and crimp them well with a fork before baking.
What if the apple pieces in my filling are too big?
Dice them up! I learned this one the hard way. Big pieces of apple make these little pies much harder to fill, fold, and seal. Smaller pieces fit inside much better.
Do I need to cook the apple pie filling first?
You’ll want to use prepared pie filling for this recipe, whether it’s homemade or canned. There’s no need to cook it again before filling the pies.
Can I use a different flavor of pie filling?
Definitely. Blueberry is another one I make, but you can use cherry, peach, strawberry, raspberry, mixed berry, or another favorite pie filling. Just stick with about a spoonful and chop up any large pieces of fruit.
Can I make these with puff pastry?
This apple hand pie recipe is made with pie crust, and that’s what I’ve used and tested. Puff pastry would make a different kind of hand pie and may need a different baking time and temperature.
Easy Apple Pie Hand Pies
Ingredients
- 1 package double pie crust, homemade or store-bought
- 2 cups prepared apple pie filling, homemade or canned
- 1 egg
- 1 tsp milk
Instructions
- Preheat oven to 425°F.
- Roll pie crust to approximately 1/8-inch thick.
- Cut into approximately 4-inch circles.
- Place about one spoonful of pie filling onto each circle.
- Beat egg and milk together.
- Brush egg wash around the edges of the dough.
- Fold each circle in half to form a half moon.
- Crimp the edges firmly with a fork.
- Cut two small vents in the top.
- Brush the tops with egg wash.
- Bake approximately 12 minutes, or until golden.
Notes
Slow Down and Savor It
I think I’ll always make these apple hand pies because they remind me of Scott and Alden. Those two can spot a Little Debbie apple pie from a mile away, and neither one of them can ever pass it up. 😂 It’s such a little thing, but I love that they share that.
So now I make our own. Sometimes that means homemade pie crust and apple filling I tucked into the freezer earlier in the year, and sometimes it means store-bought crust and a can of pie filling because that’s what I have time for.
Either way, there’s something pretty special about making someone their favorite treat just because you know how much they love it. And I have a feeling that years from now, these little half-moon pies will always make me think of the two of them. ❤️
More Apple Recipes
If you’re working your way through a pile of fall apples—or just love apple season as much as I do—here are a few more of my favorite ways to use them.
Homemade Apple Pie – A classic apple pie filled with fresh apples, brown sugar, cinnamon, nutmeg, and allspice, all tucked inside a flaky double crust. It’s one of our family favorites, especially for Thanksgiving.
Cranberry Apple Pie – A delicious twist on classic apple pie, made with sweet apples, tart cranberries, and a buttery crumb topping. It’s a beautiful addition to your Thanksgiving or Christmas dessert table, and a fun way to change things up from traditional apple pie.
Apple Crisp – One of those simple, old-fashioned apple desserts that never gets old. Warm apples and that crisp topping are pretty hard to beat.
Apple French Toast Casserole – A cozy breakfast casserole made with apples, chunks of bread, and a cinnamon streusel topping. It’s an easy way to turn fall apples into a warm weekend breakfast.
How to Freeze Apple Slices – If you have more apples than you know what to do with, freezing them is one of the easiest ways to save them for later.
There’s just something about apple season that makes it feel like fall has officially arrived. Whether you’re freezing them, baking with them, or turning them into cider, it’s worth putting a few away to enjoy after the season is over.
