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Easy Apple Hand Pies
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Easy Apple Hand Pies

By November 10, 2021December 27th, 2022No Comments

Easy Apple Hand Pies

Easy Apple Hand Pies come together in minutes using refrigerated pie crust and canned apple filling. The apples get an extra kick of cinnamon then the shaped pies are finished with sparkly, coarse sugar.
Substitutions
Apple pie is a fall favorite but any fruit filling will work, just omit the added cinnamon.
Pie crust cut into 4 pieces and topped with apple filling

Each pie crust is cut into 4 pieces and topped with the chopped apple pie filling. It is best to leave a 1/2 inch border of dough around the filling to make the pies easier to seal.

Formed hand pies with egg wash and a sprinkling of raw sugar on a baking sheet

The shaped pies are brushed with beaten egg then sprinkled with raw sugar and scored with a knife before going into the oven.

Close up of freshly baked apple hand pies

Since the canned filling is already cooked, the pies only need 20 minutes in the oven for the crust to get golden brown.

Apple hand pies on a plate with one pie cut in half showing the apple cinnamon filling

With just a handful of ingredients, you can have warm apple pie that’s ready in under an hour.

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Easy Apple Hand Pies
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Easy Apple Hand Pies

Yield

8

pies
Prep time

15

minutes
Cook time

20

minutes
Total time

50

minutes

Easy hand pies that come together in minutes using refrigerated pie crust and canned apple filling that gets an extra kick of cinnamon.

Ingredients

  • 1 (15-oz) box premade refrigerated pie crust

  • 1 (20-oz) can apple pie filling

  • 1 tablespoon white sugar

  • 1/4 teaspoon cinnamon

  • 1 egg, beaten

  • 2 tablespoons raw sugar

Directions

  • Thaw unopened pie crusts at room temperature for 15-20 minutes.
  • Preheat the oven to 400 F and line a baking pan with parchment paper.
  • Pour the apple pie filling onto a cutting board and roughly chop until all of the apples are cut into approximately 1/4 inch pieces. Transfer the filling to a small bowl then stir in white sugar and cinnamon.
  • Unroll the pie crust and cut each circle into 4 pieces. Spoon 2 1/2 tablespoons of filling onto the center of each quarter crust and spread over half of the dough, leaving a 1/2 inch border around the filling.
  • Brush the border of dough around the filling with the beaten egg and fold the dough in half. Gently press the edges together to seal then use the back of a fork to crimp the edges.
  • Transfer the pies to the prepared baking pan and brush with beaten egg. Sprinkle with raw sugar then cut 2-3 slits into the top of each pie.
  • Bake for 18-20 minutes, until the pies are golden brown.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.

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