Mini Apple Hand Pies with Sweet Glaze Recipe
These Mini Apple Hand Pies with Sweet Glaze are delightful little pastries filled with a spiced apple mixture and topped with a smooth vanilla glaze. Perfectly portable and bursting with flavor, these hand pies combine the tartness of Granny Smith apples with the sweetness of Honeycrisp apples, making them a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 mini hand pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Apple 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 Pie Crust
- 2 sheets store-bought pie crust
- 1 egg, beaten (for egg wash)
For the Sweet Glaze
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Prepare the Apple Filling: Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, ground cinnamon, and lemon juice. Cook the mixture for 5-7 minutes until the apples soften slightly. Remove the saucepan from heat and allow the filling to cool.
- Preheat Oven: Set your oven temperature to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Cut the Pie Crust: Roll out the store-bought pie crust sheets on a clean surface. Using a round cutter or a glass, cut circles approximately 4-5 inches in diameter.
- Assemble the Hand Pies: Place a spoonful of the cooled apple filling into the center of each dough circle. Cover with another dough circle and press the edges firmly to seal the pies.
- Seal and Vent: Crimp the edges of each hand pie with a fork to ensure they are well sealed. Brush the tops with the beaten egg wash to achieve a golden finish. Cut two small slits on the top of each pie to allow steam to escape during baking.
- Bake the Pies: Place the assembled hand pies on the prepared baking sheet and bake for 20-25 minutes until the crusts turn golden brown. Once baked, remove from the oven and let them cool slightly.
- Make the Sweet Glaze: In a small bowl, combine 1 cup powdered sugar with 1 to 2 tablespoons of milk and 1/4 teaspoon vanilla extract. Whisk together until smooth and pourable.
- Glaze the Hand Pies: Drizzle the prepared sweet glaze over the cooled hand pies. Allow the glaze to set before serving.
Notes
- You can adjust the thickness of the glaze by adding more powdered sugar to thicken or more milk to thin.
- For a crispier crust, chill the assembled pies in the refrigerator for 15-20 minutes before baking.
- Store leftover hand pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat hand pies in a preheated 350°F oven for about 5-7 minutes to regain crispiness.
- Feel free to add a pinch of nutmeg or allspice to the apple filling for extra warmth in flavor.
Keywords: mini apple hand pies, apple pastries, sweet glaze hand pies, homemade hand pies, baked apple dessert, fall desserts, easy apple hand pies
