Super easy and quick Puff Pastry Apple Hand Pies! These individual handheld pies are filled with a cinnamon apple filling, wrapped in puff pastry and topped with demerara sugar. Enjoy them plain or with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for the ultimate cozy fall treat!
If you're looking for a quick and simple no-fuss dessert to make for your next gathering, give these Puff Pastry Apple Hand Pies a try! We're making a quick homemade cinnamon apple filling and saving even more time by using store-bought puff pastry. They're so easy to assemble and can be made months in advance before baking.
If you're looking for more individual mini desserts, be sure to check out my Pumpkin Biscoff Cheesecake Jars, Mini S'mores Tarts and Mexican Hot Chocolate Pots De Crème.
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♡ Why You Will Love These Puff Pastry Apple Hand Pies
- Easy to make. Since we are using pre-made puff pastry, the hard work is basically done for us. The only thing we'll need to make is the apple pie filling, which cooks up in just 7 to 8 minutes.
- Portable. These handheld pies can be eaten as an on-the-go treat, snack or dessert.
- Perfect for the holidays. The individual pies are perfectly portioned for your family and guests.
- Can be made in advanced. Assemble your pies and store them in the freezer for up to 2 months before baking.
Ingredient Notes
Here are some notes about all the ingredients used. Quantities and full instructions are in the recipe card below!
- Puff Pastry - I'm using a 17.3 ounce box of Pepperidge Farms Puff Pastry, but you can use any brand. Please keep in mind that the size, dimensions and quantity may vary depending on the brand you use.
- Apples - I'm using honey crisp apples, but you apples will work.
- Butter - Adds flavor.
- Brown Sugar - You can use light or dark brown sugar.
- Cinnamon - Feel free to use apple pie spice or a combination of spices like,
- Lemon Juice - A little acid balances the sweetness.
- Vanilla Extract - For flavor.
- Cornstarch - Helps tighten up the juices.
- Water - Water will be used to make a cornstarch slurry and to make the egg wash.
- Egg - Egg wash will help the hand pies bake up golden brown.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Puff Pastry Apple Hand Pies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Cook the Apple Filling - Cook diced apples, butter, cinnamon, vanilla and lemon juice over medium heat.
Step 2. Cool - After about 5 to 6 minutes, add cornstarch slurry and cook for an additional minute or 2. Transfer to a bowl and place in the fridge to cool for about 30 minutes.
Step 3. Cut out Puff Pastry - Lightly flour your work surface and roll out the first sheet of puff pastry to about 12x8 inches (30x20 cm). Use a 4-inch (10 cm) biscuit cutter and cut out 6 pieces.
*Please note these dimensions are based on Pepperidge Farms Puff Pastry. The brand you're using may vary.
Step 4. Fill the Pies - Add 3 tablespoons of the cooled apple pie filling onto the center of the puff pastry disc.
Step 5. Seal the Edges - Place another piece of puff pastry on top and then press to seal the edges together.
Step 6. This step is totally optional, but to get rid of any irregular edges you can use a biscuit cutter to round out the edges.
Step 7. Crimp the Edges - Use a fork to crimp the edges to ensure they are completely sealed.
Step 8. Freeze then Bake - Pop in the freezer for 15 to 20 minutes. Meanwhile, preheat the oven to 425ºF (218ºC).
Remove pies from the freezer. Lightly brush the tops with the egg wash, the cut some slits on top of the pies and top with coarse sugar. Bake for 14 to 16 minutes or until the tops are gold brown.
To serve, top the pie with a big scoop of vanilla bean ice cream and some salted caramel sauce! Enjoy!
Substitutions & Variations
- Puff Pastry - Feel free to use homemade or store-bought pie crust as well.
- Apples - I'm using honey crisp apples, but you can use any kind of apples, including fuji, granny smith, gala, pink lady or golden delicious.
- Other Fillings - Aside from apples, you can use apple butter, pumpkin butter, berries, fruit jams or Nutella.
Key Equipment
- Pan - For cooking the apples.
- 4-Inch Biscuit Cutter
- Baking Sheet
Storage
- Room Temperature - Store in an airtight container for 2 days on the counter.
- Refrigerator - Store in an airtight container for 5 days in the fridge. You can reheat in the toaster oven before serving.
✨ Expert Tips
Thaw your puff pastry in the fridge overnight. When you're ready to make the pies, let it sit on the counter for 5 minutes, then gently unfold.
Don't overstuff your hand pies. It might be tempting to fill the hand pies with as filling as possible, but it will make it harder to seal.
Freeze your apple hand pies for 30 minutes before baking. I like to give the puff pastry time to firm up before baking.
FAQ
You sure can!
Yes, this recipe makes 6, 4-inch (10 cm) individual pies. If you'd like to make 12 pies, you'll need 2 boxes.
Absolutely! You can use a 3-inch cutter and fill them with 1 ½ tablespoons of filling. Bake them a minute or two less than written. You can make 6 small pies with one sheet. I wouldn't suggest going smaller though. 
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📖 Recipe
Puff Pastry Apple Hand Pies
- Total Time: 1 Hour + 18 Minutes
- Yield: 6, 4-inch Pies
Description
Super easy Puff Pastry Apple Hand Pies! These handheld pies are filled with a cinnamon apple filling, wrapped in puff pastry and topped with demerara sugar. Enjoy them plain or with a scoop of vanilla ice cream and a drizzle of salted caramel sauce for the ultimate cozy fall treat!
Ingredients
- 3 Cups (255g) Finely Diced Apples, about 2 large apples or 3 medium apples
- 2 Tablespoons (28g) Unsalted Butter
- ¼ cup (50g) Brown Sugar, packed
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Fresh Lemon Juice
- 1 Teaspoon Cornstarch + 1 Tablespoon Water
- 1 Egg + 1 Tablespoon Water
- Coarse Sugar, like Demerara or Sugar in the Raw
Instructions
- Cook the Apple Filling - Wash, peel and finely dice your apples. In a pan or pot, cook diced apples, butter, cinnamon, vanilla and lemon juice over medium heat for about 5 to 6 minutes. When apples are starting to soften, make a cornstarch slurry by combining 1 teaspoon of cornstarch and 1 tablespoon of water until dissolved. Then pour it into the apple mixture and cook for 1 to 2 minutes. Immediately transfer the apples to a bowl and place it in the fridge for 30 minutes to cool down.
- Cut out Puff Pastry - Lightly flour your work surface and roll out the first sheet of puff pastry to about 12x8 inches (30x20 cm). Use a 4-inch (10 cm) biscuit cutter and cut out 6 pieces. *Please note these dimensions are based on Pepperidge Farms Puff Pastry. The brand you're using may vary.
- Fill the Pies - Add 3 tablespoons of the cooled (okay if it's not completely cold) apple pie filling onto the center of 3 puff pastry discs.
- Seal the Edges - Place the remaining 3 pieces of puff pastry discs on top of the ones with the filling and press to seal the edges together. This next step is totally optional, but to get rid of any irregular edges you can use a biscuit cutter to round out the edges.
- Crimp the Edges - Use a fork to crimp the edges to ensure they are completely sealed. Transfer the 3 pies onto a large baking sheet lined with parchment paper. Continue making 3 more pies with the second sheet of puff pastry.
- Freeze the Pies - Freeze the baking sheet with the pies for 15 to 20 minutes to let it firm up.
- Preheat Oven - Meanwhile, set a rack in the center of the oven and preheat it to 425ºF (218ºC).
- Bake - When you are ready to bake, remove the pies from the freezer. Lightly brush the pies with the egg wash. Then use a sharp paring knife to cut 3 or 4 slits on the top of the pies. Finally, sprinkle with a coarse sugar or lightly sprinkle with cinnamon sugar. Bake for 14 to 16 minutes or until the tops are golden brown. Serve warm with a scoop of vanilla ice cream and caramel sauce. Enjoy!
Notes
Apple Filling - I like cooking the apples until al dente, but you can cook it longer if you'd like the apples to be completely tender.
Storage - Store leftovers in an airtight container on the counter for 2 to 3 days or in the fridge for 5 days.
- Prep Time: 1 Hour
- Cook Time: 15 to 18 Minutes
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