This recipe for homemade baked apple hand pies has been a fall and holiday staple in my kitchen for years. I first developed it on a rainy afternoon when I wanted something portable, comforting, and less fussy than a whole pie. The bright, tart character of Granny Smith apples balances the caramel notes of browned butter and brown sugar; wrapped in flaky dough, each hand pie becomes a crisp, tender pocket of autumn flavors. I remember packing a few into my sons lunchbox and getting an ecstatic text: "Best school snack ever."

What makes these hand pies special is the combination of texture and simplicity. The dough crisps to golden edges while the filling softens and melts into a slightly jammy center; a small sugar sprinkle on top adds a pleasant crunch. Because they are individual portions, they are ideal for gatherings, picnics, or a weekend baking session. I often make a double batch to freeze for weekdays — a quick reheat delivers the same warmth and comfort as when freshly baked.

Ingredients

• Pie dough (1 pound): Use store-bought all-butter dough or your favorite refrigerated dough for convenience. Look for flaky layers; if homemade, keep dough cold to ensure a tender crust.
• Granny Smith apples (1 1/2 pounds): Choose firm, tart apples for structure and bright flavor. Granny Smith holds shape when cooked and contrasts the sweet filling beautifully.
• Salted butter (3 tablespoons): Browning unsalted butter with a pinch of salt concentrates flavor; if using unsalted, add 1/4 teaspoon salt as instructed.
• Salt (1/4 teaspoon): Enhances sweetness and rounds the caramel notes in the filling; use fine salt for even distribution.
• Brown sugar (1/3 cup): Light or dark both work; dark brown sugar adds deeper molasses notes if you prefer a richer filling.
• Ground cinnamon (1 1/2 teaspoons): Adds warm spice; fresh-ground or high-quality cinnamon gives the best aroma.
• Ground ginger (1/4 teaspoon): Brightens the spice profile with a subtle zing; optional but recommended for depth.
• Egg (1): For egg wash; makes the crust glossy and helps the sugar adhere.
• Milk (2 teaspoons): Whisked with the egg to thin the wash; any milk works, including dairy-free alternatives if needed.
• Granulated sugar (2 teaspoons): A light sprinkle on top gives a pleasant crunch and a sparkly finish after baking.

Instructions

Divide and chill dough: Evenly divide the 1 pound dough into six pieces and roll each into a ball. Cover with plastic wrap and chill in the refrigerator while you prepare the filling. Chilling firms the dough, making it easier to roll and helping it hold layers during baking. Prepare the apples: Peel, core and slice the Granny Smith apples thinly, then cut slices in half so they fit neatly in the dough. Uniform slices cook evenly; thin slices will soften into a jammy filling without large raw segments. Brown the butter and combine spices: Heat 3 tablespoons butter in a skillet over medium until foaming and edges turn golden brown with nutty aroma. Immediately whisk in 1/4 teaspoon salt, 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon and 1/4 teaspoon ginger until combined; work quickly so sugar melts into the butter. Cook the filling: Add the apple slices to the skillet and stir to coat. Reduce heat to low and simmer gently, stirring occasionally, until apples are softened but not mushy — about 6 to 8 minutes. Remove from heat and let cool completely before filling dough to prevent soggy crusts. Roll and fill: On a floured surface, roll each chilled dough ball into a 5-inch circle. Place about 1/4 cup cooled apple filling in the center of each circle, keeping filling away from edges by at least 1/2 inch for sealing. Seal and crimp: Fold each circle in half over the filling and press edges together. Use a fork to crimp edges for a tight seal and decorative finish. Proper sealing prevents leaks and ensures a neat pocket of filling. Egg wash and vent: Whisk the egg with 2 teaspoons milk and brush over each pie. Sprinkle 2 teaspoons granulated sugar evenly across tops. Cut a small "x" in each pie to vent steam — this keeps pies from bursting and helps filling thicken evenly. Bake and rest: Arrange oven racks with the primary sheet on the lower level and preheat oven to 4000F. Bake 15 minutes, then reduce temperature to 3500F and bake another 10 to 15 minutes until golden brown and bubbly. Let pies cool slightly before serving so filling sets.

Storage Tips

Store cooled pies at room temperature for up to 24 hours in a single layer to keep crust crisp. For longer storage, refrigerate in a covered container for up to 3 days. To freeze, place pies on a tray until solid, then transfer to a freezer bag or airtight container and freeze for up to 3 months. For reheating, bake at 3250F for 8 to 12 minutes from refrigerated, or 12 to 18 minutes from frozen, until warmed through and pastry is crisp. Use parchment or a baking stone for even reheating and avoid microwaving, which softens the crust.

Ingredient Substitutions

If you dont have Granny Smith, use Fuji or Honeycrisp for a sweeter profile — reduce brown sugar by 1 to 2 tablespoons to balance sweetness. For a dairy-free option, substitute plant-based butter and use a milk alternative for the egg wash, though the sheen will be less pronounced. Swap brown sugar with coconut sugar for a different caramel note, or add a tablespoon of maple syrup for depth. For a gluten-free crust, use a high-quality gluten-free pie dough, keeping in mind it may be slightly more fragile when sealing.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream, a drizzle of salted caramel, or a dollop of whipped cream for an indulgent dessert. For brunch, pair with sharp cheddar or a smear of mascarpone to balance sweetness. Garnish with a light dusting of cinnamon or a thin slice of apple for presentation. These work well alongside coffee or cider and are portable enough for tailgates and picnics.

Cultural Background

Hand pies have roots in many culinary traditions as portable pies and pastries. In the United States, such fruit-filled pockets draw on colonial baking practices and regional adaptations; they echo British turnovers and French chaussons. Using apples as a filling is a classic American approach, linking these pastries to autumn harvest celebrations and simple, homestyle desserts that prioritize seasonal fruit and rustic preparation.

Seasonal Adaptations

In autumn, boost spice with a pinch of nutmeg or cloves and use tart heirloom apples. For winter holidays, add a tablespoon of chopped toasted pecans to the filling and finish with a glaze of warm maple syrup. In summer, substitute raspberries or peaches and reduce sugar slightly. For spring, try a lemon-zest infusion in the filling for a bright contrast to the buttery crust.

Meal Prep Tips

Make the filling up to two days ahead and refrigerate in a covered container. Keep dough chilled and assemble pies the day you plan to bake for the flakiest crust. For freezing, assemble pies on a tray and freeze until firm before bagging; label with the date and bake from frozen when needed. Pack reheated pies in insulated containers for on-the-go treats that stay warm for hours.

These hand pies are the kind of recipe I return to whenever I want something cozy, shareable, and reliably delicious. Theyre forgiving, adaptable, and always create warm memories in my kitchen — I hope they do the same for you.