Apple Hand Pies

These portable pies travel well but good luck saving any leftovers! We recommend using homemade pastry dough with unbleached flour (make in advance and keep on hand in the freezer). This same filling can also be used for a standard apple pie, topped either with a full crust or a brown sugar and rolled oats topping.
By / Photography By Shell B Royster | September 13, 2015


Line two baking sheets with parchment paper. Combine brown sugar, apple slices, cinnamon, orange juice, salt, cloves and butter into a large bowl. Roll dough out and, starting at the outside edge, cut into 3” circles using a large biscuit cutter (re-use scraps to roll and cut more circles). This should yield about 36 circles. Refrigerate dough to re-harden if it gets soft while working.

Place about 1 teaspoon of apple mixture on top of a round and brush the edges with water. Place another round on top and crimp the edges with a fork. Cut 4 slits on the top of each pie.

Brush each round with egg wash, lay 1” apart on parchment-lined baking sheet and sprinkle pies with sanding sugar. Bake for 12-15 minutes at 350 degrees , or until pastry is golden brown. Let cool on cooling rack before serving.


  • 1/2 cup brown sugar
  • 5 cups tart, firm apples, cut into small pieces
  • 1 teaspoon cinnamon
  • 1 tablespoon orange juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 1/2 tablespoons butter
  • 2 12” rounds pastry dough, chilled
  • 1 egg beaten with 1 tablespoon water for egg wash
  • 2 tablespoons sanding sugar
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