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There is something quintessentially American about apple pie. A warm bubbly apple filling with layers of flaky crust bringing a fall nostalgia like nothing else. In honor of our first fall back in the USA after three years, I have been leaning into all the fall things, including a recent favorite: mini apple hand pies. Made with freshly picked apples (from our wonderful fall tradition you can read more on HERE!), these apple hand pies are inspired by those we enjoy warm at the orchard itself but in a miniature, turnover style. As life moving continents with an eight month old often comes in steps and spurts, with projects nestled between nap times and unpacking boxes, this recipe is designed in a way that can be accomplished all at once or in stages, layered together as you have the time. First, the crust. Then, the filling. Then, a quick assembly and into the oven they go, only to come out the most beautiful golden brown color with a slight bubble of filling peeking through at the corners. Certainly, you can wait for them to cool to enjoy later, but I recommend you try, at least one, hot from the oven. Preferably by hand, unless of course, you are adding a large dollop of vanilla ice cream. Either way, whether with ice cream or plain, or in the morning, afternoon or evening, I am sure you will find that these mini apple hand pies make for the most perfect, delicious, sweetest taste of fall.

Hand Pie vs Turnovers: What’s The Difference?

Now, you might be wondering what really is the difference between a hand pie and turnover? While they are quite similar, they vary predominately in two ways: assembly/ form and dough. Traditional hand pies are round or rectangular with a top and bottom piece of dough joined together, while a turnover is, as its name implies, a piece of dough turned over along one side. The second difference is that hand pies are made with a traditional pie crust dough while turnovers use a puff pastry dough. For this recipe, I create a mashup of the two, using a traditional pie crust for the dough to integrate all the favorite elements of an apple pie while using the form of a turnover for easy and quick assembly.

Caramelized Filling

Aside from the delicious, flaky pie crust and turnover shape, these mini apple hand pies have another special feature: a caramelized filling. By cooking apples with butter, sugar, vanilla and cream to create a caramelized apple filling, you can not only make this recipe in stages, but also can cut down on the final cooking time and prevent your crust from becoming soggy. Certainly, the filling works in these mini apple hand pies, but you just as easily could use it for a traditional apple pie, apple galette, apple crisp, over ice cream or many other apple desserts. For even richer caramel flavor, melt the butter and brown sugar together until a slight simmer before adding the apples and continuing the recipe as stated below. Any additional time you allow for the caramelization will bring rich flavor, just be sure not to let the mixture burn or the apples become too soft.

Recipe

Mini Apple Hand Pies

A buttery, flaky crust paired with a sweet and caramelized apple filling creates a beautiful handheld treat, delicious almost any time of day!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 18 Hand Pies

Ingredients

Pie Crust

3 ⅛ cups all purpose flour
2.5 sticks salted butter, cold and cut into cubes
⅝ cup cold water
1 tsp salt
1 egg

Apple Filling

7 cups apples, peeled and chopped about 6 apples
½ cup brown sugar
½ stick salted butter
½ tsp salt
⅛ cup all purpose flour
¼ cup heavy whipping cream
1 tsp vanilla

Instructions

Pie Crust

To make the pie crust, either in a large bowl or in a food processor, quickly mix together the flour and salt.
Next, using a pastry cutter (or food processor) cut in the cold butter cubes until the mixture resembles coarse, wet sand.
Add in water a little at a time until a rough dough begins to form. Pour out on a parchment papered surface and knead briefly to bring the dough together. Once a loose dough is formed, shape into a ball before patting down to a flattened rectangle.
Wrap the dough in parchment paper or plastic wrap and put in fridge. Chill dough for at least 1 hour and up to 3 days in the fridge, or wrap tightly and freeze for up to 1 month.

Apple Filling

For the filling, begin by peeling, coring and dicing about 6 apples. Once all of the apples are cut, place the apples, butter, and brown sugar into a large skillet.
Cook on medium heat for about 10 minutes, stirring occasionally until the butter and sugar have melded and the apples have softened but are not totally cooked through.
Add the heavy cream, flour, salt and vanilla and stir to combine. Bring to a boil, then reduce back to medium and simmer for 3 to 5 minutes more until the sauce has thickened.
Remove from heat and cool for at least 30 minutes. If not using directly, store in the fridge in an airtight container for up to 5 days.

Hand Pie Assembly

To assemble, begin by setting out your pie crust for 5 to 10 minutes to soften slightly. Next, roll out onto flour dusted parchment paper until approximately 1/8" thick.
Using a piece of paper or other template, cut out 4" – 5" squares of crust.
Fill each square of crust with 2 or 3 tablespoons of filling (be careful not to overfill) and fold the top right corner to meet the bottom left corner to form a triangle. Pinch the two seams together as best as possible without squeezing out the filling.
Crimp the edges with a fork and lay on parchment lined baking tray if not there already. Cut three air vent holes in the center if desired. Brush with beaten egg and sprinkle with additional brown sugar.
Bake for 15 to 20 minutes at 400℉ until golden brown. No worries if a little of the filling bubbles out the vents or edges. Serve room temperature or warm with ice cream and can be stored in an airtight container for up to 3 days. Enjoy!

Keyword Dessert, Easy, Snack, Southern

Final Thoughts

While we may not be enjoying fresh pretzels in Munich this fall, returning to a season full of fun traditions and local flavors here in the South is just as special and honestly something we had missed while abroad. But that’s the joy of cooking isn’t it?! Whether abroad or at home, you can transport yourself to another time or around the world from your own kitchen! And for me, apple pie brings a flood of memories… of first pie attempts as a child to newlywed thanksgivings to a welcome home with our daughter. The form may change but the sweetest taste remains the same. So, if you too are looking for a fall favorite with a twist or need a way to use a bag of freshly picked apples, give these mini apple hand pies a try! And when you do, let me know your thoughts in the comments below or share with me on Instagram, @porchandpeony!

Happy baking!