Go Back
–+ servings
An apple hand pie split into two pieces sits next to a whole apple hand pie on a plate for serving.
Print Recipe
5 from 30 votes

Easy Apple Hand Pies with Puff Pastry

Delicious, buttery apple hand pies made with store-bought puff pastry and an easy homemade apple pie filling. The perfect fall dessert!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Apple hand pie, apple hand pie with puff pastry, mini apple pies
Servings: 8 hand pies
Cost: 6

Ingredients

  • 5 Granny Smith apples
  • 3 tablespoons unsalted butter
  • 1 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest (from 1 small lemon)
  • 2 tablespoons cognac or rum optional
  • 1 box puff pastry thawed
  • 1 egg beaten
  • 2 teaspoons cinnamon sugar

Cornstarch Slurry

  • 2 tablespoons water
  • 2 tablespoons corn starch

Instructions

  • Peel and dice the apples, then set them aside.
  • In a large skillet, melt the butter, then add the apples and toss to coat them with the butter. Stir in the brown sugar and cinnamon and simmer for 1 to 2 minutes over medium heat.
  • Add the lemon juice, lemon zest, and vanilla. Cook, stirring constantly, for 5 minutes until the apples start to soften.
  • Stir in the cornstarch slurry and cook for an additional 3 minutes until softened. Stir in the cognac or rum, if using. Then, turn off the heat and set it aside to cool.
  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Cut your puff pastry into 8 equal pieces. Place the pieces on the prepared baking sheet.
  • Spoon a spoonful or two of the cooled apple filling onto each piece of puff pastry, then fold it over and seal the edges with a fork. Create 3 slits at the top and brush with a beaten egg.
  • Bake for 20 to 25 minutes, or until your apple pies are bubbly. Sprinkle with cinnamon sugar while they are still warm.
  • Serve with vanilla ice cream.

Notes

IMPORTANT NOTE: Don't forget to cut slits in the top of the pies before baking as this helps the steam escape while baking.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days. 

Nutrition

Calories: 553kcal | Carbohydrates: 73g | Protein: 5g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.17g | Cholesterol: 11mg | Sodium: 162mg | Potassium: 200mg | Fiber: 4g | Sugar: 40g | Vitamin A: 194IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 2mg