Mini Apple Hand Pies with Vanilla Glaze


Here is the final HAN PIE in my trilogy of yummy handheld pie flavors. I made these for our Star Wars party a couple weeks ago and they literally vanished into thin air! This Apple Hand Pie recipe does not use canned filling like my Blueberry and Cherry Hand Pie recipes. It does, however, include the fabulous timesaver that is pre-made Pillsbury pie crust!

I think this one tastes the most “homemade” of the three recipes because of the scratch-made filling. I didn’t really go from a recipe for the filling, I combined what I have learned from years of using my mom and Grandma’s apple pie recipes. There are usually 2 kinds of apples (one sweeter, one a little more tart) in most pie recipes. Honeycrisp seems to be a favorite in our house so I included that one along with Golden Delicious. I learned a lot about apples from this wonderful article on Home For the Harvest. Butter is usually a component as well as white or brown sugar. And of course pie spices!! Can’t forget those!

I also really love Penzey’s spices (we even have a location right by me in Naperville, Illinois). They have a great Apple Pie Spice that already has cinnamon, nutmeg, mace and clove in it. They also have one simply called “PIE SPICE” that also works well. Their Pie Spice contains cinnamon (China, Korintje, Ceylon, Vietnamese), vanilla sugar (sugar, vanilla bean), mace, ginger, nutmeg, anise seed and clove.

Mini Apple Hand Pies + Vanilla Glaze

Recipe by Kristen JanesCourse: Freebies


Prep time


Cooking time




  • 3-4 Apples- I used 1 honey crisp and 2 golden delicious apples

  • 4 Tbsp butter

  • 2 tsp Penzey’s Apple Pie Spice or Pie Spice (or 1 1/2 tsp of cinnamon, 1/4 nutmeg, 1/4 clove/mace)

  • 2 Tbsp brown sugar

  • 1 Tbsp All-purpose flour or cornstarch

  • 1 box refrigerated Pillsbury Pie Crusts (my mom insists you have to use Pillsbury)

  • A few tablespoons of water

  • 1 Egg

  • 1 Tbsp milk

  • Approx. 1/2 cup confectioner’s (aka powdered) sugar

  • 1 Tbsp milk

  • 1/2 tsp vanilla


  • Preheat oven to 400 degrees F
  • Prep 2 cookie sheets with parchment paper
  • Allow refrigerated pie crusts to come to room temp (about 10 minutes) and roll out on counter on parchment paper with your hands.
  • While pie crusts are coming to room temp: peel, core and dice apples into 1/2″ pieces. Toss apples with apple pie spice and brown sugar.
  • In medium pan, melt butter over medium heat. Add apple mixture.
  • Simmer for 20-25 minutes on medium-low heat. After about 10 minutes, stir in cornstarch or AP flour.
  • If mixture gets too dry, add 1/4 cup of water*
  • Apples should be tender when ready. Allow mixture to cool slightly.
  • Place parchment over and roll pie crusts a little thinner with rolling pin.
  • Using a medium round/circle cookie cutter, cut 6-8 circles in each pie crust
  • Fill each pie dough circles half way with apple pie filling mixture, leaving 1/4 around the edge.
  • Fold each filled crust in half forming a filled half-circle (looks like an empanada). Use a little dab of water around the edges and press with form to “stick” them, then press with fork to “lock”.
  • Cut some slits in the top of the hand pie.
  • Beat the egg with the 2 teaspoons of milk to create an egg wash. Brush egg wash over the top crust of each hand pie.
  • Bake at 400 degrees F for 15-20 minutes, checking for doneness around 15 minutes by carefully lifting a hand pie to see the color of the bottom crust. We are looking for a golden brown on top and bottom. Mine took about 17-18 minutes.
  • When hand pies are golden brown, remove from oven and allow them to cool.
  • While hand pies cool, make the glaze. Whisk together 1/2 cup of powdered sugar and vanilla extract with 1 tablespoons of milk. Consistency should be a pourable glaze. Add more sugar if too watery, add more milk (a teaspoon at a time after the initial 2 tablespoons) if too thick. Once desired consistency is reached, drizzle over cooled hand pies.
  • EAT PIE!
    Pies can be stored at room temperature for 2-3 days but they will disappear before that!


  • The apple filling might need some water added while is simmers. Sometimes it will dry out a little and you don’t want the sugar to burn.
  • Cornstarch is a better thickening agent than AP flour in this case. I used cornstarch in mine.

Recipe image by Jennifer Kaye Photography.