Go Back
+ servings
Apple Hand Pies on a white stand with a gray napkin.
Print Recipe
3 from 1 vote

Glazed Apple Hand Pies

These easy to hold apple hand pies are filled with sweet apple pie filling as can be made with canned, or fresh apples. These mini apple pies bake up to a buttery perfection and are glazed with a simple sugar icing.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: apple hand pies, hand pies, iced apple pies, Mini Apple Pies
Servings: 12 pies
Calories: 252cal
Author: Amy
Cost: $3

Equipment

  • large baking sheet
  • 4" biscuit cutter or 4" diameter bowl or cup
  • pastry brush
  • Cooling Rack
  • medium bowl

Ingredients

  • 14.1 oz refrigerated pie crust dough *see post for homemade pie crust recipe
  • 1 cup canned apple pie filling *see post for fresh apple pie filling
  • 1 tsp cinnamon
  • 1 large egg white

Icing

  • 2 cups powdered sugar
  • 2 tbsps. water add 1/2 tbsp. of water at a time to thicken

Instructions

  • Line a medium-sized baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.
  • Flour a work area and unroll the pie crust packages.
  • Use a large glass that is about 4" in diameter to cut out pie crust circles. You should be able to make 4 crusts but will have to re-roll the excess dough to 1/8-1/4" thickness (doesn't have to be perfect) to make another. Repeat the process for the next roll. You should have 12 pie crusts total.
  • Add 1 1/2 apple slices to each pie. Fold over the crust to make a half moon shape.
  • Using your fingers gently press the crust to seal and then crimp it with the back side of a fork.
  • Use egg whites to gently brush the dough.
  • Bake pies for 15 minutes at 425 degrees Fahrenheit on a parchment-lined baking sheet.
  • In a medium-size bowl, mix water and powdered sugar to make glaze. It thickens as it sits, but will need to be stirred before dipping pies.
  • Allow pie to cool and then dip them in the glaze. Set them on a cooling rack to drip and harden for about 15 minutes.

Notes

Nutritional values are meant to be a guide and may vary.
Storage
These pies are best the same day but do last up to 48 hours in an air-tight container. Please note the icing should be fully cured before storing them, or they will get mushy. 
Freezing:  
These hand pies taste best within 48 hours of making them (when kept at room temperature). However, they do freeze very well once cooled. I do not recommend glazing them before freezing.
These pies can be enjoyed without the glaze so that is not much of an issue. If you do want glaze, allow pies to thaw, and heat them in the toaster oven, or conventional oven for about 3-5 minutes at 350 degrees Fahrenheit to warm and crisp them up. You can then ice them following the above directions if you want icing.
Different Fruit Fillings:
You can make these with any pie filling. I recommend no more than 1 1/2 tablespoons of filling per pie

Nutrition

Serving: 1pie | Calories: 252cal | Carbohydrates: 41g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 151mg | Potassium: 46mg | Fiber: 1g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg