prep time: 30 min | bake time: 15 min | total time: 2 hrs
If Apple Pie feels like a commitment – make it mini! These Mini Apple Hand Pies are the ideal solution for those moments you want to enjoy some flaky pastry, warm apple spiced goodness and a bite-sized treat. These mini apple pies have been such a hit on my Instagram and with good reason – they are cute, easy to make, delicious, egg free and super vegan friendly. They are filled with a delicious apple cinnamon mixture (maybe the best you’ll ever have).
My Secret tip to a perfect golden-brown crust is a simple maple syrup glaze instead of traditional egg wash. You can use any alternative of maple syrup. The puff pastry gives these mini apple pies a light, crispy exterior, while the inside is filled with tender, cinnamon-spiced apples. The simplicity of using store-bought puff pastry means less hassle and more time to enjoy these little treats. And the best part? You can prepare them in batches and store them for a later time. You don’t need any fancy equipment – just a rolling pin, cookie cutter, and a baking tray. With a touch of cinnamon and brown sugar, these pies are wonderfully spiced and perfect for fall or any time you crave a warm, comforting treat.
Store-bought puff pastry is not always vegan, as it may contain ingredients like butter, milk, or other animal-derived products. However, there are vegan-friendly puff pastry options available. Here’s how to check if a puff pastry is vegan:
Start by peeling and chopping your apples. In a medium saucepan, melt butter and cook the apples with light brown sugar, cinnamon, and vanilla extract until softened. Then, add the cornstarch mixed with water to thicken the filling slightly. Set aside and let it cool.
Lightly flour your work surface and rolling pin, then roll out the puff pastry to about 1/8 inch thick. Use your cookie cutter to cut out 12 circles. Spoon the apple filling onto half of the circles, leaving space around the edges. Brush the edges with milk, then top with the remaining circles. Seal the edges using a fork, and cut a few small slits on top for steam to escape.
Brush the tops of the pies with a maple syrup glaze and sprinkle with turbinado sugar for added crunch. Bake the pies in a preheated oven at 375°F (190°C) for about 15-17 minutes, or until they are golden brown and crispy.
Round Hand Pies: Roll out your puff pastry or pie dough on a lightly floured surface. Use a round cookie cutter or the rim of a glass to cut out circles of dough. The size can vary depending on your preference, but 3-4 inches in diameter is common for mini hand pies. Place a small amount of filling in the center of each circle. Cover the filling with a puff pastry disc. Use a fork to seal and crimp the edges for a decorative touch.
Rectangular Hand Pies: Roll out your puff pastry or pie dough on a lightly floured surface. Use a knife or a pastry cutter to cut the dough into rectangles of your desired size. For mini hand pies, rectangles around 3×4 inches work well. Place a small amount of filling in the center of half of the rectangles. Place another rectangle on top of each filled rectangle to form a pocket. Press the edges together to seal and crimp with a fork if desired.
Waste not want not! Don’t just make a few – make as many as you can, puff pastry is easy to re-roll so that you can cut out some more circles (or squares) and make more mini apple pies.
These pies are delicious straight out of the oven – no frills but if you want to jazz them up, serve them as dessert at a dinner party or are just in the mood to go the extra mile, here are a few serving suggestions!
Granny Smith apples are ideal for apple pies due to their tartness, which balances the sweetness of the filling.
Yes, these pies freeze well. After baking, let them cool completely before storing them in an airtight container in the freezer for up to three months.
Store any leftovers in an airtight container at room temperature for up to two days or in the fridge for up to four days. Reheat them in the oven to bring back the crispiness.
Yes, you can use store-bought pie crust or puff pastry to make apple hand pie. Pre-made options are convenient and can save time.
To prevent leaks, ensure the edges of the dough are sealed well by pressing them together with a fork or crimping them. Also, avoid overfilling the hand pies.
Yes, you can prepare the apple filling ahead of time. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.
Brush the tops of the hand pies with maple syrup or a mixture of non-dairy cream and sugar before baking to achieve a golden, glossy finish.
Yes, you can freeze unbaked hand pies. Place them on a baking sheet to freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Reheat hand pies in the oven at 350°F (175°C) for about 10-15 minutes until they are warmed through, and the crust is crisp again. You can also use a toaster oven if you have one.
Yes, you can use a variety of apples. A mix of tart and sweet apples (like Granny Smith and Honeycrisp) often works well for a balanced flavor.
For extra flakiness, ensure your dough is chilled and work quickly to avoid melting the fat in the dough.
Absolutely! Common spices for apple filling include cinnamon, nutmeg, and cloves. Adjust the spices to your taste.
Hand pies are done when the crust is golden brown and crisp. The filling should be bubbling slightly. Check the undersides to make sure they’re also golden.
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