These Baked Cinnamon Apple Hand Pies are my new fall obsession. Perfectly sized for a delicious dessert or a warm, on-the-go breakfast they are the perfect combination of flaky pie crust, warm, sticky apple filling and sweet cinnamon sugar topping. Oh, and I also love them because it takes only 20 minutes or so to whip up a batch, making it easy to surprise the kids with an after school snack or throw together for unexpected company (not only will your guests be impressed with your baking, your house will smell delicious as well!). Oh, and you don’t need to be an expert baker to make these either, thanks to the super easy filling and refrigerated pie crust.
To get started you’ll need 4 baking apples (Gala, Granny Smith, Cortland, Fuji and Braeburn are some good choices), one stick of butter, a half cup of sugar and two tablespoons of cinnamon. Before you start take out your refrigerated pie crust so it can warm up a bit. I love Pillsbury and always keep a box in my fridge or freezer for last minute baking, but you can use your favorite brand or make your own if you’re so inclined (you’ll need the equivalent of two crusts).
Melt the butter over medium-low heat, then stir in the sugar, cinnamon and apples. Cook the apples 5-7 minutes, until apples are tender and the cinnamon sugar mixture begins to bubble and thicken.
Transfer the apple filling to a bowl and allow to cool. In the meantime, mix together 2 tablespoons of cinnamon and two tablespoons of sugar for the topping. Begin cutting your pie crust, using either a mini pie mold or a shark knife. I use a Wilton Mini Pie Press, which allows me to cut the dough and shape, fill and seal the pies uniformly. If you are using a knife, just make sure to cut evenly sized rectangles.
Once your filling has cooled, take a piece of dough and lay it in your pie press or on a cutting board. Fill with about two tablespoons of apple filling, brush the edges with egg and seal. If you are using the pie press make sure the top and bottom pieces of dough are touching before you close the press. If you are not using a press you can seal the dough together with your fingers, then gently press a fork along the edges for a more decorative look.
Place each finished pie on a baking sheet (I line mine with foil to make cleanup easy if any filling spills out while baking. Preheat your oven to 425 degrees. Brush the top of each pie with egg and sprinkle with cinnamon and sugar.
Bake the pies for 10-12 minutes, until the edges are golden brown. Remove and allow to cook slightly. Enjoy these delicious baked cinnamon apple hand pies warm with a cold glass of milk or a scoop of vanilla ice cream!
I always make extra to refrigerate and reheat for a quick breakfast in the morning. The flaky pie crust and warm cinnamon apple filling makes them perfect for anytime you’re craving something a little sweet!
- 4 Baking Apples
- 1/2 Cup Butter
- 1/2 Cup Granulated Sugar
- 2 Tablespoons Cinnamon
- 2 Refrigerated Pie Crusts
- 1 Egg, Beaten
- 2 Tablespoons Sugar
- 2 Tablespoons Cinnamon
- 4 Baking apples (granny smith, gala, cortlandt, fuji and braeburn make good baking apples)
- 1/2 Cup Butter
- 1/2 Cup Sugar
- 2 Tablespoons Cinnamon
- Peel, core and chop apples into bit size pieces.
- Melt the butter over medium heat and stir in sugar and cinnamon. Add the apples and cook, stirring occassionaly, about 5-7 minutes until the sauce has thickened and apples have begun to soften.
- 2 Refrigerated Pie Crust (or equivelant of your own recipe)
- Mini Pie Mold (or a sharp knife or cookie cutter to cut your own squares)
- 1 Egg, beaten
- 2 Tablespoons Cinnamon
- 2 Tablespoons Sugar
- Preheat your oven to 425 degrees.
- Roll out your pie crust on a lightly floured cutting board. Using your mini pie mold, a cookie cutter or a knife cut rectangles of dough.
- Place one rectangle in your pie mold and fill will 2 Tablespoons of apple filling. Gentle brush the edges of the dough with egg, then place another rectangle on top making sure to gently press the edges of the top and bottom crust together. Close your pie mold to seal, then carefully remove the mini pie from the mold and place onto a lightly greased baking sheet. Once all of your pies are finished brush the tops with beaten egg. Mix together the cinnamon and sugar and sprinkle evenly on top.
- Bake the mini pies at 425 degrees for 10-12 minutes, or until edges are golden brown.
- Remove and let cool. Serve warm, or refrigerate the mini pies. You can reheat them in the microwave or oven for a quick, on the go breakfast or serve with a scoop of vanilla ice cream for a special dessert!
Need more apple recipe ideas? Check out the apple recipes roundup!
[…] weather is too cold for apples. Homemade apple butter and apple sauce are staples in our house, and baked cinnamon apple hand pies are a much anticipated fall […]