Cinnamon Apple Hand Pies

Apples…cinnamon…nutmeg…the classic scent and sign that the holiday season has begun. Plus, when the weather starts to get colder, it makes us want to layer up and bake all the things. Hurray!

I’m sure we could argue this all day long, but we strongly feel that one of the best treats of the holiday season is none other than a classic apple pie. 😋🍎 Call us nostalgic, but it screams holidays, nice and warm curled up by the fire, enjoying food and cocktails with family and friends. Not to mention that delicious buttery crust, sweet and crisp apples, cinnamon and sugar…oh my…. 🤤

I’m sure we speak for many of you when we say we would love to have the time to bake a pie during the day and have it perfectly plated and ready for dinner….but let’s get real. We are on the go so much these days, and most of the time we just want something easily packable as a treat to indulge in later in the day. Am I right?

So, for those of us that want pie, but a full blown pie experience is going to have to wait for the weekend…why not whip up quick and easy apple pie that can be enjoyed easily on-the-go, or whenever…wherever!? Cinnamon Apple Hand Pies, anyone? That’s what we thought! 🙋🏼‍♀️ Yes, please!

These perfectly sized and crazy delicious hand pies are a holiday crowd pleaser. They only take an hour or so to make (not all day…yay!). Plus, they are the perfect size to enjoy without worrying about over indulging (even though we easily, and definitely, enjoyed 2 or 3 of them 🙃). They are seriously so good!

Okay, babes…grab some refrigerated pie crust (or for those who have the chance…bake your own, you badass!) and lets fill our hands and hearts with pie! 😍😋👩🏼‍🍳

What You Need

1 package refrigerated pie crust

1 1/2 cups apples (2 medium or 4 small) diced into small bite-size pieces

2 Tbsp unsalted butter

1/3 cup monktfruit sugar (granulated or any other sugar works too) – Monkfruit is a great healthy sugar substitute!

1/4 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground allspice

1/4 cup granulated sugar

1 large egg + 1 Tbsp milk for your pie crust egg wash

Step by Step

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats and set aside. Tip: Keep pie crust in the fridge until right before you need it! Crust will keep it’s shape better that way! 
  2. Grab a skillet and over medium heat combine your apples, cinnamon, sugar, butter, nutmeg, and allspice. Stir occasionally. Let cool and grab your crust!
  3. Roll out your pie crusts and cut with either a cookie cutter or mouth of a small glass/cup and cut your shapes. You should be able to cut about 9-10 per pie crust sheet. You can also reuse the scraps and roll out again to cut out more if needed.
  4. Lay out the bottoms of your pie crusts. Then add your filling in the middle of each one. Don’t put too much, but not too little. You don’t want too much crust vs. filling. It’s okay also if they spill over while baking. 🙂
  5. Top each filled crust with another crust for the top. Pinch the sides around with your fingers or a fork to seal each pie.
  6. Cut 2-3 lines on the top crusts of each pie for venting while baking.
  7. Brush some egg wash (whisk your eggs and milk together) on top of each pie and you’re ready to bake! I even topped each pie with a sprinkle of monkfruit sugar before baking as well. Completely optional though!
  8. Bake pies for 30-32 minutes or until golden around the edges and on top.
  9. Allow pies to cool for 5-10 minutes.
  10. Serve warm, later on, with a scoop of vanilla ice cream, etc. Your choice! ENJOY! 🙂
  11. Store any remaining pies in the fridge or ziploc bag for up to 4-5 days.

  

     

Cinnamon Apple Hand Pies

Print Recipe
Serves: 10-12 Cooking Time: 30 min

Ingredients

  • 1 package refrigerated pie crust
  • 1 1/2 cups apples (2 medium or 4 small) diced into small bite-size pieces
  • 2 Tablespoons unsalted butter
  • 1/3 cups monktfruit sugar (granulated or any other sugar works too)
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
  • 1/4 cup granulated sugar
  • 1 large egg + Tbsp. milk for your pie crust egg wash

Instructions

1

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats and set aside. Tip: Keep pie crust in the fridge until right before you need it! Crust will keep it's shape better that way! 

2

Grab a skillet and over medium heat combine your apples, cinnamon, sugar, butter, nutmeg, and allspice. Stir occasionally. Let cool and grab your crust!

3

Roll out your pie crusts and cut with either a cookie cutter or mouth of a small glass/cup and cut your shapes. You should be able to cut about 9-10 per pie crust sheet. You can also reuse the scraps and roll out again to cut out more if needed.

4

Lay out the bottoms of your pie crusts. Then add your filling in the middle of each one. Don't put too much, but not too little. You don't want too much crust vs. filling. It's okay also if they spill over while baking. 🙂

5

Top each filled crust with another crust for the top. Pinch the sides around with your fingers or a fork to seal each pie.

6

Cut 2-3 lines on the top crusts of each pie for venting while baking.

7

Brush some egg wash (whisk your eggs and milk together) on top of each pie and you're ready to bake! I even topped each pie with a sprinkle of monkfruit sugar before baking as well. Completely optional though!

8

Bake pies for 30-32 minutes or until golden around the edges and on top.

9

Allow pies to cool for 5-10 minutes.

10

Serve warm, later on, with a scoop of vanilla ice cream, etc. Your choice! ENJOY! 🙂

11

Store any remaining pies in the fridge or ziploc bag for up to 4-5 days.

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