Easy Glazed Apple Hand Pies (No-Fuss Fall Dessert!)

There’s something about the smell of warm apples and cinnamon that instantly makes my kitchen feel like fall. These easy glazed apple hand pies are one of my favorite quick bakes when I want something cozy but don’t have the time for a full pie. They’re golden, flaky, and filled with soft, spiced apples that taste just like autumn in every bite. Plus, that simple vanilla glaze drizzled over the top adds the perfect touch of sweetness.

I love how these come together with just a few ingredients, and you don’t even need to make your own crust. Store-bought dough keeps things simple, but the finished pies still taste completely homemade. My kids call them “mini apple pockets,” and I can’t blame them, they’re the perfect size for little hands or an afternoon snack with a cup of coffee.

Whether you’re baking for a fall party, a bake sale, or just a cozy night in, these apple hand pies are such a treat. They look adorable on a dessert tray, and they taste even better fresh from the oven with that glaze setting just slightly over the warm pastry. Every time I make them, the kitchen fills with the smell of baked apples and butter, and it instantly feels like the best kind of autumn day.

Ingredients

For the Filling:

• 2 smaller Granny Smith apples, peeled, cored, and diced: I love using Granny Smiths for their tart bite because it balances out the sweetness perfectly.

• 1 Honeycrisp apple, peeled, cored, and diced: A Honeycrisp adds juicy sweetness and a bit of crunch that makes the filling so good.

• 3 tablespoons granulated sugar: Just enough to sweeten the apples without overdoing it.

• 1 tablespoon brown sugar: A little brown sugar adds a hint of caramel flavor.

• 1 teaspoon ground cinnamon: Cinnamon gives these pies that cozy fall flavor and amazing smell.

• 1 tablespoon lemon juice: The lemon juice keeps the apples fresh and brightens the flavor.

• 1 tablespoon butter: A touch of butter makes the filling silky and rich.

For the Assembly:

• 2 sheets of store-bought pie crust: Store-bought crusts make this recipe quick and easy while still tasting homemade.

• 1 egg, beaten (for egg wash): A simple egg wash helps the pies bake up beautifully golden.

For the Glaze:

• 1 cup powdered sugar: The perfect base for a sweet, shiny glaze.

• 1–2 tablespoons milk: A little milk makes the glaze smooth and easy to drizzle.

• 1/4 teaspoon vanilla extract: Vanilla adds that warm, sweet note that finishes the pies perfectly.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a medium saucepan, melt the butter over medium heat.

2. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice.

3. Cook for 5–7 minutes until the apples soften slightly.

4. Remove from heat and let the filling cool.

5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

6. Roll out the store-bought pie crust and cut out 4–5 inch circles using a cookie cutter or glass rim.

7. Place a spoonful of apple filling in the center of one dough circle.

8. Top with a second dough circle and gently press around the edges to seal.

9. Crimp the edges with a fork to fully seal the pies.

10. Brush the tops with beaten egg for a golden finish.

11. Cut two small slits on top of each pie to allow steam to escape.

12. Place the hand pies on the prepared baking sheet and bake for 20–25 minutes until golden brown.

13. Remove from the oven and let cool slightly.

14. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.

15. Drizzle the glaze over the cooled hand pies and let it set for a few minutes.

Tips & Tricks for the Perfect Apple Hand Pies

• Let the apple filling cool completely before adding it to the dough so the crust doesn’t get soggy.

• Don’t skip the egg wash, it helps the pies turn that beautiful golden brown in the oven.

• If you have a little extra filling, save it! It’s delicious spooned over ice cream or stirred into oatmeal.

• Use a fork to crimp the edges well so the filling stays tucked inside while baking.

• Make sure to cut small slits in the top of each pie to let the steam escape. It keeps the crust from puffing up unevenly.

• For extra flaky results, chill the assembled pies in the fridge for 10–15 minutes before baking.

• If you like your glaze a little thicker, add less milk. For a lighter drizzle, just add a touch more.

• These taste amazing warm, but they’re just as good at room temperature, so they’re perfect for packing up and sharing.

Serving

• I love serving these warm from the oven with the glaze just set, it makes every bite melt in your mouth.

• Add a scoop of vanilla ice cream or a dollop of whipped cream if you want to turn them into a cozy dessert.

• They’re the perfect hand-held treat for brunches, bake sales, or coffee mornings.

• For a little extra sweetness, sprinkle a tiny bit of cinnamon sugar over the glaze before it sets.

• These travel really well, so I often pack them for picnics, road trips, or after-school snacks.

Storing

• Once they’ve cooled completely, I keep the pies in an airtight container at room temperature for up to two days.

• If I want them to last a little longer, I pop them in the fridge where they’ll stay fresh for about four to five days.

• To bring back that just-baked taste, I warm them in the oven for a few minutes before serving.

• You can also freeze the baked pies for up to two months, just make sure they’re fully cooled and wrapped tightly.

• When you’re ready to enjoy them again, thaw at room temperature and reheat lightly so the crust turns crisp again.

FAQs

Can I use a different type of apple?
Yes! I like mixing tart and sweet apples for the best flavor, but you can use whatever you have. Pink Lady, Fuji, or Gala all work nicely.

Can I make these ahead of time?
Absolutely. You can prepare the filling a day in advance and store it in the fridge. When you’re ready to bake, just assemble the pies and pop them in the oven.

Can I freeze the unbaked pies?
Yes, they freeze beautifully. Place the assembled pies on a tray to freeze solid, then transfer them to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.

Do I have to glaze them?
No, the glaze is optional, but I think it makes them extra special. You can skip it or even sprinkle the tops with cinnamon sugar before baking for a simple finish.

How do I know when the pies are done?
They’re ready when the crust is golden and the filling is bubbling slightly through the slits. Your kitchen will smell amazing when they’re just right!