Apple Hand Pies Recipe -
Apple Hand Pies Recipe
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Apple Hand Pies
See how to make perfect apple turnovers. See more
  • READY IN hrs

Apple Hand Pies

Recipe by  

"These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 hand pies Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr 15 mins


  1. Line a baking sheet with a silicone mat or parchment paper.
  2. Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
  3. Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
  6. Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
  7. Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
  8. Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
  9. Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.
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Reviews More Reviews

Oct 01, 2013

This recipe is amazing! I chose not to peel the apples in order to retain the nutrients. In the end, I suspect the filling would have been softer had I peeled them; however, I did not care for its extra effort. The next time I make this, I will add 3/4 t. ground nutmeg when adding the cinnamon for flavor. Do yourself a favor and make the buttercrust pie dough used in Chef John's video for a mouth-watering, super-flaky crust. For that recipe, go to and type 'buttercrust pastry dough' in the search box. Click on the first link. Voila!

May 16, 2014

I decided to give this recipe a try after seeing it in the June/July 2014 Allrecipes magazine. I thought using the star shaped cookie cutters was a really clever idea. I used one box of the Pillsbury refrigerated pie crusts, which made about 11 pies, using a 3 inch star shaped cookie cutter. I was able to cut out 8 stars on each sheet, then balled up the dough and rolled it out again. The filling is absolutely delicious! The little hand pies turned out great and were super easy to make. My kids loved them and I like how using the cookie cutters makes a nice dessert portion size. Definitely would make again!

Aug 13, 2014

This was great! My parents loved it. I messed up at first and put the mixture in a little hot, warning let it completely cool down! The dough will rip and the liquid will seep out. I also didn't pinch the edges good enough. Then I made more and they came out great. I also added blueberries into the second batch with the apples which was really nice too.

Oct 12, 2013

Used puff pastry sheets, filling was A++. My brother raved they were the best turnovers he ever had. Used a simple confectionary sugar/milk/vanilla glaze. Awesome!

Oct 31, 2013

Delicious! I used macintosh apples instead (5 small/medium size) and made 8 turnovers with double the patry dough.

Aug 26, 2014

Thank you so much for this recipe! I had some store-bought pie dough that I had to use up as we had no electricity for a day due to an earthquake. The only fruit I had in the house was one nectarine, but I remembered that green tomatoes could be used when you don't have enough apples, so I used one large nectarine and two small green tomatoes for the filling. The only other thing I changed was to substitute vanilla for some of the cinnamon. My gas oven runs a little hot so they turned out a little brown, but so delicious! I will definitely be making this again!

Jul 06, 2014

Loved these hand pies! I used my Gravenstein apples and they turned out absolutely delicious! I will definitely make these again. Much appreciation Chef John!

Feb 07, 2014

I will never make another apple pie the standard way. This recipe has changed my way of baking. Thank you sooo much, my family fight over these delicious hand tarts and pies, I wish I could give it more stars!!


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  • Calories
  • 729 kcal
  • 36%
  • Carbohydrates
  • 82.3 g
  • 27%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 42 g
  • 65%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 755 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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