Classic Apple Hand Pies Made with Flaky Puff Pastry

These apple hand pies are made with frozen puff pastry and a warm, spiced apple filling. Flaky and golden, finished with a sprinkle of cinnamon sugar, they’re an easy, cozy dessert for weeknights or last-minute gatherings. Bake, let cool slightly, and enjoy a sweet bite of fall.

Golden brown puff pastry apple hand pies with flakey layers and spiced apple filling.

If you enjoy apple desserts, try my Easy Apple Tart.

Ingredients Breakdown

Frozen puff pastry – The shortcut that yields buttery, flaky, golden layers with minimal effort.
Apples – Choose firm varieties like Honeycrisp, Granny Smith, or Fuji so they hold their shape and balance sweet and tart flavors. A mix works well.
Melted butter – Adds richness and helps bind the filling.
Brown sugar – Brings a deep, molasses-like sweetness that complements the apples.
Pumpkin pie spice – A convenient blend that adds cozy fall warmth. Substitute with cinnamon and a pinch of nutmeg if needed.
Cinnamon & granulated sugar – Combined for a crisp, classic topping.
Vanilla extract – Rounds out and warms the filling.
Egg wash – Seals the pastry and creates a shiny, golden finish.

Helpful Tips for making Apple Hand Pies

Can I make these apple hand pies ahead of time?

Yes. Assemble the pies and freeze them raw on a tray, then transfer to a sealed bag. Bake straight from frozen, adding a few extra minutes to the bake time—no need to thaw.

What kind of apples work best?

Granny Smith, Honeycrisp, or Fuji are ideal because they stay firm and keep texture after baking.

What if I don’t have pumpkin pie spice?

Pumpkin pie spice is a mix of cinnamon, nutmeg, cloves, and ginger. If you don’t have it, use cinnamon alone or cinnamon with a pinch of nutmeg.

How do I store leftovers?

Cool completely, then store in an airtight container at room temperature for 1–2 days or refrigerate up to 4 days. Reheat in the oven to keep the pastry crisp.

Apple Hand Pies

By August DeWindt

These hand pies use puff pastry for a quick, flaky crust and a spiced apple filling that’s easy to make.

Prep: 20 minutes

Cook: 20 minutes

Servings: 12 handpies

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Ingredients

▢ 2 Frozen puff pastry sheets, thawed, 2 come in a box
▢ 3 medium sized apples , peeled, cored and diced
▢ 3 tbsp butter , unsalted, melted
▢ ¼ cup brown sugar
▢ 1 ½ tsp pumpkin pie spice, can use 1tsp cinnamon and 1/2 tsp nutmeg
▢ ½ tsp vanilla extract
▢ ¼ tsp cinnamon
▢ 1 tsp granulated sugar
▢ Egg wash: 1 large egg beaten with 1 tbsp water

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
On a lightly floured surface, roll out a thawed puff pastry sheet. Cut it into 12 even rectangles by slicing across three times and twice vertically. Place half of the rectangles on the prepared sheet as the bottoms.
In a bowl, combine the diced apples, melted butter, brown sugar, and pumpkin pie spice. Mix until the apples are evenly coated.
Stir together the cinnamon and granulated sugar in a small dish for topping.
Spoon about 2 tablespoons of the apple mixture onto the center of each bottom rectangle, leaving a small border around the edges.
Top with the remaining rectangles and press the edges together, crimping with a fork to seal.
Cut two small slits on top of each pie for steam to escape, then brush each with the egg wash.
Sprinkle the cinnamon-sugar mixture over each hand pie. Bake for about 20 minutes, or until the pastry is puffed and golden.
Allow the hand pies to cool briefly before serving. Enjoy warm or at room temperature.