These little mini apple pies will be the best 3 bites of apple pie you will ever have. The apples and glaze wrapped in the pie crust then more glaze brushed on top and baked in for perfection. I have already eaten two of these Apple Hand Pies and I am trying my best to not go back for a third.
Mini Apple Pies Size
They are the size of a large cookie.
You may get a different amount of pies. It just depends on the size of your cookie cutter.
Mini Apple Hand Pies Recipe Tips
If you want to double the recipe buy another box of pie crusts. I always have leftover diced apples and brown sugar glaze leftover when I don’t double it. So before you double all the ingredients see how much more you will need.
Also, I want to point out that these are baked. I have a Fry Pie recipe that is out of this world and you can use the same filling from this recipe. It is fried and uses a different glaze.
Mini Apple Pies or Apple Hand Pies
Mini Apple Pies
Apple hand pies the size of a cookie.
Ingredients
- 2 Granny Smith Apples peeled, cored, and diced
- 1 Stick of Butter
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 2 Tbs Water
- 1 Tsp of Cinnamon
- 1 Box of pre-made pie crust 2ct
Instructions
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Roll out pie crusts and cut circles out using a cookie cutter. Depending on the size of your cookie cutter you should get about 8 circles per pie crust. If you take the scraps of dough and roll out you can get another 4 circles.
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Preheat oven to 350 F. Place a spoonful of diced apples in the center of 8 (or 10 if you rolled out the dough for extra) pie crust circles. Try to fit as many apples as you can in the center of the pie crust but leave enough room around the edges to seal closed with the remaining 10 circles (step 4).
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In a medium sauce pan melt the butter. Once butter is melted add the sugar, brown sugar, water, and cinnamon, stir and bring to a boil. Remove from heat.
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Start with a half tablespoon of the sugar mixture and pour over apples. If you pour too much and it runs over the edge wait for the sugar to cool, you can push it back to the center. Take your remaining pie crusts and gently stretch and place them on top and seal closed with fork or pinching, Cut 2 small slits in the top of the pie.
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Place the pies on a nongreased cookie sheet and put in the oven for 10 minutes. After 5 minutes bring the remaining sugar mixture back up to a boil. Pull pies out of the oven after the 10 minutes and brush the tops of the pies with the sugar mixture. Return to the oven for another 7 minutes.
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Remove from baking sheet and let cool on a rack.
