There’s something so special about a dessert you can hold in your hand. These little Maple Apple Hand Pies with Cinnamon Sugar are exactly that: flaky, golden pockets of pastry filled with sweet, tender spiced apples and a deep, rich hint of maple. They’re like a mini apple pie, perfectly portioned for grabbing and going, which makes them an incredible addition to any holiday spread. No need for plates or forks, just pure, portable comfort food. Honestly, I think they’re the perfect little treat to have waiting for guests as they arrive or to pass around with coffee after the big meal.
Why You’ll Love This Thanksgiving Dessert
You’re going to adore these hand pies for so many reasons, but let’s start with the biggest one: they are so, so much easier than making a whole pie. There’s no wrestling with a slippery pie plate or worrying about a soggy bottom crust. Using pre-made pie dough is a total game-changer for busy cooks. Plus, the filling comes together in one skillet with ingredients you probably already have in your pantry. The combination of cinnamon and real maple syrup just smells like the holidays. It fills your whole kitchen with the most incredible aroma. And the final dusting of cinnamon sugar? It creates a slightly crackly, sweet crust that is just irresistible. So good.
Ingredients
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts) – for a flaky, buttery, and incredibly convenient base.
- 2 tbsp unsalted butter – to sauté the apples for a rich, caramelized flavor.
- 2 large Granny Smith apples, peeled and finely diced (about 3 cups) – they hold their shape and offer a tart balance to the sweet filling.
- 1/3 cup pure maple syrup – provides a deep, authentic sweetness you just can’t get from pancake syrup.
- 1 tsp ground cinnamon – the essential warm spice that pairs perfectly with apples.
- 1/4 tsp ground nutmeg – adds a subtle, warm depth to the spice profile.
- 1 tbsp cornstarch – the key to thickening the apple juices so your pies aren’t runny.
- 1 tbsp cold water – to create a slurry with the cornstarch.
- 1 large egg – for an egg wash to help the pastry brown beautifully.
- 2 tbsp granulated sugar mixed with 1/2 tsp cinnamon – for sprinkling on top for that classic, sparkly finish.
Step-by-Step Method
- Let your refrigerated pie crusts sit at room temperature for about 15 minutes so they’re easier to unroll without cracking.
- In a medium skillet, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally, for about 5-6 minutes, until they just begin to soften.
- In a small bowl, whisk the cornstarch and cold water together to make a smooth slurry. Pour this, along with the maple syrup, cinnamon, and nutmeg, into the skillet with the apples. Cook for another 2-3 minutes, stirring constantly, until the mixture has thickened. Remove from heat and let it cool completely.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll one pie crust onto a lightly floured surface. Using a 4-inch round cutter (or a bowl and a knife), cut out as many circles as you can. Repeat with the second crust. You should get about 10-12 circles total.
- Place a heaping tablespoon of the cooled apple filling onto one half of each dough circle, leaving a small border. Beat the egg with a teaspoon of water, and brush this egg wash around the edge of the filled half.
- Carefully fold the other half of the dough over the filling to create a half-moon shape. Use a fork to firmly crimp the edges shut, sealing the pie.
- Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining egg wash and generously sprinkle with the cinnamon-sugar mixture. Use a small, sharp knife to cut 2-3 small slits in the top of each pie to let steam escape.
- Bake for 18-22 minutes, or until the crusts are a deep, golden brown. Let them cool on the pan for at least 10 minutes before serving—that filling is piping hot!
Oven Temperatures for Perfect Baking
Getting the temperature right is the secret to a flaky crust and a perfectly cooked filling. 375°F (190°C) is our sweet spot. It’s hot enough to get that beautiful, golden-brown color and cook the apples through without burning the delicate pastry. If your oven runs hot, you might want to check them a few minutes early. The visual cues are your best friend here: look for a deep golden color and maybe even a little bit of bubbling around the steam vents. If the edges are browning too quickly, you can tent the pan loosely with foil for the last few minutes of baking.
Creative Variations for Your Hand Pies
This recipe is a wonderful canvas for your own creativity! For a nutty crunch, try stirring a couple tablespoons of chopped pecans or walnuts into the apple filling. If you’re a fan of raisins, a handful would be a lovely, chewy addition. For a different flavor profile, you could swap the apple filling for a pear and ginger combination—just use ripe but firm pears and a 1/2 teaspoon of freshly grated ginger. You can even make a quick glaze with powdered sugar and a splash of milk instead of the cinnamon sugar topping for a different kind of sweetness.
Serving Ideas & Pairings for Thanksgiving Treats
These hand pies are superstars all on their own, but a little something on the side never hurts. They are fantastic Thanksgiving Desserts Easy enough to serve alongside your pie. For a truly decadent treat, serve them warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. They also pair beautifully with a sharp cheddar cheese slice for that classic sweet-and-salty combo. For your Thanksgiving appetizers or dessert table, arrange them on a beautiful platter—they’re such a charming, homey addition that everyone will love.
Storage Tips for Leftover Hand Pies
If, by some miracle, you have leftovers, they store beautifully! Let them cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to 5 days. You can also freeze them for up to 3 months. To reheat, the best method is to warm them in a 350°F oven for about 10 minutes (15 if frozen) to bring back that wonderful crispness to the crust. The microwave will work in a pinch, but it will make the pastry a bit soft.
Budget-Friendly Tips for Thanksgiving Baking
Holiday baking doesn’t have to break the bank! Using store-bought pie crust is the first big money and time saver. For the apples, Granny Smith are my favorite, but any good baking apple like Braeburn or Jonagold will work wonderfully—just use what’s on sale. And while pure maple syrup has the best flavor, in a real pinch, you could use a high-quality maple-flavored pancake syrup. The flavor won’t be as complex, but it’ll still be delicious. This is one of those Thanksgiving Food Recipes that delivers big on flavor without a big price tag.
FAQs About Maple Apple Hand Pies
- Can I make these hand pies ahead of time for Thanksgiving? Absolutely! You can assemble the hand pies up to the point of baking, then freeze them solid on the baking sheet before transferring to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. This is a huge timesaver for your Thanksgiving Dessert Ideas.
- My filling is runny. What did I do wrong? This usually means the filling wasn’t cooled completely before assembling, or the cornstarch slurry didn’t have a chance to fully thicken on the stove. Making sure the filling is cool is a crucial step for easy assembly.
- Can I use homemade pie crust? Of course! If you have a favorite homemade pie dough recipe, by all means, use it. You’ll need enough for a double crust. This is a great way to make these Fun Thanksgiving Desserts even more special.