Mini Apple Hand Pies with Vanilla Sugar Dust

There’s something so wonderfully special about a dessert you can hold in your hand, isn’t there? These Mini Apple Hand Pies with Vanilla Sugar Dust are the perfect little pockets of joy for your Thanksgiving table. They combine the cozy, familiar flavors of a classic apple pie with a fun, personal size that everyone will adore. They’re just the right project for a chilly afternoon, filling your kitchen with the most incredible scent of baking spices and buttery pastry. And trust me, that final dusting of vanilla sugar? It’s the magical, sparkling finish that makes them utterly irresistible.

Top Reasons To Make It

First, they are incredibly portable and perfect for a crowd. No plates or forks needed! Second, they come together much faster than a full-size pie, making them a fantastic choice for busy holiday baking. The filling is so simple, using pantry staples you likely already have. And that flaky, golden crust wrapped around spiced apples is a combination that simply can’t be beat. So good.

Ingredients

• 1 box (14.1 oz) refrigerated pie crusts, or homemade equivalent: The foundation for our flaky, portable pies.
• 2 medium apples, peeled and finely diced (about 2 cups): Granny Smith or Honeycrisp work beautifully for their flavor and texture.
• 3 tablespoons light brown sugar: Adds a deep, caramel-like sweetness to the apple filling.
• 1 tablespoon all-purpose flour: Helps thicken the apple juices so your pies aren’t runny.
• 1 teaspoon ground cinnamon: That warm, classic spice we all love.
• 1/4 teaspoon ground nutmeg: Adds a lovely, warm depth to the spice profile.
• A pinch of salt: Balances all the sweetness and enhances the flavors.
• 1 teaspoon lemon juice: Keeps the apples from browning and adds a hint of brightness.
• 1 large egg, beaten: This is our egg wash for achieving that gorgeous golden-brown crust.
• 1/4 cup granulated sugar + 1/2 teaspoon vanilla extract, stirred together: This creates our magical Vanilla Sugar Dust for coating the baked pies.

Instructions

1. Let your refrigerated pie crusts sit at room temperature for about 15 minutes, following the package directions. This makes them easier to roll out and work with without cracking.
2. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
3. In a medium bowl, combine the diced apples, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Stir until the apples are evenly coated.
4. Unroll one pie crust onto a lightly floured surface. Use a 4-inch round cookie cutter (or a glass) to cut out as many circles as you can. Re-roll the scraps and cut more. You should get about 8-10 circles from each crust.
5. Place a heaping tablespoon of the apple filling onto one half of each dough circle, leaving a small border. Brush the edges of the circle with the beaten egg.
6. 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.
7. Carefully transfer each hand pie to the prepared baking sheet. Use a small, sharp knife to cut two or three tiny slits in the top of each pie to let steam escape. Brush the tops generously with the remaining beaten egg.
8. Bake for 18-22 minutes, or until the crusts are a beautiful golden brown and you can see the filling bubbling slightly through the slits.
9. Let the pies cool on the baking sheet for 5 minutes. Then, while they are still warm, gently roll each one in the vanilla sugar mixture until lightly coated.
10. Transfer to a wire rack to cool completely, or enjoy them warm. The vanilla sugar will stick to the warm, buttery crust beautifully.

Mini Apple Hand Pies Overview

This recipe yields about 16 to 20 adorable mini pies, making it perfect for sharing. The active prep time is around 20 minutes, and they bake in less than 25 minutes. Honestly, the hardest part is waiting for them to cool just enough so you don’t burn your tongue on that delicious, hot apple filling! They are the ultimate easy Thanksgiving desserts.

Variations & Substitutions

For a different fruit, try using finely diced pears or a mix of apple and pear. If you need a gluten-free option, a gluten-free pie crust and a 1:1 gluten-free flour blend work wonderfully in the filling. You can easily make these dairy-free by ensuring your pie crust is made with vegetable shortening instead of butter. For a fun flavor twist, add a tablespoon of finely chopped crystallized ginger to the apple mixture. So, so good.

Serving Ideas & Pairings

These hand pies are fantastic all on their own, but they’re also wonderful with a small scoop of vanilla ice cream or a dollop of softly whipped cream. They make for delightful Thanksgiving appetizers if you serve a mini version, or a perfect ending to the big meal amongst other Thanksgiving desserts. I love setting out a platter of them next to a pot of coffee and hot cocoa—it makes for such a cozy, inviting scene.

Storage & Reheating

Once completely cooled, store your hand pies in an airtight container at room temperature for up to 2 days. For longer storage, they freeze beautifully. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag for up to 3 months. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes, or until the crust is crisp again. This is much better than the microwave, which can make the crust soft.

Frequently Asked Questions

Can I make these ahead of time for Thanksgiving? Absolutely! You can assemble the pies, place them on the baking sheet, and freeze them unbaked. When ready, bake straight from frozen, adding just a few extra minutes to the baking time. They are fantastic Thanksgiving food recipes to prep in advance.

What’s the best way to seal them? Crimping with a fork is the easiest and most secure method to prevent any filling from leaking out during baking. My filling is leaking a bit.

What happened? This usually means the edges weren’t sealed quite well enough, or the slits on top weren’t deep enough to properly vent the steam. Don’t worry, they will still taste incredible!