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applei hand pie from sloCooking.net

Apple Hand Pies

Heather Thomas, sloCooking


  • 1 package prepared pie crust if you are able to find a dairy-free, gluten-free variety yeah, if not make your allergy safe pie crust from scratch and chill like you would for making a regular pie
  • 5 granny smith apples peeled and in a large dice
  • 4 tbsp. dairy-free margarine
  • ½ cup brown sugar
  • 1 tsp. allspice
  • 1 ½ tsp. cinnamon
  • 1 tbsp. garam marsala
  • ½ cup crasins
  • 1 egg beaten and mixed with a little water (for the egg wash)
  • White sugar for sprinkling


  • Pre-heat oven to 375’F
  • Whisk egg with a little water, about 1 tsp. and set aside
  • Roll out pie dough on a lightly floured surface
  • Use cookie cutter and cut out an equal number of shapes from the pie dough, you want to use a cutter that is at least 3 ½” in diameter if not a bit larger
  • Mix apple, brown sugar, allspice, cinnamon, garam marsala and crasins
  • Spoon about 1-4 tsp. apple mixture into the center of one cut out, leave ½” blank along the edges, the amount of filling you use depends on how large a cutter you used
  • Brush egg wash onto the bank edge
  • Place another cut out on top, crimp edges to seal shut
  • Brush filled pocket with egg wash, sprinkle with white sugar
  • Place filled pocket on parchment lined baking sheet
  • Continue this process until all pockets are filled and on the tray
  • Bake about 12 minutes or until edges begin to brown
  • Let rest on the baking sheet before placing them on a cooling rack
  • Let cool at least 10 minutes before eating
  • Once completely cooled, store extras in an air tight container
  • Great for dessert, snack or even breakfast