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Hand-Held Apple Pies

 Hand-Held Apple Pies
When I was in high school, my best friend's mother baked mini apple pies every Christmas. I was thrilled when she shared the recipe with me—it made me feel like I was finally an adult! —Katie Ferrier Gage, Houston, Texas
24 ServingsPrep: 1 hour + chilling Bake: 15 min.


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 cups finely chopped peeled tart apples
  • 2 tablespoons cold unsalted butter
  • 1 egg yolk
  • 2 tablespoons water
  • Coarse sugar and cinnamon-sugar


  • In a large bowl, beat cream cheese and butter until smooth. Combine
  • flour and salt; gradually add to butter mixture until well blended.
  • Divide dough in half. Shape each into a ball, then flatten into a
  • disk. Wrap in plastic wrap and refrigerate for 1 hour.
  • Combine the sugar, cinnamon and allspice; set aside. Divide each
  • portion of dough into 12 balls. On a lightly floured surface, roll
  • each ball into a 4-in. circle. Place a tablespoonful of chopped
  • apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot
  • with 1/4 teaspoon butter.

2 of 2

Hand-Held Apple Pies (continued)

Directions (continued)

  • In a small bowl, whisk egg yolk and water. Brush edges of pastry with
  • egg wash; fold pastry over filling and seal edges well with a fork.
  • Place 2 in. apart on ungreased baking sheets. Brush remaining egg
  • wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and
  • cinnamon-sugar.
  • Bake at 425° for 11-14 minutes or until golden brown. Remove to
  • wire racks to cool. Yield: 2 dozen.
To Make Ahead: Pastry can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper.