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Hand-Held Apple Pies

When I was in high school, my best friend's mother baked this mini apple pie recipe every year. I was thrilled when she shared it with me—I finally felt like an adult! —Katie Ferrier, Houston, Texas
  • Total Time
    Prep: 1 hour + chilling Bake: 15 min.
  • Makes
    2 dozen


  • 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 large 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 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.
  • 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.

Test Kitchen Tips
  • Don't worry if your dough looks a little dry and crumbly before you pop it in the fridge. It will come together beautifully after it rests.
  • Avoid blowouts! Cutting slits in pastry allows steam to escape.
  • This dough isn't sweetened, so it works well with savory fillings, too. Use about a tablespoon of filling per pie, and finish with a grind of coarse pepper instead of sugar. Try it with these mini meat pies.
  • Make the pastry ahead! It can be prepared and rolled out a day in advance. Stack pastry rounds between floured sheets of waxed paper.
  • Nutrition Facts
    1 pie: 162 calories, 12g fat (7g saturated fat), 40mg cholesterol, 56mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 2g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • Meryl
      Nov 15, 2020

      No comment left

    • sheriecmi
      Oct 11, 2020

      Sactifoodie, if you are in the US and using sticks of margarine or butter a cup is 2 sticks. Each stick is 1/2 cup.

    • SactoFoodie
      Oct 3, 2020

      What is "a cup" of butter? Can you pls provide a different measurement?

    • walkerjo
      Oct 3, 2020

      I have made these several times and everyone liked them. Making them again next week for company. Also, if I make them for myself, they freeze well.

    • Julie
      May 9, 2020

      Amazing! I read the negative reviews first, but the ingredients sounded good and there were a lot of positive reviews so I tried it. They turned out delicious. I would recommend Granny Smith apples, sprinkled with lemon juice. It kept them from turning brown and added to to flavor. I don't know how these turned out poorly for anyone, but these were delicious. I baked them on parchment paper, and the butter browned the bottom of these pies to a flaky golden brown.

    • Fran
      Nov 21, 2019

      Forget it!! Crust was flakey but I agree with others , TASTELESS !!! A lot of work and not worth the trouble

    • 8819dennis
      Nov 13, 2019

      I am planning on making these, but i need a large quantity. Would these freeze well?

    • leahrecipe
      Oct 20, 2019

      I loved the crust. Different and so easy although instead of 1/4, I used 1/2 tsp of salt. I used Honey Crisp apples chopped small. Instead of Allspice I used 1/2 Tsp of Mace. I loved how these turned out and were a hit with the family. This recipe is a keeper.

    • mary
      Oct 4, 2019

      No comment left

    • Rouvi
      Sep 1, 2019

      The crust was bland and the apples cooked down flat like paste. Lots of work for something lackluster.