Personal Hand Pies, Easy Apple Pie

Personal Hand Pies, Easy Apple (or almost any kind) Pie

Personal Hand Pies, Easy Apple Pie

Mrs. Katie of Heritage Ways
Let's make little hand pies filled with any filling that might be found in a standard 9-inch pie shell. This recipe is for apple pies but the method is very adaptable to other pie types. I am sharing how the Diligent Homemaker can prepare these while meeting her goals of saving time or saving money. Refer to the video tutorial for more details and tips.
Course Dessert
Cuisine American
Servings 12 hand pies


  • 1 muffin tin I prefer the USA PAN brand as it is stick-free and made in USA.
  • parchment paper


If the goal is time-saving, convenience, you'll only need two items...

  • 2 rolls refrigerator pie crust
  • 1 can apple pie filling (other fillings, such as cherry, may be used)

If the goal is money-saving, ingredient-control, you will need a few more items...

  • 1 double crust homemade pie dough
  • 6-7 cups peeled, cored, sliced (about 2½ pounds)
  • ¾ cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons butter


This method involves less effort for the Diligent Homemaker, saving time...

  • Cut parchment into strips about 1 inch by 6 inches.
  • Gently unroll refrigerated pie dough onto cutting board. Using a large mouth canning jar ring, cut seven circles out of one pie dough. Cut five circles out of the second pie dough. The cuts should be almost touching to get the most out of the dough as possible, with some remaining.
  • Place two parchment strips in each muffin tin section in a T format. (Photo shows one strip in each hole. That works, too.)
  • Press one pie dough circle into each muffin hole, pushing down the parchment in the process. The parchment pieces will serve as handles for removal after baking.
  • Fill with canned apple pie filling, or any other commercially prepared pie filling. One can will fill 12 personal pie shells.
  • Top with remaining pieces of dough in a rustic manner. Another option is to use the second pie dough to cut circles using a narrow mouth canning ring. This size fits perfectly atop the little pies.
  • If using the small, round pie dough toppers, be sure to slit with a knife to ensure steam escapes.
  • Sprinkle with cinnamon-sugar or apple pie seasoning.
  • Bake at 375℉ for about 20 minutes, or until the crust is delightfully browned and visible filling is bubbly.

This method involves a bit more time and effort for the Diligent Homemaker but can be money-saving and healthier...

  • The procedure is the same for cutting parchment strips and for cutting pie circles even if using homemade pie dough.
  • Follow directions above for filling muffin holes with parchment and pie dough circles.
  • For the pie filling, combine all dry ingredients--sugar, flour, spices, salt. Mix well.
  • Add dry ingredients to prepared apples. (I use an apple peeler, cores, slicer to make the job go super-quickly.) Stir well. This is the pie filling that fits a 9-inch pie dough.
  • Fill with homemade apple pie filling and dot with butter. Then, top according to the directions for refrigerated pie dough.
  • Bake at 375℉ for about 20 minutes, or until the crust is delightfully browned and visible filling is bubbly.

Serving and Storing

  • Personal hand pies are intended to serve one person per pie. Leftovers are treated the same way one would store whole pies. Most are fine on the counter for a day or maybe two. After that, refrigeration might be best. If planning to freeze for later, allow pies to cool completely, then wrap air-tight and put in labeled bag or container to enjoy later.



My video tutorial to make personal pies offers more details and tips. 
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Keyword apple pie, easy apple pie, hand pies, holiday buffet, pie

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