There’s something undeniably magical about the aroma of spiced apples wafting through your kitchen on a crisp autumn day. These Spiced Apple Butter Hand Pies capture that essence in portable, perfectly portioned packages that bring comfort with every bite. The buttery, flaky crust gives way to a warm, cinnamon-spiced apple butter filling that practically melts in your mouth. Whether you’re packing them for a picnic, serving them at your next gathering, or simply treating yourself after a long day, these hand pies are the ultimate fall indulgence.
What makes these hand pies truly special is the homemade apple butter filling. Unlike store-bought versions that can be overly sweet and lacking depth, this recipe creates a rich, concentrated apple flavor with warm spices that dance on your palate. The process of making apple butter might seem time-consuming, but most of it is hands-off, allowing the apples to slowly caramelize and transform into something extraordinary. Trust me, the difference is noticeable and absolutely worth the extra effort. Plus, you’ll likely have leftover apple butter to spread on toast, swirl into oatmeal, or simply eat by the spoonful in the days that follow.
The beauty of these hand pies lies not just in their flavor but in their versatility. You can make them ahead and freeze them unbaked for unexpected guests, pack them in lunchboxes for a special treat, or serve them warm with a scoop of vanilla ice cream for an elevated dessert experience. I’ve watched eyes light up countless times when I’ve shared these little pockets of joy at gatherings – there’s something about individually portioned desserts that feels both special and nostalgic.
While many hand pie recipes call for store-bought pie crust, I strongly encourage you to try the homemade all-butter crust in this recipe. The extra few minutes of effort yield a dramatically different result – a crust that’s simultaneously sturdy enough to hold the filling and delicate enough to shatter into buttery flakes with each bite. The secret is keeping everything cold and handling the dough minimally, which preserves those precious butter pockets that create the flaky texture we all crave.
Spiced Apple Butter Hand Pies
Dessert
American
PT45M
PT2H30M (including apple butter cooking time)
PT3H15M
Ingredients
For the Apple Butter:
- 4 pounds mixed apples (Honeycrisp, Granny Smith, and Gala work well), peeled, cored, and chopped
- 1 cup apple cider
- 1 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- 1/2 cup ice water
For Assembly:
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 2 tablespoons turbinado sugar or regular granulated sugar for sprinkling
Instructions
For the Apple Butter:
- Place chopped apples and apple cider in a large Dutch oven or heavy-bottomed pot. Bring to a simmer over medium heat.
- Once simmering, reduce heat to low, cover, and cook for about 20 minutes until apples are soft and beginning to break down.
- Remove from heat and use an immersion blender to puree the apples until smooth (alternatively, transfer to a blender in batches, being careful with the hot mixture).
- Return the puree to the pot and add brown sugar, cinnamon, nutmeg, cloves, allspice, and salt. Stir well to combine.
- Cook uncovered on low heat, stirring occasionally to prevent sticking, for about 1.5-2 hours until the mixture has darkened and thickened considerably. The apple butter should mound on a spoon and not run off easily.
- Remove from heat and stir in lemon juice and vanilla extract. Allow to cool completely before using in hand pies. (Apple butter can be made up to a week ahead and stored in the refrigerator).
For the Pie Crust:
- In a large bowl, whisk together flour, sugar, and salt.
- Add the cold cubed butter. Using a pastry cutter or your fingertips, work quickly to cut the butter into the flour mixture until you have various sized pieces ranging from peas to large beans.
- Sprinkle ice water over the mixture, 1 tablespoon at a time, tossing with a fork after each addition. Add just enough water for the dough to come together when squeezed (you may not need all the water).
- Divide the dough in half, shape each into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
To Assemble and Bake:
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Remove one disk of dough from refrigerator and let sit for about 5 minutes to slightly soften. On a lightly floured surface, roll out to about 1/8-inch thickness.
- Using a 4-inch round cutter (or a template), cut as many circles as possible. Transfer circles to prepared baking sheets. Gather scraps, re-roll once, and cut more circles.
- Repeat with second disk of dough.
- Place about 1 1/2 tablespoons of cooled apple butter in the center of each circle, leaving a 1/2-inch border around the edges.
- Brush the edges with egg wash, then fold the dough over to form a half-moon shape. Press edges firmly to seal, then crimp with a fork.
- Cut a small vent in the top of each pie, brush with egg wash, and sprinkle with sugar.
- Refrigerate assembled pies for 15 minutes before baking to firm up the dough.
- Bake for 20-25 minutes, or until pies are golden brown. Rotate baking sheets halfway through baking time.
- Allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.
Storage Tips
These hand pies keep well in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, warm in a 350°F oven for 5-7 minutes until heated through. Unbaked pies can be frozen for up to 3 months – simply bake from frozen, adding a few extra minutes to the baking time.
Recipe Notes
The key to perfect hand pies is keeping the dough cold at all times and not overfilling. If at any point the dough becomes too soft to work with, return it to the refrigerator for 15 minutes. For a variation, try adding 1/4 cup of finely chopped toasted walnuts or pecans to the apple butter for added texture and nutty flavor. These pies also work beautifully with other fruit butters, such as pear or peach, if you’d like to experiment with different seasonal fruits.
Why You’ll Love This Recipe
What sets these hand pies apart is the perfect balance of sweet and spice in the apple butter filling. Unlike many recipes that call for pre-made fillings, taking the time to make your own apple butter creates a depth of flavor that simply can’t be matched. The slow cooking process allows the natural sugars in the apples to caramelize, creating a rich, complex sweetness that’s complemented by the warming spice blend. When wrapped in that buttery, flaky crust and baked to golden perfection, these hand pies become little packages of autumn comfort that disappear almost as quickly as you can make them. Whether you’re a seasoned baker or trying your hand at pastry for the first time, this recipe is approachable, forgiving, and guaranteed to impress.