Sheet tray of Apple Walnut Hand Pies

So this is just a few days late for Pi Day, but that’s what you get with a massive fever/cold illness and Stella the Blizzard. This week has literally been no joke. We topped off at just about 18 inches of snow in 24 hours, and another 8 hours spent watching movies. I could barely leave the couch so our snow day wasn’t about real meaningful parenting. The good news is that my fever broke and life is getting back to normal! 

These little hand pies are super cute, but also perfect if you want a little bit of a pie – rather than a big ol’ slab of pie. They’re really easy to whip up a small batch (this recipe makes just about 10) and have them for an easy dessert. They kind of remind me of those individual pies you used to be able to get at the grocery store (do they still sell those??), just way better because they’re homemade. 

This is my first foray into hand pies so share your favorite fillings below because I’d love to try out more of these perfect portion control pies! 

Some of my other favorite pies for your belated Pi Day celebration:


Apple Walnut Hand Pies
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  1. 1 batch pie crust (I used my favorite all-butter recipe)
  2. 1 tbsp. butter
  3. 4 MacIntosh apples, cored, peeled and chopped small (this was about 2 cups of apples)
  4. 1/2 tsp. cinnamon
  5. 1/4 tsp. nutmeg
  6. 3 tbsp. pure maple syrup
  7. 1/3 cup chopped walnuts
  8. 1 tbsp. all-purpose flour
  9. 1 egg, slightly beaten
  1. Preheat oven to 375 degrees.
  2. Roll our your pie crust and cut out 4 inch round circles. I used a cookie cutter, but you can use a small bowl for your guide.
  3. Place circles on a baking sheet lined with parchment paper.
  4. Heat the butter in a skillet over medium-low heat. Add the apples, cinnamon and nutmeg and cook until they just start to soften. Add in the maple syrup, walnuts and flour and stir well. Heat for another minute or two (so everything has a chance to cook together) and remove from the heat. The apples will start to break apart, and that's what you want - some of them still have their shape and some don't.
  5. Once your mixture has slightly cooled, put one tablespoon in the center of each dough circle and stretch the dough in half to make a semicircle. Crimp the edges with a fork and poke a few holes on top to vent the pies.
  6. Once you've used all the dough, you will most likely have leftover filling (yummy snack)! Pop the pies into the fridge for 20-30 minutes to get the butter in the crust chilled again.
  7. When the oven is ready and your pies are chilled, brush the tops with the beaten egg. Bake for 25-30 minutes or until the crust is golden.
  8. Let cool for a few minutes and enjoy!
Christen in the Kitchen