If you adore cozy, sweet treats that feel like a warm hug, you’re going to love this Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe. Perfect for a chilly afternoon or as a special dessert, these hand pies combine tender, flaky crusts with a fragrant, spiced apple filling and a delicate vanilla glaze that’s simply irresistible. Once you make them, I bet you’ll want to keep a batch ready for whenever that apple craving hits.
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Why You’ll Love This Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe
What really sets these hand pies apart is how the cinnamon-spiced apples burst with natural sweetness and just the right tang from lemon juice, all wrapped in a buttery, crisp pastry. Plus, the vanillin glaze adds a cozy vanilla warmth that ties everything together beautifully — you’ll notice how each bite delivers a perfect balance of textures and flavors. Whether it’s a weekend baking project or a last-minute dessert, these pies feel special but are surprisingly easy to pull off.
- Texture you want: flaky crust with tender, juicy apple pockets inside
- Flavor that pops: bright Granny Smith and sweet Honeycrisp apples with warm cinnamon and vanilla notes
- Everyday ingredients: pantry staples and common apples from your local market
- Works for any night: casual snack or elegant dessert for family and friends
Ingredient Spotlight
Getting these Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe just right means using the best apples you can find and balancing sweetness and spice thoughtfully. Plus, store-bought pie crust saves so much time without sacrificing that golden, flaky texture you love.
- Granny Smith apples: They bring tartness that keeps the filling lively and not overly sweet.
- Honeycrisp apples: Their natural sweetness and crisp texture provide a juicy contrast.
- Store-bought pie crust: Use a good-quality, all-butter crust for flaky results without fuss.
Seasonality & Sourcing
Apples like Granny Smith and Honeycrisp are widely available year-round, but they shine brightest in fall and early winter. Buying seasonally means better flavor and often better prices. If you can visit a local orchard or farmer’s market, you might snag apples with fresher, more vibrant taste. For other ingredients—like the vanilla extract—go for pure or good-quality vanilla to make your glaze sing without artificial bitterness.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by peeling, coring, and dicing your apples into even pieces so they cook uniformly. This makes the filling pleasantly tender, not mushy or underdone. While you prep, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup. A common slip is baking with a cold oven; make sure your oven is fully preheated to get that crisp, golden crust every time.
Step 2 — Cook & Build Flavor
Melt butter in a medium saucepan over medium heat, then add the diced apples, sugars, cinnamon, and lemon juice. Cook for about 5–7 minutes until the apples soften but still hold their shape — they’ll release a fragrant, spiced aroma you can’t wait to bite into. If you find your apples still feel too firm, cook a minute longer, but watch closely so they don’t turn mushy. If too soft, chill the filling briefly to help it firm up before filling your pies.
Step 3 — Finish & Rest
Once you’ve assembled your hand pies and baked them until golden, it’s tempting to dive in right away — but let them cool a bit so the filling sets and you don’t burn your fingers! When you drizzle the vanillin glaze over the still-warm pies, it melts just right and adds a soft, shiny finish. This resting step helps keep the pies perfectly flaky and flavorful, making every bite satisfying without being soggy or falling apart.
Troubleshooting Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe
If your pies come out too dry, try adding a splash of apple juice or a little extra butter to the filling next time. A bland filling usually needs a pinch more cinnamon or brown sugar to boost flavor—taste as you go! If sogginess creeps in, make sure your fruit filling isn’t too wet before assembling and don’t skip those crucial slits on top to let steam escape during baking.
Pro Tips
From my kitchen to yours, these tips will help keep your Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe consistently fantastic, even if you’re whisking them up after a long day.
- Heat control: Keep your stovetop at medium to gently soften apples without burning the sugars.
- Timing window: Don’t rush the cooling step before glazing to prevent a runny mess.
- Make-ahead move: You can pre-make and freeze assembled pies; bake straight from frozen with a few extra minutes.
- Avoid this pitfall: Don’t overload pies with filling—too much will cause leaks and soggy crusts.
Variations & Substitutions
Feel free to mix up this Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe according to your taste or pantry situation. Swap in pears for apples for a softer, sweeter twist, or use maple syrup instead of sugar for deeper notes. To keep it vegan, use plant-based butter and a flax egg wash, and swap milk for almond or oat milk in the glaze. These easy swaps keep the essence intact while making the recipe your own.
Great Debates
One classic discussion is whether to use all-butter or shortening-based crust. I’m team all-butter for that rich flavor and flakiness, but shortening gives extra tenderness and ease of handling. Another is homemade crust versus store-bought—homemade will shine if you have the time, but the quality store-bought crusts today deliver reliably great results and save valuable prep time, especially after a busy day.
Make-Ahead, Storage & Freezing
You can store baked Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe in an airtight container in the fridge for up to 3 days. For longer keeping, freeze before or after baking—wrap tightly and freeze up to 1 month. To reheat, thaw and warm in a 350°F oven for 10–15 minutes to refresh the crust’s crispness and soften the filling without overcooking.
Yield & Conversions
This recipe makes about 6 to 8 hand pies, depending on the size of your cutter. Scaling up is a breeze—double all ingredients for a bigger batch or halve for a small treat. For metric measurements, 1 cup powdered sugar is about 120 grams, and 400°F is 200°C. Apples weigh roughly 150 grams each when peeled and diced.
Serving Ideas & Pairings
These pies shine on their own but go wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. A hot cup of spiced tea or fresh coffee makes them even more comforting. For a festive touch, sprinkle some chopped walnuts or a dusting of cinnamon on the glaze right after drizzling.
FAQs
You can, but frozen apples tend to be softer and wetter after thawing, which might make the filling mushier. If using frozen, drain excess liquid and cook gently to avoid soggy pies.
Make sure the edges are firmly sealed and crimped with a fork, and don’t overfill the pies. Also, cutting steam vents on top allows moisture to escape, reducing leaks.
Absolutely! Use a gluten-free pie crust and ensure all other ingredients, like vanilla extract, are gluten-free. Baking time might vary slightly, so keep an eye on browning.
If you don’t have vanillin extract, pure vanilla extract works beautifully. Alternatively, a simple powdered sugar and milk glaze still adds sweet, glossy charm without the vanilla note.
Notes, Tools & Special Equipment
A sharp paring knife or apple corer makes prep quicker and safer. For uniform pies, a 4–5 inch cookie cutter or glass rim works perfectly. I highly recommend using a silicone baking mat or parchment paper on your baking sheet to prevent sticking and ease cleaning. A pastry brush for egg wash ensures an even golden finish, and a small whisk comes in handy for the smooth glaze. No fancy tools necessary, but a kitchen timer keeps you on track!
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Apple Hand Pies with Cinnamon Apple Filling and Vanillin Glaze Recipe
Delight in these homemade Apple Hand Pies featuring a sweet cinnamon apple filling encased in golden, flaky pie crust and finished with a smooth vanilla glaze. Perfect for a snack or dessert, these portable pies are easy to make and bake to perfection.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 hand pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Filling:
- 2 smaller Granny Smith apples, peeled, cored, and diced
- 1 Honeycrisp apple, peeled, cored, and diced
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon butter
For the Assembly:
- 2 sheets of store-bought pie crust
- 1 egg, beaten (for egg wash)
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Filling: In a medium saucepan, melt the butter over medium heat. Add the diced Granny Smith and Honeycrisp apples, granulated sugar, brown sugar, cinnamon, and lemon juice. Cook for 7 minutes until the apples soften slightly. Remove from heat and let the filling cool.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Cut and Assemble Pies: Roll out the store-bought pie crust and cut out 4–5 inch circles using a cookie cutter or the rim of a glass. Place a spoonful of the cooled apple filling in the center of one dough circle. Top with a second dough circle and gently press around the edges to seal.
- Seal and Vent Pies: Crimp the edges with a fork to fully seal the pies. Brush the tops with the beaten egg for a golden finish. Cut two small slits on top of each pie to allow steam to escape during baking.
- Bake the Hand Pies: Place the hand pies on the prepared baking sheet and bake for 25 minutes until golden brown.
- Make the Glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth.
- Glaze and Cool: Remove the pies from the oven and let them cool slightly. Drizzle the glaze over the cooled hand pies and let it set for a few minutes before serving.
Notes
- Use tart apples like Granny Smith mixed with sweeter varieties for balanced flavor and texture.
- The egg wash gives the pies a beautiful golden-brown finish—don’t skip it.
- Adjust the amount of milk in the glaze to reach your desired consistency for drizzling.
- Ensure the edges are well sealed to prevent filling from leaking during baking.
- Store leftover hand pies in an airtight container for up to 2 days; reheat gently before serving.
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