Easy Fruit Hand Pies Recipe

Introduction

These easy fruit hand pies are perfect for a quick dessert or snack. Made with premade pie crust and your favorite pie filling, they bake up golden and delicious in just 20 minutes. Serve them warm with a sweet glaze for a delightful treat.

Ingredients

• Pie crust for 9-inch double-crust pie (such as Pillsbury premade pie crusts)
• 2 cups pie filling of choice (blueberry, apple, peach, strawberry, etc.)
• 1 large egg (beaten)
• 1 cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon pure vanilla extract
• Optional toppings: coarse sugar for sprinkling or simple powdered sugar glaze
• Optional ½ teaspoon cinnamon (for glaze)

Instructions

1. Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
2. Step 2: Lightly sprinkle flour on a clean surface. Roll out the pie crust to about 12 inches by 20 inches. Cut the dough into 8–10 circles, each about 5 inches in diameter. Alternatively, cut into rectangles about 5 inches wide and 6 inches long.
3. Step 3: Spoon 2 generous spoonfuls of pie filling onto the center of each dough piece. Brush the edges with beaten egg, then fold the dough over the filling to create a half-moon shape. Use a fork to press and crimp the edges to seal the pies.
4. Step 4: Place the hand pies on the prepared baking sheet. Cut 2–3 small slits on the top of each pie to allow steam to escape. Brush the tops with egg wash and sprinkle with coarse sugar if desired.
5. Step 5: Bake the pies for about 20 minutes, or until they turn golden brown and the filling is bubbling.
6. Step 6: Let the pies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool an additional 5 minutes. While cooling, whisk powdered sugar, milk, vanilla extract, and optional cinnamon together to make the glaze. Drizzle the glaze over the warm pies and serve.

Tips & Variations

• Use different pie fillings to customize flavors—try mixed berries or cherry for variety.
• For extra flaky crust, chill the rolled-out dough in the fridge for 15 minutes before filling.
• If you prefer, skip the glaze and sprinkle the tops with coarse sugar for a simple crunch.
• To make smaller hand pies, reduce the dough circles to 3 inches and adjust filling accordingly.

Storage

Store leftover hand pies in an airtight container at room temperature for up to 2 days. To extend freshness, refrigerate for up to 4 days. Reheat in a warm oven (about 300°F) for 5–10 minutes to regain crispness. Avoid microwaving, which can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of premade?

Absolutely! Homemade pie crust works just as well and adds a personal touch. Just roll it out to the same dimensions and proceed with the recipe.

How do I prevent the hand pies from leaking during baking?

Make sure to properly seal the edges by brushing with egg wash and pressing firmly with a fork. Also, avoid overfilling the pies, which can cause leaks.

Easy Fruit Hand Pies Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

These Easy Fruit Hand Pies are a delightful homemade treat featuring flaky pie crust filled with your favorite fruit filling. Perfectly golden and topped with a sweet glaze or coarse sugar, they make a charming dessert or snack that’s quick and simple to prepare.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8–10 hand pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust and Filling

• Pie crust for 9-inch double-crust pie (such as Pillsbury premade pie crusts)
• 2 cups pie filling of choice (blueberry, apple, peach, strawberry, etc.)

Toppings

• Coarse sugar (for sprinkling, optional)
• 1 large egg (beaten, for brushing)
• 1 cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon pure vanilla extract
• ½ teaspoon cinnamon (optional)

Instructions

1. Preheat the oven: Set your oven to 400°F (205°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup.
2. Prepare the dough: Lightly flour your working surface. Roll out the pie crust to about 12 inches wide by 20 inches long. Cut into 8 to 10 circles about 5 inches in diameter, or alternatively use rectangles measuring 5 by 6 inches.
3. Add the filling and seal: Place roughly two spoonfuls of your chosen pie filling onto the center of each dough piece. Lightly brush the edges of the dough with beaten egg to help seal, then fold the dough over the filling to form a pocket. Crimp the edges securely with a fork to close.
4. Prepare for baking: Arrange the hand pies on the baking sheet. Cut 2-3 small slits into the top of each pie to allow steam to escape. Brush the tops with additional beaten egg and sprinkle with coarse sugar if desired.
5. Bake the pies: Bake in the preheated oven for approximately 20 minutes, or until the pies are golden brown and the filling is bubbling.
6. Cool and glaze: Let the hand pies cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool for an additional 5 minutes. While cooling, make the glaze by whisking together powdered sugar, milk, vanilla extract, and cinnamon if using. Drizzle the glaze over the warm pies before serving.

Notes

• You can use any fruit pie filling you prefer—fresh, frozen, or canned work well.
• For a dairy-free option, substitute the egg wash with a milk or plant-based milk brush.
• Freeze unbaked pies on a baking sheet, then transfer to a bag; bake directly from frozen adding a few extra minutes to the bake time.
• Ensure slits on top of pies are sufficient to prevent bursting during baking.
• Serve warm for best flavor and texture.

Keywords: hand pies, fruit hand pies, easy fruit pies, mini pies, dessert hand pies, baked hand pies, fruit turnovers