Apple Hand Pies with Basket Weave Crust

Early Fall On The Homestead

These apple hand Pies are one of those desserts that look like you spent far more time on them than you actually did. The basket weave gives each hand pie a beautiful, homemade finish, but prepared puff pastry keeps the process surprisingly simple.

They’re especially handy when you’re short on time but still want to put something special on the table. You can make the apple filling yourself, or, if you really need to save time, use canned apple pie filling instead. The puff pastry and basket weave do most of the work when it comes to making them look impressive.

I also love that they’re individual servings. There’s no pie to slice or dessert to fuss over once everyone sits down. Just bake them until they’re golden and puffed, and you have little apple pies ready to pass around.

Why You’ll Love These Apple Hand Pies

These are one of those recipes that look impressive once they’re finished, but the process is actually quite simple. The apple filling can be made ahead and the puff pastry does most of the work for you.

I also really enjoy the basket weave because every hand pie comes out looking a little different. The pastry puffs around the apples and turns beautifully golden in the oven, while the coarse sugar adds a little crunch to the top. They’re a lovely dessert for sharing, but they’re also easy to tuck into a lunch or bring along when you’re visiting family.

Ingredients Needed

Apple Filling

Apples
Butter
Cane sugar
Brown sugar
Vanilla extract
Cinnamon
Salt
Flour

Hand Pies

Prepared puff pastry
Egg
Coarse sugar

Equipment Needed

Saucepan
Rolling pin
Knife or pizza cutter
Pastry brush
Baking sheet
Parchment paper

Instructions

Step 1: Prepare the Apple Filling
Peel and chop the apples into small pieces. Add the apples, cane sugar, brown sugar, and butter to a saucepan.

Step 2: Cook the Apples
Heat the apple mixture over medium heat until the butter has melted, the sugar has dissolved, and the apples have started to become tender. This should take about 5 minutes.

Step 3: Add the Cinnamon and Vanilla
Turn the heat down to low. Stir in the vanilla, cinnamon, and salt. Let the apples simmer for another 5 minutes.

Step 4: Thicken the Filling if Needed
Check the consistency of the apple filling. You want it slightly thicker than you would for a traditional pie since it will be tucked inside the puff pastry. If it seems too runny, sprinkle in a small amount of flour and stir until thickened.

Step 5: Cool the Filling
Remove the apple filling from the heat and set it aside to cool slightly while you prepare the puff pastry.

Step 6: Prepare the Puff Pastry
Preheat your oven to 350°F. Line a baking sheet with parchment paper. Take one sheet of prepared puff pastry and roll it into a square about 12–14 inches across.

Step 7: Cut the Pastry into Squares
Cut the puff pastry into 4 equal squares. Repeat with the second sheet of puff pastry so you have 8 squares total.

Step 8: Create the Basket Weave Sections
Take one pastry square and gently score it into 4 equal sections. Do not cut all the way through the pastry. Keep two diagonal sections completely whole. On the other two diagonal sections, cut 3 equal strips in each section, leaving the strips attached to the pastry.

Step 9: Add the Apple Filling
Place about 1½ tablespoons of the cooled apple filling onto the uncut section where the pastry strips point.

Step 10: Fold Over the Pastry
Brush the other uncut section with egg wash. Fold this section diagonally over the apple filling. Gently press and seal the edges around the filling.

Step 11: Create the Basket Weave
Now work with the pastry strips. Gently lift the strips and weave them across the top of the filled section, alternating the strips over and under one another. Stretch the strips very slightly as needed so they reach across the top and leave enough pastry to tuck underneath the edges. Use a little egg wash underneath the strips to help them stick.

Step 12: Finish the Hand Pies
Brush the entire finished pastry with egg wash. Sprinkle the tops generously with coarse sugar.

Step 13: Bake the Hand Pies
Place the hand pies on the prepared baking sheet. Bake at 350°F for about 20 minutes, or until the puff pastry has puffed up and is golden brown.

Step 14: Cool and Serve
Allow the hand pies to cool for several minutes before serving. The filling will be very hot when they first come out of the oven.

Tips & Tricks

Choose apples that hold their shape well when cooked. A combination of sweet and tart apples works especially well.

Don’t skip cooking the filling first. Reducing the moisture helps keep the puff pastry from becoming soggy.

Let the filling cool slightly before adding it to the pastry. Warm filling is easier to work with than piping-hot filling.

Don’t overfill the hand pies. A smaller amount of filling gives you enough room to seal the edges and create the basket weave.

When cutting the strips, make sure you leave them attached to the pastry so they can be lifted and woven across the top.

Work with the puff pastry while it is still cold. If it becomes soft and difficult to handle, place it in the refrigerator for a few minutes.

Use the egg wash sparingly between the strips. You only need enough to help the pastry stick together.

Variations

Add a little apple pie spice in place of the cinnamon for a more traditional apple pie flavor.

Add finely chopped pecans or walnuts to the apple filling.

Use maple syrup in place of some of the sugar for a maple apple variation.

Add a small amount of lemon zest to the filling for a brighter flavor.

You can use any thicker pie filling in this recipe.

Storage & Leftovers

Store cooled hand pies in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate them for up to 4 days.

Reheat them in a 350°F oven for several minutes to bring back some of the crispness.

The baked hand pies can also be frozen in a freezer-safe container for up to 3 months.

I think these are the kind of little desserts that are worth making when you want something more than just another batch of cookies. The basket weave takes a little patience, but once you make the first one, the rest come together much more quickly.

And since they’re individual pies, they’re easy to share. Put a plate of them on the table and let everyone choose their own. There’s something very satisfying about seeing those golden little pies disappear one by one.

Watch me make this recipe here:

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