Mini Hand-Held Apple or Peach Pies

These Mini Hand-Held Apple or Peach Pies are the perfect portable dessert. Filled with sweet, juicy fruit and wrapped in a flaky golden crust, they’re everything you love about homemade pie in a convenient individual size. Perfect for lunchboxes, picnics, bake sales, holiday gatherings, or an easy grab-and-go treat, these mini pies are guaranteed to become a family favorite.

Whether you choose warm cinnamon-spiced apples or sweet summer peaches, each pie delivers a delicious balance of tender fruit filling and buttery pastry. Best of all, they’re easy to make ahead and freeze beautifully.

Why You’ll Love These Mini Hand-Held Pies

• Portable and mess-free
• Perfect for parties and picnics
• Great with apple or peach filling
• Freezer-friendly
• Flaky homemade crust
• Kid-friendly dessert
• Easy to customize
• Delicious served warm or cold

Preparation Time

• Prep Time: 30 minutes
• Chill Time: 20 minutes
• Bake Time: 20–25 minutes

Total Time

Approximately 1 hour 15 minutes

Yield

12 mini pies

Ingredients

For the Pie Dough

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup cold unsalted butter, cubed
• 6–8 tablespoons ice water

Apple Filling

• 2 cups peeled and diced apples
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice

Peach Filling

• 2 cups peeled and diced peaches
• ¼ cup brown sugar
• 1 tablespoon cornstarch
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract

For Finishing

• 1 egg
• 1 tablespoon water
• Coarse sugar for sprinkling (optional)

Kitchen Equipment

• Mixing bowls
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Fork
• Round cookie cutter (4–5 inches)

Oven Temperature

375°F (190°C)

Step-by-Step Instructions

Step 1: Prepare the Pie Dough

In a large bowl, whisk together:

• Flour
• Salt
• Sugar

Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough comes together.

Form into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.

Step 2: Make the Filling

For Apple Filling

Combine:

• Apples
• Brown sugar
• Cornstarch
• Cinnamon
• Lemon juice

Mix until coated.

For Peach Filling

Combine:

• Peaches
• Brown sugar
• Cornstarch
• Cinnamon
• Vanilla

Mix gently.

Allow either filling to rest for 10 minutes.

Step 3: Roll Out the Dough

Preheat oven to 375°F (190°C).

Roll chilled dough on a lightly floured surface to about ⅛-inch thickness.

Use a 4–5-inch round cutter to cut circles.

Gather scraps and reroll as needed.

Step 4: Fill the Pies

Place about 1 tablespoon of filling in the center of each dough circle.

Avoid overfilling.

Fold the dough over to create a half-moon shape.

Press edges together.

Seal using the tines of a fork.

Step 5: Add Egg Wash

Whisk together:

• Egg
• Water

Brush the tops of the pies.

Cut a small slit in each pie to allow steam to escape.

Sprinkle with coarse sugar if desired.

Step 6: Bake

Place pies on a parchment-lined baking sheet.

Bake for 20–25 minutes, or until:

• Golden brown
• Crisp on the outside
• Filling is bubbling slightly

Internal Temperature

Fruit filling should reach approximately 200°F (93°C).

Step 7: Cool

Allow pies to cool on the baking sheet for 5 minutes.

Transfer to a cooling rack.

Serve warm or at room temperature.

Tips for Perfect Hand-Held Pies

Keep the Dough Cold

Cold butter creates a flaky crust.

Don’t Overfill

Too much filling can cause leaks during baking.

Seal Carefully

Use a fork to ensure the edges stay closed.

Vent the Tops

Small slits prevent excess steam from building up.

Optional Glaze

For a bakery-style finish, drizzle cooled pies with:

Vanilla Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Whisk until smooth and drizzle over cooled pies.

Delicious Variations

Apple Caramel Pies

Add caramel bits to the apple filling.

Peach Raspberry Pies

Mix fresh raspberries into the peach filling.

Cinnamon Sugar Pies

Sprinkle cinnamon sugar over the egg wash before baking.

Cream Cheese Fruit Pies

Add a spoonful of sweetened cream cheese beneath the fruit filling.

Mixed Fruit Pies

Combine apples and peaches for a unique flavor combination.

Serving Suggestions

Serve with:

• Vanilla ice cream
• Whipped cream
• Coffee
• Hot cider
• Tea

They are perfect for dessert tables and holiday gatherings.

Storage Instructions

Room Temperature

Store in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days.

Freezer

Freeze baked pies for up to 3 months.

Wrap individually before freezing.

Reheating Instructions

Oven

Reheat at 325°F (165°C) for 8–10 minutes.

Air Fryer

Heat at 325°F (165°C) for 3–4 minutes.

Microwave

Heat for 15–20 seconds, though the crust will be softer.

Nutritional Information

Per Mini Pie (Apple Version)

• Calories: 220
• Protein: 3g
• Carbohydrates: 24g
• Fat: 13g
• Saturated Fat: 8g
• Fiber: 1g
• Sugar: 8g
• Sodium: 120mg

Nutritional values may vary depending on ingredients used.

Frequently Asked Questions

Can I Use Store-Bought Pie Crust?

Yes. Refrigerated pie crust works well when you’re short on time.

Can I Make Them Ahead?

Absolutely. Assemble and refrigerate up to 24 hours before baking.

Can I Freeze Before Baking?

Yes. Freeze unbaked pies on a tray, then transfer to freezer bags. Bake directly from frozen, adding a few extra minutes.

What Apples Work Best?

• Honeycrisp
• Granny Smith
• Fuji
• Pink Lady

These varieties hold their shape during baking.