Apple Hand Pies with Pasta Frolla

Fresh baked apple hand pies with golden egg wash finish and coarse sugar cinnamon topping.

Apple Hand Pies with Pasta Frolla

Make the best Apple Hand Pies from scratch with buttery pasta frolla dough and a warm cinnamon-apple filling — crisp, golden, and simply irresistible.

Course Dessert

Cuisine Italian

Prep Time 55

Cook Time 25

Chill Time 55

Total Time 2 15

Servings servings

Calories 125kcal

Author Maria Vannelli RD

Ingredients

For the apple filling:

3 apples about 1¼ lbs / 600 g
2 tablespoons brown sugar 25 grams
2 tablespoons granulated sugar 25 grams
2 tablespoons unsweetened applesauce 30 grams
2 tablespoons lemon juice 30mL, from ½ fresh lemon
1 teaspoon pure vanilla extract 5mL
1 teaspoon cinnamon ground, 4 grams
pinch salt
zest of ½ lemon
¼ cup water 60mL

For the pastry dough:

pasta frolla recipe or store-bought shortcrust

Finishing:

3 teaspoons almond flour 12 grams, separated, ½ teaspoon (2 grams) per pie
1 egg beaten with 1 tbsp (15 ml) milk, for egg wash
2 tablespoons Turbinado or coarse sugar for sprinkling on egg wash
½ teaspoon ground cinnamon 2 grams

Instructions

For the Apple Filling:

Peel and dice the apples into ½ inch (1.25 cm) cubes.
In a medium saucepan over medium heat, combine apples with brown sugar, granulated sugar, applesauce, cinnamon, vanilla, lemon juice, and lemon zest. Add a pinch of salt.
Pour in ¼ cup (60 ml) water and simmer for 8–10 minutes, stirring occasionally, until apples are tender but still hold their shape. Add a splash more water if needed.
Remove from heat and let cool completely. Can be made up to 24 hours ahead; store in an airtight container in the fridge.

Prepare the Dough:

Use your Pasta Frolla or store-bought dough. Chill for about 30 minutes. Dough can be made ahead and refrigerated up to 2 days; let sit at room temperature 15–20 minutes before rolling.

Roll and Assemble:

Work with half the dough at a time. Roll to ⅛ inch (3 mm) thick between parchment sheets.
Cut into rectangles 4½ x 3 inches (11.5 x 7.5 cm). Re-roll scraps as needed.
Keep cut pieces refrigerated while working.
Brush bottom rectangles with egg wash, sprinkle almond flour, then spoon ~1½ tbsp (20–25 g) filling in center.
Top with another rectangle, press edges, and trim with pastry cutter or fork.
Place the tray into the fridge for about 15–20 minutes.
Cut two or three small slits on top, brush with egg wash, and sprinkle cinnamon-sugar mixture.

Bake

Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
Bake pies 22–25 minutes until golden. Let them cool 5 minutes in the pan, then transfer to a wire rack.

Video

Notes

Mix sweet and tart apples for the best flavor complexity. I love using a combination like Cortland, Gala, and Golden Delicious - each brings something different to the filling and creates that perfect balanced taste.
Keep that dough chilly! Cold pasta frolla is so much easier to work with and gives you those beautiful flaky layers. If it gets too soft while you're working, just pop it back in the fridge for 10-15 minutes.
Don't skip the almond flour sprinkle on the bottom crust. This little trick acts as a moisture barrier and prevents soggy bottoms.
Don't go overboard with apple filling. I know it's tempting, but stick to about 2 tablespoons per pie. Too much and you'll have delicious apple explosions in your oven!
Let your apple mixture cool completely before assembling. Hot filling will melt your dough, creating soggy bottoms, and nobody wants that! I like to prepare the filling 24 hours in advance and refrigerate it.
Press those edges together firmly when sealing. Give them some love with your pastry cutter - you want those apples to stay put during baking, not make a break for it.
Those little steam vents on top aren't just pretty. - they prevent your pies from bursting open. Just a few small slits will do the trick.
Use egg wash for bakery-level golden shine. Brush once before adding your cinnamon sugar.
Cool on a wire rack after baking so air can circulate underneath and keep those bottoms nice and crispy.

Storage:

Room temperature: up to 2 days
Refrigerator: up to 5 days (reheat in 350°F / 175°C oven for a few minutes)
Freezer: up to 2 months (baked or unbaked; for baked, reheat straight from frozen; for unbaked, bake from frozen, adding a few extra minutes)

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition