Apple hand pies with fresh milled flour are the perfect on-the-go treat! Made with a flaky, tender crust and filled with a warm, sweet apple cinnamon filling. These handheld pies are as delicious to eat as they are fun to create.
I always look forward to fall. The change of whether brings much change on the homestead. Gardening season winds down, opening up doors for more hobbies like sewing and baking. Food preservation begins to slow down. And trips to the local apple orchard start.
This past year has been extra special as I was able to take both my nephew and my daughter to pick apples. The delight they found in gathering apples and eating a fresh one right from the tree just brought so much joy to my heart.
A couple bushels of apples will see my family through most of the year. I like to preserve them by canning applesauce and dehydrating apples but I always reserve some for baking.
The apple hand pies with fresh milled flour have to be my favorite fall treat. The small pie fits snuggly in my hand and is consumed way too fast. So of course, I have to eat more.
You’re going to love these handheld cuties. Sweet, flavorful and full of the taste of fall. Scroll below to learn how to make apple hand pies from scratch and print out the recipe.
What is an Apple Hand Pie?
Apple hand pies are basically like a miniature handheld pie. They are made with flaky pie crust, filled with sweet apple pie filling and baked to perfection, just like a regular size apple pie. These apple hand pies with fresh milled flour are easy for kids to hold onto and are great to serve for dessert or taken to the park for an afternoon picnic.
Why You’ll Love This Recipe
Scrumptious – Made with a flaky fresh milled pie crust and packed full of sweet cinnamon apple filling, just one pie won’t be enough! It sure wasn’t for me — I lacked self control.
Healthy – Freshly milled flour, fruit, juice and spices is what makes these little handheld delights.
Portable – No need for a plate, fork and pie server, this apple pie recipe is a terrific grab-on-the-go snack or dessert.
Ingredients
Made with a variety of delicious and wholesome ingredients, these have got to be the best apple hand pies I’ve ever baked.
Pie Crust Recipe
Flour – I recommend using freshly milled soft white wheat flour. Spelt would also work fine if you have it on hand.
Salt
Shortening or lard – These types of fat help to create a flaky, tender texture. If you plan to use shortening, go for palm fruit shortening as it is a healthier choice.
Butter – Adds terrific flavor to the apple hand pies with homemade crust.
Water – Always use ice cold water! The colder the ingredients the better when it comes to making pie crust.
Sugar Free Apple Pie Filling
Apples – My family prefers to use a sweet apple such as gala or fuji.
Apple juice concentrate – You’ll find this in a plastic or paper carton in the frozen juice section of your grocery store.
Cornstarch – Helps to thicken the filling. Get non-gmo or organic if you can.
Cinnamon – Ceylon cinnamon adds a lovely flavor but if you want to pack a powerful punch, use Saigon cinnamon.
Nutmeg – Adds a nice warm, nutty flavor to the sugar free apple pie filling recipe.
Egg – Mixed with a tablespoon of water, this helps to add a golden brown color to the top of the pie.
Tools You May Need
This post contains affiliate links, which means I make a small commission at no extra cost to you. In any case, I only link to products we actually use on our homestead and that I believe can truly benefit to you. See my full disclosure here.
Rolling pin
3 1/2 inch round cutter
Mixing bowls
Small stock pot
Grain mill
Baking sheet
Tips
- If you are new to baking with fresh milled flour, making pie crust with whole grains isn’t as easy as it is when using all purpose flour. But that doesn’t mean you shouldn’t try! Here are some tips to help you. Be sure you add enough water to help form a ball of dough but do not overdo as too much water will not create a flaky pie crust.
- Wherever you plan to roll out the pie crust recipe, be sure it is heavily floured to prevent the crust from sticking. A sprinkle of flour on the top of the crust and on your rolling pie also greatly helps.
- A large, wide spatula helps when transferring the pies to a cooling rack after they have finished baking.
- To speed up the apple peeling process, us an apple peeler tool (linked above). It peels and cores your apples without you having to do it by hand.
- Cut apples into small pieces so that it easily fits into each apple hand pie.
- To make this recipe completely sugar free, select a sweet apple such as a gala, fugi, honey crisp or golden delicious. Then add 100% apple juice concentrate to increase the natural sweetness of the apple pie recipe.
- You can shape the easy apple hand pies into any shape. For this recipe, I used a 3 1/2 inch circular cutter. Do not use anything smaller as the filling won’t fit into the pies. You can also shape the pies into rectangles, if desired. Check out my post for whole grain pop tarts for complete details.
- Add an extra pop of sweetness and flavor to the pies by sprinkling cinnamon and sugar on top. Alternatively, you can also create a glaze by mixing together 1 cup powdered sugar, 1 tablespoon melted butter, 1/2 teaspoon vanilla and 1-2 tablespoons milk.
- These desserts with fresh milled flour can be made with all sorts of filling. Mix the apples with sliced pears. Use blueberries or blackberries instead of apples — depending on your taste, you may want to adjust the cinnamon and nutmeg in the filling.
Apple Pie With Fresh Milled Flour
Makes: 10-11 pies
Ingredients
Pie Crust
3 cups freshly milled soft white wheat flour
1 teaspoon salt
1/4 cup plus 2 tablespoons palm fruit shortening or lard
10 tablespoons cold butter, cut into small pieces
4-7 tablespoons ice water
Filling
2 apples, diced (we like gala or fuji apples)
1/2 cup apple juice concentrate
2 1/4 teaspoons cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Topping, optional
1 egg
1 tablespoon water
2 tablespoons sugar
1/2 teaspoon cinnamon
Directions
Dice apples into small pieces. Place in a bowl. To make the filling, pour the cold apple juice concentrate into a small saucepan. Whisk in cornstarch, cinnamon and nutmeg. Turn heat to medium and bring to a gentle boil. Cook until thickened like a syrup. Pour mixture over apples and stir to coat completely.
Preheat oven to 375° F. In a food processor, add flour and salt and process until combined. Add shortening and process again for about 10-15 seconds. Scatter small pieces of butter over top and pulse until mixture has coarse crumbs, about 15-20 pulses.
Transfer mixture to a bowl. If any butter chunks remain, break them up with your hands or a pastry cutter. Start by adding 4 tablespoons of ice water and press together using a spatula. If dough is still dry looking and does not come together, continue to add remaining water, one tablespoon at a time.
Divide dough in half. Set first half of dough on a heavily floured surface. Carefully roll into a 12” x 10” rectangle. Using a 3 1/2 inch circular cutter, cut into circles. Arrange circles on a parchment lined paper. Gather scraps and combine with second half of dough. Roll out again and cut remaining dough into circles.
Place 2 tablespoons of apple filling in the center of each bottom piece of crust. Place another piece of crust on top. Gently press down to spread filling just slightly. Using a fork crimp the pie crust edges. Take a sharp knife and cut two slits on the top for venting.
If using the topping, mix water with egg and lightly brush the tops of each hand pie. In a small bowl combine sugar with cinnamon and sprinkle on top of pies. Bake for approximately 22 minutes, until golden brown and filling may be bubbling out the tops slits. Remove from oven, allow to cool for about 5 minutes on the baking sheet. Using a spatula, carefully scoop pies onto a cooling rack. Serve warm or at room temperature.
Leftovers can be stored in a container and placed in the fridge.
FAQ
Does it Matter What Apples for Apple Pie?
We prefer to use sweet apples such as gala, fuji, golden delicious or honey crisp. These apples give a nice sweet flavor to the apple hand pies with fresh milled flour, especially since there is no added sugar in the pies. If you prefer a more tart flavor, you could always mix a tart apple like a granny smith with a sweet variety.
Can Apple Hand Pies Be Frozen?
Baked sugar free apple hand pies can be frozen in the freezer for a couple of months. To reheat, thaw pies at room temperature or within the fridge, then serve. For a warm, crisp pie, pop it in the oven for a couple of minutes.
More Recipes With Fresh Milled Flour
Apple Hand Pies With Fresh Milled Flour
Apple hand pies with fresh milled flour are the perfect on-the-go treat! Made with a flaky, tender crust and filled with a warm, sweet apple cinnamon filling. These handheld pies are as delicious to eat as they are fun to create.
Ingredients
- Pie Crust
- 3 cups freshly milled soft white wheat flour 1 teaspoon salt 1/4 cup plus 2 tablespoons palm fruit shortening or lard 10 tablespoons cold butter, cut into small pieces 4-7 tablespoons ice water
- Filling
- 2 apples, diced (we like gala or fuji apples)
- 1/2 cup apple juice concentrate
- 2 1/4 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Topping, optional
- 1 egg
- 1 tablespoon water
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Instructions
- Dice apples into small pieces. Place in a bowl. To make the filling, pour the cold apple juice concentrate into a small saucepan. Whisk in cornstarch, cinnamon and nutmeg. Turn heat to medium and bring to a gentle boil. Cook until thickened like a syrup. Pour mixture over apples and stir to coat completely.
- Preheat oven to 375° F. In a food processor, add flour and salt and process until combined. Add shortening and process again for about 10-15 seconds. Scatter small pieces of butter over top and pulse until mixture has coarse crumbs, about 15-20 pulses.
- Transfer mixture to a bowl. If any butter chunks remain, break them up with your hands or a pastry cutter. Start by adding 4 tablespoons of ice water and press together using a spatula. If dough is still dry looking and does not come together, continue to add remaining water, one tablespoon at a time.
- Divide dough in half. Set first half of dough on a heavily floured surface. Carefully roll into a 12” x 10” rectangle. Using a 3 1/2 inch circular cutter, cut into circles. Arrange circles on a parchment lined paper. Gather scraps and combine with second half of dough. Roll out again and cut remaining dough into circles.
- Place 2 tablespoons of apple filling in the center of each bottom piece of crust. Place another piece of crust on top. Gently press down to spread filling just slightly. Using a fork crimp the pie crust edges. Take a sharp knife and cut two slits on the top for venting.
- If using the topping, mix water with egg and lightly brush the tops of each hand pie. In a small bowl combine sugar with cinnamon and sprinkle on top of pies. Bake for approximately 22 minutes, until golden brown and filling may be bubbling out the tops slits. Remove from oven, allow to cool for about 5 minutes on the baking sheet. Using a spatula, carefully scoop pies onto a cooling rack. Serve warm or at room temperature.
- Leftovers can be stored in a container and placed in the fridge.
Notes
If you are new to baking with fresh milled flour, making pie crust with whole grains isn’t as easy as it is when using all purpose flour. But that doesn’t mean you shouldn’t try! Here are some tips to help you. Be sure you add enough water to help form a ball of dough but do not overdo as too much water will not create a flaky pie crust.
Wherever you plan to roll out the pie crust recipe, be sure it is heavily floured to prevent the crust from sticking. A sprinkle of flour on the top of the crust and on your rolling pie also greatly helps.
A large, wide spatula helps when transferring the pies to a cooling rack after they have finished baking.
To speed up the apple peeling process, us an apple peeler tool (linked above). It peels and cores your apples without you having to do it by hand.
Cut apples into small pieces so that it easily fits into each apple hand pie.
To make this recipe completely sugar free, select a sweet apple such as a gala, fugi, honey crisp or golden delicious. Then add 100% apple juice concentrate to increase the natural sweetness of the apple pie recipe.
You can shape the easy apple hand pies into any shape. For this recipe, I used a 3 1/2 inch circular cutter. Do not use anything smaller as the filling won’t fit into the pies. You can also shape the pies into rectangles, if desired. Check out my post for whole grain pop tarts for complete details.
Add an extra pop of sweetness and flavor to the pies by sprinkling cinnamon and sugar on top. Alternatively, you can also create a glaze by mixing together 1 cup powdered sugar, 1 tablespoon melted butter, 1/2 teaspoon vanilla and 1-2 tablespoons milk.
These desserts with fresh milled flour can be made with all sorts of filling. Mix the apples with sliced pears. Use blueberries or blackberries instead of apples — depending on your taste, you may want to adjust the cinnamon and nutmeg in the filling.
