Homemade Hand Pies: Apple, Boysenberry, and Pumpkin Cheesecake Recipes for Every Season

There’s something undeniably charming and utterly satisfying about a hand pie. Compact, delightful, and perfectly portioned, these individual pastries are ideal for any occasion. My journey into the world of hand pies began with discovering these wonderful hand pie molds, sparking an immediate desire to create something truly special. That inspiration led to this comprehensive guide, featuring our beloved Caramel Apple Hand Pies, along with two equally delectable bonus variations: Boysenberry and Dark Chocolate, and a rich Pumpkin Cheesecake.

I affectionately call the apple version my Caramel Apple Hand Pies, a name that evokes the cozy, comforting essence of autumn. These pies are a quintessential fall treat, perfectly aligning with caramel apple season. Imagine biting into a warm, flaky crust filled with tender apples and gooey caramel – pure bliss! They are the ultimate companions for fall festivals, picturesque hayrides, spirited Halloween parties, or simply a cozy evening by the fire. Their portability makes them an excellent choice for potlucks, picnics, or lunchbox surprises, offering a delightful twist on traditional pie that’s easy to eat on the go.

While the apple hand pies shine during the autumn months, the beauty of hand pies lies in their versatility. With a few simple ingredient swaps, you can adapt them for any season. The boysenberry and dark chocolate variation offers a burst of fruity sweetness with a sophisticated touch, perfect for spring and summer gatherings. The pumpkin cheesecake, on the other hand, is a decadent delight, making it an excellent choice for holiday tables or any time you crave a rich, spiced dessert. No matter the flavor, these homemade hand pies promise to be a crowd-pleaser, delivering all the flavor of a full-sized pie in a convenient, charming package.

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Essential Ingredients for Your Perfect Hand Pies

Crafting delicious hand pies starts with quality ingredients. For our classic Apple Hand Pies, you’ll need a simple yet effective combination of fresh apples, rich butter, decadent caramel sauce, and a thoughtful blend of warming spices. These ingredients come together quickly in a pan, transforming into a fragrant, tender filling that’s ready to be encased in flaky pastry as soon as it cools.

For the apple filling, I highly recommend using Honeycrisp apples for their exceptional balance of sweetness and tartness, and their ability to hold their shape well when cooked, providing a delightful texture. However, feel free to experiment with other firm apples like Granny Smith for a tarter pie, or Fuji for a sweeter profile. The caramel sauce can be homemade for an extra touch of gourmet quality, or a good-quality store-bought caramel will work beautifully. A hint of ground cinnamon and nutmeg adds that quintessential autumnal warmth, making each bite an aromatic experience. Don’t forget a touch of kosher salt to truly enhance and balance the sweet flavors.

Below, you’ll find the specific ingredients required for our exciting bonus recipes: the Boysenberry and Dark Chocolate Hand Pies, and the creamy Pumpkin Cheesecake Hand Pies. Each variation uses a base of fresh or frozen fruit/purée, combined with complementary flavors to create distinct and irresistible fillings.

For the Boysenberry and Dark Chocolate pies, frozen boysenberries are a convenient and flavorful choice, offering a vibrant tartness that pairs exquisitely with rich dark chocolate. Granulated sugar and cornstarch help thicken the berry juices, creating a luscious filling. A squeeze of fresh lemon juice brightens the flavors and balances the sweetness. When it comes to the Pumpkin Cheesecake hand pies, canned pumpkin purée provides a smooth, consistent base. Light brown sugar adds a deep molasses note, while chai spice offers a complex, aromatic warmth. Cream cheese and an egg yolk contribute to the cheesecake’s signature creamy texture, ensuring a wonderfully rich and satisfying bite. And of course, for all three recipes, a reliable homemade pastry is key for that perfect flaky crust, alongside an egg wash for a golden finish and optional sanding sugar for a beautiful sparkle and crunch.

For precise ingredient measurements and detailed, step-by-step instructions, use the JUMP TO RECIPE button at the top of the post, or simply scroll to the very bottom to view the complete recipe card.

Crafting Your Hand Pies: Step-by-Step Guide

The process of making these delightful hand pies is straightforward and incredibly rewarding. We’ll start with preparing the fillings, then move on to assembling the pastries with care, and finally, baking them to golden perfection. Each step is designed to ensure a delicious outcome every time.

Preparing the Caramel Apple Filling

To create the irresistible filling for our Apple Hand Pies, I begin by sautéing diced apples in a touch of unsalted butter until they just start to soften. This initial cooking helps to release their natural sweetness and develop a richer flavor. Next, a generous drizzle of caramel sauce and a blend of warm spices are added to the pan. The mixture is then gently stewed over medium heat. The key here is to cook until the apples are tender but still hold some structure, and most of the liquid has evaporated, leaving behind a thick, syrupy consistency. A pro tip for an enhanced texture: reserve about three-quarters of a cup of raw diced apples and stir them into the cooked mixture once it has cooled slightly. This ensures a wonderful blend of soft, caramelized apples and small, crisp apple bits, adding an appealing crunch after baking.

Assembling the Hand Pies with Ease

Once your apple filling (or your chosen boysenberry or pumpkin cheesecake filling) has cooled completely, it’s time for assembly. This is where those charming hand pie molds truly shine. Roll out your pastry dough to an even thickness, typically about 1/8th inch. Use the cookie-cutter side of the mold to cut out your pastry shapes. Don’t worry if they seem a little small; the pressure of the mold will perfectly stretch the dough to fit. Place one pastry piece into the mold’s filling side, spoon in a generous amount of cooled filling, then brush a little water around the edges of the pastry. This acts as a ‘glue’ to ensure a secure seal. Place the second pastry piece on top and firmly press the mold together. This action not only seals the pie but also crimps the edges and creates those decorative vents for steam to escape.

If you don’t have hand pie molds, fear not! You can still achieve beautiful hand pies. Simply cut circles, squares, or even triangles from your rolled-out dough. Place a spoonful of filling on one half of your cut pastry, brush water around the edges, fold the other half over to create a pocket, and then crimp the edges securely with a fork. Remember to cut a few small air holes in the top piece of pastry using a sharp knife or a small decorative cutter. This is crucial for preventing the pies from bursting in the oven and for allowing steam to escape, resulting in a perfectly crisp crust.

Chilling, Freezing, and Baking

After assembling your hand pies, it’s essential to give them a brief rest. Place the formed pies on a parchment-lined baking sheet and refrigerate them for at least 30 minutes. This chilling period is vital for firming up the pie dough, which helps prevent shrinking during baking and ensures a flakier crust. If you’re planning ahead, hand pies are excellent for freezing! Freeze them on a flat sheet pan until they are completely firm, then transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months, ready to be baked straight from frozen (though you may need to add a few extra minutes to the baking time).

When you’re ready to bake, prepare an egg wash by whisking one large egg with a splash of heavy cream or water. This mixture, when brushed over the pies, creates a beautiful golden-brown, glossy finish. For an extra touch of sweetness and sparkle, I love to sprinkle my sweet hand pies with sanding sugar before baking. It adds a delightful textural contrast to the flaky crust.

Bake your hand pies in a preheated oven until they achieve a glorious golden-brown hue and the pastry appears beautifully crisp. The aroma that will fill your kitchen is an added bonus, promising a delicious treat!

Expert Notes & Tips for Hand Pie Perfection

Making hand pies is a rewarding culinary adventure, and with a few insights, you can ensure your creations are flawless every time. Here are some invaluable tips and tricks I’ve gathered, especially when working with hand pie molds:

Mastering the Hand Pie Molds

One common concern when using hand pie molds is whether the cookie-cutter side will yield a crust large enough to encompass the filling and seal properly. Rest assured, it works perfectly! The trick is in the pressing. Simply place two pieces of cut pastry into the open mold – one on each side – add your filling, then firmly press the mold shut. The pressure generated will effectively stretch the dough to fill the mold’s indentations completely, pushing the crust right to the outside edges and creating a strong, beautiful seal. Don’t be shy with the pressure; a confident press ensures your hand pies are well-formed and sealed tight, preventing any delicious filling from escaping during baking.

Finding Your Rhythm in the Kitchen

While making a batch of hand pies might seem a little tedious at first, especially if you’re making many, finding a rhythm will make the process incredibly quick and enjoyable. Think of it as an assembly line: roll out the dough, cut the shapes, fill, seal, then move to the next. Put on some upbeat music, gather your ingredients, and set up an organized workspace. Approaching it with a relaxed mindset and a systematic flow will make the entire experience stress-free and far more efficient. Before you know it, you’ll have a tray full of perfectly formed hand pies!

Optimizing Your Pastry for Best Results

For the best-looking hand pies, particularly those with a pristine top crust, here’s a technique I highly recommend: On your first roll-out of pastry dough, cut all the top pieces for your hand pies. These will be the most visually appealing, free from re-rolling marks. Then, gather all the dough scraps, gently re-roll them, and use this second batch of dough to cut the bottom pieces of your pies. This strategy ensures that if there are any slight imperfections from re-rolling the dough, they will be hidden on the underside of the hand pie, leaving your tops smooth and perfect for an egg wash and sanding sugar. Always remember to work with cold dough to maintain its flakiness and prevent it from becoming sticky or tough.

Creative Substitutions & Flavor Variations

One of the joys of baking, especially with recipes like hand pies, is the freedom to experiment and customize. Our base recipes are incredibly versatile, allowing for numerous substitutions to suit your taste preferences or what you have on hand. Don’t be afraid to get creative!

Apple Filling Adaptations

While Honeycrisp apples are my personal favorite for the apple filling due to their firm texture and balanced sweetness, feel free to use any variety of apple you enjoy baking with. Other excellent choices include Fuji, Gala, Braeburn, or even a mix of Granny Smith for a tarter kick. The key to achieving that delightful textural contrast in the finished pie is to follow the tip of reserving a small portion of diced raw apples and folding them into the cooked filling once it has cooled. These raw pieces will retain a slight crunch after baking, adding an extra layer of enjoyment to each bite that complements the tender, cooked apples beautifully.

Berry Filling Swaps

The boysenberry filling recipe is incredibly adaptable to almost any type of berry. If boysenberries aren’t readily available, or if you simply prefer another fruit, you can easily swap them out. Raspberries will lend a tart, vibrant flavor; blackberries offer a deeper, earthier sweetness; and blueberries will provide a classic, comforting taste. A mixed berry blend would also be fantastic! When substituting berries, keep in mind their inherent sweetness and moisture content. You might need to slightly adjust the amount of sugar or cornstarch to achieve the desired consistency and sweetness level. For fruits with higher water content, a little extra cornstarch might be beneficial to prevent a runny filling.

Beyond the Fillings: Pastry Alternatives

While our homemade pastry recipe is designed for optimal flakiness and ease of use, you’re welcome to explore other options. Store-bought pie crusts can be a fantastic time-saver, particularly if you’re in a rush. Puff pastry is another excellent alternative; it bakes up incredibly light and airy, offering a different textural experience that pairs wonderfully with both sweet and savory fillings. For a richer, more tender crust, you could also consider a traditional shortcrust pastry. Just be sure to adjust baking times slightly as different pastries may cook at varying rates. The goal is always a golden-brown, crisp crust that beautifully complements your chosen filling.

No matter which filling you choose or how you adapt the pastry, these hand pies are designed to be a delightful and customizable treat for all seasons and palates. Enjoy the process of creating your perfect portable pies!

More Delicious Pie Recipes to Explore

If you’ve enjoyed making these hand pies, you’ll love these other fantastic pie recipes:

• Individual Chicken Pot Pies: A savory delight perfect for a cozy meal.
• Breakfast Pie: Start your day with a hearty and flavorful pie.
• Honeycrisp Apple Slab Pie: A fantastic option for feeding a crowd.
• Spiced Peach Pie: A summery classic with a warm spice twist.
• Apricot Pie: A sweet and tangy treat.
• Classic Key Lime Pie: A refreshing and zesty dessert.
• Homemade Apple Butter: Perfect for spreading or using as a pie filling!

Did you try this recipe and love it? I’d be thrilled to hear from you! Please leave a review or comment below to share your experience. And don’t forget to sign up for my newsletter to get the latest recipes and tips delivered straight to your inbox. You can also follow along on Instagram, Pinterest, and Facebook for daily inspiration and behind-the-scenes glimpses!

📖 Recipe Card

Yield: Approximately 4-6 hand pies (depending on size)

Apple Hand Pies

Prep Time:
40 minutes

Cook Time:
25 minutes

Total Time:
1 hour 5 minutes

These Apple Hand Pies are a fun way to enjoy the season’s fresh fruit. They are perfect for fall gatherings, and I often freeze a batch to enjoy around Thanksgiving or throughout the cooler months.

Ingredients

Honeycrisp Apple and Caramel Filling

• 3 medium Honeycrisp Apples, diced small, ¾ cup reserved (for texture)
• ⅓ cup Caramel Sauce or Dulce de Leche
• 2 Tablespoons Unsalted Butter
• 1 teaspoon Cinnamon, ground
• ⅓ teaspoon Nutmeg, ground
• ½ teaspoon Kosher Salt
• 1 large Egg, beaten with a splash of water or cream to form an egg wash
• Sanding Sugar, optional (for garnish)
• 1 recipe Homemade Pastry, prepared as below (or 1 pack store-bought pie crust)

Boysenberry and Dark Chocolate Filling

• 2, 8-ounce packages Boysenberries, frozen
• 1 cup Granulated Sugar
• 5 tablespoons Cornstarch
• ½ teaspoon Kosher Salt
• 2 tablespoons Lemon Juice, fresh
• 1 large Egg, beaten with a splash of water or cream to form an egg wash
• Sanding Sugar, optional
• 1 recipe Homemade Pastry, prepared as below

Chai Spiced Pumpkin Cheesecake Filling

• 1 cup Canned Pumpkin Purée
• 2 tablespoon Light Brown Sugar
• 1 teaspoon Chai Spice
• ½ teaspoon Vanilla Extract
• ¼ cup Cream Cheese, room temp
• 1 large Egg Yolk
• 1 large Egg, beaten with a splash of water or cream to form an egg wash
• Sanding Sugar, optional
• 1 recipe Homemade Pastry, prepared as below

Flaky Homemade Pastry

• 2 cups All-Purpose Flour
• ¾ teaspoon Kosher Salt
• ½ teaspoon Baking Powder
• 16 tablespoons Unsalted Butter, cold and cubed
• ½ cup Greek Yogurt, cold (or ice water)

Instructions

Honeycrisp Apple and Caramel Filling Method

1. Reserve about ¾ cup of the diced apples. These will be stirred in later for added texture.
2. In a large skillet, combine the remaining diced apples, caramel sauce, unsalted butter, ground cinnamon, nutmeg, and kosher salt. Bring the mixture to a gentle simmer over medium heat.
3. Stirring occasionally to prevent sticking, simmer the apple mixture for approximately 5 minutes, or until the apples have softened and most of the liquid has evaporated, leaving a thick, syrupy consistency.
4. Remove the skillet from the heat and allow the filling to cool until it is just warm to the touch, but no longer hot.
5. Stir in the reserved raw diced apples while the mixture is still warm. This helps the raw apples soften slightly without turning mushy and prevents browning. Allow the entire mixture to cool completely before using.
6. This delicious apple filling can be prepared ahead of time. Once completely cooled, store it in an airtight container in the refrigerator for up to 3 days until ready for use.

Boysenberry and Dark Chocolate Filling Method

1. In a large bowl, combine the frozen boysenberries, granulated sugar, cornstarch, and kosher salt. Toss gently to ensure the berries are evenly coated.
2. Transfer the coated berries to a saucepan and add the fresh lemon juice. Stir everything together to combine thoroughly.
3. Place the saucepan over medium heat and stir continuously until the mixture comes to a simmer. Once simmering, reduce the heat to medium-low and continue to cook and stir for another 5 minutes, allowing the filling to thicken.
4. Carefully transfer the cooked berry mixture to a heat-proof bowl and allow it to cool completely to room temperature before you begin assembling your hand pies.
5. Like the apple filling, this berry filling can also be prepared in advance. Once cooled, store it in an airtight container in the refrigerator for up to 3 days.

Chai Spiced Pumpkin Cheesecake Filling Method

1. In a medium saucepan, combine the canned pumpkin purée, light brown sugar, chai spice, and vanilla extract. Place the saucepan on the stove over medium heat.
2. Whisk the mixture constantly for about 5 minutes. This step is crucial for cooking out any excess moisture from the pumpkin, ensuring a thick and flavorful filling.
3. Remove the saucepan from the heat and let the pumpkin mixture cool until it is just warm, but not hot.
4. Add the room temperature cream cheese and egg yolk to the pot. Stir vigorously until the mixture is completely smooth and creamy, with no lumps of cream cheese remaining.
5. Allow the pumpkin cheesecake filling to cool completely to room temperature before using it in your hand pies.
6. This filling can also be made ahead of time. Once fully cooled, store it in an airtight container in the refrigerator for up to 3 days.

Flaky Homemade Pastry Method

1. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if mixing by hand), combine the all-purpose flour, kosher salt, and baking powder. Briefly mix to combine. Add the cold, cubed unsalted butter and work it in at low speed (or with a pastry blender/fingers) until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. These butter chunks are key for a flaky crust.
2. Add the cold Greek yogurt (or ice water) to the mixture. Mix on low speed until the dough just starts to come together in large clumps. Turn the dough out onto a lightly floured work surface and gather it together with a few quick kneads, being careful not to overwork it.
3. Pat the dough into a rough log shape, then roll it into an approximately 8″ x 10″ rectangle. Lightly dust both sides of the dough with flour. Starting with a shorter end, fold the dough into thirds, similar to how you would fold a business letter.
4. Flip the folded dough over, give it a 90° turn on your work surface, and roll it out again into another 8″ x 10″ rectangle. Fold it into thirds once more. This lamination process creates extra layers, resulting in a super flaky crust.
5. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes (or up to 2 days) before using. This allows the gluten to relax and the butter to firm up.
6. To assemble the hand pies: On a lightly floured surface, roll the chilled pastry dough out to about ⅛th inch thick. Use hand pie molds to cut shapes, or manually cut circles, squares, or triangles of roughly the same size.
7. Take two pieces of pastry that are similar in size and shape. Place your chosen, cooled filling in the center of one piece. Brush a small amount of water around the outer edge of the pastry. Place the second piece of pastry directly on top. Press firmly along the edges where the water was applied to secure the pastry. If using hand pie molds, press the mold shut. If making freehand pies, crimp the edges decoratively with a fork and cut small slits in the top for venting.
8. Continue this process until all your pastry or filling has been used. Note that you might have some excess filling or pastry depending on the specific shapes and sizes of your hand pies.
9. Place the assembled, filled pies on a parchment-lined baking sheet. For best results, place them in the freezer for 10-15 minutes to allow the pastry to firm up. At this stage, after they are firm, you can transfer them to a freezer-safe bag and store them in the freezer for up to 3 months for later use.
10. To bake: Preheat your oven to 400°F (200°C). Prepare an egg wash by combining one large egg with a tablespoon of cream or water in a small bowl, whisking until well blended. Brush the top of each hand pie with the egg wash for a golden finish, and if desired, sprinkle with sanding sugar for extra sparkle and crunch.
11. Bake the hand pies in the preheated oven for 20-25 minutes, or until the pastry is puffed, beautifully golden brown, and crisp.
12. Allow the hand pies to cool completely on a wire rack before serving. The filling will be extremely hot and can cause burns if eaten too soon. Enjoy your homemade hand pies!

Notes

Additional Tips for Hand Pie Success

Things I learned while using the hand pie molds: Don’t be intimidated by the cookie-cutter side. It’s designed to work perfectly. Simply place your two pieces of crust in the mold, add filling, and press firmly. The pressure will automatically push the crust to the outside edges, forming a secure seal.

Finding a rhythm is key. Preparing hand pies can be a bit repetitive, so try to find a smooth, efficient workflow. Turn on some music, organize your workspace, and don’t let yourself get stressed. Once you establish a rhythm, the process becomes much faster and more enjoyable.

For the neatest pies, roll out your pastry dough the first time and cut all your top pieces. Then, gather the scraps, gently re-roll the dough once more, and use this for the bottom pieces. This ensures your visible top crusts are smooth and free of imperfections from re-rolling.

Substitution Ideas

For the apple filling, feel free to use any firm apple variety you prefer. Honeycrisp is great for its texture, but Granny Smith, Fuji, or Gala also work well. Remember to keep some raw diced apples to fold in after cooking for that delightful crunch post-bake.

The boysenberry filling is highly adaptable. You can easily swap boysenberries for raspberries, blackberries, blueberries, or a combination of your favorite mixed berries. Adjust sugar and cornstarch slightly based on the sweetness and moisture content of the fruit you choose.

If you prefer not to make your own pastry, store-bought pie crusts or even puff pastry can be excellent alternatives for quick and easy hand pies. Just ensure your chosen pastry is rolled thin enough for the molds or for easy sealing by hand.

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