Toffee Apple Hand Pies

With the increasing popularity of hand/pocket pies these days, we figured it was about time to develop one based on the iconic apple pie. We've taken a basic apple and cinnamon filling one step further by incorporating butterscotch chips, which lend these hand-held pies a rich, gooey interior.
30 mins
20 to 25 mins
50 mins
6 hand pies.
Toffee Apple Hand Pies


  1. Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment.
  2. Roll the dough 3/8" thick on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 12 circles, re-rolling the dough as necessary.
  3. To make the filling: Combine all the filling ingredients. Preparing the filling after rolling out the dough will prevent the apples from sitting and becoming too watery.
  4. Place 1/3 cup of filling in the center of each of 6 pastry circles.
  5. Dampen the dough around the filling with the egg wash, and top with an unfilled pastry circle.
  6. Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.
  7. Brush the top of the pies with the egg wash, and sprinkle with sparkling sugar, if desired.
  8. Place the pocket pies on a baking sheet, and bake for 10 minutes. Lower the temperature to 375°F and bake for an additional 10 to 15 minutes, until golden brown.
  9. Remove the pies from the oven, and serve warm or at room temperature. Store any leftovers, well-wrapped, at room temperature for several days; freeze for longer storage.