Name: Apple Raisin Hand Pies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Ingredients: 2 refrigerated pie dough rounds (standard 14.1 oz box, 2 rounds); 2 cups peeled and diced apple (about 2 medium apples, Granny Smith or Honeycrisp, cut into small cubes); 1/2 cup golden raisins; 3 tbsp granulated sugar; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tbsp unsalted butter; 1 tbsp cornstarch; 2 tbsp water (cold); 1 large egg (beaten with 1 tbsp water for egg wash); 1 tbsp coarse sugar (optional, for sprinkling on top)

From the roundup: 24 Apple Dessert Recipes for Fall You Will Want to Bake All Season

Jump to Recipe

Apple raisin hand pies are one of those fall baking projects that actually fit into a real afternoon. You cook the filling on the stovetop, cut circles from store-bought pie dough, crimp everything shut with a fork, and they bake in about 20 minutes. No pie dish to wash, no slicing to stress over.

The golden raisins are not an afterthought here. They soften into the filling and add a concentrated sweetness that keeps the whole thing from tasting one-note, especially if you use tart Granny Smith apples. Total time is about 42 minutes, and most of that is hands-on, so plan accordingly rather than expecting a totally passive bake.

These pack well for school lunches, hold up at room temperature for a couple of days, and the unbaked pies freeze beautifully if you want to get ahead of a busy week.

Where this recipe came from

I made these for the first time when I had two apples going soft on the counter and a box of pie dough I had bought for something else and forgotten about. I threw together a quick filling, cut circles with a wide-mouth mason jar lid, and crimped them shut while my youngest watched. They were gone before dinner.

The one thing I learned the hard way: I skipped letting the filling cool the first time and the dough turned greasy and slid apart at the seams. Now I always spread the filling on a plate and give it a full 15 minutes before I touch the dough.

Why you will love this

No pie dish needed, just a baking sheet and a fork for crimping
Golden raisins soften into the filling and balance tart apple without adding extra sugar
Store-bought pie dough cuts the project down to a realistic weeknight or weekend window
Unbaked pies freeze well, so you can bake two or three fresh instead of a full batch
They travel without falling apart, which makes them useful for school events or potlucks

Tips for success

Cool the filling completely before assembling. Hot or even warm filling makes the dough greasy and the seams will open in the oven. Spread it on a plate and give it at least 15 minutes.
Do not overfill. A heaping tablespoon per pie is enough. More than that and the edges will not seal, no matter how firmly you crimp.
Press the edges together with your fingers first, then go over them with a fork. The finger press gives you a base seal; the fork tines lock it in.
Watch the color, not just the clock. Ovens vary, and 18 minutes may be enough in yours. Pull the pies when they are deep golden brown, not pale gold.

Common questions about hand pies

Why did my pies burst open? Usually overfilling or a filling that was still warm when assembled. Keep the filling to about one tablespoon and let it cool fully.
Can I use homemade pie dough? Yes. Chill it well before rolling so it holds its shape when you cut circles.
My filling looks watery after cooking. Keep it on the heat a little longer after adding the cornstarch slurry. It should look glossy and thick, not runny, before you spread it to cool.
Can kids help? Crimping with a fork is a good job for older kids. Younger ones can brush on the egg wash with a pastry brush.

Substitutions

Swap golden raisins for dried cranberries if you want a tangier filling, or use dried cherries for something a little richer. Granny Smith apples give you more tartness; Honeycrisp leans sweeter. Either works, just dice them small so the filling cooks evenly in 6 to 8 minutes.

For a dairy-free filling, a plant-based butter substitute works fine in the same amount. If you need to skip the egg wash, brush the tops with whole milk or a little cream instead. The crust will still brown, just slightly less shiny.

Make-ahead and storage

The apple raisin filling can be made up to 3 days ahead and kept in the fridge. When you are ready to bake, let the filling sit at room temperature for a few minutes so it is not ice cold going into the dough. Assemble and fill the pies the day you plan to bake them. Baked pies keep in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Reheat in a 350-degree oven for 8 to 10 minutes to bring the crust back.

To freeze, arrange the unbaked assembled pies on a parchment-lined baking sheet and freeze until solid, then transfer to a zip bag. They keep for up to 2 months. Bake straight from frozen at 400 degrees and add 5 to 8 minutes to the bake time. Do not thaw them first or the dough gets soggy.

Brittany Stage