Christmas Tree Apple Hand Pies
These hand pies combine buttery, flaky pastry with soft spiced apples, all shaped like little Christmas trees and topped with bright candies. They’re small enough to hold in your hand, festive enough for a holiday table, and straightforward enough to make ahead. The cold butter in the dough and cooked apple filling work together to give you crispy edges and tender fruit in every bite.
The recipe yields 12 pies and takes about 55 minutes total—30 minutes of prep and 25 minutes in the oven. They’re best served warm or at room temperature, right after cooling briefly on the rack.
Building the Dough
The foundation is a simple pie dough made with all-purpose flour, cold butter, sugar, and salt mixed with ice water. Keeping the butter cold is essential for flakiness; as the butter melts during baking, it creates steam pockets that separate the dough layers. You’ll mix these ingredients until the dough just comes together, then chill it for 15 minutes before cutting.
The sugar in the dough adds a subtle sweetness that complements the apples without making the pastry taste like dessert on its own. Cut the cold butter into small pieces before mixing; this helps it stay cold and distribute evenly throughout the flour.
Ingredients
- 2 1/2 CUPS all-purpose flour
- 1 CUP cold butter
- 1/4 CUP sugar
- 1/3 CUP brown sugar
- 1 TSP cinnamon
- 1/2 TSP vanilla
- 1 TBSP lemon juice
- 1 TBSP cornstarch
- 1 EGG & 1 TBSP milk
- 3 diced apples
- red & green candies
- salt
The Apple Filling
Three diced apples are cooked down with brown sugar, butter, cinnamon, and cornstarch. The brown sugar brings a deeper, molasses-forward sweetness, and the cinnamon adds warmth without overpowering the fruit. Cornstarch thickens the filling as the apples release their liquid, keeping the pies crispy on the outside rather than soggy.
The apples need to soften completely during cooking, which usually takes just a few minutes over medium heat. Once they’re tender, let them cool slightly before filling the pastry. Warm filling can soften the dough and make it harder to seal.
Shaping and Assembly
After the dough has chilled, cut it into tree shapes using a pastry cutter or knife. These are hand pies—small enough to eat in a few bites. Once cut, add a spoonful of cooled apple filling to each tree, then top with thin lattice strips of dough to create a woven pattern across the filling.
The lattice serves two purposes: it holds the filling in place and creates a visually appealing detail that looks intentional and festive. Lay strips in one direction, then cross them with strips in the other direction, or arrange them however feels natural.
The Egg Wash and Baking
Before baking, brush each pie with an egg wash made by whisking together one egg and one tablespoon of milk. This gives the pastry a golden, glossy finish and helps it brown evenly in the oven. Apply the egg wash with a pastry brush using a light hand to prevent pooling in the corners.
Arrange the pies on a baking sheet with space between each one so hot air can circulate and they brown evenly. Bake at 375°F until the pastry turns golden brown. Start checking around 20 minutes, as timing depends on your oven and the size of your pies.
How to Make It
- Preheat oven to 375°F (190°C).
- Chill pie dough for 15 minutes before cutting into tree shapes.
- Mix flour, cold butter, sugar, and salt with ice water to form the pie dough.
- Cook diced apples with brown sugar, butter, cinnamon, and cornstarch until softened.
- Cut dough into trees, add apple filling, top with lattice strips, and brush with egg wash.
- Bake until golden brown, then decorate with red and green candies.
- Cool baked hand pies on a wire rack for 5 minutes before serving.
Recipe Notes
- Keep butter cold throughout dough preparation for best flakiness.
- Whisk together egg and milk to create egg wash for brushing before baking.
- Ensure apples are fully softened and cooled slightly before filling to prevent soggy pastry.
- Arrange hand pies on baking sheet with space between each for even browning.
Finishing Touches
Once the pies come out of the oven, let them cool on a wire rack for about 5 minutes. This brief rest allows the pastry to set slightly so the filling doesn’t leak when you pick them up. While they’re still warm, press red and green candies onto the surface to decorate—the warmth helps them stick and makes them look like ornaments on the tree.
The candies are optional visually, but they add a festive touch and a little sweetness to each bite. You can press them into the dough before baking if you prefer them more secure, or add them after baking while the pastry is still warm enough for them to adhere.
Practical Tips for Success
Keep all your ingredients cold, especially the butter and ice water. Warm dough won’t create the flaky layers you’re after. If your kitchen is very warm, chill your mixing bowl and even your flour before starting.
Don’t skip the 15-minute chill after mixing the dough. This rest allows the gluten to relax and the butter to firm up again, making the dough easier to cut and shape.
If your apple filling is still warm when you’re ready to fill the pies, spread it on a plate to cool faster. Warm filling can make the dough difficult to seal and may cause the pastry to become soggy during baking.
Space the pies evenly on your baking sheet. Crowding them together blocks air circulation and can result in uneven browning. If you don’t have enough room, bake them in batches.
Questions to Guide Your Baking
Are your apples soft and fully cooked before you fill the pies? Undercooked apples will release too much liquid during baking and make the filling runny.
Is your butter cold enough? If it’s soft or room temperature, your dough won’t develop the flaky texture that makes hand pies special.
Have you let the dough rest long enough before cutting? A 15-minute chill makes a noticeable difference in how easy the dough is to work with and how crispy it becomes.
Are your pies golden brown when they come out of the oven? Pale pies may not be fully baked inside, while very dark pies may have overbaked edges. Aim for an even golden-brown color across the tops.
CHRISTMAS TREE APPLE HAND PIES Recipe
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Chill pie dough for 15 minutes before cutting into tree shapes.
- Mix flour, cold butter, sugar, and salt with ice water to form the pie dough.
- Cook diced apples with brown sugar, butter, cinnamon, and cornstarch until softened.
- Cut dough into trees, add apple filling, top with lattice strips, and brush with egg wash.
- Bake until golden brown, then decorate with red and green candies.
- Cool baked hand pies on a wire rack for 5 minutes before serving.
Notes
Recipe tips
- Keep butter cold throughout dough preparation for best flakiness.
- Whisk together egg and milk to create egg wash for brushing before baking.
- Ensure apples are fully softened and cooled slightly before filling to prevent soggy pastry.
- Arrange hand pies on baking sheet with space between each for even browning.
