Dessert
Oreo-Apple Filled Hand Pies
These hand pies combine the classic crunch of Oreos with warm, cinnamon-spiced apples for a deliciously sweet treat. Perfect for sharing or enjoying as a cozy dessert on a chilly day!
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48 min
Total Time
♜
4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Preheat your oven to 375°F. Roll out one pie crust on a clean surface and use a 4-inch round cutter to cut out nine circles. Gather the scraps, reroll, and cut until you have all nine rounds. Repeat the same with the second pie crust.
2
Step 2
Core the apples and slice them into rings about the same size as your dough circles—aim for nine apple rings total. In a small bowl, whisk together an egg and a splash of water to make an egg wash.
3
Step 3
Place nine dough rounds on a baking sheet lined with parchment paper. Lightly brush the edges of each round with the egg wash. Then, top each one with an apple ring and an Oreo cookie. Cover each with another dough circle and press the edges together firmly to seal.
4
Step 4
Take the remaining crushed Oreos and sprinkle them over the tops of the pies for a little extra crunch and flavor. Pop the tray into the oven and bake for about 18 to 22 minutes, or until the pies turn a beautiful golden brown.
5
Step 5
Let them cool completely before serving. Just before you dig in, dust the pies with a little powdered sugar for a sweet finishing touch.
Why You’ll Love This Recipe
These hand pies combine the classic crunch of Oreos with the fresh, sweet-tart flavor of apples. They offer a perfect balance of creamy, fruity, and crunchy textures in every bite. Plus, they’re easy to hold and share, making them great for snacks or parties.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat. These hand pies are also delicious on their own with a cup of coffee or tea.
Storage Tips
Store leftover pies in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week or freeze them wrapped tightly for up to three months. Reheat in the oven to keep the crust crisp.
