Lunchbox Apple Pies

lunchbox pie

Everybody loves apple pie, but it's not so easy to pack for a lunch. These little handheld pies are the perfect dessert for a totable meal.

Hands-On Time: 30 minutes
Ready In: 45 minutes
Yield: 12 pies


    1/2 cup butter - softened
    1/2 teaspoon salt
    2 cups all-purpose flour
    1/4 cup ice water
    2 Tablespoons butter
    2 cups peeled, cored and diced apples - about 2 medium
    1/4 cup packed light brown sugar
    1/4 teaspoon ground cinnamon
    1 large egg
    1 Tablespoon water
    1 teaspoon granulated sugar


  1. Combine flour, salt and butter and mix together until crumbly. Add water and stir until dough forms. Set aside.
  2. Melt 2 Tablespoons butter in a small pan over medium-low heat. Add apples and cook until apples soften, about 5 minutes.
  3. Add brown sugar to apples and cook and stir until sugar is dissolved and any juices from the apples begin to thicken, about 5 more minutes.
  4. Remove apples from heat and stir in cinnamon.
  5. Roll dough to 1/8-inch thickness and cut into 12 rounds with a 4-inch biscuit cutter.
  6. Place dough rounds onto greased baking sheets. Top half of each round with a tablespoon of apple mixture. Fold opposite end of dough over apples and seal with hands or a fork.
  7. Cut a small slit in the top of each pie to vent steam.
  8. Combine egg, 1 tablespoon water and granulated sugar until well blended and sugar is dissolved. Brush on tops of each pie.
  9. Bake pies in a 375 degree F oven for 15 minutes or until golden brown and bubbly. Cool completely before storing.
See more recipes from Anne Coleman (aka Short Order Mom).

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