These easy mummy apple hand pies are made with buttery puff pastry and a simple, flavorful apple filling. They’re a fun, family-friendly Halloween treat to make with kids or to bring to a party.
Mummy Apple Hand Pies
We love Halloween at our house, and I’m always on the lookout for easy, festive recipes the kids can help with. These hand pies are simple to assemble, adorable to look at, and taste delicious. They’re great for neighborhood gatherings, church events, or any spooky celebration where both kids and adults will enjoy them.
Ingredients Needed
- 2 sheets frozen puff pastry (thawed) — pie dough also works
- 1 large egg
- 1 tablespoon water
- 2 tablespoons butter
- 3 medium apples, peeled and diced small (about 2 large apples if preferred)
- 1/4 cup brown sugar (about 55 g)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar (about 60 g)
- 2 tablespoons whipping cream or milk (for glaze)
- Candy eyes for decorating
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Make the filling: melt the butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, a pinch of salt, and the vanilla. Stir to combine.
- Bring the mixture to a boil, then lower the heat and simmer until thickened, about 5 minutes. Remove from heat and let cool completely.
- Lightly flour your work surface and place the two thawed puff pastry sheets on it. Roll each sheet just a little to smooth and thin them slightly.
- Cut one sheet into six rectangles (these will be the bottoms). Cut the other sheet into many thin strips to create the mummy “bandages.”
- When the filling is fully cooled, spoon a portion into the center of each rectangle, leaving about a 1/2-inch border around the edges.
- Whisk the egg with the tablespoon of water and brush the border of each rectangle with the egg wash.
- Lay the strips across the tops of the apple filling to resemble mummy bandages. Fold the bottom rectangle edge up and press to seal the strips into place so the filling stays inside.
- Bake for about 20 minutes, or until the pastry is a light golden brown. Remove from the oven and allow the pies to cool.
- Mix the powdered sugar with the cream or milk to make a smooth glaze. Drizzle the glaze over the cooled pies and press two candy eyes into the glaze (or onto the warm pie for quicker adhesion) to finish the mummies.
How to Store
Store the hand pies in an airtight container for up to 3 days. If reheating, remove the candy eyes, warm the pies in a 350°F (175°C) oven for about 5 minutes, then replace the eyes after reheating.
You can also freeze the pies for a few months—thaw before serving.
Can I Make Regular Hand Pies Instead?
Yes. To make non-mummy hand pies, roll out the puff pastry and cut into 12 rectangles. Place filling on six bottoms, top with the remaining rectangles, and seal the edges well so the filling doesn’t leak during baking. Bake the same amount of time.
If you try these, I’d love to hear how they turned out—tag me on Instagram and share your photos!
Mummy Apple Hand Pies
Brooke Homec
20 mins
20 mins
Breakfast, Dessert, Snack
American
6
638 kcal
Ingredients
Hand Pie Ingredients
- 2 sheets puff pastry dough, thawed
- 1 large egg
- 1 tablespoon water
Apple Pie Filling
- 2 tablespoons butter
- 3 medium apples, peeled and diced small
- 1/4 cup brown sugar (55 g)
- 1 1/2 teaspoons cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/2 teaspoon vanilla
Glaze
- 1/2 cup powdered sugar (60 g)
- 2 tablespoons whipping cream or milk
- Candy eyes for decorating
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the filling: melt butter in a saucepan over medium heat. Add apples, brown sugar, cornstarch, cinnamon, cloves, nutmeg, salt, and vanilla. Stir to combine.
- Bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Remove from heat and cool completely.
- Lightly flour a surface and roll the thawed puff pastry sheets to smooth them slightly. Cut one sheet into six rectangles and the other into thin strips.
- Spoon cooled filling onto the center of each rectangle, leaving a 1/2-inch border. Brush the border with the egg wash (egg + water).
- Layer the pastry strips across the filling to form mummy bandages. Fold and press the bottom edges to seal.
- Bake for about 20 minutes, until light golden brown. Cool on a rack.
- Whisk powdered sugar and cream to make a glaze. Drizzle on cooled pies and press on two candy eyes while the glaze is tacky so they stick.
Notes
Store leftovers in an airtight container for up to 3 days. If reheating, remove the eyes and warm the pies at 350°F (175°C) for about 5 minutes, then replace the eyes.
If you prefer non-mummy hand pies, place another rectangle of pastry over the filling, seal all edges tightly, and bake the same way.
Nutrition
Carbohydrates: 69 g • Protein: 7 g • Fat: 38 g