Crispy little pockets of warm apple + cinnamon filling, air-fried until golden — they taste like fall in your hands and take way less effort than a full pie. Sound good? Let’s make VEGAN Cinnamon-Apple Hand Pies that actually impress.
I’m writing this like I’m standing at your kitchen counter, flour on my fingers, and a warm pie in my other hand. I’ve made these on busy weeknights, for lazy weekend brunches, and yes — as an emergency dessert when guests drop by. They always disappear fast.
Quick Recipe Info (so you know what you’re getting)
- Prep time: 40 minutes
- Ready in: 1 hour 20 minutes
- Yields: Makes 8 hand pies
- Serving size: 1 hand pie
- Estimated calories per serving: ~184 kcal (as provided)
Bold takeaway: These hand pies stay 100% vegan and taste like a cozy bakery treat without dairy, eggs, or fuss.
VEGAN Cinnamon-Apple Hand Pies Ingredients
- 12 oz. cooking apples (Granny Smith, Fuji, or Braeburn), peeled, cored, chopped (~2½ cups)
- 2 tbsp pure maple syrup
- ½ tsp + ⅛ tsp apple pie spice (or ground cinnamon)
- 1 tbsp cornstarch
- 1 tbsp flaxseed meal
- 1½ cups whole wheat pastry flour
- ½ cup quick-cooking rolled oats
- ¾ tsp sea salt
- 3 tbsp unsalted cashew butter (or almond butter)
- 1 tbsp + 2 tsp pure cane sugar
- 1 tbsp unsweetened, unflavored plant-based milk
VEGAN Cinnamon-Apple Hand Pies Equipment (keep it simple)
- Medium saucepan for the filling
- Small bowl for flax “egg”
- Food processor (or mixing bowl and grater/knife) for crust — food processor saves time
- Rolling pin
- Pizza cutter or sharp knife
- Air-fryer (or oven + baking sheet if you prefer) — note: the original bake time uses oven, but I’ll include air-fryer tips below
- Parchment paper, measuring cups, and fork for sealing
FYI: You don’t need a food processor — you can mix the dough by hand. I use a processor when I want fast results.
Full recipe — step-by-step for VEGAN Cinnamon-Apple Hand Pies
Make the filling
- Peel, core, and chop apples into ½-inch pieces (you should have 2½ cups).
- In a medium saucepan, combine apples, 2 tbsp maple syrup, and ½ tsp apple pie spice. Cook, covered, over medium for 4–6 minutes until apples soften, stirring occasionally.
- In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water until smooth. Add the slurry to the apple mixture and cook 1 minute while stirring, until thickened. Remove from heat and cover to keep warm.
Make the crust (flaky-ish whole wheat pastry)
- In a small bowl, stir 1 tbsp flaxseed meal with ¼ cup water; let stand 5 minutes (this forms a flax “egg”).
- In a food processor, combine 1½ cups whole wheat pastry flour, ½ cup quick oats, and ¾ tsp sea salt. Pulse until the oats grind coarsely.
- Add 3 tbsp cashew butter, 1 tbsp sugar, and the flax mixture. Pulse until dough barely holds together. Add 3–4 tbsp water, 1 tbsp at a time, pulsing until the dough clumps.
- Knead dough once or twice on a lightly floured surface to even it out. Wrap in plastic and let sit 20 minutes.
Assemble the hand pies
- Preheat oven to 400°F (if baking) or preheat air-fryer to 375°F (air-fryer temps vary; see tips). Line a baking sheet with parchment.
- Divide dough into 4 equal portions. Lightly dust one portion with flour, place between two sheets of parchment, and roll to a 10×5-inch rectangle (~1/8 inch thick). Remove the top parchment. Cut rectangle in half to make two 5-inch squares. Repeat for remaining dough.
- Spoon ~3 tbsp of apple filling down one half of each square, leaving a ¼-inch border. Brush edges with 1 tbsp plant-based milk. Fold unfilled half over and press edges with a fork to seal. Cut a few slits on top to vent.
- Place pies 1 inch apart on the prepared sheet.
Finish & bake / air-fry
- Mix remaining 2 tsp sugar with ⅛ tsp apple pie spice. Lightly brush tops with milk and sprinkle sugar-spice.
- Oven: Bake 20 minutes or until bottoms brown lightly. Tent with foil if tops brown too fast. Serve warm.
- Air-fryer option: Arrange pies in a single layer (work in batches). Air-fry at 375°F for 10–12 minutes, checking at 8 minutes, until golden. Air-fryer models vary — adjust time slightly.
Serving & garnish suggestions
- Serve warm with a dusting of powdered sugar or a drizzle of extra maple syrup.
- Add a dollop of vegan vanilla yogurt or cashew cream if you want extra decadence.
- Pair with black coffee, chai latte, or applesauce for a full cozy spread.
Question: Want a fancy touch? Sprinkle flaky sea salt on top of each warm pie for sweet-salty contrast. Trust me.
Storage, reheating & make-ahead
- Room temp: Store in an airtight container for up to 1 day (they lose crispness).
- Refrigerator: Keep for 3 days. Reheat in air-fryer for 3–4 minutes at 350°F to re-crisp.
- Freezer: Freeze baked hand pies in a single layer, then transfer to a bag for up to 1 month. Reheat straight from frozen in air-fryer at 360°F for 6–8 minutes.
- Make-ahead: Prepare filling and dough ahead. Refrigerate separately and assemble just before baking.
Pro tip: If you want bakery-level crisp, brush the crust with a tiny bit of melted vegan butter before sprinkling sugar.
Nutrition (per serving — 1 hand pie)
- Calories: ~184 kcal
- Carbs: ~34 g
- Protein: ~5 g
- Total fat: ~4 g
- Saturated fat: ~1 g
- Cholesterol: 0 g
- Sodium: ~149 mg
- Fiber: ~3 g
- Sugar: ~10 g
Note: These numbers come from your recipe’s provided estimate. I included them here so you can plan desserts without guesswork.
Still Hungry, Try It Next recipe :-
VEGAN Maple-Sriracha Roasted Brussels Sprouts
Tips, swaps, and Mistake (because things happen)
- No cashew butter? Use almond butter or sunflower-seed butter for a nut-free version.
- Want flakier crust? Use chilled vegan butter in place of cashew butter and pulse quickly.
- Too wet filling? Add ½ tsp more cornstarch mixed with water and heat until it thickens.
- Air-fryer browning fast? Lower temp by 10–20°F and add a minute or two.
IMO, whole wheat pastry flour gives a nice nutty flavor and slightly better nutrition. If you want ultra-flaky classic pastry, swap in all-purpose flour and chilled vegan butter.
Why these hand pies work (a tiny food nerd moment)
- Roasted apples or cooking apples hold their shape and balance sweetness and tartness.
- Flax “egg” binds the dough and keeps everything 100% vegan.
- Light cornstarch prevents the filling from turning soupy during baking.
- Air-fryer crisps edges fast while keeping the inside warm and tender.
Ever wonder why hand pies feel more special than a slice of cake? They look cute, hold in your hand, and carry homey flavor in single bites. Also, no knife required — instant party win.
My Final thoughts — friendly
These VEGAN Cinnamon-Apple Hand Pies hit all the right notes: cozy apple-cinnamon comfort, handheld convenience, and vegan-friendly ingredients that actually satisfy. They make a great snack, dessert, or sweet shareable for brunch. I love making a batch on a rainy afternoon and nibbling them with tea.
VEGAN Cinnamon-Apple Hand Pies (Air-Fryer Dessert) Recipe
Ingredients
Equipment
Method
- Peel, core, and chop apples into ½-inch pieces (you should have 2½ cups).
- In a medium saucepan, combine apples, 2 tbsp maple syrup, and ½ tsp apple pie spice. Cook, covered, over medium for 4–6 minutes until apples soften, stirring occasionally.
- In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water until smooth. Add the slurry to the apple mixture and cook 1 minute while stirring, until thickened. Remove from heat and cover to keep warm.
- Make the crust (flaky-ish whole wheat pastry)
- In a small bowl, stir 1 tbsp flaxseed meal with ¼ cup water; let stand 5 minutes (this forms a flax “egg”).
- In a food processor, combine 1½ cups whole wheat pastry flour, ½ cup quick oats, and ¾ tsp sea salt. Pulse until the oats grind coarsely.
- Add 3 tbsp cashew butter, 1 tbsp sugar, and the flax mixture. Pulse until dough barely holds together. Add 3–4 tbsp water, 1 tbsp at a time, pulsing until the dough clumps.
- Knead dough once or twice on a lightly floured surface to even it out. Wrap in plastic and let sit 20 minutes.
- Assemble the hand pies
- Preheat oven to 400°F (if baking) or preheat air-fryer to 375°F (air-fryer temps vary; see tips). Line a baking sheet with parchment.
- Divide dough into 4 equal portions. Lightly dust one portion with flour, place between two sheets of parchment, and roll to a 10×5-inch rectangle (~1/8 inch thick). Remove the top parchment. Cut rectangle in half to make two 5-inch squares. Repeat for remaining dough.
- Spoon ~3 tbsp of apple filling down one half of each square, leaving a ¼-inch border. Brush edges with 1 tbsp plant-based milk. Fold unfilled half over and press edges with a fork to seal. Cut a few slits on top to vent.
- Place pies 1 inch apart on the prepared sheet.
- Finish & bake / air-fry
- Mix remaining 2 tsp sugar with ⅛ tsp apple pie spice. Lightly brush tops with milk and sprinkle sugar-spice.
- Oven: Bake 20 minutes or until bottoms brown lightly. Tent with foil if tops brown too fast. Serve warm.
- Air-fryer option: Arrange pies in a single layer (work in batches). Air-fry at 375°F for 10–12 minutes, checking at 8 minutes, until golden. Air-fryer models vary — adjust time slightly.
Notes
Nutrition (per serving — 1 hand pie)
- Calories: ~184 kcal
- Carbs: ~34 g
- Protein: ~5 g
- Total fat: ~4 g
- Saturated fat: ~1 g
- Cholesterol: 0 g
- Sodium: ~149 mg
- Fiber: ~3 g
- Sugar: ~10 g
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.