These sugar-free apple hand pies deliver all the cozy flavors of classic apple pie in a perfectly portioned, handheld treat. With a flaky golden crust and warmly spiced apple filling, they’re ideal for dessert, snacks, or even a special breakfast option—without the added sugar.
Why You’ll Love This Recipe
Enjoy classic apple pie flavor without added sugar
Perfectly portioned for easy serving and sharing
Flaky, buttery crust with a tender apple filling
Great for meal prep and freezer-friendly
Lower in net carbs compared to traditional apple pie
Ideal for gatherings, lunchboxes, or make-ahead desserts
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the rollable pie dough:
2 cups almond flour
1 cup mozzarella cheese, shredded
2 tablespoons cream cheese
1 large egg
1 tablespoon powdered sugar-free sweetener
1/2 teaspoon vanilla extract
1/4 teaspoon salt
For the apple filling:
2 medium Granny Smith apples, peeled and finely diced
2 tablespoons unsalted butter
1/4 cup brown sugar substitute (erythritol-based)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon xanthan gum
For the egg wash:
1 large egg
1 tablespoon heavy cream
For optional glaze:
1/2 cup powdered sugar-free sweetener
1 to 2 tablespoons heavy cream
1/4 teaspoon vanilla extract
Directions
Prepare the filling.
In a medium skillet over medium heat, melt the butter. Add diced apples and lemon juice. Cook for 5 to 7 minutes until slightly softened.
Sweeten and thicken.
Stir in the brown sugar substitute, cinnamon, nutmeg, and vanilla extract. Sprinkle xanthan gum evenly over the mixture and stir continuously for 1 to 2 minutes until the filling thickens. Remove from heat and allow to cool completely.
Make the dough.
In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 60 to 90 seconds, stirring halfway, until fully melted and smooth.
Add dry ingredients.
Stir in almond flour, powdered sweetener, salt, egg, and vanilla extract. Mix until a smooth dough forms. If needed, knead gently with clean hands until uniform.
Roll the dough.
Place the dough between two sheets of parchment paper. Roll to about 1/8-inch thickness. Cut into 12 equal circles, approximately 4 inches in diameter.
Fill the pies.
Spoon about 1 tablespoon of cooled apple filling onto the center of 6 dough circles. Place the remaining circles on top and gently press edges to seal. Crimp with a fork.
Apply egg wash.
Whisk together egg and heavy cream. Brush the tops of each hand pie with the egg wash.
Bake.
Preheat oven to 350°F (175°C). Place pies on a parchment-lined baking sheet. Bake for 18 to 22 minutes or until golden brown.
Cool and glaze.
Allow pies to cool for at least 15 minutes. If using glaze, whisk glaze ingredients together until smooth and drizzle lightly over cooled pies.
Servings and timing
Servings: 6 hand pies
Prep time: 25 minutes
Cook time: 20 minutes
Cooling time: 15 minutes
Total time: Approximately 1 hour
Variations
Caramel Apple Version
Add 1 tablespoon sugar-free caramel sauce to the apple filling before sealing the pies.
Spiced Autumn Blend
Add 1/4 teaspoon ground cloves and a pinch of ground ginger for deeper spice flavor.
Berry Apple Filling
Replace half of the diced apples with 1/2 cup fresh raspberries or blueberries.
Crisp Topping
Sprinkle a mixture of almond flour, butter, and sweetener on top before baking for a crumble-style finish.
Dairy-Free Option
Use dairy-free mozzarella-style shreds and coconut cream in place of heavy cream.
Storage/Reheating
Refrigerator
Store in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze in a single layer until solid, then transfer to a freezer-safe container. Store for up to 2 months.
Reheating
Reheat in a 300°F (150°C) oven for 8 to 10 minutes for best texture. Microwave for 20 to 30 seconds if short on time, though the crust will be softer.
FAQs
Can I use a different type of apple?
Yes. Granny Smith apples provide tartness, but Honeycrisp or Fuji apples also work well. Choose firm apples for best texture.
Are these completely sugar-free?
They contain no added sugar, but apples naturally contain sugars.
Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate for up to 24 hours. Let it soften slightly before rolling.
Why is mozzarella used in the dough?
Melted mozzarella creates elasticity and helps bind almond flour, producing a flexible, rollable crust.
Can I make these nut-free?
Almond flour is essential to this recipe’s structure. For nut-free options, a different crust recipe would be required.
How do I prevent the filling from leaking?
Make sure the filling is fully cooled and avoid overfilling. Seal edges firmly with a fork.
Can I air fry these hand pies?
Yes. Air fry at 325°F (160°C) for about 10 to 12 minutes, checking for golden color.
What sweetener works best?
Powdered erythritol-based sweeteners blend smoothly and prevent grittiness in the dough and glaze.
Can I skip the glaze?
Absolutely. The pies are flavorful on their own, especially with the cinnamon apple filling.
How do I keep the crust flaky?
Avoid overworking the dough and bake until just golden to maintain a tender texture.
Conclusion
These sugar-free apple hand pies offer all the nostalgic comfort of traditional apple pie in a healthier, handheld form. With their flaky crust, warmly spiced filling, and optional glaze, they’re perfect for anyone seeking a lower-sugar dessert without sacrificing flavor. Make a batch to enjoy fresh from the oven or keep some on hand in the freezer for whenever a sweet craving strikes.
Flaky, golden sugar-free apple hand pies filled with warmly spiced diced apples and wrapped in a tender almond flour crust. These perfectly portioned treats deliver classic apple pie flavor without added sugar, making them ideal for dessert or snacks.
Ingredients
For the rollable pie dough:
2 cups almond flour
1 cup mozzarella cheese, shredded
2 tablespoons cream cheese
1 large egg
1 tablespoon powdered sugar-free sweetener
1/2 teaspoon vanilla extract
1/4 teaspoon salt
For the apple filling:
2 medium Granny Smith apples, peeled and finely diced
2 tablespoons unsalted butter
1/4 cup brown sugar substitute (erythritol-based)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon xanthan gum
For the egg wash:
1 large egg
1 tablespoon heavy cream
Optional glaze:
1/2 cup powdered sugar-free sweetener
1 to 2 tablespoons heavy cream
1/4 teaspoon vanilla extract
Instructions
In a skillet over medium heat, melt butter. Add diced apples and lemon juice. Cook for 5–7 minutes until slightly softened.
Stir in brown sugar substitute, cinnamon, nutmeg, and vanilla. Sprinkle xanthan gum evenly and stir for 1–2 minutes until thickened. Remove from heat and cool completely.
In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 60–90 seconds, stirring halfway, until melted and smooth.
Stir in almond flour, powdered sweetener, salt, egg, and vanilla extract. Mix until a smooth dough forms. Knead gently if needed.
Place dough between parchment paper and roll to about 1/8-inch thickness. Cut into 12 circles (about 4 inches each).
Place 1 tablespoon cooled filling onto the center of 6 circles. Top with remaining circles and press edges to seal. Crimp with a fork.
Whisk egg and heavy cream together. Brush tops with egg wash.
Preheat oven to 350°F (175°C). Bake on a parchment-lined baking sheet for 18–22 minutes until golden brown.
Cool for at least 15 minutes. If desired, whisk glaze ingredients and drizzle over cooled pies before serving.
Notes
Ensure filling is completely cooled before assembling to prevent leaks.
Do not overfill; seal edges firmly with a fork.
Store in refrigerator up to 5 days.
Freeze for up to 2 months in an airtight container.
