• kelly@noshandnourish.com
  • Denver, CO
Apple Hand Pies with Edible Flowers

Apple Hand Pies with Edible Flowers

HAPPY PI DAY from @hellolittlefoodies_ and @eattherainbow_kids!!  When #PiDay and #FlowerWeek collide, you celebrate with beautiful hand pies decorated with micro edible flowers!

Dana says: “I used @superfreshgrower’s Cosmic Crisp apples to make the delicious, toddler/kid-friendly apple pie filling, and let me just say that they are the best apples for this recipe —you get the perfect balance of sweetness and tartness and I love that you still get that slight crunch from the small apple pieces even after cooking them. 

And if you’re wondering, “how is the glaze pink??” we used pink pitaya (dragon fruit) powder! These hand pies are sending major royal tea time vibes, aren’t they???!”

Dana served her toddler one of the sweet lil’ hand pies along with more fresh apple slices, cheese (yay for protein and fat!), and some grain-free puffs.

As for the flowers… we’ve been ordering our edible blooms from @gourmetsweetbotanicals. They are overnighted to your doorstep from California! The micro flowers blend used on these hand pies is super kid-friendly and a great way to start.

NOTE: please remind your kiddos that not ALL flowers are edible! But all the ones in the pic below are!!

This recipe is sponsored by Superfresh Growers.

Apple Hand Pies with Edible Flowers

Servings 16 mini pies


  • 2 large sheets of puff pastry
  • 1 egg, lightly beaten
  • edible flowers for topping, optional

For Apple Filling:

  • 3 Cosmic Crisp apples
  • 1/4 cup maple syrup or honey will work
  • 3 Tbsp water
  • 2 Tbsp butter
  • 1 tsp cinnamon
  • 1 Tbsp + 1 tsp cornstarch + 2 Tbsp milk for slurry

For glaze:

  • 1 cup powdered sugar
  • 1 Tbsp milk
  • 1/8 tsp pitaya powder use more for a darker color


  • Preheat the oven to 400°F and line a baking sheet with parchment paper

Make the filling:

  • Peel, core, and finely dice the apples.
  • Melt butter and cinnamon in a saucepan over medium heat. Stir in apples, syrup & water.
  • Cover and cook stirring occasionally until very slightly softened. about 4-5 min then add the slurry. stir continuously and cook until the filling is thickened. 
  • Turn the heat off and let the filling cool down completely.

Make the hand pies:

  • Roll out the pie dough and using a circle cutter or cup, cut out 16-20 circles/disc. (depends on how big your cutter is)
  • Add about a tbsp of apple pie filling to each disc laid out on the baking sheet and top with another disc. Seal off the edges using a fork, then cut 2 slits on top of each pie.
  • Finally, brush each pie with egg wash and bake for 18-20 minutes or until they are golden brown.
  • Remove the pies from the oven and set them aside to cool.
  • Combine all ingredients to make the glaze. Then dip each (cooled) hand pie into the glaze coating the top part only (like how it’s shown in the video on insta). 
  • Return to parchment paper and to finish it off, top with edible blooms (optional) then allow the glaze to set.
  • Serve and enjoy!

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