Puff Pastry Hand Pies a la Mode

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

There’s something about a warm little fruit pie with ice cream melting into it that I will never turn down, and if you love apple or berry pie, these are about to be your new go-to 😋 You sandwich your favorite pie filling between two pieces of store-bought puff pastry, bake until they puff up golden and flaky, then flip them onto a plate and crown each one with vanilla ice cream. It’s basically your own personal pie a la mode, with no rolling dough and no fluting edges. I made an apple version and a maple-blueberry version, and the best part is you can build one exactly the way you like it!

Get Recipe Ingredients

View this reel on Instagram

What Makes These Puff Pastry Hand Pies So Good

The puff pastry does almost all the work for you. It bakes into these shattering, buttery layers that taste like you fussed way harder than you did, which is exactly my kind of dessert. Underneath it the filling has gone warm and jammy, and then a scoop of cold vanilla ice cream hits that hot pastry and starts melting into every crack. Hot, cold, crisp, gooey, all in one bite. SO good!

Plus, they’re endlessly customizable, which is the part I really love. I did apple pie filling with cinnamon and a maple-blueberry combo, but peaches, mixed berries or cherry filling all work. Each pie is a single serving, so everyone at the table picks their own flavor, which makes these legit perfect for a group. It’s the same store-bought puff pastry shortcut behind my crispy puff pastry tacos, just sent all the way into dessert territory.

What Does a la Mode Mean for Pie?

It just means served with ice cream on top, which is why “pie a la mode” is such a fixture on American diner menus. Here you’re getting the same idea at single-serving scale, so instead of cutting a slice and dropping a scoop next to it, each little pie IS the slice and the scoop sits right on top of it. That contrast between hot pastry and cold ice cream is the whole reason the combination stuck around, and I’d argue it works even better at this size.

Tips for Making Puff Pastry Hand Pies

1. Keep the puff pastry cold

Puff pastry bakes best when it’s cold, so if it goes warm and floppy on you it won’t rise as tall. I work quickly and put it back in the fridge for a few minutes if my kitchen’s running hot. Cold pastry going into a hot oven is what gives you those dramatic layers!

2. Don’t overfill them

It’s tempting to load these up, and I get it, but too much filling leaks out the sides and stops the edges sealing. A couple of tablespoons per pie is plenty. Spread it into a rectangle and leave yourself a clear border so the top sheet can press down properly.

3. Egg wash and seal the edges

Brush the tops with beaten egg for that glossy golden finish, then press the edges down firmly with a fork so the filling stays where you put it. King Arthur leans on the same sealing step for their flaky hand pies, and it’s the difference between a neat pie and a tray of leaked filling.

4. Flip before you add the ice cream

This is the trick that makes these feel like a real pie a la mode. Once they’re baked, flip each pie over so the smooth egg-washed side becomes the top, then add your scoop and toppings. It looks way more polished than serving them right-side up, and you get a flat little pedestal for the ice cream to sit on.

Storage and Leftovers

Obviously I’m not telling you to store one with ice cream on it. The baked pies themselves keep in an airtight container at room temperature for a day, or in the fridge for 3, though I’ll say the pastry does soften as it sits.

Re-crisp them for 5 minutes in a 350F oven or the air fryer and the flakiness comes right back! Then add fresh ice cream and you’d never know they weren’t made that minute.

Equipment

• Baking pan
• Parchment paper
• Basting brush
• Spatula

Ingredients

For the apple version (per serving):

• 1/2 cup canned apple pie filling
• Cinnamon, to taste
• 1/2 sheet Pepperidge Farm puff pastry
• 1 egg, for egg wash
• 1 scoop vanilla ice cream

For the blueberry version (per serving):

• 1/3 cup blueberries
• 3 tablespoons maple syrup
• 1/2 sheet Pepperidge Farm puff pastry
• 1 egg, for egg wash
• 1 teaspoon powdered sugar
• 1 scoop vanilla ice cream

Substitutions and Swaps

• The filling. Canned apple, cherry or peach filling all behave the same way and need no prep. Fresh fruit works but it releases a lot of water, so cook it down with a little sugar and cornstarch first or you’ll steam the pastry from the inside.
• The puff pastry. Any all-butter puff pastry is a step up in flavor if you can find it. Crescent roll dough works in a pinch, though you get a soft bready pie rather than flaky layers, so it’s a different dessert.
• The egg wash. Milk or cream will brown the tops, just less glossy and less deeply golden. I’d use the egg if you have one, since it costs you nothing and it’s most of what makes these look bakery-made.
• The ice cream. Vanilla is the classic for a reason, but I’d tell you to try cinnamon or butter pecan against the apple version. Whipped cream works too if you want it lighter.
• Going dairy-free. Puff pastry is often made with oil rather than butter, so check the box and you may already be there. Pair it with a coconut or oat milk ice cream and nobody’s missing anything.

Instructions

1. Preheat your oven to 350F and cut the sheet of puff pastry in half.
2. Line a pan with parchment paper. For the apple version, spread the apple pie filling into a rectangle the shape of the pastry and sprinkle with cinnamon. For the blueberry, use the blueberries and maple syrup the same way.
3. Lay the second piece of puff pastry on top and press down gently along the edges to seal.
4. Crack an egg into a bowl and whisk it well, then brush the tops with the egg wash.
5. Bake for 15 minutes, or until crispy and golden brown on top.
6. Use a spatula to flip each pie over, then top with more cinnamon (or powdered sugar for the blueberry) and a scoop of vanilla ice cream.

Hand pies solve the annoying part of pie, which is committing to a whole one. You get the same warm filling and flaky pastry without a pie dish, a crust to blind bake, or half a pie sitting on the counter for three days.

They’re a good dessert for a small group, and the ice cream on top is not optional as far as I’m concerned. 🙌

If you make these, leave a star rating on the recipe card and tell me in the comments which filling you went with. It really helps other people find the recipe, and I’m taking suggestions for the next flavor!

Print