Apple Hand Pies

Recipe View Prepare the Apple Filling: In a large skillet over medium heat, melt the butter until it foams and turns a light golden color, about 1 minute. Add the diced apples, granulated sugar, brown sugar, and salt. Cook, stirring occasionally, until the apples soften and begin to release their juices, approximately 5 minutes. Stir in the cinnamon and water. Continue to cook until the apples are tender and the filling thickens, about 1-2 minutes more. Transfer the apple filling to a plate to cool completely.

Recipe View Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Recipe View Roll Out the Dough: On a lightly floured surface, roll one piece of pie dough into an 8-inch circle.

Recipe View Fill the Pies: Spoon about 1/3 to 1/2 cup of the cooled apple filling into the center of the dough circle.

Recipe View Fold and Seal: Fold the dough over the filling, leaving about 1 inch of the bottom dough visible. Gently press the edges of the dough together to seal. Fold the overhanging bottom part of the dough up and over the top edge, pinching and crimping to create a decorative and secure seal.

Recipe View Crimp the Edges: Crimp the edges tightly using your fingers or a fork to ensure the filling stays enclosed during baking. Repeat with the remaining dough and filling. Place the hand pies on the prepared baking sheet.

Recipe View Egg Wash and Sprinkle: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of each hand pie with the egg wash and sprinkle with granulated sugar. Cut 2-3 small vents in the top of each pie to allow steam to escape.

Recipe View Bake: Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown and the filling is bubbling.

Recipe View Cool and Serve: Let the hand pies cool on the baking sheet for at least 15 minutes before serving. This allows the filling to set slightly.