Apple Hand Pies

Yield: 14 hand pies

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

These Glazed Apple Hand Pies are the perfect fall treat. And in about 30 minutes, you'll have one of these delicious baked treats in your hands!

Ingredients

For the hand pies:

1 box (14.1 ounce) refrigerated pie crust (for two pies)
¼ cup unsalted butter
2 cups diced and peeled apples (about 2 large apples)
¼ teaspoon kosher salt
¼ teaspoon nutmeg
¼ cup light brown sugar, packed
1 teaspoon cinnamon
2 Tablespoons flour
1 egg white, beaten

For the glaze:

1 ¼ cup powdered sugar
2 Tablespoons milk

Instructions

Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425F.
Dice and peel apples. In a large skillet, melt butter over medium high heat. Add apples, salt, nutmeg, brown sugar and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally.
While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter). You may have to roll scraps to get the extra circles. Set aside.
After apples have softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.
Using a 1 Tbsp scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.

Notes

To scoop an even amount of filling into each crust, I used a 1 TBSP cookie scoop to drop the perfect dollop.

You'll need to fold the dough in half around the filling and really PINCH those edges tight (use a fingertip dab of water to keep them sticking together).

I then folded the edges over and twisted a little. But you can fold them over and use fork tongs to pinch again. Before heading into the oven, make sure you prick them on top with a fork, once or twice so they don't explode.

I originally had planned on frying them up, but since my kitchen was clean, I didn't feel like having grease splatter. So I baked them. And I'm so glad I did. They still had a delicious flaky texture, without all the fat.

Once they've baked up (making sure you used parchment paper to keep them from sticking), drop each warm hand pie into your glaze.

Place it back onto the parchment paper and allow to set up. Takes about 10-15 minutes for the glaze to harden. Enjoy these warm or cold!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 151Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 81mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.