1boxrefrigerated pie crust (for two pies)14.1 ounce
¼cupunsalted butter
2cupsdiced and peeled applesabout 2 large apples
¼teaspoonkosher salt
¼teaspoonnutmeg
¼cuplight brown sugarpacked
1teaspooncinnamon
2Tablespoonsflour
1egg whitebeaten
For the glaze:
1 ¼cuppowdered sugar
2Tablespoonsmilk
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.
See blog post for more recipe tips and tricks.
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!