APPLE HAND PIES
This is a bit of a loosey-goosey recipe, so if that worries you, I’d try a different one. I based it on two recipes that had very different instructions. I’ve made this one twice, following the instructions I came up with below, but because I’m not working from my home kitchen, the ingredient amounts aren’t exact.
- Enough pie dough to make one crust. (I recommend Trader Joe’s or make your own. If you have two crusts, double the apple filling amounts.)
- 2 or 3 crisp, tart apples
- 1/8-1/4 cup white or brown sugar (or a combination of the two) plus more for sprinkling
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Pinch salt
- 1 tablespoon butter
- 1 egg or a few tablespoons milk or cream
Make the Filling:
- Mix sugar(s), cinnamon and spices in a medium glass or metal bowl.
- Peel, core and dice apples.
- Toss apples with sugar mixture and taste. Add more sugar as needed.
- Brown butter in a large skillet.
- Cook apples in butter about 5 minutes, until soft and sticky but not mushy. Transfer back to the bowl to cool.
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Roll out dough on a floured surface or between sheets of waxed paper until about 1/8” thick. Cut into 4-5” circles or squares, as desired. Don’t re-roll more than twice. Chill cut pieces on the baking sheet for 10 – 15 minutes.
- Beat egg (if using) in a small bowl with a dash of water or milk. Brush a small amount of the egg mixture (or cream) along the edges of each piece of chilled dough.
- Spoon ¼ – 1/3 cup of apple mixture into the center of each piece of dough, leaving any liquid behind. Don’t overfill.
- Fold dough over (into a half-moon or triangle) and crimp edges to close. Brush each pie with egg mixture and sprinkle with sugar. Poke a few vent holes in the top of each pie.
- Bake for 20-25 minutes until crust is golden brown. Let cool slightly before filling.