Apple Hand Pies

Step 1

Make the apple filling: Warm the butter in a large skillet over medium heat. When melted, add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir and cook for about 10 minutes, or until the apples are tender.

Step 2

Mix the cornstarch with 2 teaspoons of water to make a slurry. Add the slurry to the skillet and stir constantly until the apple filling is thick and glossy.

Step 3

Remove the skillet from the heat and pour the apples into a large, shallow container. Set aside until completely cool, about 30 minutes.

Step 4

Make the pies: Unroll the refrigerated pie crusts onto a lightly floured surface. Cut circles with a 4-inch round cookie cutter or cut into 4/5-inch squares. Reroll any scraps and cut to shape.

Step 5

Line two baking sheets with parchment paper. Arrange half of the cut out pastry onto the sheets, leaving 3 inches between each. Spoon about 2 tablespoons of the filling into the center of each circle or square, leaving the edges clear.

Step 6

Brush the edges of the pie crust with the beaten egg, then add the second circle or square on top. Using a fork, press the edges to seal the pies, then cut 2-4 small holes in the top to allow the steam to escape.

Step 7

Alternatively, cut the pastry into 4/5-inch circles, spoon the filling inside, and fold the circle into a half-moon shape. Seal the edges with egg wash and press them together with a fork as instructed above.

Step 8

Chill the pies for 30 minutes before baking. Then preheat the oven to 375°F (190°C).

Step 9

Brush the tops of the hand pies with the remaining beaten egg and sprinkle with coarse sugar, if desired. Bake for 18-20 minutes or until golden brown.

Step 10

Let the hand pies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!

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