Apple Hand Pies

Apple Hand Pies
Yield: 12 hand pies
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  1. 3 cups peeled, cored, and diced Granny Smith apple (about 2 large apples)
  2. 1 cup firmly packed light brown sugar
  3. 2 teaspoons all-purpose flour
  4. 1 tablespoon unsalted butter, melted
  5. 1/4 teaspoon lemon zest
  6. 1 tablespoon fresh lemon juice
  7. 1 teaspoon vanilla extract
  8. 1/2 teaspoon ground cinnamon
  9. 1⁄4 teaspoon kosher salt
  10. 1 large egg, lightly beaten
  11. 1 tablespoon coarse sugar
  1. Preheat oven to 425°. Line two rimmed baking sheets with parchment paper. Set aside.
  2. On a lightly floured surface, divide 2 disks of Hand Pie Dough into 12 equal portions. Roll each portion into a 6-inch round. Place 6 dough rounds on each prepared pan.
  3. In a medium bowl, combine apples, brown sugar, flour, butter, lemon zest and juice, vanilla, cinnamon, and salt.
  4. Place 1⁄4 cup apple mixture in center of 1 dough round. Brush edges of dough round with egg. Fold dough in half, enclosing filling. Using a fork, crimp edges to seal. Brush top with egg; sprinkle with coarse sugar. Cut 3 small vents in top. Repeat procedure with remaining dough rounds, filling, egg, and coarse sugar.
  5. Bake until golden brown, 15 to 18 minutes. Let cool slightly on a wire rack before serving.
Taste of the South


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