Apple Hand Pies
Yield: 12 hand pies
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- 3 cups peeled, cored, and diced Granny Smith apple (about 2 large apples)
- 1 cup firmly packed light brown sugar
- 2 teaspoons all-purpose flour
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1⁄4 teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 tablespoon coarse sugar
- Preheat oven to 425°. Line two rimmed baking sheets with parchment paper. Set aside.
- 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.
- In a medium bowl, combine apples, brown sugar, flour, butter, lemon zest and juice, vanilla, cinnamon, and salt.
- 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.
- Bake until golden brown, 15 to 18 minutes. Let cool slightly on a wire rack before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/