Apple Hand Pies
- 2/3 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp butter
- 3 small baking apples, such as Granny Smith, peeled, cored, and diced (about 2 cups)
- 2 tsp cornstarch
- 1 tsp lemon juice
- 1 tbsp water
- 2 (14.1 ounce) packages refrigerated pie dough
- 1 egg
- 1 tbsp milk
1. In a small bowl, combine sugar, cinnamon and nutmeg.
2. In a deep skillet over medium-high heat, melt butter. Add apples and 1/2 cup of the sugar mixture. Saute for 3-4 minutes or until just tender.
3. In a small bowl, stir together cornstarch, lemon juice and water, then add to the apples and stir. Cook until the juices thicken and bubble, about 1 minute. Set the filling aside to cool.
4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
5. One at a time, unroll each of the 4 rounds of pie dough on a lightly floured surface. Using a 3 inch circular cookie cutter, cut out 9 rounds from each piece of dough, for a total of 36 rounds.
6. In a small bowl, beat together egg and milk.
7. To assemble the hand pies, place 1 dough round in front of you. Lightly brush around the edges of the round with the egg mixture. Place 2 tsp of apple filling in the center of the dough. Top with the second round of dough. Gently press down so that the filling is enclosed and the edges of the top round meet the edges of the bottom round. Use a fork to crimp and seal all around the edges. Brush the top with more egg mixture and sprinkle with some reserved cinnamon-nutmeg sugar. Use a paring knife to poke a hole in the top to vent steam. Repeat.
8. Place the hand pies on the baking sheets, leaving 1 inch between them. Bake for 18-20 minutes or until crust is golden brown. Let cool for 15 minutes.