Apple Cinnamon Hand Pie

By á-178060

Ingredients

• 1 lb (2 large) apples (I used granny smith apples), peeled, cored and cut into 1/3" slices
• 4 Tbsp unsalted butter
• 1/4 cup brown sugar, lightly packed
• 1 tsp ground cinnamon
• 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
• All purpose flour for dusting
• 1 large egg white
• 1 1/2 teaspoons raw sugar

Details

Servings 9
Adapted from bonappetit.com

Preparation

Step 1

In a large skillet, melt 4 Tbsp butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (6-8 min). Reduce heat to low and stir in ¼ cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occassionally until apples are soft and caramelized (5 min).

Roll out pastry on a lightly floured surface to an 18x15" rectangle. Using a sharp knife or pizza cutter, cut dough into nine 6x5" rectangles. Whisk egg white and 1 tablespoon water in another small bowl for egg wash.


Working with 1 pastry rectangle at a time, place on a work surface and brush edges with egg wash. Arrange about 3 tablespoons of apples in a tight row onto one side and pour syrup from apples over the top of the apples; fold dough over filling so that short ends meet, forming a 5x3" packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on prepared baking sheet; repeat with remaining dough and filling.

Brush tops with egg wash, then sprinkle with raw sugar. Chill for 30 minutes. Preheat oven to 375°. Bake pastries until tops and bottoms are golden brown, 30-40 minutes. Let cool for 10 minutes on baking sheet. Transfer to wire racks; let cool completely. DO AHEAD Can be made 1 day ahead. Let stand at room temperature