Apple Hand Pies

By cindygwest

Ingredients

• For sugar glaze:
• 24 - 30 slices of apple
• (Use apple slices in bags from the produce dept. or 2 - 3 large apples)
• 2 pie crusts - refrigerated is fast and easy, or make a double pie crust of your own
• 3 T. melted butter
• 1/4 t. salt
• 2 T. brown sugar
• 1/4 t. nutmeg
• 1/2 t. cinnamon
• 1 - 2 T. flour for apples
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla

Details

Adapted from cookbookblog.com

Preparation

Step 1

Peel and dice apples fairly small. Melt butter in a skillet and add apples salt, brown sugar, nutmeg and cinnamon. On medium heat, while stirring, cook them until soft, about 5 - 10 minutes. If diced small, will only take about 5 minutes. Sprinkle in flour, 1 T at a time until mixture thickens, about 1 minute. Set aside.

Use a 4-inch biscuit cutter. (each pie crust will give you 5 pies). Roll your pie crust scraps out to get an additional 1 - 2 more. Use a 1 Tablespoon cookie scoop to drop the perfect amount in each circle. Fold the dough in half around the filling and really pinch the edges tight. Then fold them over and use fork tongs to pinch again. Prick the pies on top before placing in the oven, once or twice so they don't explode.
Place parchment paper on cookie sheet then place apple pies
on cookie sheet to bake.

Bake at 425 degrees for about 10 minutes. Apple syrup will bubble through the slits when they are done. Be sure and make your glaze while the pies cook. Take out of the oven and place in the glaze. Place the pies after the dip into the glaze, back onto parchment paper and let the glaze set up. This will take about 15 minutes for the glaze to harden.