Apple Hand Pies

By campbellkid36

Ingredients

• 2 medium or 1 1/2 large Honey crisp or other baking apples
• 3 tablespoons freshly squeezed lemon juice
• 3 tablespoons brown sugar
• 1 tablespoon flour – plus more for dusting
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 14-ounce package of all-butter puff pastry, thawed in refrigerator according to instructions
• 1 egg white
• 2 teaspoons raw sugar

Details

Servings 1
Adapted from mlive.com

Preparation

Step 1

Instructions:

Peel, quarter and core the apples and then cut them into a half-inch dice. Immediately toss the apples in a bowl with lemon juice to prevent them from turning brown. Add the brown sugar, tablespoon of flour, cinnamon, nutmeg and salt.

Roll out pastry on a floured surface to an 18-by-15-inch rectangle. Using a sharp knife or pizza cutter and a straight edge, cut dough into nine 6-by-5-inch rectangles. Place the rectangles on a parchment-lined baking sheet and keep chilled in the refrigerator.

Whisk egg white and 1 tablespoon water in another small bowl for egg wash.

Working with 1 pastry rectangle at a time (keep the rest in the fridge), place on a work surface and brush edges with egg wash. Scoop 3 tablespoons of the apple mixture onto one side; fold dough over filling so that short ends meet, forming a 5-by-3-inch packet. Crimp edges with a fork to seal. Using a sharp knife, cut a few slits in top of pie to vent. Place on parchment-lined 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 degrees. 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.

Can be made 1 day ahead. Let stand at room temperature.