Apple Hand Pies Recipe

Yields:

• Makes 9, 3-inch round hand pies

Pie crust:

• Pillsbury™ refrigerated Pie Crust

• 1 large egg for egg wash

Directions:

1. Whisk egg in a small bowl then set aside

Cinnamon sugar (optional):

• 2 tablespoons of white sugar

• 1 teaspoon of cinnamon

Directions:

1. Combine sugar and cinnamon then set aside

Apple filling:

• 2 apples (your choice, but I chose Granny Smith; peeled and sliced into strips or cubes depending on your preference)

• 3 tablespoons of unsalted butter

• 1/3 cup of light brown sugar

• 1 1/4 teaspoon cinnamon

• Pinch of salt

• 1 teaspoon vanilla extract

• 1/2 tablespoon of lemon juice (to prevent browning)

Directions:

1. Melt the butter in a pan over medium heat

2. Add all ingredients

3. Simmer on low for 3-8 minutes until apples are soft when poked with a fork

Instructions:

1. Preheat oven to 425F

2. Lay out pie crusts onto a baking sheet

3. Cut pie crust accordingly (squares, triangles, circles, rectangles, your preference)

4. Brush edge of each shape with egg wash

5. Add apple filling (do not overfill)

6. Add the top layer of pie crust

7. Press down edges with a fork to seal

8. Slice a few slits on top to vent while baking

9. Brush tops with egg wash and optional cinnamon sugar

10. Bake for 20-25 minutes or until golden brown (depending on your oven; I bake for 22 minutes for maximum golden brown before getting burnt)

Store:

• Let pies cool for at least 20 minutes

• Store in an airtight container in the refrigerator for up to 5 days

Reheating:

• Oven: 400F for 5-10 minutes

• Air fryer: wrap in aluminum foil and air fry at 350F for 5 minutes

Make ahead:

• Filling can be pre-made and stored in fridge for up to 2 days before assembling