Apple Hand Pies

Apple hand pies are a great fall dessert. they are similar to a apple turnover, with the exception of using a pie crust instead of puff pastry like a turnover.  These apple hand pies are coated in a sugar glaze that gives a great boost of sweet as you bite through the buttery and flaky crust. They are great for a occasion where you are on the go or a fall picnic where you don't want to use plates. I enjoy them for a easy breakfast when I am going out the door, its a great wake me up. Check out the recipe below.

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Cut peeled and cored apples into quarters cut quarters into ½" chunks. Melt butter in a large skillet over medium heat; let butter get to a light golden color and until stir apples into hot butter. Add the salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5-7 minutes. 

Mix in cinnamon and nutmeg, continue cooking until apples are soft and the liquid is sticky, 1 to 2 more minutes. Spread apple filling onto a dish and let cool to room temperature.

Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 5-6 inches in diameter.  Check out out my recipe for a simple buttery pie crust here.

Spoon 1-2 tablespoons apple filling in the center. Dip you finger in water and wet half way around the filling.

Dip you finger in water and wet half way around the filling. Fold dough over filling, gently press dough closed around filling, using your fingertips, crimp the edge tightly closed. Once sealed, place on the parchment paper lined pan. Poke 2 hole on top of each pie. Bake in the preheated oven until pies are golden brown and filling is bubbling.

While the pies are cooling. In a bowl add the milk and powdered sugar in a bowl. Dip each slightly warm pie into the glaze and transfer back to the pan. Let cool for at least 15 minutes before glazing them. 

Let the glaze harden for an additional 15 minutes before serving.

Check out the recipe for a simple pie dough right here.

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