Hand Held Apple Pies
Filled with warm, gooey cinnamon apples wrapped in a golden pie crust baked to perfection.
Ingredients
- 2 9" Pie Crusts
- 1 egg
Apple Filling:
- 4 cups apples peeled, cut into ½" cubes
- 1 tablespoon lemon juice
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Cinnamon Sugar Topping
- ¼ teaspoon cinnamon
- 2 teaspoon granulated sugar
Instructions
- In a small bowl, mix cinnamon sugar mixture and set aside.
- Add all of the ingredients for the apple filling to a saucepan over low heat. Stirring frequently, cook for 15-20 minutes until apples are soft and liquids are syrupy. Remove from heat and let cool.
- Pull the pie dough out of the fridge while the apples are cooling. Roll each pie dough into a 9" x 9" square and cut into 9 equal squares. This will give you a total of 18 squares between both.
- Preheat oven to 350 degrees.
- Once the pie filling has cooled, place about 2 tablespoon of filling into the middle of the pie crust square. Repeat with 9 of the squares. Then, top each pie square with remaining squares. Using a fork, pinch all sides to seal. Poke top of pies with fork to create vents.
- Whisk egg in a small bowl and brush tops of pies with the egg wash. Then, sprinkle with cinnamon sugar mixture.
- Bake pies in the oven for about 23-25 minutes until golden. When done, remove from oven and transfer to a cooling rack.
- Serve warm Mini Apple Hand Pies with vanilla ice cream! Enjoy!
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