Dessert. Everybody loves it. What if you could have a portable dessert that fits in the palm of your hand? You can! Our apple hand pie recipe brings the excitement of dessert, the tartness of apples, and the flakiness of pie crust all into a perfect little half-moon shape. It’s also a great way to celebrate National Apple Pie Day on May 13th.
- 1 Propane Oven
- 1 package Pie crusts Store bought, 2 crusts
- 2 large Apples
- 2 tbsp Butter unsalted
- 1/3 cup Sugar + more for topping, optional
- 1 1/2 tbsp Cinnamon
- 1/2 tsp Nutmeg
- 1 tbsp Brown sugar
- 1/4 tsp Salt
- 1 tbsp Flour
- 1 large Egg beaten
- Peel, core, and cut the apples into ½-inch pieces. Place cut apples into a large bowl filled with water (to prevent browning).
- In a saucepan, melt butter over medium heat. Stir in apples, sugar, cinnamon, brown sugar, and salt. Cover and stir occasionally for 5 minutes or until apples are slightly softened. Stir in flour and continue to cook until apples are soft and tender (but not mushy), and the filling has thickened.
- Remove from heat and cool to room temperature.
- Preheat oven to 425F.
- On a lightly floured surface, roll out pie crusts & cut into 10 circles.
- Place ⅓ cup of apple filling at the center of each circle. Fold over the dough, leaving a ½-inch overlap. Push down with a fork to seal the filling.
- Transfer hand pies onto a parchment-lined baking tray.
- Brush egg generously on the top surface and sprinkle some sugar on top (optional).
- Cut slits in the top and bake for 12 minutes, until pastry is golden brown.