Cinnamon Apple Hand Pies

Cinnamon Apple Hand Pies might be just the side dish you are searching for. This recipe makes 6 servings with 330 calories, 5g of protein, and 16g of fat each. For 83 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 236 people have made this recipe and would make it again. Head to the store and pick up water, brown sugar, turbinado sugar, and a few other things to make it today. It is brought to you by Baked by Rachel. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 31%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Nasoyan Apple Hand Pies with a Cinnamon and Sugar Crunch, Fried Cinnamon Apple Hand Pies for Jessica’s Virtual Bridal Shower, and Blueberry Cinnamon Hand Pies.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Prepare a baking sheet with parchment paper or a silicone baking mat. Set aside. Prepare apple filling; peel, core and chop apples. Toss in a large bowl with cinnamon and brown sugar, coating well. Whisk together egg and water in a small bowl, set aside. Unroll pie crust. Roll out pie crust to roughly 1/8-inch thick. Using a large round cookie cutter (a biscuit cutter, glass or bowl will also do), cut out 6 rounds, re-rolling scraps as needed until pie dough is used up. Place pie dough rounds on prepared baking sheet. Add 3-4 Tbsp apple pie filling in the center of each round. Roll out remaining pie crust to create the tops. Cut and roll to make slightly larger than the bottom, as it needs to fit over the filling. Lightly dab your finger in the egg wash, painting a boarder around the edge of the bottom piece of pie dough with filling. Place stretched round over filling, pressing edges together firmly and sealing with a fork imprint. Repeat with remaining dough and pies. Brush tops with egg wash, sprinkle with Turbinado sugar. Bake for 30 minutes. Cool on pan for 5-10 minutes prior to eating. Store in an airtight container.

 

Step by step:

1. Preheat oven to 350 degrees.Prepare a baking sheet with parchment paper or a silicone baking mat. Set aside. Prepare apple filling; peel, core and chop apples. Toss in a large bowl with cinnamon and brown sugar, coating well.

2. Whisk together egg and water in a small bowl, set aside. Unroll pie crust.

3. Roll out pie crust to roughly 1/8-inch thick. Using a large round cookie cutter (a biscuit cutter, glass or bowl will also do), cut out 6 rounds, re-rolling scraps as needed until pie dough is used up.

4. Place pie dough rounds on prepared baking sheet.

5. Add 3-4 Tbsp apple pie filling in the center of each round.

6. Roll out remaining pie crust to create the tops.

7. Cut and roll to make slightly larger than the bottom, as it needs to fit over the filling. Lightly dab your finger in the egg wash, painting a boarder around the edge of the bottom piece of pie dough with filling.

8. Place stretched round over filling, pressing edges together firmly and sealing with a fork imprint. Repeat with remaining dough and pies.

9. Brush tops with egg wash, sprinkle with Turbinado sugar.

10. Bake for 30 minutes. Cool on pan for 5-10 minutes prior to eating. Store in an airtight container.

Nutrition Information:

covered percent of daily need