Ingredients
- 2 unbaked pie crusts, homemade or store-bought
- 2 cups apples, peeled and chopped into small pieces
- ¼ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- ½ teaspoon Watkins All Natural Original Gourmet Baking Vanilla
- 2 teaspoons Watkins Ground Cinnamon
- ⅛ teaspoon Watkins Ground Nutmeg
- 1 teaspoon Watkins Ground Ginger
- A pinch of Watkins Fine Pink Himalayan Salt
- 1 large egg, lightly beaten
- 1 tablespoon milk
- Optional Topping: Granulated Sugar
Directions
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper and set aside.
- In a large pan, combine chopped apples, brown sugar, flour, butter, baking vanilla, ground cinnamon, ground nutmeg, ground ginger and salt. Stir to combine.
- Cook pie filling on medium heat, stirring occasionally, until the apples are soft.
- Roll the pie crusts to about 1/8-inch thick on a lightly floured surface.
- Using a round cookie cutter, cut out as many circles as possible from the two unbaked pie crusts for the top and bottom of the hand pies. You should get about 18 to 20 circles depending on the circle cookie cutter size.
- Place the half of the cut-out pie crust circles on the baking sheet.
- Evenly distribute the apple pie filling between the circles on the baking sheet. Important: Make sure to leave some room at the edges so you can seal the hand pies.
- In a small bowl, combine beaten egg and milk to create an egg wash.
- Brush a light coating of the egg wash around the edge of the hand pie crusts on the baking sheet.
- Place the other half of the pie crust circles on top of the pie crust circles on a baking sheet with the pie filling.
- Gently press the two pie crust circles together with a fork around the entire edge of the hand pie to seal the pie filling between the two crusts.
- With a knife or pie crust cutter, slice an “X” shape into the top of each sealed hand pie.
- Brush the egg wash on top of each pie. Sprinkle egg washed hand pies with granulated sugar, if desired.
- Bake for 18 to 22 minutes, until the hand pies are golden brown, and the filling is bubbling. Remove from the oven and set aside to cool slightly before serving.
