Apple Pie Hand Pies with Apple Cider Glaze
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 394
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 60
- Dietary Fiber
- 2
- Sugar
- 30
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 275
- Total: 3 hr 20 min (includes cooling time)
- Active: 50 min
Ingredients
Filling:
2 medium Granny Smith apples, peeled and diced into 1/2-inch cubes
1/4 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt (see Cook’s Note)
6 tablespoons apple cider
1 tablespoon cornstarch
One 14.1-ounce package refrigerated pie crusts
All-purpose flour, for dusting
1 large egg
1 tablespoon turbinado sugar
Glaze:
1 cup powdered sugar
1 to 2 tablespoons apple cider
Directions
Special equipment:
a football-shaped cookie cutter- For the filling: Combine the apples, granulated sugar, light brown sugar, butter, cinnamon, nutmeg and salt in a large nonstick skillet over medium heat. Cook, stirring occasionally, until the apples begin to soften, 3 to 5 minutes. Stir in 1/4 cup apple cider and cook until it has reduced, about 3 minutes longer.
- Whisk together the cornstarch and remaining 2 tablespoons apple cider in a small bowl. Stir the slurry into the filling mixture and cook until thickened, about 2 more minutes. Remove the skillet from the heat and transfer the filling to a bowl to cool completely.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unroll the pie crusts on a lightly floured surface. Roll out to 1/4-inch thickness. Cut each pie crust round into 8 football shapes using a football-shaped cookie cutter, re-rolling the dough as needed. Whisk together the egg and 1 teaspoon water in a small bowl. Place 8 footballs on the lined baking sheet.
- Spoon about 1 tablespoon of the cooled filling into the center of each of 8 footballs. Brush the edges of the footballs with the egg wash. Place the remaining 8 footballs on top of the filling. Press the edges of the footballs with a fork to seal in the filling.
- Brush the tops of the footballs with more egg wash. Make horizontal slits in the tops of the pies using a paring knife. Sprinkle with the turbinado sugar.
- Bake until the inside is bubbly and the crust is golden brown, about 23 minutes. Remove the pies from the baking sheet to wire racks to cool completely.
- For the glaze: Meanwhile, whisk together the powdered sugar and apple cider in a medium bowl, adding the cider 1 tablespoon at a time until the desired consistency is reached. Drizzle the cooled pies with the glaze and let stand until set.
Cook’s Note
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.