Easy homemade apple hand pies. A fun portable version of your favorite Fall pie!
1 Tbspunsalted butterdivided
Preheat oven to 350°F. Thaw one sheet of puff pastry overnight in a plastic bag. When you're ready to begin making your hand pies, gently unfold puff pastry and lay flat on a clean surface. While the puff pastry warms to room temperature, melt 2 tbsp butter in a medium skillet over medium heat. Meanwhile, peel and chop apple into small pieces. Add apples to butter. Cook for 4-5 minutes stirring frequently. Sprinkle with cinnamon and sugar, stir and continue cooking for an additional 1-2 minutes. Transfer apples to a clean bowl. Set aside.
Using a rolling pin, carefully roll out puff pastry. It may stick slightly, do not force it. Rolling from the center out will give you the best results. Continue rolling until you have added an inch or two to each side. The puff pastry should be thin, but without holes or rips. Take a large cookie cutter, I used a large heart. Cut an equal number of bottoms and tops.
Place half of the cut out shapes on a baking sheet prepared with a silpat or parchment paper. Add 2-3 spoonfuls of filling, being sure to leave a clean border.
Top off with remaining cut out shapes. Gently press edges together with fingers. Then work your way around the entire pie with a fork, pressing down firmly. A good seal is essential to prevent large leaks as well as getting the puff pastry to puff as you want it to.
Beat 1 egg with 2 tbsp water. Brush egg mixture over one pie at a time. Immediately, generously sprinkle with turbinado sugar.
Bake at 350°F for 10-15 minutes or until the tops are golden. Carefully transfer to a cooking rack. Let sit for at least 5-10 minutes prior to eating.
Apple Hand Pies - https://www.bakedbyrachel.com/apple-hand-pies-and-a-giveaway/