Apple Cinnamon Hand Pies

Ingredients

For the Pie Crust

2 cups all-purpose flour, plus more for rolling

1 teaspoon salt

10 Tablespoons unsalted butter, chilled and cubed

2 egg yolks, **save the whites for egg wash later

5 Tablespoons water, ice cold

For the Apple Cinnamon Pie Filling

2 apples, approximately 2 cups peeled, cored, diced

2 Tablespoons unsalted butter

1/2 cup brown sugar

1/4 teaspoon salt

1/4 teaspoon nutmeg

1-2 Tablespoons ground cinnamon

2 Tablespoons flour

2 egg whites

For the Glaze

1 1/2 cups powdered sugar

3 Tablespoons milk

Directions

Make the Pie Crust

In a large bowl, WHISK together the flour and salt.
Using a pastry cutter or two forks COMBINE the butter into the flour mixture. Continue to work the butter in until no large clumps remain. If you are working with your fingertips, do not allow the mixture to get too warm for the butter to start melting.
In a separate bowl MIX together the egg yolks and ice-cold water.
Slowly ADD the liquid mixture to the flour mixture reserving some of the liquid. As the dough begins to form add in the last of the liquid mixture as needed (you may not use it all). The dough is ready when you can squeeze a small portion of it with your fingers, and it stays together without crumbling.
TRANSFER the dough to a floured work surface and work into two round, flat disks. The disks should be cohesive without cracks or dry areas.
WRAP the dough disks in plastic wrap and CHILL for 30 minutes (or up to 2 days).

Make the Apple Pie Filling

CORE, PEEL, and DICE apples. Set aside.
In a medium pan over medium heat, MELT butter. STIR in brown sugar, salt, nutmeg, and cinnamon. ADD apples into the mixture.
COOK apples for 5-10 minutes until softened but not mushy, stirring occasionally. Cooking time will vary depending on the variety of apples and the thickness in which they are sliced.
SPRINKLE in the flour. Stir over low to medium heat until thickened about 1-2 minutes. Set aside to cool.

Assemble the Apple Cinnamon Hand Pies

PREHEAT oven to 425 degrees F.
On a lightly floured surface ROLL out the pie dough to 1/4 -1/8 inch thickness. Using a 4 inch pastry or biscuit round cutter, CUT dough into 12 circles. You may need to re-roll pie scraps to get 12 circles.
PLACE 1 Tablespoon apple pie filling into the center of each pie crust circle. Using your finger or small pastry brush, RUB egg white around the edge of the circle. FOLD in half and PINCH the edges to seal.
Use a fork to CRIMP the edges and seal completely. CUT a very small slit in the top of each hand pie to allow a vent for steam while baking. Alternatively, you could puncture the top of each hand pie with a fork.
BRUSH the tops of each hand pie with egg white to allow for even browning.
BAKE on a cookie sheet lined with parchment paper or a silicone baking mat for 15-20 minutes. The lined baking sheet will make for easy clean up for any pie filling that seeps out during baking.

Prepare the Glaze

MIX together the powdered sugar and milk, adding enough milk to make a glaze of desired thickness.
DIP each apple cinnamon hand pie into the glaze. Allow glaze to firm up for 5-10 minutes before serving.

Notes

If using refrigerated pie crust you will need 1 box with 2 crusts. Roll the crusts thinner than they come from the box to get 12 circles.

When preparing the egg yolk pie crust, save the egg whites for brushing on top of the hand pies before baking- no waste!

You can use store-bought apple pie filling. Add cinnamon and nutmeg to taste.

Store in an air-tight container for 2 days, or refrigerate for up to 4 days.

Use any variety of apples for the filling. Using 2 or more kinds of apples will bump up the flavor and texture of the filling. Also, it's okay if a few slivers of apple peel are left on the apples.