Apple Hand Pies So Tasty

bymalihtriangga -Oktober 16, 2020

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Apple Hand Pies

"These hand pies, additionally known as turnovers, appearance too ideal to be homemade. Any of your favorite pie fillings, each sweet and savory, will paintings. I wish you provide this clean technique a attempt quickly. Enjoy!"

Ingredients :

1 pound organized pie dough, reduce into four portions
2 massive green apples, peeled and cored
2 tablespoons butter
1/4 teaspoon salt
1/four cup white sugar
2 tablespoons brown sugar
1 half teaspoons floor cinnamon, or to taste
1 teaspoon water, or greater if wanted (non-compulsory)
1 egg
2 teaspoons milk
1 teaspoon white sugar, or as wanted - divided

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H15M

Line a baking sheet with a silicone mat or parchment paper.
Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
Melt butter in a big skillet over medium heat; permit butter brown to a light golden colour and till butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture till apples are softened, approximately 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to two greater mins. Spread apple filling onto a plate to cool.
Preheat oven to four hundred stages F (2 hundred ranges C).
Form a dough piece into a ball, place on a floured paintings floor, and roll into a circle approximately eight inches in diameter. Spoon 1/three to 1/2 cup apple filling within the center. Fold dough over filling, leaving about 1 inch of dough on the lowest facet seen below the top aspect. Gently press dough closed round filling, the use of your fingertips.
Fold the overhanging backside part of the dough up over the top facet, working your manner around the crust, and pinch the overhang tightly to the pinnacle part of the crust.
Crimp the threshold tightly closed, pinching a bit little bit of dough with the thumb and forefinger of one hand and the use of your index finger alternatively to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
Whisk egg with milk in a small bowl till thoroughly blended. Brush pinnacle of every hand pie with egg mixture and sprinkle with approximately 1/4 teaspoon white sugar. Cut 3 small vent holes inside the pinnacle of each pie.
Bake in the preheated oven till pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at the least 15 mins earlier than serving.

Notes :

Here's a recipe for buttercrust pastry dough that would work perfectly for these hand pies.
Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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