This year for Pi Day I decided to go for apple pie. But not just one – no, I wanted lots of pie so I went for individual ones using my handy, dandy empanada maker to cut and mold them.
I’ve made Apple Jacks before I didn’t want fried pies this time so I went with baking them instead. With a sprinkling of cinnamon sugar on the top, these are perfect little snacks and are crispy not heavy.
Flakey and overflowing with apple goodness, these allow me to have my pie and eat it anywhere. I ate several hot out of the oven, still more after they cooled and some cold out of the fridge.
Apple Hand Pies
1 (6 ounce) packages dried, sliced Granny Smith apples
2 cups water
½ cup granulated sugar
¼ cup brown sugar
2 tablespoons butter
1 teaspoon apple pie spice
¼ teaspoon salt
Cover dried apple slices with water and cook on top of the stove over medium heat for about 15 to 20 minutes until water is almost all absorbed by the apples. Add the sugars, butter and spices. Continue cooking another fifteen minutes. Mash the apples until they look like pie filling. Remove and set aside to cool.
Turn out the dough rounds onto a floured surface and roll to about 1/4 inch thick. Cut dough into circles about 5 inches across. Chill dough until filling is room temperature. Fill each circle with about 2 tablespoons of the apple filling. Moisten the edges of the circle with some water on your fingers. Fold over and crimp the edges of the pies together. Place on parchment covered baking sheets.
Preheat the oven to 375 degrees F.
While the oven is preheating, freeze the pies (at least 10 minutes) or put in the fridge (at least 30 minutes) before baking. The colder the pies are going into the oven, the better they’ll hold their shape.
Scramble an egg with 1 tablespoon of water. Brush the top of each pie with egg wash and sprinkle with cinnamon sugar. Cut a slit in the top for venting.
Bake for about 30 minutes, rotating the pans halfway through baking. They’re done when the pies are golden brown on top and around the edges. Remove from the oven and allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle.
Serve warm or at room temperature or even cold out of the refrigerator. Baked pies can be frozen. Allow to thaw in the fridge before serving.