Thursday, June 28, 2012

Apple Hand Pies

Apparently, there are some people on this earth who do not care for cake.  They prefer, of all things, pie.  I am married to one of these individuals.  Every year for his birthday, it's pie.  Probably apple.  This year, we were having dinner out with friends to celebrate and when one doesn't like cake, he typically doesn't like cupcakes, the most portable celebratory dessert, either.  So I was left with only one option.  Make pie portable.  Hand pies it is.  The cupcake of the pie world.  Turns out, these were easier than cupcakes anyway, and no frosting got smudged or squished anywhere during transport.

Apple Hand Pies
2 Granny Smith Apples
1/2 teaspoon lemon juice
2 tablespoons granulated sugar
2 tablespoons brown sugar
1 1/2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 egg, lightly beaten
1 box pie crust
dab of butter

Peel and dice the apples.  Mix with lemon juice, brown sugar, granulated sugar, flour, cinnamon, and cloves.  Allow to sit at least 30 minutes or covered overnight.

Unroll the pie crust.  Using a round (or really and shape you desire) cookie cutter, cut out an even number of circles.  I found that without rerolling the dough, I was able to get 8 cicles out of each piece of crust.

Spoon a tablespoon of filling onto half of the crust circles, leaving a little room all the way around the edge.  Brush a bit of beaten egg around the edge of the circle.  Lay the other circle on top of the filing.  Using a fork, press around the edges of the pie, sealing it.  Brush additional egg wash over the top crust.  Poke a few steam vents.

Bake at 350 degrees for about 30 minutes or until the crust is golden brown.

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