Apple Hand Pies in October of 2012. Since then, I have updated the filling and I think it made them even more delicious. So what's the update? I took the filling from my apple caramel cinnamon rolls, put it a pre-made pie crust, and baked them off. When the pies came out of the oven, I brushed them butter and rolled them in cinnamon sugar! OH YES!!! Delicious :)
ingredients (yields 8 pies)
2 to 3 medium apples, peeled and diced
2 tsp. cinnamon
1 tbsp. butter
2 tbsp. brown sugar
refrigerated pie crust (for 8 pies you will use both crusts in the package)
1/4 c. cinnamon sugar
3 tbsp. butter, melted
Preheat the oven to 375 degrees. Allow pie crust to set out at room temperature for about 10 minutes. In a dry skillet over medium heat, cook the apples until golden and tender. This will take about 5 to7 minutes.
Once the apples are tender add the cinnamon, butter, and brown sugar. Allow to combine and cook another two minutes. Set aside apples to cool.
Roll out the pie crust onto a slightly floured surface. Cut each pie crust into 4 wedges for a total of 8 wedges. Place a tablespoon or so of apple mixture into the center of the crust. Fold it over onto itself, forming a triangle. Crimp the edges with a fork to seal and cut a few slits into the top of the pies.
Place pies on a non-stick baking sheet. Bake for 14 to 16 minutes, watching them carefully. When the pies are golden brown remove them from the oven. Brush them with the melted butter and sprinkle with cinnamon sugar. (This part is the same step from the French Toast Scones.)