Apple Hand Pies with Pillsbury Pie Crust

a wire rack of hand pies with a small cup of sliced almonds in the middle. s

5 from 3 votes

Apple Hand Pies with Pillsbury Pie Crust

These apple hand pies with Pillsbury pie crust taste of fresh apples and a buttery crust...delicious alone or with vanilla ice cream!

Prep Time30

Cook Time20

Chilling time30

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 502kcal

Author: Paige

Cost: $15-$25.00

Equipment

large baking sheet
Measuring Cups
Measuring Spoons
mixing bowl, medium and small
parchment paper
Rolling Pin
Pastry brush

Ingredients

1 box Pillsbury Pie Crust, 2 rolls, 14 ounces per box
1 teaspoon olive oil or baking spray
½ cup Apple Butter
1 large Egg
1 teaspoon Water
¼ teaspoon Salt
2 tablespoons Sugar
1 cup Powdered Sugar
2 tablespoons Pure Maple Syrup
¼ teaspoon Salt
1 tablespoon Milk
1 ½ tablespoons Apple Butter
2 tablespoons Sliced Almonds

Instructions

Prepare a large baking (cookie) sheet by lining it with parchment paper.
Working with one roll of dough at a time on a lightly floured work surface, and working with one at a time, roll each pie crust out to make a rectangular shape, it doesn't need to be perfect.
Trim the outside area of the rectangle to make the edges straight, then cut into six squares, approximately 4 inches each. Do the same for the second roll of dough.
Smear the olive oil (or use baking spray) on the parchment lined baking sheet, then put six pie of the dough squares down, placing them several inches apart.
Spoon one tablespoon plus one teaspoon of the apple butter in the center of each square, smoothing it out with the back of a spoon, but leaving a quarter inch space around the edges of each pie.
In a small bowl, whisk together the egg, salt and water, then brush the outside edges of the dough with the egg mixture (which will act as a glue for the top piece of dough) then top with another dough square and press the edges together with your fingers or the back of a spoon or fork lightly to seal the two pieces of dough together to make six pies. Refrigerate for 30 (thirty) minutes before baking.
Preheat the oven to 375F degrees.
After removing from the refrigerator, brush the tops of each pie with a little bit of the egg wash, then make a small cut in the middle of the pie so steam can escape. Using the two tablespoons of sugar, sprinkle a teaspoon of sugar on the top of each pie, then bake for 20-25 (twenty to twenty five) minutes or until golden brown. Cool on a wire rack.
Make the glaze by combining the powdered sugar, maple syrup, salt, milk and apple butter in a small bowl. When the pies are completely cooled, drizzle the glaze over the top and sprinkle with a few sliced almonds for serving.

Notes

Very important tip: Don't overfill the pies with apple butter! A slightly rounded tablespoon is all you need. Too much and the filling with seep out with baking.

Keep the pies from sticking to the baking sheet by rubbing a little olive oil on the parchment paper before you begin. Just a teaspoon or two, and smooth it all around the parchment paper. You could also use non-stick baking spray instead.

Be sure to chill the pies before baking - don't skip this step! This helps the dough stay in place and prevents spreading or leaking when baking.

Unbaked pies can be carefully wrapped and frozen for up to a month, then baked straight from the freezer until golden brown.

Let the pies cool completely before adding the maple glaze. If the pies are too warm, the glaze will slide right off.

Nutrition