Yield: 12, 4-inch hand pies
- Prepare the pie dough according to the recipe and instructions through step 8 for Grandma’s Pie Crust. Leave pie dough in the refrigerator until ready to use.
- In a bowl, mix together the diced apple with the sugar, cinnamon, and flour; set aside.
- Preheat oven to 375°F.
- Remove pie dough from the refrigerator and cut it in half. Re-wrap and return the other half to the refrigerator until ready to use.
- Using extra flour to prevent sticking, roll out one half of the dough to about 1/8th inch thick. Using a cookie cutter, cut out 12 rounds that are 4-inches in diameter. Place these 12 rounds onto a baking tray lined with parchment paper. Repeat this step with the remaining dough. In total, the dough will yield 24 rounds.
- Place about 1 heaping tablespoon of the filling in the center of 12 rounds and then brush egg-wash around the outer edge of each round. Place the remaining rounds on top of each filled round to create 12 hand pies. Carefully, press the top edge onto the bottom one, making sure to press the edges together. Then use a fork to tightly crimp the outer edges together.
- Using a small knife, cut a slit approximately 1/2 inch long on the top center of each hand pie.
- Place finished hand pies onto two baking trays, 6 hand pies per tray. Brush the tops with the egg wash and if desired, sprinkle granulated sugar on the tops of each hand pie.
- Bake hand pies for 18 to 25 minutes or until golden brown and baked through.
- Cool pies on trays for 10 minutes and enjoy. Can be served warm or at room temperature.