Apple Hand Pies

Filling

1. In a medium saucepan, toss the diced apples together with the lemon juice.
2. In a small bowl whisk together the granulated sugar, cornstarch, cinnamon, nutmeg, and salt. Pour over the apples and stir to combine.
3. Heat the apple mixture over medium heat until the sugar is dissolved and bubbling. Turn the heat down to low and simmer for 2-3 minutes until it begins to thicken. Remove from the heat and let cool completely.

Dough

1. Preheat the oven to 375° and line two baking sheets with parchment paper.
2. In two sections, roll the pie dough out until it’s between ¼ inch and 1/8 inch thick. Using a 3.5-4 inch round cookie cutter, cut out circles. Press the scraps together and roll them out again and cut more circles. Chill the circles of dough in the fridge for at least 15 minutes before using.

Assembly

1. In a small bowl use a fork to combine the egg yolk and water for your egg wash.
2. Arrange discs of dough on the two baking sheets. Going one disc at a time, brush the edges with egg wash. If you are using an empanada mold or a hand pie press, transfer the disc to the mold.
3. Place about 1-1.5 tablespoons of the apple filling in the center of the dough. Press the mold together, being sure the edges seal well. If you don’t have a hand pie press or empanada mold, fold the dough over and use a fork to crimp the edges together. Repeat with the remaining pies.
4. Use a sharp knife to cut a few slits on top of each pie to allow steam to vent. Brush the tops of each pie with egg wash and sprinkle with coarse sugar. Place in the fridge to chill for at least 15 minutes before baking.
5. Remove from the fridge and bake immediately for 20-25 minutes, until the crust is nice and golden brown. Allow the pies to cool for at least 15 minutes before serving.