Ingredients:
1 box (14.1 oz.) refrigerate pie crust (for 2 pies)
1/4 c. unsalted butter
2 c. diced and peeled apples (about 2 large apples)
1/4 tsp. kosher salt
1/4 tsp. nutmeg
1/4 c. light brown sugar, packed
1 tsp. cinnamon
2 Tbsp. flour
1 egg white, beaten
GLAZE:
1 1/4 c. powdered sugar
2 Tbsp. milk
Directions:
Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425 degrees.
Dice and peel apples. In a large skillet, melt butter over medium-high heat. Add apples, salt, nutmeg, brown sugar and cinnamon. Heat for about 5-10 minutes, until apples are soft, stirring occasionally.
While apples are heating, unroll pie crusts and cut 6-7 circles from each crust (using a 4 inch biscuit cutter). You may have to roll scraps to get the extra circles. Set aside.
After apples are softened, sprinkle in flour. Heat for an additional minute, stirring thoroughly.
Using a 1 Tbsp. scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinch edges over. Poke hand pies with times of a fork to prevent bursting.
Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment-lined baking sheet for 15-20 minutes, until lightly browned.
While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.
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