Apple Brown Sugar Hand Pies
Use two different types of apples in this pie. I used one sweet apple and one Granny Smith apple. Drizzle with icing or not. Either way these are soooooo good.
2 cups chopped apples, peeled/small pieces (I used one red apple and one granny smith)
1 T. unsalted butter, melted
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 box (2 sheets) frozen puff pastry
1 egg + 1 T. water, beaten together
You can use heavy cream in place of egg to coat the crust.
1 1/2 teaspoons granulated sugar - I used a slightly coarser decorating sugar.
1 teaspoon ground cinnamon
1 1/2 cups powdered sugar
3-5 T. heavy whipping cream
1/2 teaspoon vanilla extract (rum or almond extract would work too)
In a small bowl add chopped apples and drizzle with melted butter.
In a separate small bowl, mix brown sugar, cinnamon, salt and nutmeg. Sprinkle mixture over the apples until they are evenly coated. Set aside.
Preheat oven to 400 degrees. Line two baking trays with parchment paper and set aside.
On a lightly floured surface, roll out one sheet of puff pastry. Using a pizza cutter, cut the puff pastry into 12 small rectangles. Place 6 rectangles on one baking sheet and the other 6 on the second baking sheet.
Roll out second piece of puff pastry and cut into 12 rectangles.
Place 1-2 T. of apple mixture on each of the 12 rectangles on the baking sheets. Place the other 12 pieces of puff pastry on top of the apple mixture.
With a fork, crimp the pastry on all sides of each pie until they are sealed. Cut a small slit in the top of each pie. Brush with egg wash and sprinkle with cinnamon/sugar mixture.
Bake for 20 minutes or until tops are golden brown. Rotate baking sheets half way through baking. Remove pies from oven and cool slightly. Apples will be very hot.
In a small bowl, add powdered sugar and vanilla extract. Add whipping cream 1 T. at a time until you have a thin consistency.
Once the apples pies have cooled, drizzle with glaze and enjoy.