APPLE HAND PIE
Easy
as pie
by Chrystal Caruthers
My father used to make hand pies when
I was a kid, but he would deep fry them.
They would come out golden, crispy and
delicious. I tried to recreate his recipe, but
we’re baking these instead. While a deep-
fried hand pie brings back memories, these
will save our cholesterol levels! We’re using
Jonagold apples. They’re the perfect com-
bination of sweet and tart.
Ingredients
Directions
Peel, core and cut apples into evenly
sized chunks. Melt and brown butter in
4 Jonagold apples
a large skillet Add apples, salt and sugar.
Cook about 5 minutes or until apples are
1 egg
softened. Add cinnamon, allspice, mace,
2 tablespoons butter
honey and bourbon. Cook off alcohol.
Add corn starch. Once thick, remove from
1/4 teaspoon of salt
heat. Preheat oven to 400 degrees. Cut
1/4 cup light brown sugar
dough into 5x5 squares. Spoon 1/3 cup
2 tablespoons of local honey apple filling on the center of the squares.
Use remaining squares to cover the
1 teaspoon of cinnamon
filling. Seal the two together with water.
Crimp edges with a fork. Whisk egg with
1/2 teaspoon all spice
milk in a small bowl to create an egg
1/2 cup bourbon
wash. Brush tops of each hand pie with
egg wash. Sprinkle with sanding sugar.
2 teaspoons milk
Cut vent holes on top. Bake 15 minutes.
1 teaspoon sanding sugar
Enjoy!
1 teaspoon corn starch
Prepared pie dough