Apple Hand Pies
Equipment
- oven
Ingredients
- 2 store-bought rolled pie crusts at room temperature, 9-inch
- 11 tablespoons dulce de leche about ¾ cup, I used Nestle La Lechera
- 1 cup canned apple pie filling or topping roughly chopped
- 1 tablespoon large egg lightly beaten and mixed with 1of water
Instructions
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
- Unroll both pie crusts on a floured surface according to the directions on the package. Using a 4-inch round cookie cutter, cut crusts into rounds. Use all the trimmings to make a ball of dough, roll out on a floured surface, and cut into more rounds. You will end up with a total of 11 circle or rounds. Reserve.
- Fill a half side of each round with 1 tablespoon of dulce de leche and top it with 3 to 4 small pieces of apple pie filling. Make sure that there is at least a ¼ to ⅓-inch border from the edges.
- Brush the edges of the crust with the egg wash, then fold the empty side of the crust over the top of the filling. Pinch your fingers along the edges to seal and then use a fork to make crimp marks all the way around. Transfer the dulce de leche apple hand pies to the lined baking sheet and brush the top of the pies with more egg wash.
- Bake for 11-13 minutes or until the crust is lightly golden brown. Let cool for 10 minutes on the baking pan, then remove them with a large spatula. Serve by themselves, with a drizzle of dulce de leche/caramel, or with a scoop of ice cream. Enjoy!
Recipe Notes
Nutrition
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