EASY APPLE HAND PIES

Ingredients

2 Tbsp. butter

2 large Granny Smith or other baking apple, peeled, cored, cut into chunks

2 Tbsp. brown sugar

1/4 c. granulated sugar

1/4 tsp. salt

1½ Tsp. ground cinnamon, or to taste

1/4 tsp. nutmeg

1 tsp. water, or more if needed

1 lb. prepared pie dough, cut into 4 pieces

1 egg

2 tsp. milk

1 tsp. granulated sugar, or as needed

Preparation

Melt butter in a large skillet over medium heat; let butter brown to a light golden color and smell toasted, about 1 minute. Stir apples into hot butter; sprinkle with 1/4 c. granulated sugar, brown sugar, and salt. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon, nutmeg, and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool. Preheat oven to 400°F. Line baking sheet with parchment paper. Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 - 1/2 cup apple filling in center. Fold dough over filling, leaving about 1” of dough on bottom side visible below top side. Gently press dough closed around filling, using your fingertips. Fold overhanging bottom part of dough up over top edge, working your way around crust, and pinch overhang tightly to top part of crust. Crimp edge tightly closed, pinching a little bit of dough with thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into pinched dough. Continue pinching and notching all the way around until crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet. Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 tsp. granulated sugar. Cut 3 small vent holes in top of each pie. Bake in preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.