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Prepare the apple filling: In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, and ground cinnamon. Cook, stirring occasionally, for 5-7 minutes, or until the apples have softened slightly but still retain some bite.

In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Pour the cornstarch slurry into the apple mixture in the saucepan. Continue to cook and stir for 1-2 minutes, until the filling thickens. Remove from heat and set aside to cool completely.

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Unfold the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pastry wheel, cut the pastry into four equal squares.

Place about 2 tablespoons of the cooled apple filling onto one half of each puff pastry square, leaving a small border around the edges.

Fold the other half of the puff pastry over the filling, creating a rectangular hand pie. Use the tines of a fork to firmly crimp and seal the edges of each hand pie, ensuring no filling can escape during baking.

In a small bowl, whisk the large egg to create an egg wash. Brush the tops of the unbaked hand pies generously with the egg wash. This will give them a beautiful golden-brown color.

Carefully transfer the hand pies to the prepared baking sheet. Bake for 18-22 minutes, or until the puff pastry is golden brown and puffed.

While the hand pies are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.

Once baked, remove the hand pies from the oven and let them cool on the baking sheet for 5-10 minutes. Drizzle generously with the prepared white glaze before serving warm.


Prepare the apple filling: In a medium saucepan over medium heat, melt the butter. Add the diced apples, brown sugar, and ground cinnamon. Cook, stirring occasionally, for 5-7 minutes, or until the apples have softened slightly but still retain some bite.

In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Pour the cornstarch slurry into the apple mixture in the saucepan. Continue to cook and stir for 1-2 minutes, until the filling thickens. Remove from heat and set aside to cool completely.

Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Unfold the thawed puff pastry sheet on a lightly floured surface. Using a sharp knife or pastry wheel, cut the pastry into four equal squares.

Place about 2 tablespoons of the cooled apple filling onto one half of each puff pastry square, leaving a small border around the edges.

Fold the other half of the puff pastry over the filling, creating a rectangular hand pie. Use the tines of a fork to firmly crimp and seal the edges of each hand pie, ensuring no filling can escape during baking.

In a small bowl, whisk the large egg to create an egg wash. Brush the tops of the unbaked hand pies generously with the egg wash. This will give them a beautiful golden-brown color.

Carefully transfer the hand pies to the prepared baking sheet. Bake for 18-22 minutes, or until the puff pastry is golden brown and puffed.

While the hand pies are baking, prepare the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a few more drops of milk; if too thin, add a little more powdered sugar.

Once baked, remove the hand pies from the oven and let them cool on the baking sheet for 5-10 minutes. Drizzle generously with the prepared white glaze before serving warm.
