Prepare pie crusts. If using pre-made crust, remove from packaging. Roll one crust out at a time - it should be AT LEAST 1/16th inch thick. It is important to keep the crusts thick enough to hold the pie filling. For pre-made crusts, do not roll any thinner than they came in the package. Use a bowl (4-inch diameter used here), placed upside down, to cut out circles from the dough. Gently gather together the scraps, roll out just enough to cut additional circles of the same thickness.
Place three crust circles onto a baking sheet sprayed with non-stick cooking spray or lined with parchment paper.
Place a scoop of the apple pie filling into the center of the circle.
Use a fork to beat the egg yolk slightly and mix with 1 tablespoon of water.
Brush a bit of the egg wash around the edge of the circle to help seal the sides. Fold the pie crust in half to form a semi-circle. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges.
Brush the exposed sides of the hand pie with the egg wash. Sprinkle desired amount of coarse sugar over the egg wash.
Bake for 10-12 minutes or until the pies are golden brown and the crust is crispy. (The filling does not need to be cooked so we’re really just cooking the crust here.)
Storage:
Best if eaten right away. Leftover hand pies can be stored in an airtight container, on the countertop, or in the refrigerator for 2-3 days. Reheat in the oven or in a toaster oven for best results.
Notes
Can be cooked in the Air Fryer - 350°F for 10 minutes - do not use egg wash.
When baked in the oven, the egg wash gives these hand pies a lovely golden sheen. Be careful not to overfill the hand pies when assembling.
The crust shouldn't be rolled too thin otherwise it can split while baking.
Pinching the crust edges seems to work better than crimping with a fork.
Add a simple glaze to the tops of the baked hand pies by mixing powdered sugar and a few drops of water.
Allow the raw crust to sit a room temperature before rolling out so that it's more pliable.
Be careful not to poke holes into the assembled hand pies while crimping with a fork or the filling will ooze out.
Storage: Best if eaten right away. Leftover hand pies can be stored in an airtight container on the countertop or in the refrigerator for 2-3 days. Reheat in the oven or in a toaster oven for best results.
5" rounds will yield about 10 pies while 6" rounds will yield about 8 pies.