Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5ml) salt
  • 1 cup (227g) (2 sticks) unsalted butter, very cold, cut into ½-inch cubes
  • ½ cup (120ml) ice water
  • 1 (21 ounce / 600g) can apple pie filling
  • 1 tablespoon (7g) all-purpose flour
  • ½ teaspoon (2.5ml) ground cinnamon
  • ¼ teaspoon (1.25ml) ground nutmeg
  • 1 large egg
  • 1 tablespoon (15ml) milk or water
  • Turbinado sugar or granulated sugar for sprinkling (optional)

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing with a fork) until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  2. In a medium bowl, gently combine the apple pie filling, flour, cinnamon, and nutmeg.
  3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ⅛-inch thickness. Cut out circles using a cookie cutter or bowl. You should have 16 circles. Place a spoonful of apple pie filling in the center of 8 circles. Top with the remaining 8 circles. Crimp the edges of the dough with a fork to seal the filling inside. Cut a few slits in the top of each hand pie to allow steam to escape.
  4. Whisk together the egg and milk for the egg wash. Brush the tops of the hand pies with the egg wash. Sprinkle with turbinado sugar (optional). Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.