Apple Hand Pies

1 batch pie crust

100 g sugar

1 20 oz can apples in water

1 t cinnamon

1/8 t salt

4 t corn starch

1 egg

1 batch almond vanilla glaze:

    120 g powdered sugar    
    1/4 t almond extract

    1/2 t vanilla extract
    3-5 t half & half

Prepare pie crust and let rest in fridge.

Place sugar into small saucepan.

Strain apples and cover sugar with apple water (will be about 1/2 C).

Heat over medium without stirring until dissolved and boiling.

Meanwhile, cut canned apple wedges into small pieces.

Combine cinnamon, salt, and corn starch in a small cup.

Mix with 2 T water until uniform.

Whisk into apple water syrup and boil 2 mins or until thick.

Set aside to cool.

Using plenty of flour, roll pie crust to 1/16".

Make a cardboard rectangle 6 by 8".

Trace the cardboard to cut out 6 rectangles (3 per ball of dough).

Pour cooled cinnamon apple sauce over cut apples.

Refrigerate crusts loosely covered  and filling 2 hours or until cold.

Once ready to assemble, beat egg with 2 t water.

Take one rectangle of pie crust out of the fridge at a time.

Brush eggwash onto the 3 edges of half the rectangle (6 x 4").

Place about 1/4 C of filling into center of brushed area.

Fold pastry and crimp 3 edges nearly 1" in with a fork.

Slit pies any way you wish; I like to make 3 small slits.

Place in freezer overnight.

Preheat oven to 350.

Bake 60 mins or until golden brown.

Let cool at least 30 mins.

Meanwhile, prepare glaze and place in silicone bottle.

Once pies are sufficiently cooled, drizzle pies and let rest until set.

Yields 6 hand pies.

LTK

*Alternatively, one batch can make 12 mini 4" diameter pies.

Cut out 24 4" circles of pastry and store in the fridge.

Brush edges of skinnier pastry circle with eggwash.

Place 2-3 T of filling in the center.

Roll fatter pastry circle slightly to stretch.

Eggwash larger top and crimp down onto bottom.