Have you ever been going down the street and all of a sudden you realized you were out of pie? If so, you should try this recipe! When you don’t need a whole pie, a fast little treat will do.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 hand pies |
Ingredients
- 2 cups apple pie filling, or as needed
- 3 tablespoons ground cinnamon, or more to taste
- ½ teaspoon ground allspice
- 1 large egg
- 1 tablespoon water
- 2 (9 inch) refrigerated pie crusts, at room temperature
- 1 teaspoon white sugar, or to taste
- salt to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick foil.
- Mix apple pie filling, 3 tablespoons cinnamon, and allspice in a bowl until well combined. Lightly whisk egg and water together in a small bowl.
- Gently unroll each pie crust and cut into quarters; you will have 8 pieces of dough. Put 4 pieces on the prepared baking sheet. Spoon about 1/4 cup filling onto the centers of those pieces, leaving 1/4 inch around the edges uncovered. Cover each filled quarter with a top crust and press the edges together to seal. Roll the edges up and over, and crimp them with a fork. Cut 3 slits for ventilation in the top of each pie with a sharp knife.
- Brush egg wash over top crusts and all edges. Sprinkle tops with cinnamon, sugar, and salt.
- Bake in the preheated oven until golden brown, 15 to 18 minutes.
- Cool on rack for at least 15 minutes before serving.
- Use more or less filling to suit your taste. Substitute any canned fruit pie filling. I haven’t tried it with fresh fruit yet.