Apple Handpie
In This Recipe
Monk Fruit with Erythritol - Golden, Monk Fruit with Allulose - Classic
Ingredients
• 2 large apples, peeled, cored, and diced
• 4 tbsp Monk Fruit In The Raw
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice (optional)
• Pinch of salt
• 1 tbsp lemon juice
• 2 tbsp unsalted butter
• 1/2 tbsp cornstarch
• 1 package of premade pie dough (2 crusts)
• 1 egg (for egg wash)
• Apricot jam (for optional glazing after baking)
Preparation
- Step 1
In a medium pan, melt the butter over medium heat.
- Step 2
Add the diced apples, Monk Fruit In The Raw, nutmeg, allspice, vanilla extract, lemon juice, and a pinch of salt. Stir to combine.
- Step 3
Cook for 5-7 minutes until the apples soften but still hold their shape.
- Step 4
Sprinkle in the cornstarch, stir, and cook for another 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.
- Step 5
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 6
Roll out the premade pie dough on a lightly floured surface. Cut out circles about 4-5 inches in diameter (use a bowl or a large biscuit cutter).
- Step 7
Place about 1 1/2 to 2 tablespoons of the apple filling in the center of each dough circle.
- Step 8
Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
- Step 9
Whisk the egg with a splash of water and brush the tops of each hand pie with the egg wash.
- Step 10
Cut a small slit or two on the top of each pie to allow steam to escape.
- Step 11
Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until the pies are golden brown.
- Step 12
Once the pies are out of the oven and slightly cooled, brush them with a bit of warmed apricot jam for a lovely shine and added flavor.
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