Low Sugar Lemon Apple Hand Pies

Products Used
Low Sugar Lemon Apple Hand Pies



    1. Preheat oven to 400°F.
    2. Peel apples and cut in quarters. Remove core. Cut each wedge crosswise in about 6 -8 slices.
    3. Place apples in a small saucepan along with water and lemon juice. Cover and heat to a simmer.
    4. Cook until tender, about 6-8 minutes. Near the end of the cooking period, remove the lid to allow liquid to escape.
    5. If any liquid remains, drain and transfer to a blender. Blend to a puree.
    6. Add zest and sugar and mix just until combined. Set aside to cool. If you prefer, you can add a touch more sugar.
    7. Set aside a square or round sharp cutter about 3-inches in diameter.
    8. Roll half the dough on a lightly floured surface to about 1/8-inch thick.
    9. Cut dough into desired shapes and place on cookie sheets.
    10. In center of each piece of dough, place a generous tablespoon of apple filling.
    11. Reroll remaining dough to 1/8-inch-thick for the top layer of the hand pie, and cut a few holes in center with a cookie cutter or paring knife to allow steam to escape from filling.
    12. Brush a tiny bit of water on edges of top dough pieces and flip upside down. This will ensure that the water brushed edge will make contact with bottom dough. Using a fork, gently press edges together all around the hand pie. 
    13. Brush surface with a thin coat of water or beaten egg. Egg will create a more golden surface.
    14. If desired, sprinkle with a little granulated sugar and place in oven. 
    15.  After 15 minutes in the oven reduce the temperature to 375°F and bake for an additional 25 minutes or until tops are golden brown. Remove from oven and cool on wire rack. 
    Rate & Review
    or to post comments

    Oops.. there is no Spanish translation to this recipe