- 4 medium honeycrisp apples (440 grams, peeled and sliced)
- ? cup white granulated sugar (140 grams)
- ½ teaspoon Lemi Shine's 100% food grade citric acid
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon cornstarch
- 2 sheets puff pastry (thawed)
- 1 egg (egg yolk only, for egg wash)
- Icing Sugar (for sprinkling on top)
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a large bowl, combine the sliced apples, sugar, citric acid, cinnamon, nutmeg, and cornstarch. Toss until every apple is coated in the mixture. Set aside.
- On a floured work surface, roll one of the puff pastry sheets until all seams are mended. Then cut into thirds horizontally.
- On one half of each cut dough piece, place a heaping spoonful of the apple mixture. Then on the border edges of the dough, brush with egg wash. Fold the side of the puff pastry without the apples, over the apple side. Using a fork, crimp the border of the hand pie to seal the bottom and top dough together. Place the hand pie on the lined baking sheet. Repeat steps 3 & 4 with the remaining sheet of puff pastry dough.
- Brush the top of the apple hand pies with egg wash. Cut three thin slices on top. Sprinkle the tops with Demerara sugar.
- Bake in the oven for 18-20 minutes. Serve warm.
