Ingredients

• 1 package of thawed puff pastry (I used Tenderflake to keep it dairy-free)
• All-purpose flour for dusting work surface
• 4 apples, peeled and diced into ¼ inch cubes
• 1 tbsp of ghee or butter
• 2 tbsp of maple syrup
• 1 1/2 tbsp of maple sugar or coconut sugar
• 1 tsp of cinnamon
• 1/8 tsp of nutmeg
• Pinch of sea salt
• 1/2 lemon juiced
• 1/2 tbsp of cornstarch
• 1 egg
• Cinnamon sugar for sprinkling

Instructions

1. Make your apple pie filling first so that it has a chance to cool. In a saucepan add the ghee and toss in your diced apples. Add the maple syrup, maple sugar, cinnamon, nutmeg, sea salt, and lemon juice. Simmer for 20 minutes or so until the apples are cooked have started to break down. You can cook it longer if you like it to have more applesauce + apples mixed texture. Make a slurry with the cornstarch by adding a splash of water and whisking it. Then add that to the apples. Stir for a couple of minutes. Remove from heat and set aside.
2. Preheat your oven to 400 F and line a baking sheet with parchment paper.
3. Dust your counter with some all-purpose flour and roll out your puff pastry into a square about 1/8 inch thick. Work with one square of puff pastry at a time. Cut 5 x 5 squares and place them on the baking sheet.
4. Fill the middle with about 2 tbsp of apple pie filling. Fold the pastry dough in half (lengthwise) so that your hand pie is now 2.5 x 5. Press the edges down with your finger and then use a fork to seal the outer edges. Using a knife make 3 horizontal slits down the puff pastry to allow the pastry to breathe while it’s cooking.
5. Make an egg wash (whisk 1 egg with 1 tbsp of water) and brush the exterior of the puff pastry with this. Sprinkle the puff pastry with cinnamon sugar.
6. Bake in the oven for about 25 – 30 minutes or until light golden brown. Best enjoyed within a few hours – 48 hours. To reheat, pop them in the toaster oven.

https://deliamota.com/apple-hand-pies/