Ingredients

·         1 1/2 cups (360 ml) all-purpose flour (180 grams)

·         1/2 teaspoon (3 ml) salt (2.5 grams)

·         1 tablespoon (15 ml) granulated sugar (12.5 grams)

·         1/2 cup (120 ml) unsalted butter, chilled and cubed (113 grams)

·         3 to 4 tablespoons (53 ml) ice water (45 to 60 milliliters)

·         2 medium apples, peeled, cored, and diced

·         1 tablespoon (15 ml) lemon juice (15 milliliters)

·         1/4 cup (60 ml) brown sugar (50 grams)

·         1 teaspoon (5 ml) ground cinnamon (2.5 grams)

·         1/4 teaspoon (1 ml) ground nutmeg (0.5 grams)

·         1 tablespoon (15 ml) cornstarch (8 grams)

·         1 tablespoon (15 ml) unsalted butter (14 grams)

·         1/2 cup (120 ml) pure maple syrup (120 milliliters)

·         1 egg, beaten for egg wash

·         1 tablespoon (15 ml) milk (15 milliliters)

Instructions

1.   Preheat the oven to 375°F (190°C).

2.   In a large bowl, combine the flour, salt, and granulated sugar.

3.   Add the chilled, cubed butter to the flour mixture.

4.   Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.

5.   Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

6.   Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

7.   In a medium bowl, toss diced apples with lemon juice to prevent browning.

8.   Add brown sugar, cinnamon, nutmeg, and cornstarch to the apples and mix well.

9.   Melt 1 tablespoon of butter in a skillet over medium heat.

10.        Add the apple mixture to the skillet and cook for 5-7 minutes until apples are tender.

11.        Remove from heat and let the apple filling cool.

12.        In a small saucepan, heat maple syrup over medium heat.

13.        Simmer the syrup for about 10 minutes until slightly thickened.

14.        Remove from heat and let the maple glaze cool.

15.        Roll out the chilled dough on a floured surface to about 1/8-inch thickness.

16.        Cut the dough into circles or squares using a cookie cutter or knife.

17.        Place a spoonful of apple filling in the center of each dough piece.

18.        Brush the edges of the dough with the beaten egg wash.

19.        Fold the dough over the filling and press edges to seal.

20.        Use a fork to crimp the edges of each hand pie.

21.        Place hand pies on a baking sheet lined with parchment paper.

22.        Brush the tops with egg wash and make small slits for steam to escape.

23.        Bake in the preheated oven for 20-25 minutes until golden brown.

24.        Remove from the oven and let cool slightly.

25.        Drizzle the cooled maple glaze over the warm hand pies.

26.        Serve warm or at room temperature.