Directions

For pie crust:

1. In a large bowl add your flour, sugar, salt, & cold cubed butter and using a pastry cutter or fork, combine it together. It will take a bit of mixing before it comes together. You can also use your hands to help break up butter.
2. Once your mixture is combined and crumbly, add your vinegar and then your ice water 2 tbsps at a time mixing in between each one.
3. When your dough comes together, form it into a disk or 2 and wrap in plastic wrap to chill for 30 minutes.

For apple pie filling:

1. In a sauce pan over medium heat, add your cubed apples, brown sugar, lemon juice, water, cornstarch, vanilla extract and cinnamon.
2. Stir continuously until your apples soften and start to brown.
3. Remove from heat and let cool.

Assembling:

1. Preheat your oven to 350° F and line your baking sheets with parchment paper.
2. Roll out your pie crust on a floured surface using a rolling pin and cut into even rectangles.
3. Place on a baking sheet lined with parchment paper and fill with a spoonful of your apple pie filling.
4. Top with another rectangle of pie dough and use a fork to seal the edges.
5. Whisk together your Belfonte Heavy Whipping Cream and 1 egg until combined and brush over each hand pie.
6. Continue with the rest of your dough and apple pie filling.
7. Bake at 350°F for 10-15 minutes until golden brown. Remove from oven and let cool.

For Glaze:

1. To make the glaze add your Belfonte Milk and your powdered sugar into a large measuring cup and whisk together.
2. If you glaze is too thin add more powdered sugar and if it’s too thick add a splash more of Belfonte milk.
3. Drizzle over the top of your hand pies once they’ve cooled and enjoy!!