Baked Apple Cinnamon Hand Pies

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and grease it with butter. Keep it aside.

Wrap the dough with a plastic cling cover and refrigerate it for at least 1 hour until firm.

When you are ready to make the hand pies, take out the dough a few minutes earlier and leave it on the counter to let it soften lightly for easy rolling.

In a medium size bowl, mix together diced apple, cinnamon, vanilla, flour and sugar. Keep it aside.

Assemble the hand pies. Roll out the dough on a lightly floured surface into ¼ inch thickness. Using a cookie cutter (3 inch or 4 inch) cut out as many circles you can.

Reroll the scraps of dough and repeat. The final number of circles should be even as one circle will form the bottom and the other circle will be top of the hand pie.

To prepare the egg wash, mix one large egg with one tablespoon of milk in a bowl. Keep it aside.

Remove the baking sheet from the oven and let it cool for 15 minutes. Then transfer pies to a wire rack and allow to cool completely.

Serve it warm or store it in an air tight container in the fridge for up to 3 days.