Apple, Honey, and Brie Hand Pies

• Vegetarian

• Produce

  • 1 Cortland apple, large

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 Generous drizzle Honey

• Baking & Spices

  • 1 Sprinkle Turbinado sugar

• Bread & Baked Goods

  • 1 Pie crust, gluten-free

• Dairy

  • 1/2 wheel Brie cheese

Found on honestcooking.com

Description

Ingredients

• 1 gluten-free pie crust (at least enough for a 9 pie), prepared per package directions (I used Bobs Red Mill)
• 1 large Cortland apple, peeled, cored, and thinly sliced
• ½ wheel of Brie cheese
• Generous drizzle of honey
• 1 egg yolk
• Sprinkle of turbinado sugar (sugar in the raw)

Directions

• Preheat oven to 425 F. Line a rimmed baking sheet with either parchment paper or a silicone mat.
• Roll out gluten-free pie dough to about ? thickness. Slice circles about 4 in diameter and remove. Take scraps and knead back into a ball. Roll out again and slice more 4 circles. Repeat until there is not enough dough left to create more circles.
• Roll out the 4 circles a bit thinner. Arrange 4-5 slices of apples in the center of the dough circle. Place two slices of Brie on top. Drizzle with honey. Repeat for half of the circles.
• Take the remaining dough circles and lay over top the filling. Seal the edges closed either with your fingers or a fork.
• Beat one egg yolk in a small bowl. With a pastry brush, brush the beaten egg yolk over top each pie. Sprinkle desired amount of turbinado sugar over top each.
• Bake in the oven on the center rack for 20-25 minutes until golden brown on top.
• Remove from oven and let cool for 10 minutes. Serve warm.