Simple Homemade Hostess Apple Pie's {Recipe}

My husband loves Hostess Apple Pie's. So of course he only had one request while we were out picking apples a week ago. After making apple pie filling and apple butter, I decided to finally oblige him. Never making these before I figured it couldn't be to hard right? I do not have proper measurements for this recipe. I totally winged but you know how I love semi homemade baking, so this has to be simple.

{Simple Homemade Hostess Apple Pie's}


* Apples peeled, cored and diced
* 1/2 cup Water
* 1 Tbs Lemon Juice
* Sugar
* Cinnamon
* Nutmeg
* Egg
* 2 boxes Refrigerated Pie Crust Dough

{Directions}

In a large pot add water and lemon juice. Peel and core apples then dice into small cubes. Add cubed apples to pot. I  peeled about 8-10 small apples.

If you work with lots of apples (as I have this season) I highly recommend getting one of these nifty "suzy homemaker gadgets", as my dear husband calls them. I admit I have a obsession with kitchen gadgets, but I really love this one. After hand peeling and coring 80 apples for the chunky applesauce I made last month, I went on the hunt for this! Not only do I love it, but the girls think it's pretty cool too, especially when they get a spiral cut apple for a snack.

Once you have the desired amount of apples, set your pot on the stove and cook on Medium heat, stirring occasionally until the apples start to soften. Turn heat down to Low.

Add your sugar, cinnamon and nutmeg to the pot and mix well. Add your sugar and spices based on your taste. For my pot I added about a cup of sugar, 1 Tbs of Cinnamon and 1 Tbs of fresh micro grated nutmeg. Once mixed, taste the juice and adjust the sugar and spice according. I love spices so I tend to add more than most.

Continue to cook on Low until the sugar has cooked down and has made a syrup. Remove from heat and set aside to cool. The syrup will thicken as it cools.

In a small bowl crack your egg and whisk, this will be your wash for your pie's. In a separate bowl mix 2/3 parts sugar to 1/3 part cinnamon, this will be sprinkled on your pies before going into the oven.

Preheat oven to 350. Roll out your prepared pie crust round. Decide how big you want your pie's. I used a bowl approx 6 inches round to cut out my pies from the prepared pie crust. Set aside the scrap crust. Fill your rounds with a spoon full of filling.

Fold over the crust to make a crescent. Seal the edges by crimping them with a fork. Poke a few holes in the top of the pies to allow the steam to escape while baking. With a basting brush, "paint" the egg wash over the tops of your pies. Top with a generous sprinkling of your cinnamon sugar mixture.

Combine all the scrap crust, knead together and on a floured board, roll out. Cut out your crust rounds and repeat this process until you have used up as much as the scarp crust as possible. Fill and seal your pies as mentioned above.

If you find, like I did, I had left over filling don't worry. It is wonderful warmed over vanilla ice cream, a delicious topping for pancakes or eat it straight up like my girls do :)

Bake at 350 until pies are golden brown. Pull from oven, let cool and enjoy!