Daniel Boone crossed the Cumberland Gap in 1775, and Kentuckians have been blazing trails ever since—especially when it comes to good eating. You'll discover such delightful dishes as Smack-Your-Lips Waffles, Triple Crown Pie, Derbynog, Hot Brown Sandwich, Country Fried Chicken, Sawmill Gravy, and the extravagant Kentucky Burgoo among the more than 400 recipes selected from forty-five cookbooks to represent the Bluegrass State's finest dishes.
Roll each pastry into a 9-inch circle. Fit half the pastries into prepared tart pans.
Mix reconstituted apples with sugar, nutmeg, cinnamon, and lemon juice. Spread about 1/2 cup apple mixture about 1/4 inch thick in prepared pans. Top with remaining pastry, trimming and fluting edge. Prick tops with fork. Sprinkle each with 1/2 teaspoon sugar.
Bake at 375 degrees F for 15—20 minutes or until light brown and edges shrink from pans. Cool briefly.
Remove pies from pans, stacking on top of each other on serving plate.
To serve, cut a wedge through all layers of the pies. Eat by picking up one layer at a time. Thus, the name, a hand pie.
