For anyone who loves salted caramels and apple pie. Both of these glorious things are baked together inside a flaky pie crust that you can eat with your hands. Who wouldn’t love that? I used store bought pie dough in this recipe to save time. Make sure to cut the apples into a small dice, that way they can become tender during the time they spend in the oven, (no larger than corn kernels). The hand pies are delicious warm, right out of the oven. To reheat the leftover ones, place them in an oven heated to 350F, for about 5 minutes. They are delicious by themselves or paired with a mug of hot coffee. Enjoy!
makes: about 10 (3-inch) hand pies
adapted from: Just A Taste
1 box of refrigerated pie dough (recommended: Pillsbury)
2 cups small diced Granny Smith apples (that have been peeled)
2 teaspoons fresh lemon juice
½ teaspoon cinnamon
¼ cup sugar
2 teaspoons all-purpose flour
6-8 soft caramels, roughly chopped (recommended: Brach’s or something similar)
large flake sea salt (like Maldon)
egg wash -1 egg lightly whisked with 1 Tablespoon water
crystal sanding sugar, or granulated sugar
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed.
Preheat the oven to 425 F. Unroll one of the 2 disks of pie dough onto a lightly floured surface. With a rolling pin very gently roll the circle until it’s a tiny bit thinner. Using a 3” circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue to cut out circles until you run out of dough, ensuring you end up with an even number of circles. Repeat with the second disk of dough.
Place 6 of the dough circles on a parchment or Silpat lined baking sheet. Spoon a small portion of apple mixture into the center of each circle, leaving enough of a border around the filling. Top the apple filling with pieces of chopped caramel and a tiny pinch of sea salt. With your finger, lightly rim the edge of the dough round with water, then place the second round on top and seal the edges with the tines of a fork.
Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Lightly sprinkle each pie with crystal sanding sugar.