Best Salted Caramel Apple Hand Pies Recipes

SALTED CARAMEL APPLE HAND PIES

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking pan with parchment paper.
• Core and thinly slice apple; coarsely chop slices. You should have about 2 cups. In a large bowl, toss apples with sugar, flour, lemon juice, cinnamon, and nutmeg. Dust work surface with flour.
• Soften 1 pie crust as label directs; unroll crust. Cut into 9 circles using a 3-inch round cutter or glass. Gather dough scraps; with a rolling pin, roll out scraps and cut 3 more circles.
• Place about 2 tablespoons apple filling and 2 pieces caramel in the center of 6 circles; top each with remaining 6 circles. Seal edges of pies with fork; transfer pies to the prepared pan. Repeat process with remaining pie crust to make 6 more pies.
• In a small bowl, whisk egg; evenly brush tops of pies with egg and sprinkle with salt. With a paring knife, cut 2 vents in the top of each pie. Bake pies 30 to 35 minutes or until golden brown.

SALTED CARAMEL APPLE HAND PIES

Steps:

• Dough: Whisk together the flour, salt, baking powder in large bowl. Add cubed butter to bowl,use fingers to work butter into the flour until mixture is consistency of wet sand. Stir in sour cream (dough will be very wet), then turn dough out onto a well-floured surface. Knead dough a few times until comes together, adding more flour, 1 teaspoon at time, if dough is too sticky to handle. Roll dough into an 8x10-inch rectangle, dust both sides with flour before folding it into thirds as if folding a letter. Rotate dough 90º, roll it out again into 8x10-inch rectangle. Fold the dough again into thirds, wrap securely in plastic wrap, refrigerate it for 30 mins while you make filling. Filling: In small bowl, combine apples, lemon juice, cinnamon, sugar & flour, stirring until thoroughly mixed. Set aside. Assemble pies: Preheat oven 425ºF. Remove dough from refrigerator. Unfold it onto well-floured surface, roll it into a 14x14-in square. Using 3-in circular cookie cutter or cup, cut as many circles as possible. Re-roll the scraps and continue cutting out circles. Make sure you end up with even number. (should have approx 20 3-in circles.) Place six of dough circles on Silpat or parchment paper-lined cookie sheet. Spoon small portion of apple filling into center of each circle, leaving enough of a border around filling. Top apple filling with portion of chopped caramels and pinch of sea salt. Place second dough circle atop each filled circle, use fork to crimp edges together, sealing each pie. Brush pies with egg wash, using sharp knife, cut 2-3 vents on top of each pie. Sprinkle with crystal sanding sugar (optional) Bake pies for about 15 minutes, or until golden brown. Remove pies from oven, allow to rest for 10 minutes before serving. Note: The cubed apples should be no larger than size of corn kernels to ensure they become tender during the quick 15-minute bake time.

SALTED CARAMEL APPLE HAND PIES

Steps:

• Make the dough:.
• Whisk together the flour, salt and baking powder in a large bowl.
• Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
• Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
• Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
• Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
• Make the filling:.
• In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
• Assemble the pies:.
• Preheat the oven to 425ºF.
• Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.).
• Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.).
• Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
• Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
• Bake the pies for about 15 minutes, or until they're golden brown.
• Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
• Kelly's Notes:.
• The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
• Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
• If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
• If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.

SALTED CARAMEL APPLE HAND PIES

Steps:

• Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
• In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
• Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
• Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill.
• Top the apple filling with a few pieces of caramel. Top the filling with a portion of the chopped caramels and a pinch of sea salt.
• Brush around the edges of the dough with a finger dipped in egg wash.
• Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
• Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan.
• Refrigerate for 20-30 minutes.
• Bake the pies for 15 minutes or until they're golden brown. Allow to cool about 10 minutes before serving; filling is hot.