Salted Caramel Apple Hand Pies
Who doesn’t love apple pie? The concept itself is simply fabulous.
But this little perfect pastry is even better than your typical, old-fashioned pie. How? Well, for starters, you can take with you anywhere you go. They are also not as messy as a slice of pie, the ideal portion size and don’t require plates or utensils!
With a deliciously flaky and tender crust, these salted caramel apple hand pies are to-die-for.
Each individual pie is stuffed with tangy apples that have been caramelized with cream and butter. Then, just sprinkle a little sea salt on top and you’re ready for action.
This particular recipe makes 12-15 hand pies, depending on how thin you roll the crust.
Ingredients
- 5 large apple, peeled and diced small(1/4″x1/4″)
- ¾ cup sugar
- ¼ tsp cinnamon
- 3 tbsp butter
- ⅔ cup heavy cream
- ½ tsp Kosher salt plus more for topping
- 1½ cup flour
- 1 tsp sugar
- ½ tsp salt
- ⅛ tsp baking powder
- 5½ tbsp chilled shortening
- 4½ tbsp chilled butter
- 1 egg yolk
- 2 tsp white vinegar
- ½ cup cold water
- 2-3 ice cubes
- 1 egg
- 2 tbsp milk
How to Make Them
Caramel Filling- Place 3/4 cup sugar, cinnamon, and diced apples in a large saute pan. Turn the heat to medium high.
- When the sugar begins to melt, stir the apples every 30-45 seconds. Allow the sugar to cook for 5-8 minutes, or until it begins to caramelize.
- When the sugar begins to caramelize, move the apples around with your spatula every 15 seconds or so to keep the color even. When the sugar is a dark, golden brown, add the butter and stir until it melts and blends in.
- Add heavy cream to caramel and stir well. Remove from heat.
- Add in salt and mix. Add more salt if desired. Set caramel mixtures aside for cooling.
- Place sugar, flour, salt and baking powder into the bowl of a food processor and pulse to blend.
- Add shortening and butter one tablespoon at a time and pulse with each addition.
- Mix vinegar, egg yolk, ice cubes and cold water. After letting chill for a few minutes add 3½-4 tablespoon of the mixture to the dough. Make sure the dough is not too wet. Chill immediately.
- Using a sheet of waxed paper, roll out half of your dough and flatten it into the shape of disc. Place another piece of waxed paper on top of the dough and roll the dough until thin (⅛” thick, or thinner).
- Then, cut circles out of the dough that are at least 2-2½” in diameter. Place on baking sheet.
- Roll out the other half of the dough in the same manner. Cut out circles of dough that are at least ½” larger than the dough circles on the baking sheet.
- Working one at a time, place 1½-2 tablespoon of the cooled filling in the center of a dough circle. Gently place one of the larger dough circles on top of the filling and seal the edges by pressing your fingertips around the edges of the dough circle. Press the tines of a fork around the edge of the circle to fully seal in the filling.
- Repeat this procedure with the remaining dough and filling.
- Place the egg and milk in a small bowl and beat well.
- Using a pastry brush, brush the tops of the pies with the mixture.
- Sprinkle a small amount of kosher salt on top of the pies.
- Bake the pies at 400 degrees for about 10 minutes, or until the crust is golden brown.
- Remove from oven and cool on wire rack.
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