Salted Caramel Apple Hand Pies

Over this summer, a good friend and I have been going out for evening trail rides every Friday. These are such a treat, nothing beats the relaxation of good friends, beautiful scenery of the Saskatchewan prairies and a horse. Before we head out, we eat dinner with her adorable little family. I recently made these for one of our rides and they were a hit! Easy, and tiny enough to fit perfectly in your hand (and just small enough for not feeling guilty if you have a second helping 🙂 ) I’d imagine you could play around with the type of apples or the filling itself. All in all, these are a wonderful fall treat and would make a beautiful addition to any dessert table.

I normally don’t post photos of the assembly of food, but I had my camera on hand and since these are bit more involved, I decided to snap some along the way:

Salted Caramel Apple Hand Pies

BS in the Kitchen

Small handpies that combine the aroma of apples, cinnamon and the perfect balance of sweet and salty.

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 15 mins

Total Time 1 hr 15 mins

Course Dessert

Servings 10 -15

Ingredients

  

• DOUGH
• 2 cups flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 cup cold butter cut into cubes
• 1/2 cup cold sour cream
• FILLING
• 2 cups Granny Smith Apples diced into the size of corn kernels
• 2 tsp fresh lemon juice
• 1/2 tsp cinnamon
• 1/4 cup sugar
• 2 tsp flour
• store-bought soft caramels cut into smaller pieces
• Sea salt
• Egg wash 1 egg lightly whisked with 1 tbsp water
• Crystal sanding sugar optional

Instructions

 

• 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 (this dough is 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.
• FILLING
• In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
• ASSEMBLY OF THE PIES
• Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square.
• 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 at 425F, 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.

I found this recipe on Pinterest through the wonderful blog, Just a Taste.

Hope everyone is having a great start to fall,

Carlene