Salted Caramel Apple Hand Pies
In a perfection combination of sweet and salty, these hand pies are a festive and fun way to enjoy the flavor of classic apple pie.
Prep: 30 minutesCook: 30 minutesTotal: 1 hourDifficulty: Medium
- 1 cup granulated sugar
- 1⁄2 cup + 1 tsp. water, divided
- 4 tablespoons butter
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 package readymade pie crusts (2 9” crusts)
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon nutmeg
- 1 large tart apple, peeled and diced
- 1⁄2 teaspoon salt
- 1 egg
- To make caramel sauce: In medium-sized, light-colored pot (to see color change more easily) over medium heat, combine sugar and water, gently tilting pot occasionally to ensure even caramelization. Gently boil 6 to 8 minutes, until medium copper color is achieved. Remove from heat.
- Whisk in butter, cream, salt and vanilla. If clumps form, return to low heat, whisking until smooth. Carefully transfer to another bowl to cool. You should have about one cup caramel.
- Preheat oven to 375°F. Line baking sheet with parchment paper.
- Unroll pie crusts onto clean work surface. Using a 3” round cutter, cut out 28 rounds, rerolling scraps as needed.
- In mixing bowl, combine flour, sugar, cinnamon, nutmeg and salt. Add apple and 2 tablespoons caramel to dry ingredients.
- In small bowl, whisk together egg and remaining 1 teaspoon water. Brush edge of 1 pie round with egg wash, then spoon about 1 tablespoon apple mixture in center. Top with another pie round. Gently press to seal. Use tines of fork to press edges together. Repeat process with remaining pie rounds.
- With scissors, snip an X into top of each pie. Transfer to prepared baking sheet; brush each pie with egg wash.
- Bake 20 to 22 minutes, until golden brown. Let cool. Drizzle with remaining caramel. Store leftovers in refrigerator or airtight container.