Or pies that is! Lots of little one!
Contrary to what you will read here (which is hilarious!), I saw this recipe and seeing that it involves caramel and apples, knew I had to make it. My sister K, who lives in Santa Fe, started a blog called Happie Santa Fe about pies (Get it? Hap-pie? Play on words? She is clever that way!) So I innocently suggested that we both make it and compare notes. Sounds good right? Well, she took it as a personal challenge that I (who have been cooking longer and love to bake) had stacked in my favor!
I think I was so blinded by the thought of the caramel and apple and pie all together that I didn’t really read all the steps before suggesting it to K…so it was a little more complex than I thought. I give her major points for going through with it! 🙂
That being said, this is super yummy and perfect for Fall (I’m guessing… it is still 90+ degrees here in South Florida. Fall is not really in our vocabulary 😦 ) I had a couple of problems with instructions of the original recipe that I corrected below. I had a lot of filling left over that went to waste, so next time I would reduce the amount of apple filling that is prepared by a 1/3 or a 1/4. And finally, for my own full disclosure – I tossed two batches of caramel sauce that never caramelized. And I’ve made caramel candies before!! So frustrating, so I’ve added a couple of notes that I read before batch number three!
I can vouch that these are great heated up in a toaster oven too! YUM!
Caramel Apple Hand Pies
yield: 16-20 pies
For the crust:
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks) unsalted butter, cut into pieces
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water
For the filling:
2 pounds granny smith apples
1/4 cup flour
1/4 cup sugar
pinch of salt
1 teaspoon vanilla
Sea Salt Caramel Sauce:
3/4 cup cream
1/3 stick butter
1 cup sugar
3 tablespoons water
One egg yolk beaten with 2 tablespoons water (for egg wash)
For the crust:
1. In a bowl, combine the flour and salt. Make a well in the center of the flour. Add the butter to the well and cut in the butter until the mixture becomes crumbly. In another bowl, combine sour cream, lemon juice and water. Add to flour/butter mixture, combining gently. Do not overmix the dough or the crust will become tough. Form into a ball, cover with plastic wrap, and refrigerate 1 hour.
2. Divide the refrigerated dough in half. On a floured work surface, roll half the dough to 1/8-inch thickness. Using a round cutter (mine was a 4″ diameter drinking glass), cut approximately 8 circles and transfer to a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes. Repeat with the other half of the dough. In all you will likely make 16-20 “discs.” (Mine made 19.)
For the caramel sauce:
1. Measure out the cream and butter and set aside. Place sugar and water in a medium-sized saucepan. Swirl around until all the sugar is wet, adding more water if needed.
2. Place over medium heat. Swirl to caramelize evenly and cook until it is amber in color. (DO NOT STIR! My advice is to read a caramel tutorial before you begin!!) Remove from heat and pour in the cream. Caution!…it will bubble up. Whisk until combined.
3. Add the butter and sea salt and let cool.
For the filling:
1. Heat oven to 375 degrees.
2. Peel and chop the apples into small (about 1/4″) pieces. Mix them with the flour, sugar and pinch of salt and vanilla. Add 1/3 cup caramel sauce and toss to coat.
2. Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 tablespoon of the filling onto one half of each circle of dough. Top filling with about a teaspoon of caramel sauce. Brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork.
3. Cut a small slit in each pie and lightly brush with the egg yolk wash. Place in the oven and bake until the hand pies are golden brown, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.
Source: Adapted from the Frugal Foodie Family blog