Gooey Caramel Apple Hand Pies

Total Time:
1 hr 35 min
Prep:
20 min
Inactive:
30 min
Cook:
45 min

Yield:
8 hand pies
Level:
Intermediate

Ingredients
  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 tablespoon salted butter
  • Two 9-inch unbaked, unrolled pie crusts
  • 1 to 2 Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes (about 1 cup)
  • Couple pinches ground cinnamon
  • 1 egg, beaten
  • 1/4 cup demerara sugar
Directions
Watch how to make this recipe.
  • Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes.

  • Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes.

  • Preheat the oven to 350 degrees F.

  • Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork.

  • Brush the tops with beaten egg and sprinkle with demerara sugar. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes. Drizzle the hand pies with leftover caramel sauce and serve.


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