Gooey Caramel Apple Hand Pies
- Level: Intermediate
- Yield: 8 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 460
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 64
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 3
- Cholesterol
- 44
- Sodium
- 261
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
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
- 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.