SALTED CARAMEL-APPLE HAND PIES
These easy to assemble hand pies are delicious straight out of the oven, but also travel well to tailgates and picnics.
Provided by Katie Jacobs
Time 1h5m
Yield Serves 16
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Stir together apples, granulated sugar, flour, lemon juice, cinnamon, and kosher salt in a bowl until combined.
- Unroll 1 of the piecrusts on a lightly floured surface, and cut out 8 circles using a 3-inch cookie cutter. (Discard dough scraps, or reserve for another use.) Repeat process with remaining 3 piecrusts.
- Arrange 16 of the dough rounds on prepared baking sheet. Spoon 1 heaping tablespoon of the apple filling mixture onto center of each of the 16 rounds, leaving a ¼-inch border around filling. (Reserve remaining filling for another use.) Sprinkle chopped caramel candies evenly onto filling mounds, and sprinkle with sea salt.
- Whisk together egg and 1 tablespoon water in a small bowl, and brush some of the mixture over edges of the 16 filled dough rounds. Top filled dough rounds with remaining 16 dough rounds. Crimp together top and bottom dough-round edges using a fork, sealing each pie. Brush pie tops with remaining egg mixture. Cut small slits (about ½ inch long) into each pie top. Sprinkle pies with sanding sugar, if desired.
- Bake in preheated oven until pies are golden brown, 15 to 20 minutes. Let cool completely on baking sheet, about 30 minutes.
CARAMEL APPLE HAND PIES RECIPE BY TASTY
Here's what you need: granny smith apples, granulated sugar, cornstarch, cinnamon, salt, pie dough, medium egg, unsalted butter, brown sugar, vanilla, salt, honey
Provided by Julie Klink
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 12
Steps:
- On a cutting board peel and cut the apples into slices ¼-inch (6-mm) thick.
- Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total.
- Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples.
- Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes.
- In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping.
- Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes.
- Enjoy!
Nutrition Facts : Calories 649 calories, Carbohydrate 105 grams, Fat 25 grams, Fiber 4 grams, Protein 3 grams, Sugar 62 grams
3-INGREDIENT CARAMEL APPLE HAND PIES
These quick and easy hand pies are a cross between the beloved caramel apple and flaky apple turnover.
Provided by Molly Baz
Categories 3-Ingredient Recipes Pie Dessert Butterscotch/Caramel Apple Phyllo/Puff Pastry Dough Quick & Easy
Yield Makes 9
Number Of Ingredients 4
Steps:
- Place a rack in center of oven; preheat to 425ºF. Unroll or unfold pastry onto a flat work surface. Using a 3" circular cookie or biscuit cutter, cut out as many rounds as possible (you should have 18 rounds).
- Place half of the rounds on a parchment-lined rimmed baking sheet. Spoon 1 (heaping) Tbsp. apples into the center of each round, leaving a 1/2" border. Top apples with 1 (heaping) tsp. caramel sauce and a pinch of sea salt.
- Brush pastry border with a pastry brush dipped in water and top each filled round with a second pastry round. Using a fork, crimp edges together, sealing each pie well to avoid leakage.
- Cut a few small slits with a sharp knife in the top of each pie to allow steam to escape. Bake pies, rotating sheet halfway through, until golden brown and puffed, about 15 minutes. Serve warm.
SALTED CARAMEL APPLE HAND PIES
Taken from justataste.com, put here for safe-keeping and to try. http://www.justataste.com/salted-caramel-apple-hand-pies-recipe/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email
Provided by CoCaShe
Categories Dessert
Time 1h15m
Yield 10 3-inch hand pies
Number Of Ingredients 14
Steps:
- Make the 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 (the dough will be 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.
- Make the filling:.
- In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
- Assemble the pies:.
- Preheat the oven to 425ºF.
- Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.).
- 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, 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.
- Kelly's Notes:.
- The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
- Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
- If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
- If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.
Nutrition Facts : Calories 339.2, Fat 21.6, SaturatedFat 13.2, Cholesterol 55.4, Sodium 166.5, Carbohydrate 34.1, Fiber 1.1, Sugar 13, Protein 3.5
SALTED CARAMEL APPLE HAND PIES
Notes: The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time. Adapted from Just A Taste.
Provided by gailanng
Categories Pie
Time 1h15m
Yield 10 3" hand pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
- In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
- Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
- Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill.
- Top the apple filling with a few pieces of caramel. Top the filling with a portion of the chopped caramels and a pinch of sea salt.
- Brush around the edges of the dough with a finger dipped in egg wash.
- Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
- Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan.
- Refrigerate for 20-30 minutes.
- Bake the pies for 15 minutes or until they're golden brown. Allow to cool about 10 minutes before serving; filling is hot.
Nutrition Facts : Calories 266.9, Fat 12.1, SaturatedFat 3.9, Cholesterol 0.6, Sodium 206.9, Carbohydrate 37.2, Fiber 1.8, Sugar 14.2, Protein 3.1
3-INGREDIENT CARAMEL APPLE TART
Store-bought caramel sauce and frozen puff pastry are the secrets to a showstopping Thanksgiving dessert that you can make in under an hour. For an extra flourish, serve it with whipped cream or vanilla ice cream.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Thanksgiving Apple Dessert Butterscotch/Caramel Phyllo/Puff Pastry Dough
Yield Serves 8-10
Number Of Ingredients 4
Steps:
- Arrange a rack in middle of oven; preheat to 400°F. Arrange puff pastry sheets next to each other on parchment so that longer sides are touching. Pinch seam together and gently roll to an 18x13" rectangle. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts with a paring knife).
- Heat caramel in a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes. Transfer 1 Tbsp. caramel to another small bowl; set aside.
- Toss apples and salt in a large bowl. Pour remaining caramel over and toss to combine.
- Arrange apple slices in 4 tight, overlapping rows on pastry, leaving a 1/2" border on all sides. Drizzle with any remaining caramel left in bowl.
- Bake tart until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool.
- Add 1 Tbsp. hot water to reserved caramel in small bowl, whisk to combine, and brush over apples with a pastry brush. Cut into pieces to serve.
- Do Ahead
- Tart can be made 6 hours ahead; store uncovered at room temperature and brush with glaze just before serving.
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