Thursday, September 19, 2013

Caramel Apple Hand Pies




Rebecca made these adorable and delicious Caramel Apple Hand Pies last night.  These are definitely something I've wanted to try for a while although the recipes I have seen for small pies have used a muffin tin for the tiny pies.  These are even more perfect because you don't need anything but a napkin to gobble them down.  

They would be perfect for potlucks, lunches, breakfast on the run.  YUM!  The possibilities are endless. You could make them as homemade poptarts using chocolate chips, jam, applesauce, apple butter.  You could make other types of hand pies like blackberry, blueberry, PEACH!

Rebecca said that these took no time at all to make since she used a store bought pie crust.  

I found it super special that she made these since she doesn't even really eat sweets or desserts very often.  Hey, she even took great step-by-step pictures.  She's a blogger in the making! These were so good that she told me she had to go back for round 2!  So far, the only thing I think she forgot was to bring her dear old mother one (or two, or three LOL)!  She said the combination of caramel and apple was just over the top!

Here's how Rebecca made Caramel Apple Hand Pies AT HOME HER WAY:


Caramel Apple Hand Pies
  • 2 cups small diced (peeled) Granny Smith apples
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons all purpose flour
  • 8 store-bought soft caramels, roughly cubed into smaller pieces.
  • Egg wash (1 egg lightly whisked with 1 Tablespoon water)
  • 1 storebought rolled Pie Crust (sold by the canned biscuits)
Instructions:

PREHEAT OVEN TO 425 DEGREES first thing!

Peel and chop the apple in very small pieces.  In a small bowl, stir together the apples, lemon juice, cinnamon, sugar and flour.  Stir until well blended.  Set aside.



Let the pie crust come to room temp about 15 minutes before rolling it out.  Roll it out flat on a well-floured surface.

Using a glass, cup, or approximately 3-inch cookie cutter, cut out as many circles as you can until you run out of dough.  (Make sure you have an even number because each pie takes two circles.)



Place six of the circles on a parchment paper-lined cookie sheet.  Spoon a small amount of the apple mixture into the center of each circle, leaving a border around the filling. Top with one or two small cubes of caramel (see here). Top with a circle of dough.  Use a fork to seal the edges all around.





Brush each pie with the egg wash and using a sharp knife, cut two small vents in the top of each pie.  Sprinkle with sugar (optional).

Bake in a PREHEATED oven at 425 degrees for 15 minutes. 


Try to hold yourself back and let them cool before gobbling them up!  The filling might be HOT!

Enjoy!
Gina
 
 
Caramel Apple Hand Pies
  • 2 cups small diced (peeled) Granny Smith apples
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons all purpose flour
  • 8 store-bought soft caramels, roughly cubed into smaller pieces.
  • Egg wash (1 egg lightly whisked with 1 Tablespoon water)
  • 1 storebought rolled Pie Crust (sold by the canned biscuits)
 
INSTRUCTIONS:
 
PREHEAT OVEN TO 425 DEGREES first thing!

Peel and chop the apple in very small pieces.  In a small bowl, stir together the apples, lemon juice, cinnamon, sugar and flour.  Stir until well blended.  Set aside.
 
Let the pie crust come to room temp about 15 minutes before rolling it out.  Roll it out flat on a well-floured surface.

Using a glass, cup, or approximately 3-inch cookie cutter, cut out as many circles as you can until you run out of dough.  (Make sure you have an even number because each pie takes two circles.)
 
Place six of the circles on a parchment paper-lined cookie sheet.  Spoon a small amount of the apple mixture into the center of each circle, leaving a border around the filling. Top with one or two small cubes of caramel (see here). Top with a circle of dough.  Use a fork to seal the edges all around.
 

Brush each pie with the egg wash and using a sharp knife, cut two small vents in the top of each pie.  Sprinkle with sugar (optional).
Bake in a PREHEATED oven at 425 degrees for 15 minutes.  Cool as filling will be HOT!



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