Best 5 Salted Caramel Apple Hand Pies Recipes

SALTED CARAMEL APPLE HAND PIES

Steps:

• Combine flour, salt, and sugar in a food processor. Add cubed, very cold butter and pulse until butter is the size of large peas. Add 6 tablespoons of ice water and pulse until the mixture is combined and moist but not wet. Add additional ice water if needed.
• Remove from food processor and gently knead on a floured surface until combined. Split dough in half and plastic wrap each half, forming into a square. Chill overnight or for at least 2 hours.
• Sprinkle the sugar in a large saute pan in an even layer. Heat over medium heat. Do not mess with it or stir it at all. Once the sugar begins to dissolve and caramelize, start to stir where the sugar is caramelizing. Continue to stir the sugar until it is evenly dissolved and amber brown. Be careful not to let the sugar darken too much or burn.
• Once the sugar is evenly dissolved and caramelized, add in the room temperature butter and whisk vigorously until combined. Whisk until the butter is completely melted, then slowly pour in the cream while continuing to whisk. (Heating the cream slightly in the microwave will limit how much the cream bubbles up, but be careful as the cream will bubble when added to the hot caramel.) Whisk the caramel until it comes back to a boil and bubbles up slightly. Remove from heat and stir in the salt. Place in a bowl and allow to cool.
• Peel, core, and dice the apples into 1″ cubes. Sprinkle the apples with the flour and the cinnamon, allspice, and nutmeg. Toss to combine. Add in the lemon juice, brown sugar, and about 1/2 the salted caramel (1/2 cup). Mix thoroughly.
• Preheat oven to 400 degrees F.
• Remove pie dough from the fridge and let sit at room temperature about 10 minutes.
• Working with one half at a time, roll pie dough out on a well-floured surface until about ⅛ inch thick.
• Using a 5″ round cutter (a cookie cutter, bowl, or pot lid will work), cut dough into 10-12 circles, re-rolling the scraps of dough not more than once.
• Egg wash (one egg + a splash of water mixed well) the entire edge of each circle.
• Add 2 tablespoons of filling to the center of each circle, folding one half over to create a half-moon.
• Seal the edges very well with a fork. Place pies in the freezer until cold, about 10 minutes.
• Remove pies from freezer and egg wash the tops. Cut three slits in the center of the pie.
• Bake for 20-25 minutes, until golden brown.
• Let cool slightly before serving and drizzle with additional salted caramel sauce to serve.

SALTED CARAMEL APPLE HAND PIES

Steps:

• 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.
• In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
• 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.
• 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.
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SALTED CARAMEL-APPLE HAND PIES

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.

SALTED CARAMEL APPLE HAND PIES

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.

SALTED CARAMEL APPLE HAND PIES

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.