Caramel Apple Hand Pies
Caramel Apple Hand Pies a.k.a. Nature's Candy. Tart apples with melty caramel bits baked into buttery flaky crust, no forks needed!
Ingredients
Apple Hand Pie Filling
- 4-1/2 cups chopped tart apples (Gala, Northern Spy, Granny Smith, Orondo Rose) About 3 large or 4 medium apples
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- 1 tablespoon food starch (Clear Jel)** or regular cornstarch
- 1 tablespoon cold water or apple juice
- 1 bag Kraft Caramel bits (11 oz.)
- 1 egg + 1 Tablespoon water, beaten (for egg wash)
- 1/4 cup large granule sugar (optional)
- Big Batch Grandma's Pie Crust Pastry (will make about 16 hand pies, 3-1/2 inch round) Recipe for big batch is below
Big Batch Grandma's Pie Crust
- 4 cups all purpose flour (may use gluten free flour)
- 1 cup vegetable shortening
- 1 cup butter (2 sticks)
- 2 teaspoons salt
- 1/4 cup pure cane sugar
- 1/4 teaspoon baking powder
- 1 cup cold water
Instructions
Salted Caramel Prep
- Line a baking sheet with parchment paper and spray with non-stick cooking spray. Scoop about 1/2 tablespoon in dollops onto prepared baking sheet; they should flatten out a bit. If not flatten with back of spoon to approximately 1-inch round.
- Place the baking sheet with the dollops in the freezer while prepping apples and pie crust dough.
- NOTE: I used my homemade sauce that has a thick viscosity at room temperature. Salted caramel syrup is too runny.
Apple Hand Pie Filling
- Peel & chop apples and place into a sauce pan or skillet.
- Add the brown sugar, spices, and butter.
- Over medium heat, bring apples to a simmer, liquid will draw out as sugar and heat react with the apples. Simmer on low for 3 minutes.
- Mix the cornstarch of choice and 1 tablespoon water, stir into the apples the last 30 seconds of cooking time. It will thicken pretty fast.
- Remove from heat, transfer to a bowl and place uncovered in refrigerator to cool.
Pie Crust
- In very large bowl stir all dry ingredients together.
- Add the shortening (or butter if using) to the dry ingredients. Using a large serving fork, cut into the dry ingredients until crumbly.
- Add the cold water all at once and mix just until forms a ball (do not kneed or over mix). Set aside with plastic wrap on top until ready to form hand pies.
Assembly
- Preheat oven to 375 F degrees.
- In small bowl, beat the egg with the water for the egg wash, set aside.
- Roll out one-fourth of the pie crust dough on a heavily floured surface to about 10 to 11 inches around.
- Use a 3-1/2 inch cookie cutter to cut circles (2 for each hand pie).
- Place the bottoms on parchment lined or silicone lined baking sheet about 1 inch a part. Scoop about 2 tablespoons of filling on to each bottom crust. Top with 1 tablespoon caramel bits.
- If desired, cut out stars (or other shapes) in each top crust before placing them on the hand pies.
- Wet the bottom crust with the egg wash around the edge. Gently stretch the top crust over filling to edges of bottom, press firmly with finger tips to seal, then crimp with fork.
- Brush tops with egg wash and sprinkle large granule sugar on top.
- Bake for 25 minutes. Cool before eating.