Caramel Apple Hand Pies (Print Version)
Flaky pastry envelopes caramel apples, baked until golden and topped with sweet caramel drizzle.
# Ingredients:
→ Filling
01 -
2 large apples, peeled, cored, and diced
02 -
1/4 cup granulated sugar
03 -
1 teaspoon ground cinnamon
04 -
1 tablespoon lemon juice
05 -
1 tablespoon unsalted butter
06 -
1/4 cup caramel sauce
→ Pastry
07 -
1 package refrigerated pie crusts (2 crusts)
→ Finishing
08 -
1 egg, beaten
09 -
Caramel sauce, for drizzling
10 -
Powdered sugar, for dusting (optional)
# Steps:
01 -
Set oven to 375°F (190°C) and allow it to fully preheat.
02 -
Melt unsalted butter in a medium skillet over medium heat. Add diced apples, granulated sugar, ground cinnamon, and lemon juice. Cook, stirring occasionally, for 5 to 7 minutes until apples are tender but retain their shape.
03 -
Remove skillet from heat. Stir in 1/4 cup caramel sauce until evenly combined. Transfer the filling to a bowl and let it cool completely.
04 -
Lightly flour a clean work surface. Unroll refrigerated pie crusts and roll out slightly. Cut each crust into 4 equal squares.
05 -
Place about 2 tablespoons of the cooled apple-caramel filling in the center of each pastry square. Fold each square in half to create a triangle. Press the edges closed with a fork to seal.
06 -
Place the assembled pies onto a parchment-lined baking sheet. Brush the tops with beaten egg and cut a small slit in each to allow steam to escape.
07 -
Bake in the preheated oven for 20 to 25 minutes until the pastry is golden brown.
08 -
Remove from oven and cool slightly. Drizzle with additional caramel sauce and dust with powdered sugar if desired before serving.
# Notes:
01 -
Allow the filling to cool completely before assembling to prevent the pastry from becoming soggy.
02 -
For best results, use tart apples such as Granny Smith to balance the sweetness of the caramel.