Salted Caramel Apple Hand Pies
Try this Salted Caramel Apple Hand Pies recipe, or contribute your own.
Try this Salted Caramel Apple Hand Pies recipe, or contribute your own.
- Carbohydrate 13.7590699990096 g
- Cholesterol 0 mg
- Fat 6.2387075 g
- Fiber 0.484143737077713 g
- Protein 0.730891875 g
- Saturated Fat 2.3513003125 g
- Serving Size 1 1 Serving (26g)
- Sodium 172.1576625 mg
- Sugar 13.2749262619318 g
- Trans Fat 0.5801420625 g
- Calories 114 calories
Step-by-step
- In a large bowl, mix together the apples, cinnamon, sugar, and flour until evenly combined.
- Unroll the pre-made pie dough and use a biscuit cutter or the rim of a glass to cut out circular pieces of dough.
- To assemble the mini pies, place a tablespoon of the apple mixture on to a piece of the dough and top it with about a ½ tbsp of the roughly chopped soft caramels. Top with another circular disk of dough and crimp the edges down with your hand or a fork. Use a fork to pierce a small vent on the top of the dough. If desired, make decorations out of extra pieces of dough! Brush with the beaten egg and sprinkle sea salt on top.
- Bake at 350 for 11-13 minutes or until the pie crust is golden. Enjoy!
Adding too much filling causes pastry to burst open during baking because expanding steam creates internal pressure that weak seals cannot contain. Preventing this requires measuring precisely one tablespoon of fruit per portion and leaving a clean border around the edge of the pastry circles. Pressing firmly with tines of a fork ensures the top and bottom layers fuse completely while holding the shape intact. Piercing the upper crust releases accumulated moisture before structural integrity fails entirely.
Firm tart varieties such as Granny Smith hold their shape during heat application without turning into mush. Tossing the diced fruit with flour absorbs excess liquid released during baking, preventing soggy bottom crusts from developing underneath the caramel. Chopped soft caramels melt into pockets of sticky sweetness that contrast sharply against flaky pastry layers. Combining these elements creates a balanced bite where fruit tartness tempers rich sugar.
Assembled pastries freeze exceptionally well on baking sheets before being transferred to airtight containers for up to two months. Baking directly from a frozen state requires extending the standard eleven to thirteen minute duration by roughly four extra minutes. Arranging the pieces on parchment-lined metal pans promotes even heat distribution without requiring thawing beforehand. Brushing chilled dough with beaten egg immediately prior to the oven creates a glossy barrier that traps steam.
Visual cues dictate readiness far better than arbitrary timers since domestic ovens vary significantly in calibration. Watch for pastry edges to turn a deep golden brown while bubbling caramel begins peeking through the fork vents. Removing the treats too early yields pale, greasy crusts that lack structural crispness. Cooling them on wire racks prevents residual bottom heat from generating condensation against the metal.
