Servings 10 (3-inch) hand pies
Ingredients
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup cold unsalted butter, cut into cubes
- 1/2 cup cold sour cream
For the filling:
- 2 cups small diced (peeled) Granny Smith apples (See Kelly's Notes)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
- 8 store-bought soft caramels, roughly chopped
Finishing Touches:
- Egg wash (1 egg lightly whisked with 1 Tablespoon water)
- Large flake sea salt (See Kelly's Notes)
- Crystal sanding sugar (optional)
Instructions
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.
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.
- You can make this pie dough in advance. After preparing it, wrap it tightly in several layers of plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months. If freezing, let it thaw in the fridge overnight before using.
- You can also assemble the salted caramel apple hand pies, then freeze them before baking. Place the unbaked pies on a baking sheet lined with parchment paper, freeze until solid and then transfer them to a freezer bag. When you’re ready to bake, you can bake them straight from the freezer; just add a few extra minutes to the baking time.
- Store leftovers in an airtight container at room temperature for up to two days. To reheat, pop the hand pies in a 350ºF oven for 5-7 minutes or until warmed through. For a quicker option, you can reheat them in the microwave, but the crust won’t be as crisp.
- ★ Did you make this recipe? Don't forget to give it a star rating below!