Salted Carmel Apple Hand Pies
Since Fall is just around the corner I thought I would help you get ready for the season with a new recipe to try. Since many of us are staying home and cooking more I know I'm always looking for new things to cook.
I love the smell of apples and cinnamon as they bake together, it makes your kitchen smell amazing. These are a small treat so you don't have to feel guilty about eating them as small treats really don't have calories (at least that's what I tell myself :))
2 Granny Smith apples, peeled and cut into small cubes (2 cups)
1/4 cup granulated sugar
2 teaspoons all-purpose flour, plus more for work surface
2 teaspoons fresh lemon juice (from 1 lemon)
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 (14.1-oz.) pkg. refrigerated piecrusts (4 piecrusts total)
8 soft caramel candies, roughly chopped
Pinch of flaky sea salt
1 large egg
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 the remaining 3 piecrusts.
Arrange 16 of the dough rounds on a prepared baking sheet. Spoon 1 heaping tablespoon of the apple filling mixture onto center of each of the 16 rounds, leaving a 1/4-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 1/2 inch long) into each pie top. Sprinkle pies with sanding sugar, if desired.
Bake in the preheated oven until pies are golden brown, 15 to 20 minutes. Let cool completely on the baking sheet, about 30 minutes.
Image and recipe from Southern Living