Salted Caramel Apple Hand Pies

I love the concept of hand pies.

One perfect little pastry all for you to take with you anywhere you go.

Not as messy as a slice of pie, these have become my favorite on-the-go snack.

This is starting to sound like a bad thing…..

These would be great for kids(and adults!) on thanksgiving.

They’re the perfect portion size and don’t require plates and forks(though a napkin might come in handy).

The crust is so perfectly flaky and tender.

Each little pie is stuffed with soft, tangy apples that have been caramelized and made saucy with butter and cream.

Sprinkle a little sea salt on top and you’re set.
I have a problem with hoarding these.

Maybe I’ll start working on my food sharing issues this new year.

Maybe.

Salted Caramel Apple Hand Pies

Makes 12-15 hand pies, depending on how thin you roll the crust.

Serves: Makes 12 Pies

Ingredients

5 large Granny Smith Apples, peeled and diced small(1/4"x1/4")
¾ C. Sugar
¼ t. Cinnamon
3 T. Butter
⅔ C. Heavy Cream
½ t. Kosher Salt plus more for topping
1½ C. Flour
1 t. Sugar
½ t. Salt
⅛ t. Baking Powder
5½ T. Shortening, chilled
4½ T. Butter, chilled
1 Egg Yolk
2 t. White Vinegar
½ C. Cold Water
2-3 Ice Cubes
1 egg
2 T. Milk

Instructions

FOR THE CARAMEL APPLE FILLING: Place the ¾ C. sugar, cinnamon, and diced apples in a large saute pan. Turn the heat to medium high. When the sugar begins to melt, stir the apples with a rubber spatula every 30-45 seconds. Allow the sugar to cook for 5-8 minutes, or until it begins to caramelize(time will depend on how much liquid your apples let off). When the sugar begins to caramelize, move the apples around with your spatula every 15 seconds or so to keep the color even. When the sugar is a dark, golden brown, add the butter and stir until it melts and blends in. It will froth and bubble.
Add the heavy cream to the caramel and stir well until incorporated. Remove the caramel from the heat.
Add the salt to the caramel and mix well. Taste the caramel and add more salt, if desired.
Set aside to cool while you make the crust.
FOR THE CRUST: Place the flour, sugar, salt, and baking powder in the bowl of a food processor. Place the lid on and pulse the mixture a few times to blend.
Add the butter and shortening to the crust, 1 T. at a time, pulsing a few times with each addition(don't run the processor consistently). When the butter and shortening are added, pulse a few times more, or until the butter is cut down to pea sized pieces.
Mix together the cold water, vinegar, egg yolk, and ice cubes. Let chill for a minute or two. Add 3½-4 T. of the mixture to the dough 1 T. at a time, pulsing a few times after each addition until the dough comes together, but is not too wet. Chill immediately while you prepare to roll out the dough.
Place a sheet of waxed paper on your work surface. Take half of the dough out of the fridge, place on the paper and flatten into a disc.
Place another piece of waxed paper on top of the dough. Roll the dough out thin, at least ⅛" thick, or thinner, if desired.
Remove the top sheet of waxed paper and cut circles out of the dough that are at least 2-2½" in diameter. Place dough circles on a baking sheet lined with a silpat mat or parchment paper.
Roll out the other half of the dough in the same manner. Cut out circles of dough that are at least ½" larger than the dough circles on the baking sheet.
Working one at a time, place 1½-2 T. of the cooled filling in the center of a dough circle. Gently place one of the larger dough circles on top of the filling and seal the edges by pressing your fingertips around the edges of the dough circle. Press the tines of a fork around the edge of the circle to fully seal in the filling.
Repeat this procedure with the remaining dough and filling.
Place the egg and milk in a small bowl and beat well.
Using a pastry brush, brush the tops of the pies with the mixture.
Sprinkle a small amount of kosher salt on top of the pies.
Bake the pies at 400 degrees for 7-10 minutes, or until the crust is golden brown.
Remove from oven and cool on wire rack.