Wednesday, November 27, 2013

Caramel Apple Hand Pies

for pastry

2 cups flour
2/3 cup shortening
6-7 tablespoons ice water

for filling

1 large granny smith apple, diced fine
1/4 cup sugar
juice of half a lemon
2 teaspoons flour
1 teaspoon cinnamon 
6 caramels, cut into 8 pieces each
1 pinch of salt

for topping

1 egg, beaten
sanding sugar

~prepare pastry~

Combine flour and shortening until mixture resembles coarse crumbs.
Toss with 6 to 7 tablespoons of cold water until dough comes together.
Roll out dough and cut into 24 small circles.
Place 12 circles onto a parchment lined cookie sheet.

~add filling~

Combine diced apples, sugar, lemon juice, flour and cinnamon.
Top twelve dough circles with 1/2 to 1 tablespoon of apple mixture,
4 pieces of caramel and a bit of salt.

~finish pies~

Place the remaining 12 dough circles on top of filling.
Using a fork, crimp around the edges to seal pies.
Brush pies with beaten egg and sprinkle with sanding sugar.
Bake pies at 425° for 15 minutes or until golden brown.
Let pies cool, filling will be very hot. 


(Adapted from original recipe at Just a Taste.)

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