Caramel apple

Made with sourdough pie crust, heavy cream and apples. 1h 50m, makes 16, 16 ingredients.

Recipe by simplicityandastarter.com

Prep

25 min

Cook

25 min

Total

1h 50m

Makes

16

Ingredients

• Sourdough Pie Crust (double-crust)
• 200 grams white sugar (1 cup)
• 85 grams unsalted butter, room temperature (6 Tablespoons)
• 120 grams heavy cream, room temperature (1/2 cup)
• 3 grams salt (1/2 teaspoon)
• 3 apples (Granny Smith, Fuiji, Pink Lady, finely diced)
• 10 grams freshly squeezed lemon juice (1 Tablespoon)
• 10 grams all-purpose flour (1 Tablespoon)
• 55 grams light brown sugar (1/4 cup)
• 2 grams ground cinnamon (1 teaspoon)
• .5 grams nutmeg (1/4 teaspoon)
• .5 grams all spice (1/4 teaspoon)
• 1/4 cup salted caramel sauce
• 1 large egg
• splash of milk
• coarse sugar (optional)

Instructions

Method by simplicityandastarter.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Prepare my Sourdough Pie Crust recipe up to step 7. This pie crust recipe makes enough for a double-crust pie, which will make about 14-16 sourdough hand pies.
2. To a medium pot, add white sugar. Heat to medium heat on the stovetop. Leave the sugar for a few minutes. Once the sugar starts to melt, continue to give it a stir. It will dissolve completely in about 8-10 minutes. Keep an eye on it, be sure the sugar doesn't burn.
3. Once the sugar is melted, add in the room temperature butter, stirring vigorously. Immediately it will begin to bubble and rise. Continue to mix. It will take some stirring to incorporate the sugar and butter fully.
4. When the sugar and butter are combined, slowly pour in the heavy cream while also stirring.
5. Continue to cook until the caramel begins to bubble and rise again.
6. Remove from the heat and add in the salt. Mix until combined, then pour into a small bowl to cool.
7. Peel and dice the apples to about the size of a corn kernel. It's important to cut the apple into smaller pieces so that becomes tender during the shorter bake time.
8. To a large mixing bowl, add the finely diced apple, lemon juice, brown sugar, all-purpose flour, spices, and 1/4 cup of the caramel sauce.
9. Mix until combined. Set to the side.
10. Line a baking sheet with parchment paper. Set to the side.
11. After the pie crust dough has chilled for an hour, pull one disc out of the fridge.
12. Remove the piece of plastic wrap from one of the dough balls and place it on a lightly floured work surface.
13. With a floured rolling pin, roll from the center of the dough outward. Then, turn the dough a quarter turn and repeat the same rolling motion.
14. Add flour to the rolling pin, pie dough, and work surface when needed - you don't want the dough to stick.
15. Periodically flip the dough to the other side and continue to roll out until it is thin, about 1/8 inch thick.
16. With a 3-in cookie cutter or a drinking glass, cut out circles, about 14-16.
17. Place the cutout crusts on the parchment-lined baking sheet.
18. Continue to reroll the extra dough and cut out circles until there isn't enough pastry dough.
19. Repeat this process with the second pie disc.
20. Once all of the pie crusts have been cut, place the baking sheet in the fridge and allow the crusts to cool for at least 20 minutes. This keeps the butter from melting in the dough, which helps the pie crust get all of those delicious flaky layers.
21. While the pie crusts chill, add an egg and a splash of milk to a small bowl. Whisk together until combined. Set to the side.
22. Once the crusts have chilled for at least 20 minutes, remove the baking sheet from the fridge.
23. Divide the pie crusts into two groups. You will need two circles for each hand pie - one for the bottom crust and one for the top.
24. Place the bottom crusts 1 inch apart on the parchment-lined baking sheet.
25. Brush the top of the bottom pie crust with the egg wash. This will help seal the pie crust together and prevent the filling from leaking.
26. Place a small amount of the pie filling, about 1-2 Tablespoons, in the center.
27. Take a top crust and gently spread the dough with your thumbs. Place it on top of the filling. Press the edges of the pie crust together with your finger to help seal the pie crust, and then crimp with the tines of a fork.
28. Brush the top of the hand pie with one final coat of egg wash. This will give it a beautiful golden brown finish.
29. Repeat until all of the mini pies have been assembled.
30. Poke 8 holes in the tops of the hand pies with a toothpick. This acts as a vent for the steam to escape while the pies bake.
31. Finally, sprinkle each hand pie with coarse sugar for a beautiful finish and extra crunch.
32. Chill the hand pies in the fridge one last time for 20 minutes.
33. In the meantime, preheat the oven to 375 degrees F.
34. After 20 minutes of chilling, place the apple pies in the preheated oven.
35. Bake for 24-28 minutes, or until the tops are golden brown.
36. Remove the sourdough hand pies from the oven and place them on a wire rack to cool for at least 5 minutes.
37. These Salted Caramel Apple Sourdough Hand Pies can be served warm or at room temperature. Be sure to drizzle with the remaining salted caramel sauce! Enjoy!