Tag Archives: Pie

Caramel Apple Hand Pies

Hand pies are a New Orleans tradition thanks to local business Hubig’s. Unfortunately, with Hubig’s currently not in operation due to a devastating fire (they promise to rebuild), I had to make my own hand pies to get my fix. But, all in all, I’m proud of how these Caramel Apple Hand Pies turned out.

I’m a huge fan of caramel apples so I whipped up some caramel and mixed it with the apples to create the caramel apple filling.

Ingredients:

For the Caramel:

• 1 cup sugar
• 6 TBSP unsalted butter, cut into cubes
• 1/2 cup heavy whipping cream
• 1/4 cup water

Caramel Apple Hand Pies encompass wonderful Fall flavors.

• 4 pre-made pie crusts
• 2 Granny Smith apples, finely chopped
• 2 Honeycrisp apples, finely chopped
• 2 TBSP cinnamon
• 1 TBSP sugar
• 2 egg yolks

Directions:

For the Caramel:

1. Heat sugar and water in a 3-quart saucepan over medium-high heat, stirring to dissolve sugar. When sugar comes to a boil, stop stirring.
2. Boil until the liquid sugar turns a dark amber color then add all the butter. The mixture will foam up and thicken.
3. Whisk until the butter has melted. Once butter has melted, remove pan from the heat.
4. Add the cream (the mixture will foam up again) and whisk to incorporate cream and until mixture is smooth.
5. Set aside caramel to cool.

For the Hand Pies:

1. Preheat oven to 400F.


Making the caramel from scratch is worth the effort.

2. Roll out pre-made pie crust dough and use a 4-inch circular pastry cutter to cut circles out of the dough. Repeat with each dough remains.
3. Set dough circles aside on a parchment-lined baking sheet.
4. Toss apples with cinnamon and remaining sugar.
5. Once caramel has cooled, add apples to the caramel and stir to incorporate.
6. Assemble hand pies by place a TBSP of caramel apple filling on a dough circle then placing a dough circle on top. Press edges with fork to seal. (Don’t worry if some filling spills out, keep pressing until sealed.)
7. Using a knife, score an X into the top of each pie so filling can vent its heat out while baking.
8. Once all pies are assembled (you may need to work in batches if you have one baking sheet), whisk egg yolks in a small bowl. Using a pastry brush, brush each hand pie with the egg wash. Sprinkle each pie with additional sugar, if desired.
9. Bake hand pies for 12-15 minutes or until crust turns golden brown.
10. Place on a wire rack to cool.

While my recipe is for hand pies, you can also go the traditional route and just make a caramel apple pie using two pie crusts. Either way, the filling in this recipe is a star.

Making the caramel from scratch really makes a difference. These Caramel Apple Hand Pies are perfect for Fall and Winter parties while apples are in season. Plus, they’re easier to eat. And I guarantee you will have very few left over when all is said and done.