Apple Hand Pie with Salted Caramel Drizzle

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Step 1

Preheat oven to 425F

Step 2

In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.

Step 3

Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you’re making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.

Step 4

Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)

Step 5

Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it’s homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration). Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

Step 6

Combine the sugars, salt, and spices in a small bowl

Step 7

Cored apples and slice into thin slices or dice into small cubes, 1⁄8 inch wide

Step 8

In a skillet, cook apples with sugars, spices, and butter until combined and butter is melted. Sprinkle with tapioca flour, cornstarch or flour and continue to cook until soft, 3-5 minutes more

Step 9

Remove from skillet and spread on tray or plate to cool before assembling

Step 10

Divide the chilled pie dough into 4 equal pieces, gently form each piece into a round

Step 11

On a lightly floured surface, use a rolling pin to gently roll each round into a circle, about 1⁄8 inch thick, set aside or refrigerate while rolling all of the rounds

Step 12

To fill, lay the rolled out dough flat and place 1⁄4 cup of filling on the lower half of the round, dip a finger in water or egg wash and wet the edges around the circumference of the dough

Step 13

Fold the top half of the dough over the filling and gently press around the edges to seal

Step 14

Decoratively crimp the edges with a fork or by hand, repeat with remaining rounds and filling

Step 15

Place formed hand pies on a baking sheet lined with parchment, brush with egg wash or cream and sprinkle with turbinado (raw) sugar

Step 16

Bake for 20-25 minutes until golden brown on top and bottom and cool on trays slightly before drizzling with caramel sauce

Step 17

To make the caramel sauce: In a medium sized saucepan, wet the sugar with the water and cook on medium high heat, undisturbed until it begins to change color

Step 18

Once the sugar begins to take on color, stir until the caramel is an amber colored and immediately add the butter. Be careful because the mixture will bubble up when the butter is added.

Step 19

Once butter is thoroughly combined with caramel, slowly pour in heavy cream, whisking to combine

Step 20

Boil for 1 minute, mixture will rise in the pan as it boils

Step 21

Remove from heat and stir in salt and transfer to a bowl to cool

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