Cinnamon Apple Hand Pies
I filmed these last fall and they are FINALLY making their debut…not because they weren’t delicious but simply because I got lazy last year towards the end of our giant kitchen remodel. So now here they are and there are never any left whenever I make a batch of these bad boys. So much FALL in one bite! Le't’s get cookin’!
Original recipes from Sally’s Baking Addiction and Fresh April Flours and The Chunky Chef.
Hand pies with salted caramel butter sauce and Maldon salt flakes.
INGREDIENTS
PIE CRUST - link for how to make this here
2 1/2 cups (315g) all-purpose flour (spooned & leveled), plus more for shaping and rolling
1 tsp salt
6 tbsp (85g) unsalted butter, chilled and cubed
2/3 cup (130g) vegetable shortening, chilled
1/2 cup (120ml) ice cold water
Cutting out pie crusts.
FILLING
3 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups, or 300g, diced)
1/3 cup (70g) granulated sugar
2 tbsp (28g) unsalted butter
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Egg wash: 1 large egg beaten with 1 tbsp (15ml) whole milk
BROWN SUGAR STREUSEL TOPPING (optional but delicious)
1/2 cup (60g) all-purpose flour
1/4 cup (50g) firmly packed light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 cup (57g) unsalted butter, chilled and cut into small cubes
Streusel topping before baking.
SALTED CARAMEL BUTTER SAUCE
6 tbsp (85g) unsalted butter
1 cup (200g) granulated sugar
1/2 cup + 2-3 tbsp (148g) heavy cream
1/4 tsp sea salt
Pie fillings up close.
Instructions
Prepare your pie crust prior to starting this recipe. The dough must chill for 2 hours in the refrigerator. You can make pie dough ahead, see instructions below.
Next, prepare the filling. Combine the diced apples, granulated sugar, butter, and spices together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Allow to simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes.
On a lightly floured work surface, roll out one of the pie crust discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it’s about 12 inches in diameter and about 1/8–1/4-inch thick. Using your cookie cutter or cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies.
Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats.
Arrange half of the circles about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These are the top crusts. The slits act as vents so that steam can escape as the hand pies bake. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp the edges with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It’s OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar or streusel topping, if desired.
Streusel topping: combine all ingredients above except for the butter and, using a fork or your fingers, incorporate butter into the mixture until well combined.
At this point the pies can be baked, but if they don’t feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they’ll hold their shape.
If serving with salted caramel butter sauce, make this at this point.
Salted caramel butter sauce:
You'll need a high-sided heavy bottomed saucepan for this recipe. Preferably one that is stainless or light in color, so you can use visual cues (the color) to determine doneness of the butter and caramel.
Brown the butter: Add butter to saucepan and heat on MED-LOW. The butter will melt, foam up, then the foam will start to go away. Whisk or swirl the pan frequently as it cooks.
Brown flecks (the butter solids) will start to form at the bottom. Once they're golden brown (not dark brown or black), and the butter smells nutty, immediately remove pan from the heat.
Pour butter into small bowl and set aside to cool.
Wash out and dry the saucepan.
Melt the sugar: Add sugar to the saucepan and heat over MED-LOW heat, and stir often with a rubber spatula.
After several minutes, the sugar will start to melt into a whiteish, then light brown liquid and will look clumpy. More and more clumps will appear, then they will start to melt into a brown liquid. Remember, stir often, breaking up clumps if needed.
Make sure all the clumps of sugar have melted before moving on to the next step.
Make the sauce: Pour the browned butter in slowly, whisking as you pour.
Turn off the burner and remove pan from heat. Add the cream slowly, while whisking continuously.
It will foam and bubble up like crazy, but keep whisking and it will settle down.
The bubbling will go down and become a glossy sauce.
Turn the burner back on to simmer for 1-3 minutes on LOW heat, whisking often.
Sauce will thicken as it cools, so if it looks thin, just give it time to cool some.
Once it cools for a little bit, stir in the salt.
Bake for about 28–32 minutes or until they’re golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. You can serve warm or at room temperature. Serve with a drizzle of warm salted caramel butter sauce and a sprinkle of Maldon salt.
Cover leftovers and store in the refrigerator for up to 5 days. Enjoy!
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Hand pies with caramel sauce drizzle.
