Caramel Apple Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g Granny Smith apples, peeled and diced (about 4 medium apples)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground allspice</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">For the caramel:</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (or coarse sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm (4-inch) round cookie cutter or bowl</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Heavy-bottomed saucepan (for caramel)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the pastry dough: In a large bowl or food processor, combine flour, sugar and salt. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these create the flaky layers when baked). Mix ice water with apple cider vinegar, then drizzle in slowly while pulsing or stirring with a fork just until the dough comes together. Don't overmix or the pastry will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Divide the dough into two equal portions, shape each into a flat disc, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days. Cold dough is crucial for flaky pastry as it keeps the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the apple filling: In a medium saucepan, combine diced apples, both sugars, lemon juice, and spices. Cook over medium heat for about 5 minutes, stirring occasionally, until apples start to soften but still maintain some firmness. Mix cornstarch with 2 tablespoons of water to create a slurry, then stir into the apple mixture. Cook for another 1-2 minutes until thickened. Remove from heat and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Make the caramel sauce: In a heavy-bottomed saucepan, combine sugar and water, stirring just until dissolved. Stop stirring and bring to a boil over medium-high heat. Watch carefully as the mixture turns from clear to golden amber (about 8-10 minutes). This caramelization process creates complex flavors as the sugar breaks down. Once it reaches a deep amber color, remove from heat immediately and carefully whisk in the cream (it will bubble vigorously). Add butter and salt, whisking until smooth. Let cool to room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and roll out on a lightly floured surface to about 3mm (1/8-inch) thickness. Using a 10cm (4-inch) round cutter, cut out as many circles as possible. Gather scraps, re-roll once, and cut more circles. Repeat with the second disc of dough. You should have about 16 circles total.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Assemble the hand pies: Place 8 dough circles on the prepared baking sheets. Add about 1 tablespoon of cooled apple filling to the center of each circle, then drizzle 1 teaspoon of caramel sauce over the apples. Be careful not to overfill or the filling will leak during baking. Leave a 1cm border around the edge.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Lightly brush the edges with egg wash, then place the remaining dough circles on top. Press the edges firmly together with your fingers, then use a fork to crimp and seal the edges completely. Cut a small steam vent in the top of each pie. Brush the tops with egg wash and sprinkle with demerara sugar for a beautiful crunchy topping.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Chill the assembled pies in the refrigerator for 15 minutes before baking. This final chill ensures the butter in the pastry is cold, which creates steam during baking that results in flaky layers. Bake for 22-25 minutes, rotating the pans halfway through, until the pies are golden brown and you can see bubbling through the vents.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack. These are delicious served warm or at room temperature, with any remaining caramel sauce drizzled over the top. Store leftover pies in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.</li></ol>