Gooey Caramel Apple Hand Pies

Gooey Caramel Apple Hand Pies requires about 1 hour and 35 minutes from start to finish. One serving contains 396 calories, 4g of protein, and 19g of fat. This recipe serves 8 and costs 72 cents per serving. It works well as a very affordable side dish for Halloween. A mixture of ground cinnamon, heavy cream, granny smith apples, and a handful of other ingredients are all it takes to make this recipe so flavorful. 399 people were glad they tried this recipe. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so outstanding spoonacular score of 16%. If you like this recipe, take a look at these similar recipes: Caramel Apple Hand Pies, Caramel Apple Hand Pies, and Salted Caramel Apple Hand Pies.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes. Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes. Preheat the oven to 350 degrees F. Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork. Brush the tops with beaten egg and sprinkle with demerara sugar. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes. Drizzle the hand pies with leftover caramel sauce and serve.

 

Step by step:

1. Watch how to make this recipe.

2. Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes.

3. Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes.

4. Preheat the oven to 350 degrees F.

5. Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon.

6. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork.

7. Brush the tops with beaten egg and sprinkle with demerara sugar.

8. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes.

9. Drizzle the hand pies with leftover caramel sauce and serve.

Nutrition Information:

covered percent of daily need