Celebrate the holidays this year with Salted Caramel Apple Hand Pies; soft, flaky individual pies stuffed with diced apples and salted caramel sauce.
Hey guys it’s me again! I’m back this month to share something easy and fun you can make for Thanksgiving dessert. Ordinary apple pie steps it up a notch with the addition of salted caramel sauce in these Salted Caramel Apple Hand Pies. Soft, flaky pie crust stuffed with diced apples and salted caramel sauce – they’re perfect with a scoop of ice cream or all by themselves!
Last week over on It Bakes Me Happy I shared the recipe for this easy homemade Salted Caramel Sauce, the perfect compliment to the tart Granny Smith apples I used to create these delicious little hand pies. My favorite holiday dessert has always been apple pie, but since I never seem to be able eat a whole pie on my own, I love to make hand pies. Individual sized desserts are just so much fun, especially during the holidays, it just makes everyone feel a little more special to know they had something prepared just for them. I hope you enjoy them as much as I have, happy baking!
Salted Caramel Apple Hand Pies
For the crust:
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter cubed
- 1/4 cup cold plain Greek yogurt
- 3 tablespoons ice cold water
For the filling:
- 1/2 cup diced apples I like Granny Smith
- 4 tablespoons salted caramel sauce
- 2 teaspoons corn starch
- 1 egg white beaten
- 1 tablespoon water
- Coarse sugar for sprinkling optional
To make the crust:
In a food processor add the flour, salt and butter, pulse until crumbly.
Add the Greek yogurt and ice water, pulse until the dough pulls together from the sides of the bowl.
Flatten the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
To make pies:
Preheat your oven to 425º F and line a baking pan with parchment or a silicone baking mat, set aside.
In a small bowl stir together the apples, salted caramel sauce and corn starch, until coated evenly.
Roll the pie dough out into a large circle and cut the into 4 equal pieces.
Place 1/4 of the apple mixture into the center of each pie dough section and fold over, crimp the edges to seal.
In a small bowl whisk together the egg white and 1 Tbs of water.
Coat the pie tops with egg wash and sprinkle on coarse sugar, cut a small slit in the top of each pie and bake for 15-18 minutes until golden brown.
Let cool on the pan 5 minutes, serve warm.
Store remaining pies in an airtight container in the refrigerator.