Friday, November 2, 2012

Caramel Apple Hand Pies

It's been a busy week. 

I seriously just started to type out everything that happened and was dealt with, got incredibly disgusted that we are so busy, and deleted it. 

You people don't need to know the details of our crazy. You've got your own.

But here's how I deal with my crazy:

1. Blankets. Life is far better with blankets to snuggle in.
2. New shoes. Shoes are awesome and one can never have enough of them.
3. Baked goods. Preferably loaded with butter and deliciousness.
4. Snuggles. It helps to have a hubby you've managed to convince that snuggling is mandatory for your existence. And therefore, his.

Here's how to accomplish #3. If you need help with #4, I refer you here. 

Start with pie crust. Roll it out and cut circles.

Then mix up apple chunks with some spices, vanilla, and flour. 

Toss a bit of the apples onto the crust circles. 

Top with cajeta caramel and a bit of salt. 

Fold over and crimp with a fork.

Brush with egg wash and sprinkle with sugar. 

Bake. Eat. 

Life really is better when there's pie.  

Caramel Apple Hand Pies
Makes about 20

Your favorite double-crust pie crust recipe
8 small or 6 medium-sized apples, pippin or granny smith
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1 tsp vanilla
1/4 c. sugar
4 tbsp flour
Cajeta or other super-thick caramel syrup
egg, beaten for eggwash

Make your pie dough according to the recipe. Mine had me rest it in the fridge for 2 hours. 

Once the dough is resting, preheat the oven to 375 and make up the filling. Apples get peeled (if you want to), cored, and sliced into small pieces. Mix them with the cinnamon, nutmeg, allspice, cloves, vanilla, and sugar. Toss it all together. Then sprinkle in the flour and mix that around too. 
Roll it out and use the lid off of a takeout wonton soup container or large yogurt tub to cut circles in the dough. Place about a 1/4 c. of the apple mixture in the center of the circle. Top with a dollop of cajeta or caramel, then a generous sprinkle of coarse salt.

Fold the circle in half to create a pocket pie and crimp the edges with a fork. Brush some of the beaten egg over the top and sprinkle sugar over the top. Poke 2-3 sets of air holes in the top of the pie with your fork. Repeat the pie-making process until you fill the lined baking tray.

Bake for 25-30 minutes, until golden brown.

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