I’m on a mini kick lately. My family can’t seem to get enough of the cute, bite-sized food and I love that everyone gets their own. The size and amount of filling can be adjusted to what you have on hand. Apple pie epitomizes fall and that my dear, is perfection in my eyes.
You can make this recipe super easy by using store-bought pie crust and candy caramels or jarred caramel.
Ingredients for pie crust:
2.5 cups of all-purpose flour (I used King Arthur)
1.5 tablespoons of sugar
1 teaspoon of salt
1 cup (yes it’s a lot of butter), use the best butter you can attain (I used Irish butter), ice cold and cut into small cubes
3/4 cup of ice water
If you have a pastry cutter you will mix the ingredients into a bowl and use the pastry cutter to incorporate the ingredients. If you don’t have a pastry cutter, place the ingredients (minus the water) into your food processor and process until the butter and flour are lumpy and still retaining the texture (think crumbles). Then drizzle the cold water through the spout and process until incorporated. Divide the dough, wrap with plastic wrap and refrigerate for 1.5-2 hours.
Place all of the ingredients into a bowl and using your pastry cutter/knife, cut the cold butter into the flour – breaking it down as much as you can. Then add the water. Knead with your hand – working the dough until no flour remains at the bottom of your bowl. This will take a few minutes. Then divide the dough into two balls, wrap individually with plastic wrap and refrigerate for at least 1.5-2 hours. You will visually see chunks of butter in the dough and that is expected. That will make the pastry crust so flaky and absolute perfection!
Ingredients for apple pie filling:
2 larger size firm apples (I used one fugi and one cameo), cored, peeled and diced finely
1 tablespoon of all purpose flour
1 teaspoon of apple pie seasoning
Pinch of salt (1/8 tsp)
Caramel candies, caramel from a jar or my caramel recipe found here.
1 egg, beaten
Mix all of the ingredients through the salt and blend well.
Preheat your oven to 425 degrees. Line your baking sheet with parchment or a silpat liner. Set that aside.
Roll out your dough until about 1/8-1/4 inch thick. With a large mouth glass or biscuit cutter, cut the individual pieces. Lay the bottom pieces out on your prepared pan. With a teaspoon, spoon out a bit of the apple filling onto each dough slice. Then cut enough tops to cover. I try to cut the top pieces slightly larger to cover over the apples. Add a bit of caramel to each apple filling mound. If using the candy caramel – chop it up first and add a few pieces, if using melted caramel – spoon about 1 teaspoon over the top of the chopped apple filling. Then top with your top piece of crust. Press the edges together so it forms a seal. Then pierce the top of each hand pie with a knife to let the steam escape while cooking. Brush a bit of the egg wash over top and sprinkle with sugar if you wish. Bake for 18 minutes or so or until golden and the juices are flowing (hence the baking mat to protect your pan). Spoon additional melted caramel and dust with sea salt if you wish. Let cool completely before handling.
I found a jar of this in my cupboard and opted to use it.
— Knead to Cook