Caramel Apple Hand Pies

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Caramel Apple Hand Pies
These little fruit gems are a great alternative to regular-sized pies. They are easy to make, and easy to just pick up with your hands and eat.

You can make both the pastry and caramel sauce ahead of time and store in the refrigerator until ready to make the filling, assemble, and bake. You will probably end up with left-over caramel sauce which can be drizzled over the pies before serving, or refrigerate for another use.

Use a 9 Inch Double-Crust Pie recipe of your choice, or the flaky pie pastry recipe below. I love apple pies, but in making hand pies you can substitute almost any fruit filling including mincemeat.
Recipe type: Dessert | Apple Pies | Caramel
Serves: About 20 Hand Pies
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pastry: Flaky Pie Pastry Prep: Unbaked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

Help: Making Flaky Pastry | Rich Caramel Sauce
Ingredients
Rich Caramel Sauce:
Pastry:
  • 2½ cups all-purpose flour, plus additional for work surface
  • 4 teaspoons sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into ¼ to ½ inch pieces
  • ½ cup cold vegetable shortening cut into small pieces
  • 5 to 6 tablespoons ice water
Apple Filling:
  • 1 tablespoon freshly squeezed lemon juice
  • 3 medium to large size Granny Smith apples
  • 1 tablespoon all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1/16 teaspoon ground cloves
  • ⅛ teaspoon salt
Assembly:
  • 1 large egg, lightly beaten
  • About ¼ cup coarse turbinado sugar
Instructions
Rich Caramel Sauce:
  1. Prepare the Rich Caramel Sauce. Set aside. Tip: The Rich Caramel Sauce can be made up to one week in advance and stored in the refrigerator.
Pastry:
  1. In a large mixing bowl, combine flour, sugar, and salt; sift or whisk together to mix. Add the butter and shortening and gently mix with a fork to coat the cut pieces of fats with flour. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs, and some of the pieces of fat are the size of peas.
  2. Add the ice water, 1 tablespoon at a time; drizzle the water around the sides of the bowl, and use a kitchen fork to mix the flour and water together with each addition of water. As more water is added clumps of dough will begin to form. As the remainder of the water is added the clumps of dough will become larger. When the dough is done, it should feel cool and just slightly moist.
  3. Test the dough to determine if enough water has been added; gather a little of the dough in your hand and press it together gently in your hand, the dough should hold together. If the dough is crumbly and does not hold together, add an additional 1 to 2 tablespoons ice water, adding one teaspoon of water at a time until the dough is done and holds together. Tip: it is important not to add any more water than necessary and not to over-handle the dough with your hands; otherwise the dough may become tough and not be as crisp and flaky when baked.
  4. Refrigerate: Divide the dough in half, and gently press the dough into two 6-inch discs. Wrap in plastic wrap and refrigerate 1 to 2 hours, or refrigerate up to 3 days before using.
Apple Filling:
  1. In a medium mixing bowl, add lemon juice. Peel, core, and dice apples into small ¼ inch cubes. Toss apple pieces into lemon juice, stir until well mixed. Set aside.
  2. In a small mixing bowl, combine flour, sugar, cinnamon, nutmeg, cloves, and salt. Add to apple mixture and stir to mix all ingredients. Set aside
Assembly:
  1. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; line with parchment paper, or line with a non-stick baking mat.
  2. Remove one pastry disc from refrigerator. If the pastry is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the pastry from the center out into a circle about 8 or 9 inches in diameter. Gently pick the pastry up, lightly re-flour the work surface if necessary to prevent sticking, replace the pastry giving it a quarter turn. Continue rolling and turning until pastry is wafer thin, about 1/16 inch thick. Tip: keep lifting and turning the pastry to prevent it from sticking to the surface.
  3. Cut pastry into circles with a floured 4 inch-round cookie cutter. Pastry scraps can be gathered up, re-rolled, and cut into additional circles.
  4. Mound about 1 tablespoon of the apple filling in the center of each circle, and spoon about ½ teaspoon of the Rich Caramel Sauce over the apples. Use a pastry brush to lightly brush around the outside edges of the pastry circles with beaten egg. Fold the circles in half and press the edges together lightly with your fingers. Crimp the edges with the tines of a fork.
  5. Lightly brush the tops of each pie with beaten egg and sprinkle with turbinado sugar. Cut 2 or 3 small slits in the top of each pie to allow steam to escape.
  6. Bake: Place pies about 2 inches apart on baking sheets. Bake 20 to 25 minutes or until tops are a light golden brown. Remove pies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
  7. Remove remaining pastry disc from refrigerator, and repeat. Tip: If you have any leftover apple filling, place in a small ramekin and bake along with the last baking sheet of hand pies.
  8. To Serve: Pies can be served warm or cold. They are excellent to pick up and eat as is, or drizzled with some leftover caramel sauce.

 

Lattice-Topped Apple Tart

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Lattice-Topped Apple Tart
What could be easier than apple pie? Apple tart!! This tart is spiced with cinnamon and nutmeg and a combination of Golden Delicious and Granny Smith apples for a great taste and texture combination. Instead of actually weaving the lattice top, create a mock-lattice by simply laying some of the strips on the filling, then placing the remaining strips on top at a 45 degree angle. This tart is perfect served ala-mode with vanilla ice cream or sweetened whipped cream.

Note: This recipe uses a 10-inch tart pan and the 9-inch double crust Flaky Pie Pastry recipe, which is sufficient for the bottom crust and lattice top.
Recipe type: Dessert | Fruit Tart
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Tart with Removable Bottom Pastry: Flaky Pie Pastry Pastry Prep: Unbaked Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

Help: Flaky Pie Pastry
Ingredients
Pastry:
Apple Filling:
  • ½ cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 3 pounds tart apples (Use 1½ pounds Golden Delicious and 1½ pounds Granny Smith Apples)
Topping:
  • 1 to 2 teaspoons milk, half and half, or cream
  • 2 tablespoons granulated sugar
Instructions
Pastry:
  1. Prepare Flaky Pie Pastry for one 9-inch double-crust pie and refrigerate as described through Step 5 of Flaky Pie Pastry recipe.
  2. Remove one dough disc from refrigerator. If the dough is too cold and difficult to roll, let stand at room temperature for 5 to 15 minutes. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough from the center out into a circle about 8 or 9 inches in diameter. Gently pick the dough up, lightly re-flour the work surface if necessary to prevent sticking, and replace the dough giving it a quarter turn. Continue lifting, turning, and rolling the dough until it is a 12 to 13-inch diameter circle and about ⅛ inches thick, doing your best to keep the dough shaped as circular as possible.
  3. Transfer the rolled dough to a 10-inch tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry with a sharp kitchen knife to ½ inch. Place tart pan on a baking sheet, Cover with plastic wrap and refrigerate tart shell until firm and ready to use, at least 30 minutes.
  4. Remove the second dough disc from the refrigerator. Roll the pastry into an 11 to 12-inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or sharp kitchen knife, cut 12 to 14 strips about ¾-inches wide for the lattice top.
  5. Place the lattice strips on a baking sheet and refrigerate until firm and ready to use, 10 to 30 minutes.
Apple Filling:
  1. In a large mixing bowl, combine granulated sugar, brown sugar, cinnamon, nutmeg, flour, and salt. Set aside.
  2. Peel, core, and dice apples into small pieces. Dice the Golden Delicious apples into ½ inch pieces, and dice the Granny Smith apples into ¼ inch pieces. Toss apple pieces into the sugar mixture and stir with a rubber spatula or wooden spoon until well mixed. Tip: To bake evenly, the Granny Smith apples are diced smaller because they are a firmer apple than the Golden Delicious apples.
  3. Leave the tart shell on the baking sheet for adding the filling and baking so the bottom of the pan doesn’t separate from the outside ring when moved. Spread the apple mixture in the pastry-lined tart pan, distributing the fruit so the top is level instead of domed in the middle.
  4. Mock Lattice Top: Lay 6 or 7 pastry strips horizontally across the filling about ¾ inches apart. Lay the remaining strips on top of the first strips at a 45-degree angle. Using a sharp kitchen knife, trim the strips so they are just touching the edge of the pan. Gently roll the edge of the bottom crust over the edge of the strips.
  5. Cover the tart loosely with plastic wrap and refrigerate to re-chill the pastry while heating the oven.
  6. While tart is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  7. Pastry Topping: Remove the chilled tart from the refrigerator. Using a pastry brush, lightly brush milk, half and half, or cream over the lattice top and edges. Sprinkle the entire top of the tart evenly with sugar.
  8. Bake: Leaving the tart shell on the baking sheet, bake 60 minutes, or until the fruit juices are bubbling and the crust is a golden brown.
  9. Remove from oven and place on a wire cooling rack. Let tart stand at least 3 hours before cutting and serving to allow the juices to slightly thicken.
  10. Serving: When ready to serve remove the outer tart ring. You can leave the tart pan bottom in place or slide the tart off the pan bottom onto a serving platter. Cut the tart into wedges. Refrigerate leftovers.
  11. Tip: Fruit pies and tarts are juicy and usually bubble over while baking; bubbling fruit juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the tart pan on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the tart pan directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the tart while it is baking to catch the juices when they bubble over.

Apple Dumplings

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Apple Dumplings
Apple Dumplings, an old family favorite that is perfect in the fall when apples are at their best. My Dad loved apple dumplings, and when I was growing up my Mom would sometimes make them for dinner instead of dessert. What a treat! With a little heavy cream poured over the top these are heavenly. This is a variation on the recipe my Mom used, using a syrup with a rich combination of sugar, butter, spices and just a little lemon added, poured over whole apples filled with a butter, brown sugar and cinnamon mixture. My Mom doesn’t remember adding any decoration to her dumplings, but I think the pastry leaves add a rustic appeal.
Recipe type: Dessert | Baked Apples | Pastry
Serves: 6
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 13"x9"x2" Oblong Pan Prep: Greased Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate

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Ingredients
Pastry:
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup unsalted butter
  • ⅓ cup vegetable shortening
  • 6 to 7 tablespoons ice water
Syrup:
  • 1½ cups granulated sugar
  • 1½ cups water
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup unsalted butter
  • Tip: Use a citrus juicer for freshly squeezed juice.
Fruit and Filling:
  • 2 tablespoons unsalted butter, room temperature
  • ½ cup firmly packed light brown sugar
  • ¾ teaspoon ground cinnamon
  • 6 medium tart baking apples, such as Granny Smith Apples
Instructions
Pastry:
  1. In a large mixing bowl, combine flour and salt; whisk together to mix. With a pastry blender or two knives, cut butter and shortening into the flour mixture until the mixture resembles coarse crumbs. Drizzle the ice water over the mixture and toss with a fork until the dough is evenly moist and begins to come together in a mass but does not form a ball.
  2. Gently pat the dough into a disc, wrap in plastic wrap and refrigerate until chilled and firm, 30 to 60 minutes.
Preheat oven to 375 degrees F. Prepare one 13x9x2 inch oblong pan; lightly grease with shortening.
Syrup:
  1. In a small heavy saucepan, combine the sugar, water, cinnamon, nutmeg, lemon juice, and butter. Heat to boiling, boil gently for 3 minutes. Remove from heat and set aside to cool slightly.
Fruit and Filling:
  1. In a small bowl, combine the butter, brown sugar, and cinnamon; stir until well blended.
  2. Peel the apples; remove the cores but do not go all the way through the apple, leaving the bottoms intact.
  3. Fill the cavities of the apples with the butter and sugar mixture.
Assembly:
  1. Remove the dough from refrigerator. Divide dough into 6 portions. Keep the dough you are not working with covered and refrigerated. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll out each portion of dough into a square about ⅛ inch thick. Trim edges to an 8 inch square. Save the scraps, refrigerated, for the leaf decorations.
  2. Place an apple, right side up, in the center of a dough square. Bring a corner of the dough up to the top of the apple and press it gently against the apple. Bring the corner next to it up to the top, overlapping the dough, and press it gently into place. Continue with the remaining two corners. Roll the pastry edges inward and press gently against the apple to seal the edges.
  3. Roll the dough scraps about ⅛ inch thick, and cut 36 leaf shapes, about 1½ to 2 inches long. Use the back of the knife to press lines into the dough to resemble the veining on a leaf. Lightly moisten the top of each pastry covered apple, and press the end of the leaves onto the top of the dumplings, overlapping the leaves slightly, using 6 leaves for each dumpling. Roll small pieces of left-over dough into small circles and place on top, in the middle of the leaves.
  4. Place the pastry covered apples in the prepared pan, spacing evenly. Gently spoon the still warm syrup over each apple to coat the pastry and leaf shapes. Pour remaining syrup around each apple.
  5. Bake: Bake 45 to 55 minutes or until the pastry is golden and the apples feel tender when pierced with a skewer. Tip: The leaves tend to brown faster than the rest of the pastry. If getting too brown, loosely place a piece of foil over the top to prevent the pastry from over-browning.
  6. Remove from oven, place pan on a wire cooling rack to cool for 20 to 30 minutes before serving. Serve warm with heavy cream, whipped cream, or ice cream.