Caramel Apple Hand Pies

Ingredients list for the recipe

• 1 3/4 cups Granny Smith apple, cut into 1/2-inch pieces (approximately one large apple)

• 1/4 cup (53 g) light brown sugar, packed

• 1 tsp. fresh lemon juice

• 1/8 tsp. kosher salt

• 1 tsp. ground cinnamon (divided use)

• 1/4 tsp. ground nutmeg (divided use)

• 4 Tbsp. (1/2 stick) unsalted butter, melted (split usage)

• 1 1/4 tsp. cornstarch

• 2 14.1-oz. packages refrigerated pie crusts (total of 4), softened as per package instructions

• 1 large egg, beaten

• 8 soft caramels (e.g., Werther’s Original), cut into eighths

• 1/2 cup (99 g) granulated sugar

Instructions for preparing the dish

Combine the apples, sugar, and spices in a bowl:

In a medium bowl, mix together the apples, brown sugar, lemon juice, salt, 1/2 teaspoon of cinnamon, and 1/8 teaspoon of nutmeg. Let the mixture sit for 10 minutes to allow the juices to release.

Cook the apples:

In a medium skillet, melt 1 tablespoon of butter over medium heat until it starts to bubble. Add the apple mixture and cornstarch, stirring frequently. Continue to cook for about 5 minutes, or until the juice thickens and the apples soften. Remove from heat and let it sit for 20 minutes to cool slightly.

Preheat the oven and shape the pie crusts:

Set the oven to 400°F. Line two baking sheets with parchment paper. Unroll the pie crusts and use a 4-inch tree-shaped cookie cutter to cut out 8 trees from each crust. Discard the leftover scraps or save them for another recipe.

Assemble the hand pies:

Coat half of the tree shapes with egg wash. Spoon about 2 teaspoons of the apple mixture into the center of the egg-washed tree shapes, then top each with approximately 4 pieces of caramel. Place the remaining tree shapes on top, gently pressing the edges together. Seal the edges with a fork. Arrange them on the prepared baking sheets. Brush the tops with egg wash and cut 3 or 4 diagonal slits on top.

Begin baking the hand pies:

Bake the pies for 12 to 14 minutes, or until they are lightly golden and the filling is bubbling. Allow them to cool on the baking sheets placed on wire racks for 10 minutes.

Add the cinnamon-sugar topping:

Mix the granulated sugar with the remaining 1/2 teaspoon of cinnamon and 1/8 teaspoon of nutmeg in a bowl. Brush the tops of the pies with the remaining 3 tablespoons of butter and dip them into the cinnamon-sugar mixture.

Prepare Ahead and Store

To get a jump start, prepare the apple filling and refrigerate it up to one day ahead. Allow it to return to room temperature before use. While these hand pies are at their best the day they're freshly baked, any leftovers can be wrapped individually in plastic and stored in an airtight container at room temperature for up to two days.

Nutritional Information (per serving)