I really enjoy making food from beginning to end, or as the Americans put it: from scratch.
But once in a while, I am not above using a convenience food here and there.In this case, apple pie filling is topped with salted caramel and enveloped in a flaky buttery crust to form hand pies. I took some ideas from other recipes, like the salted caramel from the ding-dong chocolate cake , and the hand pie crust from the blueberry hand pies.
The result was, simply put, quite delectable.
For the crust:
2 cups flour
1/2 tsp salt
1 cup cold unsalted butter, cut into small dice
1/4 cup ice-cold water
1 tsp powdered sugar
For the filling:
1/2 can apple pie filling
For the caramel:
To make the caramel:
Add the cold water until thoroughly incorporated.
Put dough onto a piece of plastic wrap, divide it equally in two, and form each piece of dough into a flat, round disc.
Wrap them with the plastic and chill for at least one hour and up to two days.
It can also be frozen for up to three months.To assemble:
Gently roll your dough out from the center until about 1/8 inch thick.
If the dough becomes difficult to work with at any point, chill for a few minutes in the freezer on a baking sheet before continuing.
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Cut an even number of circles in desired size using a floured biscuit cutter or the base of a small bowl.
Lay circles on parchment lined baking sheet. Lightly beat egg for wash in a small bowl.
Top half the circles with a small amount of filling, brush edges with egg wash, top with another round, and seal edges by crimping with a fork.
Brush top with egg, sprinkle with sugar, and cut to vent.
Repeat until all dough and filling is used up.
Bake for the for 20 minutes or until golden brown on top and bottom.
Allow all pies to cool on a rack.