Caramel Apple Hand Pies (and a giveaway!)
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A year ago I was in a strange place. My daughter had just started Kindergarten and I kept getting asked about what I was going to do now that she was in school. I knew I didn’t want to go back to teaching. I wanted to continue staying home, but also I wanted to find something for me. Everything I’d been doing for the previous five years had been about my daughter. I knew I wanted to be doing something creative, but had no idea what.
Now, one year later, I know what my passion is. I know what I want to do when I grow up. Baking and blogging make me happy. Sure, spending time with my daughter does too, but there is something about spending time creating food and writing about it that is magical for me. I don’t know what sort of a job I’ll be in five years from now but I do know that it will, in some way, include my baking and this blog. Thank you all for continuing on this journey with me.
Now I may not admit this openly, (oops, I’m about to) but I love presents on birthdays and anniversaries. (Come on, you know you all think that way too…right?) So because it’s my blogiversary…I’m giving you a present!
I saw this cute petite pie maker at Sur la Table last month. I had to have one. I mean, it makes personal pies. How could I not have one? And, I grabbed two because I knew I’d want to share one with you all, my readers.
It’s super simple to use – just roll out your pie dough and press to cut cute little scalloped circles. Fill with any filling and press again to seal. Bake and eat. It’s a perfect individual dessert make
I made caramel apple pies with mine. Apple is one of my favorite pies and it’s that time of year – caramel apple time. (And yes, I did use a fork to eat mine. Makes it last longer.)
1 refrigerated pie crust (from a box of two) OR use the following recipe for crust
1 1/4 cups all-purpose flour
1/2 cup butter, diced and chilled
1/4 teaspoon salt
1/4 cup ice water
2 Granny Smith apples
1/4 cup sugar
1/4 teaspoon cinnamon
1 teaspoon water
1 tablespoon tapioca (for thickening), optional
2 tablespoons caramel sauce
- Add the flour and salt to the bowl of a food processor. Pulse once to combine. Add the cold butter and pulse until the mixture becomes coarse. Add the water slowly, one tablespoon at a time, while running the machine until dough comes together in a ball. Wrap in plastic and chill for 30 minutes to 1 hour.
- Peel and slice the apples thin. Place them, with 1 teaspoon of water, in a skillet over medium-low heat. Sprinkle with sugar and cinnamon. Cook for 3 minutes until the apples just begin to lose their very white color. Drain off excess liquid. Stir in tapioca if you are using it. Set aside.
- Roll out your crust on a floured surface. Open the petite pie press completely and place it, scalloped side down, on the crust. Punch out two circles. Place one circle in the bottom half of the press. Add half the apple filling. Top with 1 tablespoon of caramel sauce. Place the second crust round on top and press the lid down. You may need to use a little water to help seal the edges. Repeat with rest of crust. Bake at 350 degrees about 25 minutes. Serve warm (with ice cream, if desired).