Apple pie is on the list of my “go-to” desserts I make when we are invited to a barbecue or party. You know, those dishes you could make in your sleep and know they will turn out just right each time. While apple pie is nice for a sit down dinner it doesn’t tend to feed a lot, nor is it the easiest to eat at a barbecue.
So, when we were invited recently to a cook out my first thought was apple pie and then I grimaced. Nope, just won’t do. I have always wanted to try making those cute little pie pops you see on Pinterest, and thought this would be a good time to experiment with my favorite dessert.
Let me be up front with you. Those pie pops you see on Pinterest are too darn cute. That’s about it…cute. Actually eating the pie off of the stick is ridiculous.
Pretty picture, huh?
The best part, for you, of being a blogger is we do the leg work. We make…fail…make again…maybe fail again…try, try. AGAIN. — then something beautiful happens. We Succeed! Then we share! Want to know some other fun experiments? Check out these 4 crazy delicious hot foods that you’ve possibly never tried.
While I had envisions of pretty pie pops dancing in my head. It was batch #5 that succeeded. But let me tell you, batch #5 is salty caramel apple HAND pie deliciousness.
Salted Caramel Apple Hand Pies
I used some great shortcuts in this recipe that make them super practical for anyone’s baking level and a quick make dessert. You could use a canned apple filling if you prefer, but I am particular to my filling recipe.
Start with 6 medium apples. I use a mix of red variety and granny smith apples.
Wash, peel, core and dice up the apples. Add lemon juice to the apples.
Mix sugars in apples. Melt butter in a medium sauce pan. Add sugared apples to sauce pan and cook over med-low heat for 15-20 min.
Cook until apples are just soft but still hold their shape. You should have a good bit juice in the pan. Add in flour, spices and salt. Mix over low heat until thick and combined.
While the filling is cooking, you can begin cutting out your crust shapes. Sprinkle some flour on your work surface. Lay out dough and give it a few quick rolls.
Here is where you can decide to take Path A or Path B.
Path A = Circles. If you like crust more than filling, you might prefer Path A. There just wasn’t enough room to put much filling in each circle so the ratio is off when eating. However, you can get 14 circles from one package of two 9″ round crusts.
Path B = Triangles. Larger than the circles and you get a good helping of filling. The ratio of crust:filling is spot on. You can get 8 triangles from one package of two 9″ round crusts
I chopped up one caramel candy chew and added it to each triangle (you could add 1/2 a caramel to each circle).
Whisk up an egg white. Use a bit of egg white like glue on the edges of the crust before sealing the edges together. Press firmly together with fingers and then crimp with fork tines.
Bake in a 425° oven for 20 minutes, or until golden brown.
Using caramel syrup drizzle lightly over the top and sprinkle with kosher or sea salt.
That’s it. No messing with plates and silverware. No slicing out even pieces of pie. Just a delightful grab and eat treat.