Salted Caramel Apple Hand Pies

  I don't know about you but in the Fall people offer me bags of apples for baking. Generally, these people are friends that have happened upon too many apples. Usually these friends are overwhelmed by the sheer abundance of apples that appear in their CSA box. And, more often than not,  these friends want me to bake something for them. I usually oblige. Mostly because I find baking to be a very therapeutic pursuit. But also because I find great joy in giving friends baked goods.
  On this particular occasion, I decides to make Salted Caramel Apple Hand Pies. Just because. Well, just because I love caramel, and salted caramel is even better. And a hand pie is handy.

For these hand pies, peel core and cut 10 medium apples in cubes. Place apples in a large pan on the stove top . Add lemon juice, brown sugar , cinnamon,  nutmeg and vanilla. Cook apple mixture over medium heat for about 20 minutes.

Find some caramel. I used Dulce de Leche because that 's what I had. And it's super yummy.  Add 1/2 tsp  sea salt to 1/2 cup  caramel.

Add 2 Tbsp of cornstarch to apple mixture and let is cool. Mix in salted caramel. Mix together.

Roll out you chilled pie dough. I use a mini pie cutter to cut out my circles but any will do. You want something that is about 5 or 6 inches. Cut your circles out and place a pretty big spoonful of filling on one side.

Use a mixture of egg and cream to brush around the edge of the circle. This will help glue both sides together.

Fold over the crust making a moon shaped pocket. Press the edges together.

I use a fork to finish the edges. Cut two vent holes in the top of the pies. Brush the top of the pies with more  of the egg/cream mixture. Sprinkle with demerara sugar. Bake at 350F for about 30 minutes.

For the Circles:

(should make about 12  circles)

2 and 1/2 cups AP flour
1 tsp salt
2 sticks cold unsalted butter, cubed
1/4-1/2 cup ice water

 By hand: In a large bowl combine the flour and salt. Add the COLD cubed butter and combine using a pastry blender or two knifes. You want to do this quickly so the butter stays cold. Your goal here is to create something that looks like large cornmeal, with the bits of butter still visible.
 Next drizzle in about half of the ICE water. Give it a light and quick mix with a fork. The dough should start looking like a shaggy mess of a ball. Add more water by tbsp until the mass has just started to make a ball that sticks together.
  At this point, pour the ball onto a floured surface. With your hands, quickly form it into a disk. Cut the disk in half. Wrap each half in cling wrap and refrigerate for at least an hour.  These disks can be made ahead. They will stay fresh for about a week.

For the Filling:

10 medium apples, peeled cored and cut into cubes
1/2 cup brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp freshly ground nutmeg
1 tbsp lemon juice
2 tbsp cornstarch
1/2 cup caramel
1 tsp ground sea salt
1 egg plus a bit of heavy cream for egg wash
demerara sugar for dusting.

Preheat oven to 350F. Place cubed apples, lemon juice, brown sugar, cinnamon, vanilla and nutmeg in a large pan over medium heat. Cook the apple mixture until soft. About 20 minutes. Take the apples off of heat. Add the cornstarch and stir well. Let this mixture cool to room temperature. At this point, roll out the pie dough and cut out the circles.  In a small bowl, mix together caramel and sea salt. Stir the caramel into the apple filling. In a small bowl beat together one egg and 3 tbsp of heavy cream. Using a large spoon add the filling to one side of the circle of pie dough making sure to leave room at the edge. Brush a line of the egg/cream mixture on the outside edge on the crust circle. Fold over the circle, pressing the edges together. Use the tines of fork to press the edges together even further. Cut two small slits in each pie. Brush the top of each pie with the egg mixture. Sprinkle with sugar. Bake at 350F for 30 minutes.