Fall's almost here and that means apple picking – and apple pie! Try this twist on the traditional, filled with chopped caramels and flaky sea salt. Don't forget, a scoop of vanilla ice cream would be a most appropriate accompaniment.
RECIPE: Salted Caramel Apple Hand Pies
1 package (2 crusts) refrigerated pie crusts, at room temperature for 15 minutes
1 Granny Smith apple, diced
juice of 1/2 lemon
1 tablespoon sugar
1 teaspoon flour
1/2 teaspoon cinnamon
flaky sea salt
6 soft caramels, chopped
1 egg beaten with 1 tablespoon water
raw or sanding sugar, for sprinkling
Pre-heat oven to 375; line two baking sheets with parchment paper and set aside. In a bowl combine the diced apple, lemon juice, sugar, flour and cinnamon – toss to coat.
Working with one crust at a time, unroll on a work surface and cut into circles or hearts approximately 3" wide (save the trimmings and use as directed, below). Place on your prepared baking sheets and top each with a teaspoon of the apple mixture, a few chopped caramels and a pinch of flaky sea salt.
Unroll second pie crust and cut an equal number of shapes to the first crust - place atop the filled crusts and press lightly to seal. Crimp the edges with a fork, brush tops with the beaten egg and make a few small incisions in the center. Sprinkle with the raw or sanding sugar. Bake for 25 minutes or till golden brown. Serve warm or at room temperature.
Recipe: Pie Crust "Scraps"
Pre-heat oven to 375; line a baking sheet with parchment paper. Place pie crust trimmings on the baking sheet and brush with a little melted butter. Sprinkle with cinnamon-sugar or finely grated parmesan and bake till golden brown, 10-15 minutes. Cool on a wire rack and serve at room temperature.