Salted Caramel Hand Pies
Recipe by David “Andy” Carson, Executive Chef of Operations, Star Provisions
Yield: 10 servings (1 pie per person)
2 cups sifted and leveled all-purpose flour
3/4 tablespoon salt
1 tablespoon sugar
1 cup diced butter
2 tablespoons milk
1 egg
2 cups cubed Granny Smith apples
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 soft caramels, chopped (store-bought is fine)
sea salt to taste
egg wash as needed
vanilla ice cream for serving
To make the dough, combine the first 3 ingredients. Using paddle attachment on mixer, cut butter into flour mixture until crumbly. Add milk and egg and mix to combine. Chill dough for at least 1 hour. (May substitute purchased prepared pie crust.)
Heat oven to 425 degrees.
To make the filling, combine apples, lemon juice, cinnamon, 1/4 cup sugar, and 2 teaspoons flour. Mix well and set aside.
Remove dough from refrigerator and turn out onto floured surface. Roll into a 13-inch square. Using a 3-inch circular cookie cutter (or a drinking glass), cut out as many circles as possible. Re-roll scraps and repeat cutting out circles until all of the dough is gone. Make sure you end up with an even number of circles, about 20 circles.
Place 10 circles 2 inches apart on a parchment paper or Silpat-lined baking sheet. Scoop a small spoonful of apple filling onto each circle. Add a few caramel pieces and a pinch of sea salt. Top with a second dough circle and use a fork to seal the edges of the 2 dough circles together. Brush each pie with egg wash and use a knife to cut two vents on the top of each pie.
Bake for 15 minutes or until golden brown. Remove pies from oven and allow to rest for 10 minutes before serving. Serve with a scoop of your favorite vanilla ice cream.
Flavors’ suggested pairing: Kremser Pfaffenberg Riesling Kremstal DAC Reserve 2012
Yield: 10 servings (1 pie per person)
2 cups sifted and leveled all-purpose flour
3/4 tablespoon salt
1 tablespoon sugar
1 cup diced butter
2 tablespoons milk
1 egg
2 cups cubed Granny Smith apples
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 soft caramels, chopped (store-bought is fine)
sea salt to taste
egg wash as needed
vanilla ice cream for serving
To make the dough, combine the first 3 ingredients. Using paddle attachment on mixer, cut butter into flour mixture until crumbly. Add milk and egg and mix to combine. Chill dough for at least 1 hour. (May substitute purchased prepared pie crust.)
Heat oven to 425 degrees.
To make the filling, combine apples, lemon juice, cinnamon, 1/4 cup sugar, and 2 teaspoons flour. Mix well and set aside.
Remove dough from refrigerator and turn out onto floured surface. Roll into a 13-inch square. Using a 3-inch circular cookie cutter (or a drinking glass), cut out as many circles as possible. Re-roll scraps and repeat cutting out circles until all of the dough is gone. Make sure you end up with an even number of circles, about 20 circles.
Place 10 circles 2 inches apart on a parchment paper or Silpat-lined baking sheet. Scoop a small spoonful of apple filling onto each circle. Add a few caramel pieces and a pinch of sea salt. Top with a second dough circle and use a fork to seal the edges of the 2 dough circles together. Brush each pie with egg wash and use a knife to cut two vents on the top of each pie.
Bake for 15 minutes or until golden brown. Remove pies from oven and allow to rest for 10 minutes before serving. Serve with a scoop of your favorite vanilla ice cream.
Flavors’ suggested pairing: Kremser Pfaffenberg Riesling Kremstal DAC Reserve 2012