These sad little blueberry hand pies were a bust, and borne out of my impatience 🙁
I generally have excellent results with King Arthur Flour recipes. This one would have been pretty fabulous had I worked the dough properly.
The recipe has multiple steps – make your pie dough, let it chill, make your filling, let it cool down, put your pies together, then bake. You’ll need a bit of patience!
Winging It Always Works…
I did everything right until rolling out the dough into squares. Instead of measuring correctly, I eyeballed it CUZ THAT’S HOW I ROLL. So I had some thick dough pieces, some thin, and some with no tops because I ran out of dough 🙁
At this point I had to roll and re-roll the dough to correct my sizing issue, but by then my dough was soft and half-melted while I rolled them back out.
I even thought to myself, ‘Maybe I should chill these first…the butter in the dough isn’t firm anymore,’ but ignored that sage advice because I was in a rush to get it done.
My result was a mass of too-quickly-browned blueberry hand pies that were raw in the middle.
Upside – they tasted pretty good! Which tells me it’s not King Arthur Flour’s fault – it’s most definitely my own. Note that the original recipe even TELLS YOU to refrigerate the dough if at any time it becomes too hard to work with. See how perceptive I am?? 😉
The moral of the story is once I start rushing through a step in my baking (which I truly love doing!), then maybe it’s time to take a break and call it a day 🙂
Original recipe here.
These salted caramel apple hand pies were DELICIOUS! Consider them a bit more work than just dumping apples in a crust, but I think its worth it.
BTW, if you need a look-no-further salted caramel sauce recipe, here it is. I’ve never made another version of this caramel, cuz it’s perfect already. It’s sweet, salty, and drippy, perfect for filling cupcakes, putting on brownies, or eating it by the spoonful. Not that I have experience in that last one, ahem.
This recipe is part of my Reddit bake challenge, said challenge being caramel this time.
Salted Caramel Apple Hand Pies
Combine flour and salt in a bowl.
Using a pastry cutter, your cold fingers, or 2 forks, add cubed butter to flour and salt. Work it until it's crumbly, with some pea- and bean-sized pieces of butter left.
Using a fork, add ice water 1 tbsp at a time until it forms a ball. You may need a little more or less than 6 or 7 depending on the humidity.
Wrap the ball in plastic wrap and refrigerate at least 30 minutes.
Combine apples, lemon juice, sugar and cinnamon in a small saucepan.
Cook and stir over medium heat for 2-3 minutes; you want them a bit softened, but definitely not squishy. They will finish cooking in the oven.
Mix cornstarch and water together in a small cup and drizzle into apple mixture. Cook and stir an additional 2 minutes or so. The cornstarch will thicken up the juices.
Set aside to cool for a 10 minutes or so.
Putting Pies Together
Preheat oven to 400 degrees. Place parchment paper on a rimmed cookie sheet and set aside.
On a lightly flour surface, roll out your dough to about 12 inches in diameter, give or take.
Using a 3 inch biscuit cutter or similar size, cut out circles and set on the parchment paper.
You can re-roll out your dough as needed and cut more circles; I got 9 total from my ball of dough.
Place roughly 1 tbsp apple mixture on one side of the circle and fold over. Drizzle about 1 tsp of salted caramel on top of apple mixture.
Use a fork to press the edges together into half-moon shapes. They will pop open if you don't seal them well. Still yummy, but not quite as pretty 😉
Poke a single hole with a skewer in each pie, to let some juices escape.
Brush top of each pie with the beaten egg.
Bake for 15 to 20 minutes, starting with 15. Check every few minutes for a beautiful, golden brown color.
Let cool and drizzle more salted caramel on top.