Caramel Apple Hand Pies
Prep Time:45 mins
Cook Time:15 mins
Serves:10
- 334g Calories
- 7g Protein
- 20g Total Fat
- 35g Carbs
Warm, gooey caramel meets tart apples in this irresistible Caramel Hand Pie recipe. Incased in a golden Kodiak® Buttermilk crust packed with 100% whole grains, each bite is better than the last with the combination of Granny Smith apples paired with a hint of rich caramel. These hand pies are like individual servings, perfect for cold weather cravings and days when you just need a little something sweet. Enjoy them fresh out of the oven or wrap one up to savor later — either way, they're bound to be your go-to treat.
Recipe provided by Kitchen McCabe
Ingredients
- 1 recipe Kodiak Protein Pie Crust
- 3 Granny Smith apples
- 1/2 cup caramel sauce, divided
- 1 egg, beaten
Directions
- Peel and core the apples. Chop into small cubes.
- Place the apple cubes in a saucepan with 1/4 cup of the caramel sauce. Cook over medium heat until the apples begin to release their juices. Continue to cook, stirring occasionally, until all juice is released from the apples and there is no liquid left in the pan, about 10 to 15 minutes. Remove from heat and let cool completely.
- Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Roll the pie crust dough between two sheets of parchment paper to a thickness of 1/8”. Cut 20 circles 4 inches in diameter out of the dough, re-rolling scraps as necessary.
- Heap about 1 tablespoon of the cooked apples and 1-2 teaspoons of caramel sauce in the center of 10 of the dough circles.
- Brush the edges of the filled dough circles with beaten egg. Cover each filled dough circle with another plain dough circle, pressing the edges together with your fingers, then sealing the edges together all the way around with the tines of a fork. Repeat with all dough circles.
- Place the filled hand pies on a prepared baking sheet, two inches apart. Pierce the tops of each hand pie with a sharp knife. Brush each hand pie with the beaten egg.
- Bake the hand pies for 15-17 minutes, or until golden brown on top.
- Cool on a wire rack. Store in an airtight container.
