Caramel Apple Hand Pies
- 300 Calories
- 5g Protein
- 28g Carbs
You'll definitely want to get your paws on this recipe for Caramel Apple Hand Pies. The crust is crafted with Kodiak Cakes All-Purpose Baking Mix to give these handheld desserts a boost of whole grains. Flakey, warm, and delicious these pies are an on-the-go version of an American Frontier favorite that the whole family will love.
FOR THE CARAMEL APPLE FILLING:
- 3 Granny Smith Apples
- 2 tablespoons Salted Butter
- 1/2 cup Caramel Sauce
- 1/4 teaspoon Salt
FOR THE PIE DOUGH:
- 2-1/2 cups Kodiak Cakes Buttermilk Flapjack & Waffle Mix
- 1/2 cup Shortening
- 12 tablespoons (1-1/2 sticks) Butter, cold and cut into small cubes 1/4 cup + Ice Water
FOR THE CARAMEL APPLE FILLING:
- Place the butter in a saucepan. Peel, core, and chop the apples into small cubes (about 1/4" squared) and place in the saucepan as well. Place over medium/high heat and saute the apples in butter for 4-5 minutes, or until soft.
- Remove from heat and pour in the caramel sauce and salt. Stir until caramel coats the apple pieces well. Let cool completely.
- Set aside to cool while you make the crust.
FOR THE CRUST:Â
- Place the baking mix in the bowl of a food processor fitted with an 's' blade. Close the lid, and pulse the mixture a few times until blended together.
- Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
- With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough. Divide the dough in half, wrap, and refrigerate for 30 minutes.
- Place a sheet of waxed paper on your work surface. Take half of the dough out of the fridge, place on the paper and flatten into a disc.
- Place another piece of waxed paper on top of the dough. Roll the dough out thin, at least 1/8" thick, or thinner, if desired.
- Remove the top sheet of waxed paper and cut circles out of the dough that are at least 2 to 2-1/2" inch diameter. Place dough circles on a baking sheet lined with a silpat mat or parchment paper.
- Roll out the other half of the dough in the same manner. Cut out circles of dough that are at least 1/2" larger than the dough circles on the baking sheet.
- Working one at a time, place 1-1/2 to 2 tablespoons of the cooled filling in the center of the dough circle. Gently place one of the larger dough circles on top of the filling and seal the edges by pressing your fingertips around the edges of the dough circle. Press tines of a fork around the edge of the circle to fully seal in the filling.
- Repeat this procedure with the remaining dough and filling.
- Place the egg and milk in a small bowl and beat well.
- Using a pastry brush, brush the tops of the pies with the mixture.
- Bake the pies at 400 degrees for 7-10 minutes, or until the crust is golden brown.
- Remove from oven and cool on wire rack. Dust with powdered sugar, if desired.