It's really no secret, we love pie. Okay, wait a minute, I have never loved pie...until recently. Okay, until this week when I was playing around with this recipe and decided I wasn't going to go running after all (I'm trying to get back into shape, and running has always been the way I do that...) and that I was going to taste these hand pies. Usually, I bake something, and take a small taste, to see how it turned out and then trust my kids for the rest. Believe me, they'll let me know, if it is good...or not good. But on Tuesday, it was cold, and it was raining, and the salted caramel on these babies was. just. too. much. I took one bite, I took two bites. I ATE 3 OF THEM (3 pies!!!) WITHOUT EVEN BLINKING OR BATTING AN EYE. And then...and then, Gareth (my husband) called and said he'd watch the kids that night (it was already late afternoon at this point) and even make dinner so I could go get a run in. Thanks, honey. Thanks a lot. You couldn't have let me know before I slipped those last 2 pies in my mouth...or drained that 3rd cup of coffee??? But anyway, I went for a run that evening, and it nearly did me in. I fought every step, and thought for sure I was going to die, and vowed I'd never eat pie again (Or until the next morning with my coffee...because there was one left!) It's not that pie is so bad for the stomach, but I can't eat stuff like this and then just hop on the treadmill. hahaha. Or I can, and pay for it. So lesson (maybe) learned. Also, I found out I can still surprise myself, 1. I really do love apple pie, and 2. I can run and cry at the same time.
So do yourself a favor, and make these little beauties...and go running...tomorrow.
For egg wash:
1 egg plus 1 teaspoon water, whisked in a small bowl
Preheat oven 375F
Prepare pie crust using our recipe found above. After you've rolled out two sheets of crust place them on a large cookie sheet between the wax paper that you rolled them out on and place in the fridge while you prep the apples.
After the apples are peeled and chopped, toss in a bowl with the sugar, cinnamon, flour and lemon juice.
Next, remove the crust from the fridge and place back on the counter. Using a large biscuit cutter, or like me, you can use the ring to a quart size jar, cut out the bottoms of the hand pies and place on a parchment lined cookie sheet. (Some free advice- use a cookie sheet with rims...you may have some of that goey, juicy apple and caramel mixture try to squeeze out of the pies while they bake...)
Next, spoon about a 1/4 cup of the apple filling onto the crust rounds, careful to leave room around the edge to seal the top crust. You don't want to get it too full otherwise you'll have trouble getting the top crust to cover it, so adjust accordingly.
Add 1 Tablespoon caramel sauce to the top of the apple filling.
Now cut out the tops of the crust. (I used a handy dandy lattice cutter for some of them, you can find one here, and for the rest of them, I simply used the quart jar ring again...buuuut this time, after I cut the dough with the jar ring, I stretched it out, just a smidgen, with my fingers) Now, place the slightly stretched top dough over the apple filling and press down around the edges, sealing it to the bottom crust using a fork. If the crust seems to not want to meet the bottom, gently stretch it out a little more using your fingers.
Using a sharp knife, poke a hold or two in the center of each pie.
Brush each with the egg wash.
Bake on 375F for 45 minutes or until golden brown.
Drizzle with more caramel sauce before serving.