Salted Caramel Apple Pie

The dough enveloping this mixture of tart apples and sweet, salted caramel is part puff pastry, component pie dough. So even as there’s simply enough butter to form flaky layers of pastry, there’s also a piece of sour cream to assure moisture.

Pleasant of all, the recipe yields a pant pastry-like equal sans the hours of thrashing, folding and rolling required of the real deal.

These apple hand pies may be as rustic or subtle as you choice. No cookie cutter? No trouble! Use a sharp knife or glass to reduce out specific (or no longer-so-specific) circles, squares, triangles or every other shape that fits your fancy.

A pinch of sea salt lends a savory balance to those hand-held treats that ooze fresh fruit flavor and silky easy caramel. It’s the dynamic dessert duo, and it’s all wrapped up in finger-friendly bundle. No forks, no plates, no sharing required!

INGREDIENTS:

FOR THE DOUGH:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) cold unsalted butter, cut into cubes
• 1/2 cup cold sour cream

FOR THE FILLING:

• 2 cups small diced (peeled) Granny Smith apples (See Kelly's Notes)
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon cinnamon
• 1/4 cup sugar
• 2 teaspoons all-purpose flour
• 8 store-bought soft caramels, roughly chopped

FINISHING TOUCHES:

• Egg wash (1 egg lightly whisked with 1 Tablespoon water)
• Large flake sea salt (See Kelly's Notes)
• Crystal sanding sugar (optional)

INSTRUCTIONS:

MAKE THE DOUGH:

1. Whisk collectively the flour, salt and baking powder in a massive bowl.
2. Upload the cubed butter to the bowl and use your arms to paintings the butter into the flour until the combination is the consistency of moist sand.
3. Stir within the bitter cream (the dough could be very moist), and then flip the dough out onto a properly-floured paintings surface.
4. Knead the dough a few instances till it comes collectively, adding extra flour, 1 teaspoon at a time, if the dough is simply too sticky to deal with. Roll the dough into an 8x10-inch rectangle and dirt each facets with flour earlier than folding it into thirds as if you have been folding a letter.
5. Rotate the dough ninetyº and roll it out once more into an 8x10-inch rectangle. Fold the dough once more into thirds then wrap it securely in plastic wrap and refrigerate it for at the least 30 minutes even as you make the filling.

MAKE THE FILLING:

1. In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly blended. Set apart.

COLLECT THE PIES:

1. Preheat the oven to 425ºF.
2. Get rid of the dough from the refrigerator and spread it onto a well-floured floor, rolling it out to a 14x14-inch square. (See Kelly's Notes.)
3. The use of a 3-inch round cookie cutter or cup, cut out as many circles as viable. Re-roll the scraps and retain cutting out circles until you run out of dough, making sure you grow to be with a fair range of circles. (You should have approximately 20 three-inch circles.)
4. Place six of the dough circles on a Silpat or parchment paper-covered cookie sheet. Spoon a small portion of the apple filling into the middle of each circle, leaving enough of a border across the filling. top the apple filling with a part of the chopped caramels and a pinch of sea salt. location a 2nd dough circle atop every crammed circle then use a fork to crimp the edges together, sealing every pie.
5. Brush each pie with the egg wash, and the use of a pointy knife, cut  or 3 vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (non-obligatory).
6. Bake the pies for approximately 15 mins, or until they may be golden brown.
7. Take away the pies from the oven and allow them to rest for 10 mins earlier than serving. Repeat the filling and baking manner with the last dough circles.

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