Caramel Apple Pumpkin-Shaped Hand Pies

Oct 30, 2020

3 min read

Caramel Apple Hand Pies shaped like Pumpkins! Drizzle with extra Caramel or leave plain.

How much fun are these? Since it’s Halloween I decided to use a Pumpkin Cookie Cutter. Make sure you use a large cutter, no matter what shape you want to make. I like them to be about 3 ½” so you can put enough filling in. A little larger is fine, but do not go smaller. If you have a set of Dough Presses the large one should work fine. As you can see from the photo, I drizzled extra Caramel on half of them. The kids went crazy over these, including the big kids Bob and Jeffrey. Oh yeah, me too. I admit it.

INGREDIENTS: Yields 10-13 Hand Pies, depending on the size cutter you use

2 Large Cooking Apples 2 ½ – 2 3/4 cups

1 ½ TBSP Unsalted Butter

1+ tsp Cinnamon

1/8 tsp Allspice

1/8 tsp Nutmeg

1 tsp AP Flour

Slight 1/3 cup Sugar

1 Jar Caramel Ice Cream Topping

2 Homemade or Store-bought Pie Crusts

PREPARATION:

If you are using Homemade Pie Crusts, keep the Dough chilled until ready to use. It’s much easier to work with. Almost any Apple except Delicious will work fine. I used 1 Granny Smith and 1 Honey Crisp, but I love Fuji, McIntosh, etc. Wash, peel, and dice into small bite-sized pieces.

Place the Apples, Butter, Cinnamon, Allspice, Nutmeg, Flour, and Sugar in a 10” Saucepan. Bring to a simmer over medium heat and stir constantly for 2 – 3 minutes. Remove from heat. Stir in 1 TBSP Caramel. Let rest until cool.

While the Apple mixture is cooling, begin rolling out the dough. Lay a sheet of Parchment on your work space. Place dough on top, and cover with another sheet of Parchment. No sticking that way. Roll Dough to about 12” – 13” wide, and about ¼” thick. Do not worry so much about the shape. Begin using the Cookie Cutter and stamp out your shapes. Place on another sheet and refrigerate until ready to use.

The Apple Filling should be fine to work with now. Reuse the Parchment paper you rolled the Dough on. Place the paper on a baking sheet. Cut the slits in any design you would like, ONLY ON HALF of the Dough cutouts. Place an uncut piece of Dough on the Parchment. Drop about 1 ½ TBSP filling in the center. (If you have chosen a large cutter, you can go up to 2 TBSP of filling). Add a slight drizzle of Caramel Topping on top of the Apples. Place a cut-out shape on top and crimp all edges with a fork. Allow a good 2 ½” between pies.

Raise oven rack to the middle of the oven. Preheat oven to 375° F for approximately 25 – 30 minutes or until Crust is golden brown. If you’ve used a larger cutter, they will take a few extra minutes. If you want to drizzle a little Caramel Topping on them during the last 3 or 4 minutes, feel free! You can sprinkle a bit of Coarse Salt on top if you would like, but I prefer not to.

Filling will be hot, don’t give them to children until cooled. You can eat them in your hand or place on a plate with Ice Cream on the side. Add Caramel Topping on the Ice Cream, of course!

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