Store-bought pie crust is the easy, breezy trick to this simple baked treat.
If you answered a warmcaramelapple hand pie, you’re correct, and this recipe is for you.
The filling is spiked with cinnamon and nutmeg and studded with pieces of caramel candies.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall
The hand pies get a pretty dusting of cinnamon sugar after baking for extra sweetness and sparkle.
Make these goodies the star of your cookie plate or serve them as part of an extra-specialholiday breakfast.
Break out different cutters to enjoy these treats year-round.
Try hearts for Valentines Day, pumpkins for Halloween, or keep it simple and cut them into rounds.
This recipe was developed by Tricia Manzanero.
Ingredients
1 3/4cups1/2-in.
(1/2 stick)unsalted butter, melted, divided
1 1/4tsp.cornstarch
214.1-oz.
pkg.refrigerated piecrusts (4 crusts total), softened according to pkg.
Set aside for 10 minutes to let juices release.
Cook the apples:
Heat 1 tablespoon butter in a medium skillet over medium until bubbling.
Let stand until slightly cooled, about 20 minutes.
Preheat the oven and cut shapes from the pie crusts:
Preheat oven to 400F.
Line 2 rimmed baking sheets with parchment paper.
Using a 4-inch tree-shaped cutter, cut 8 trees from each crust.
(Discard scraps or reserve for another use.)
Assemble the hand pies:
Brush half of trees with egg.
Spoon about 2 teaspoons apple mixture onto center of egg-washed trees; top each with about 4 caramel pieces.
Top with remaining trees, stretching to help edges meet.
Crimp edges with a fork.
Place on prepared baking sheets.
Brush tops with egg.
Cut 3 or 4 diagonal slits in tops.
Bake the hand pies:
Bake until lightly golden and bubbly, 12 to 14 minutes.
Let cool on baking sheets on wire racks for 10 minutes.
Brush tops of pies with remaining 3 tablespoons butter.
Dip tops in sugar mixture.
Let come back to room temperature before using.
2,000 calories a day is used for general nutrition advice.
