Salted Caramel Apple Hand Pies

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What You'll Need

For the dough:

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

For the filling:

• 2 cups small diced (peeled) Granny Smith apples (See Kelly's Notes)
• 1/4 cup sugar
• 2 teaspoons all-purpose flour
• 8 store-bought soft caramels, roughly chopped
• Large flake sea salt (See Kelly's Notes)
• Egg wash (1 egg lightly whisked with 1 Tablespoon water)
• Crystal sanding sugar (optional)
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon cinnamon

How to Make It

Make the dough:

1. Mix flour, salt and baking powder in a large bowl.
2. Add cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture has the consistency of wet sand.
3. Add sour cream (batter will be very wet), and then turn the dough out onto a well floured work surface.
4. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time if the dough is too sticky to handle. Roll the dough into a rectangle about 8x10 inches and dust both sides with flour before folding into three parts as if folding a letter.
5. Turn the dough 90 degrees and roll again into a rectangle about 8x10 inches. Fold the dough into thirds again then wrap tightly in plastic wrap and refrigerate for at least 30 minutes while you make the filling.

Make the filling:

6. In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies:

7. Preheat the oven to 425�F.
8. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.)
9. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
10. Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
11. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
12. Bake the pies for about 15 minutes, or until they're golden brown.
13. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

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