Caramel Apple Hand Pies

What could be better than the caramel apples one enjoys from carnival & fairs? Why these caramel apple pies, of course! Guarantee you will love these!

Caramel Apple Hand Pies

FOR THE CRUST One double recipe pastry pie crust 

INGREDIENTS 
2 cups tart apples, peeled and diced
2 teaspoons lemon juice
½ teaspoon ground cinnamon
¼ cup sugar
2 teaspoons all-purpose flour
2 tablespoons butter
12 soft caramels, chopped
sea salt, flaked or coarse
egg or cream wash
sanding sugar

FOR THE FILLING: In a small bowl, combine the apples, lemon juice, cinnamon, sugar, flour, and butter, stirring until thoroughly mixed. Set aside.

TO ASSEMBLE THE PIES: Preheat the oven to 425°F. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a square or rectangle. Using a circular cookie cutter, cut out an even amount of circles. Place dough circles on a parchment paper-lined baking sheet. Spoon a small portion of the apple filling into the center of each circle, leaving 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. To ensure your pie filling does not ooze out and burn, make sure there are no holes in your crust—top or bottom. Brush each pie with egg or cream wash and, using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the tops with sanding sugar. Bake for 15 minutes, or until golden brown. Let cool. ENJOY !