Gooey Caramel Apple Hand Pies

1. 1

   Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides.

2. 2

   Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes.

3. 3

   Add the heavy cream, be careful because it will bubble up.

4. 4

   Stir in the butter and let cool completely, about 30 minutes.

5. 5

   Preheat the oven to 350 degrees F.

6. 6

   Punch out eight 4 1/2-inch circles from the pie dough.

7. 7

   Toss the apples with 1/4 cup of the cooled caramel and the cinnamon.

8. 8

   Brush the edges of the dough circles with beaten egg.

9. 9

   Mound about 1 heaping tablespoon of the apple filling in the center of each circle.

10. 10

    Fold the dough in half and crimp the edges with a fork.

11. 11

    Brush the tops with beaten egg and sprinkle with demerara sugar.

12. 12

    Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes.

13. 13

    Drizzle the hand pies with leftover caramel sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.