Salted Caramel Apple Hand Pies


2 large, Jersey Fresh apples, cut into 1/4″ pieces

2 boxes buff pastry, thawed

2/3 cup caramel sauce

1/2 cup walnuts, crushed (optional)

Flaky sea salt, to taste

1 egg, slightly beaten

Vanilla ice cream, for serving (optional)


20m prep time / 15m cook time

1. Place the rack in the center of the oven and preheat to 425 degrees
2. Unfold pastry onto a flat surface. Use a 3" circular biscuit cutter to cut out rounds (you should have 36 rounds)
3. Place half of the rounds on parchment-lined, rimmed baking sheets. Spoon 1 tablespoon of apples into the center leaving a 1/4" border. Top apples with 1 tsp caramel, some walnuts (if using) and a pinch of sea salt
4. Brush pastry border with water. Top each filled round with a second round. Using a fork, crimp edges together sealing to avoid any leaking
5. Brush tops with egg
6. Cut a couple small slits into the top of each pie
7. Bake pies, rotating sheets halfway through, until golden brown, about 15 minutes.
8. Serve warm (with a scoop of vanilla ice cream if you'd like!)

Jersey Fresh Product(s) Used: Apples

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