Tag Archives: apples

Apple Caramel Hand Pies

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished PhotoHand Pies have been around as long as people have been cooking.  Anything enclosed in bread or pastry that can be eaten out of hand qualifies.  It can be a turnover, English pasty, a calzone, or Russian pierogis.  Every culture has a hand pie no matter what they call it.

While many hand pies are savory, sweet hand pies qualify and have been front and center of late.  Any pie filling or sweet filling can be used as long as it isn’t runny.  A number of pastries can be used but I particularly like this Mock Puff Pastry.  The recipe has been around a long time.  I remember seeing it first in the ’80’s.  It combines two techniques – pie crusts and the laminating of doughs.  This dough contains no water.  It is held together with sour cream which makes a very tender, as well as tasty, pastry.

It is important when making the pastry to make sure the butter stays in pea size piece as in a pie crust.  The pastry should not come together in the mixer.  It should be removed as soon as it clumps together.  It is pushed together into a cohesive dough on the work surface and rolled into a rectangle.  I fold mine into what is called a book fold as has more layers than the traditional three fold laminated pastry.

It is best to make the pastry at least the day or up to three days ahead.  It rolls out easily.  When making pastry for a hand pie, do not roll it out too thick, especially as this will rise as does puff pastry but not as dramatically.

The apple filling may also be made the day ahead if desired.

This recipe calls for the use of a bought caramel, Werther’s Original soft and chewy caramels.  But my caramel would make an even better version.  Just use about 1 tablespoon per hand pie and place it on the bottom of the hand pie with the apple filling over it.

A salted version can be made by sprinkling coarse sea salt lightly over the caramel.

Or, if you wish, omit the caramel and just use the apple filling.  This filling is a great basic apple filling for anything made with apples.

A word about the potato starch.  I have recently switched from cornstarch to potato starch for a couple of reasons.  The first is anything thickened with potato starch can be frozen and thawed with no harm.  Cornstarch will break down if frozen and thawed.  Secondly, potato starch can be heated to a higher temperature than cornstarch.  If you have ever cooked something with cornstarch in it and it has lost its thickness, it was cooked too long or at too  high a heat.  The potato starch, like cornstarch, is clear when cooked.

This Apple Caramel Hand Pie can be frozen before baking without the egg wash.  It is best to bring it to room temperature, egg wash it and then bake it.  Hand Pies are great to have in the freezer when you want a quick dessert or treat.

Mock Puff Pastry
The original recipe came from King Arthur Flour. While I increased the salt slightly, my main change was how this was put together. KA did it by hand, I give you the option of processor or mixer. Pastry ingred. 2-1

1 3/4 cup all purpose flour (245 grams or 8 2/3 ounces)
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold unsalted butter, cut into small pieces (225 grams or 8 ounces)
1/2 cup cold sour cream (114 grams or 4 ounces)

Place the flour, salt and baking powder in the bowl of a mixer. flour, salt, bpMix briefly.  Dry ingred. mixedPlace the butter over the flour butter inand beat on low to medium  until the butter is cut in but leaving pea size pieces of butter.Butter cut in

Add the sour cream Sour cream inand mix until it comes together in clumps.Dough clumping

Pour out onto a work surface on marbleand push together to form a cohesive mass. Shape into a rectangle Patted into rec. before rolling out-1and roll into a 16×8 rectangle on a lightly floured surface.dough rolled out Brush off any loose flour. Bring the bottom to the middle of the dough.  Square the sides by pushing the sides to straighten it out.  Squaring edges Bring the top down to the middle and the bottom up to the muffle. Folded to the middle Fold in half. folded in halfThis is a book fold. Turn one quarter to the right. Turned 1/4 to the right

Repeat the rolling and folding one more time.  Wrap in film Pastry wrappedand refrigerate up to 2 days or place in a freezer bag and freeze for several months. Thaw in the refrigerator overnight before using.

Apple Caramel Hand PiesFilling ingredients
1 large Granny Smith
2 Gala Apples
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup water
1 tablespoon lemon juice
1 teaspoons potato starch
1 recipe mock puff pastry
2 – 5 ounce bags Werther’s Original Chewy Caramels
Coarse Sea Salt, optional
1 egg

Peel the apples and cut into about 1/2 inch dice. You should have about 4 cups. Combine the apples with the sugar, cinnamon, nutmeg and water. Filling ingredients in bowlPlace in a medium saucepan filling in panand simmer until the apples are tender. When the apples are almost done, stir the potato starch into the lemon juice and add to the apple mixture.Starch in water starch/water mixedStarch in applesBring to a boil and cook several minutes until thickened. Apple filling finishedCool completely.

Preheat the oven to 425°F. Line a 1/2 sheet with parchment. Set aside.

Roll the puff pastry into a 12 1/2 x 18 1/2 inch rectangle. Cut six 6 circles out 2 wide by 3 long.6"circle on pastry6" circles cut out

Line 4 caramels along the bottom of the rounds, leaving a 1/2 inch border. caramels downSprinkle with a little sea salt if using. Place 1/6 of the filling (scant 1/3 cup) over the caramels. apple filling onWet the border with water, Brushing edge with waterBring the top down over the apples matching the edges. Press together. Seal with the tines of a fork. Sealing with a forkBrush with egg wash. Brushing with egg washCut a vent in the top.Cutting  Vent

Bake for 18 to 20 minutes until medium golden brown.   Repeat with the other 5.

Bake for 18 to 22 minutes until golden brown.  Cool.  Serve slightly warm.

Yield: 6 Handpies

Apple Pie ala Mode with Salted Caramel

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Apple Pie Ala ModeApple Pie ala Mode is one of my favorite desserts but once the boys were out on their own one of my biggest challenges was what to do with full size desserts. Even more so today since Mike has diabetes and the last thing I need is a whole pie! The neighbors can only eat so much!

So I came up with an Apple Pie ala Mode ala minute. A way to have apple pie, with or without the ice cream, at a moment’s notice. And what an apple pie –spiced apples, pate brisee crust and vanilla ice cream all topped off with a salted caramel sauce.

The salt can be omitted from the sauce if desired or more can be added. But this is, hands down the best caramel sauce to be found. It’s also one of the easiest. You don’t even need a thermometer. Think of everything you can do with it. World class turtle sundaes, apple slices dipped in the sauce, or just drizzled (heavily!) on vanilla ice cream. It tastes just like my favorite ice cream, Hagan Das Caramel Cone ice cream. How much better can this sauce get. Oh, did I mention it only takes about 15 minutes to make. Easy enough to always have on hand.

This sauce is from Averie Cooks who has a great blog.  She is correct in that is is a really easy recipe to make. Just make sure you take the sugar syrup dark enough.

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Apple Cake with Pecan Caramel Top

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished 4While apple pies get most of the attention  an Apple Cake with all of its spices, lots of apples and raisins is no slouch. We made many of these for catered events where there was no refrigeration as the plated deserts could sit for hours at room temperature.

This is a dense cake filled with fruit. The pecan caramel top compliments the cake and adds a luxuriousness that a buttercream would not.

Any apple that bakes well can be used. Many prefer Granny Smith apples,but  Pink Ladies or Gala apples are also good choices. Continue reading