Salted Caramel Apple Hand Pies

By Meisje

Ingredients

• 1 (14 1/8 ounce) boxes store-bought roll out refrigerated pie crusts ( 2 rolls)
• 1 cup apple pie filling-chopped into small pieces
• 2 teaspoons all-purpose flour
• 1/4 cup sugar- cinnamon
• 1 cup salted caramel sauce
• 1 egg -lightly beaten
• 1 large flake sea salt
• egg wash ( 1 egg whisked with 1 Tablespoon water)

Preparation

Step 1

Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill.
Top the apple filling with a teaspoon caramel sauce
Brush around the edges of the dough with a finger dipped in egg wash.
Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with sugar- cinnamon and place on prepared sheet pan.
Refrigerate for 20-30 minutes.
Bake the pies for 10 minutes or until they’re golden brown. Allow to cool about 10 minutes before serving; filling is hot.