Name: Carmelized Apple Pies
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 3 Rainier Honeycrisp apples, medium; 1/3 cup packed brown sugar; 1/2 teaspoon cornstarch; 1/8 teaspoon ground cinnamon; 1 teaspoon lemon juice; 1/2 teaspoon Rodelle Vanilla Extract; 1 package refrigerated pie pastry; 1/4 cup coarse sugar; 1 teaspoon ground cinnamon; 3 tablespoons unsalted butter, melted

Caramelized Apple Hand Pies

We drive 2 hours into Maine to visit a fast food chicken chain. The main reason for that is the chicken, of course, but a close second to that is their amazing apple pies. They still fry them, and then coat them in cinnamon sugar while they are still hot. So, so good. I saw this recipe on the Taste of Home website, and I knew right away my guys would love them.

I used salted butter instead of unsalted, and I used a 4" biscuit cutter. Be very, very careful not to overfill. They will bust open and make a mess. I like parchment paper instead of greasing the sheets.

I put the cinnamon sugar mix into a small paper bag. When the hand pies came out of the oven, I brushed them with the butter, and then dropped them into the bag, one at a time, and shook gently.

These went so fast, I had to make a second batch 2 days later! Thank you so much to Edwina G. for sharing her recipe. I hope you are enjoying #AppleWeek as much as I am, be sure to check out what the other participants made down below!

Carmelized Apple Pies

Author: Jolene's Recipe Journal

Ingredients

For the filling

2 tablespoons unsalted butter
3 Rainier Honeycrisp apples, medium
1/3 cup packed brown sugar
1/2 teaspoon cornstarch
1/8 teaspoon ground cinnamon
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

1 package refrigerated pie pastry

Topping

1/4 cup coarse sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Instructions

Make the filling:

In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes.
Mix together brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize.
Remove from heat; stir in lemon juice and vanilla. Cool completely.

Make the hand pies

Preheat oven to 400°.
On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet.
Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute.
Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks.
For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature.