Apple & Salted Caramel Pies
- 445g pack Carême Sour Cream shortcrust pastry, thawed
- 1 egg, lightly beaten, for glaze
- Demerara sugar, to sprinkle
- 2 cups finely diced apple (approximately 3 Granny Smith apples, peeled & cored)
- ½ tsp finely grated lemon zest
- 2 tsp lemon juice ½ tsp ground cinnamon
- 2 tbsp brown sugar 1 tbsp cornflour
- ¼ cup roughly chopped soft caramels (eg. Columbines by Pascall)
- 1 tsp pink salt flakes
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Step 1 - click here to display
Preheat oven to 200°C (180° fan-forced) and line two baking trays with baking paper.
On a lightly floured surface, roll pastry to a thickness of 3mm. Using round pastry cutters, cut 12 x 8cm pastry rounds for the base of the pies and place six pastry rounds on each prepared baking tray. Cut 12 x 10cm pastry rounds for the pie tops and set aside until required.
Step 2 - click here to display
For the pie filling, combine the apple, zest, juice, cinnamon, sugar, cornflour, caramels and salt together, stirring until well combined.
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Place a rounded tablespoon of the apple mixture in the centre of each pastry round on the baking trays, leaving a 1cm border. Brush each of the pastry rounds for the pie tops with the egg glaze. Carefully place pastry round over the apple filling, glaze side down, encasing the filling.
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Press edge of pastry top down against the border, to help secure the edges. Then use a fork to properly seal each pie.
Brush each hand pie with egg glaze and using a pair of kitchen scissors, snip three air holes into the top of each pie. Sprinkle with a little Demerara sugar and place baking trays in refrigerator for 15 minutes, to allow pastry to chill.
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Bake hand pies in preheated oven for 30 minutes or until pastry is golden and cooked through. Allow to cool for 10 minutes before serving.