Fall caramel apple hand pies recipe

Step 1

Preheat oven to 375°; line rimmed baking pan with parchment paper. Soften pie crusts as label directs.

Step 2

In large bowl, toss apple, sugar, flour, lemon juice, cinnamon and nutmeg. Makes about 3/4 cup.

Step 3

On lightly floured work surface, unroll 1 pie crust. With 3-inch leaf and/or pumpkin cookie cutters, cut 9 leaves and/or pumpkins from dough; gather dough scraps, roll out and cut 3 more leaves and/or pumpkins. Place about 1 tablespoon apple mixture and 2 pieces caramel in center of 6 leaves and/or pumpkins; top each with remaining 6 leaves and/or pumpkins. Seal edges of pies with fork; transfer pies to prepared pan. Repeat with remaining pie crust and apple mixture to make 6 more pies.

Step 4

In small bowl, whisk egg; brush tops of pies with egg. With paring knife, cut 2 small vents in top of each pie; bake 20 minutes or until golden brown. Makes 12 hand pies.