Mini Apple Caramel Hand Pies

Directions

Preheat your oven to 400 degrees and line a baking sheet with a Silpat or parchment paper. For the egg wash mixture, whisk the egg and cream until combined.  Keep in the fridge while you are working on the dough.   To make the dough, I always use a food processor.  In your food processor, place the flour, salt, and sugar and pulse a few times until blended.  Add cold butter and pulse until the mixture looks like small peas. Drizzle in the ice water and pulse until the dough forms a ball.  Remove the dough and cover with plastic wrap and chill for about 30 minutes  while you make the filling.  Mix all filling ingredients in a medium bowl and set aside.  Take your chilled dough and roll it out on a well floured surface until it is about 1/4″ thick.   Using a round 3″ cookie cutter, cut about 20 to 24 pieces of dough.  Place 10-12 pieces of the dough onto your prepared baking pan.  Use about a heaping tablespoon of filling in the middle of each of the bottom pieces of dough.  Place about 6-8 caramel pieces on top.  You need to make sure you leave plenty of space around the dough so it can be sealed properly.  With your finger, dip it into the egg wash and go around the bottom piece of dough to seal it.  Place the top piece on the bottom and with a fork, crimp all the way around the pie so it is completely sealed.  Lightly brush the top with your egg wash mixture.  With a small sharp knife, cut three slits in the top of the dough.  Sprinkle generously with your Turbindo sugar.  Bake for 15 to 20 minutes until the tops are a nice golden brown.  Serve them warm with ice cream and homemade caramel sauce!