Prep: 35 minutes
Bake: 30 minutes • Serves: 12
1/4cup packed light brown sugar
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour plus additional for dusting
1 teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1 package (15 ounces) refrigerated pie crusts
12individually wrapped caramels, cut in half
1 large egg
1 teaspoon coarse sea salt
1.Preheat oven to 375°. Line rimmed baking pan with parchment paper.
2.Core and thinly slice apple; coarsely chop slices. (You should have about 2 cups.) In large bowl, toss sugar, lemon juice, flour, cinnamon, nutmeg and apples. Dust work surface with flour.
3.Soften 1 pie crust as label directs; unroll pie crust. With 3-inch round cutter or glass, cut 9 circles from dough. Gather dough scraps; with rolling pin, roll out scraps and cut 3 more circles. Place about 2 tablespoons apple filling and 2 pieces caramel in center of 6 circles; top each with remaining 6 circles. Seal edges of pies with fork; transfer pies to prepared pan. Repeat process with remaining pie crust to make 6 more pies.
4.In small bowl, whisk egg; evenly brush tops of pies with egg and sprinkle with salt. With paring knife, cut 2 vents in top of each pie. Bake pies 30 to 35 minutes or until golden brown. Makes 12 hand pies.
Approximate nutritional values per serving (1 pie):
207 Calories, 10g Fat (4g Saturated), 19mg Cholesterol,
383mg Sodium, 30g Carbohydrates, 1g Fiber, 2g Protein