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Secret Recipe: Flour & Co's Caramel Apple Hand Pies

Photo by Jen Doan

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

At Nob Hill’s Flour & Co, former La Boulange operations director Emily Day churns out morsel after delectable morsel, from savory biscuits to impossibly moist banana bread to a crumble that just won't quit (our team ravaged two boxes filled with these and much more in mere minutes). Her hand pies are perfectly proportioned for a solo indulgence, no forks—or elbowing around the table—necessary.

Caramel Apple Hand Pie

Makes 6-8

1 1/2 pounds apples (such as granny smith), peeled and sliced into pieces 1/4-inch thick

1 tablespoon lemon juice

1/2 cup sugar

1/4 cup light brown sugar

3 tablespoons all purpose flour

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg

1. Prepare pie dough and chill (see recipe below).

2. Prepare caramel sauce and chill (see recipe below). You can also use a prepared caramel sauce.

3. Preheat oven to 375 degrees.

4. Combine all ingredients (except for egg) for filling.

5. Roll out pie dough on lightly floured surface to 1/8-inch thick.

6. Place a bowl (approx. 6 inches in diameter or the size of your choice – your hand pies will be 1⁄2 the size of the bowl) upside down on dough and use a sharp paring knife to cut around it to make a circle. Repeat until you have all dough cut into circles.

7. Scoop a generous amount of apple filling on one half of the dough circle (about 1 3⁄4 ounces, if you are measuring), leaving a 1⁄2-inch border for sealing closed.

8. Spoon 3 tablespoons of caramel sauce over apples.

9. Use your finger to apply an egg wash (1 egg with 1 teaspoon water mixed together) around the 1⁄2-inch border.

10. Pull the side of dough without filling over the filling and press all around to seal in a half moon shape. Press firmly to seal or caramel will seep out during baking.

11. Crimp edges with fork or pinch edge with thumb and finger into desired design.

12. Cut slits or design in top of hand pie to let air escape.

13. Brush with melted butter, sprinkle with sugar, and bake in oven for 16 to 18 minutes or until golden brown.

 

Pie Dough

2 1⁄2 cups all purpose flour

1 cup butter, chilled and diced

1⁄2 teaspoon salt

1⁄2 cup ice water

1.  In food processor, combine flour and salt. Pulse twice.
2.  Add chilled butter and pulse 4 to 5 times, until butter resembles small peas.
3.  Add ice cold water, beginning with 1⁄4 cup. Then, add a tablespoon at a time until the dough comes together. Pulse a few times after each addition. Do not over process.
4.  Move dough to a lightly floured surface and form into a disk.
5.  Wrap in plastic and chill for at least two hours.

 

Caramel Sauce

1 cup granulated sugar

1/4 cup water

2/3 cup heavy cream

1 teaspoon vanilla extract

1/8 teaspoon sea salt

1.  Combine sugar and water in a saucepan.
2.  Bring to a simmer and cook until 350 degrees and/or an amber color (could be above 350, but watch carefully).
3.  Take off heat.
4.  Add heavy cream and vanilla slowly and carefully, as it will bubble.
5.  Whisk until smooth.
6.  Place back on heat until combined, about 1 minute.
7.  Add salt and whisk.