This was my entry for a secret ingredient cooking competition I entered last weekend. It’s funny they call it “secret ingredient” since the featured ingredient was apple this year and last. I believe it was sponsored Apple Athletic Club. Which kind of makes sense, and it is the GYM I go to, so I guess I’ll let it slide.
Last year, I made a type of sweet and savory apple muffin. I didn’t place. This year, I came in third place. I was totally happy with that!
Things were a little more informal this year with the competition so I didn’t get to take any photos of the other contestants entries. I really wish that I’d have been able to though because this years #1 recipe looked almost completely identical to last years #1 recipe only the entrants were different. My sister-in-law, who has her culinary arts degree, talked me down. She explained that there really isn’t anything completely original anymore. I guess she’s right, but I would like to think that I try pretty hard to make recipes, my own.
Here I am complaining when I made the most quintessential, iconic apple item of them all! The apple pie! If you Google apple pie you literally get about 123,000,000 results! In my defense I did add brie and candied pecans. And I made the pies adorably small!
My crust was perfect!!! I used a new (to me) wheat pastry flour. It was pure silky heaven. I actually liked the way it felt beneath my hands while I was working with it. And it tasted good raw!
Enough pie dough porn! It’s all about fun and just getting out there.
Caramel Apple Hand Pies with Candied Pecans and Brie
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For the Filling:
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2
granny smith apples
peeled and diced
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2
Tbsp.
fresh lemon juice
-
1/3
c.
dark brown sugar
packed
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5
oz.
candied pecans
chopped
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8
oz.
brie
rind cut off and diced
-
12
caramels
diced
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1
egg white
brushing on crust
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For the crust:
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4 ½
cups
all-purpose flour
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3
Tbsp.
sugar
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1
tsp.
salt
-
1
cup
unsalted butter
cut into small pieces, kept very cold
-
¾
cup
vegetable shortening
cut into small pieces, kept very cold
-
¾
cup
ice water
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In a large food processor combine the flour, sugar, and salt. Add the cold butter and shortening and pulse until you get a pea sized consistency in your dough. Drizzle in the water while the processor is turned on until the dough begins to clump together. You may not use all of the water. Turn dough out onto a floured surface and form into two discs.
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You may need to add more water if the dough will not come together.
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Wrap the discs in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
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Preheat your oven to 425°F.
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After you peel and dice the apples toss them with the lemon juice in a medium sized bowl. Add sugar, pecans, caramels, and brie and stir until combined. This is your filling.
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When you are ready, roll dough out onto a well-floured surface to about 1/8 of an inch thick. With a large round cookie cutter (I used a drinking cup) cut dough rounds that are ~ 3 inches in diameter.
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Place about 2 to 3 Tbsp. of filling into the middle of each dough round. Top filling with another dough round. Crimp dough edges with a fork or pinch together with your fingers. Place pies on a parchment lined cookie sheet about 1 inch apart. Pierce each pie with a knife to vent. Brush with beaten egg white. Bake at 425°F for 30 to 40 minutes, until golden brown. Let cool and then EAT!!! Recipe makes ~ 16 to 20 hand pies.
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*Note: I purchased the pecans, already candied. But if you are more ambitious than me you can make you own. (I used Emerald brand pecan pie flavor)
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Note: I stuck the brie in the freezer for 10 minutes before I chopped it (easier to chop). (I used President Brand)
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*Note: For the caramels I used kitchen shears to cut each caramel into 6 pieces. (Used Werther’s Originals soft crème caramels).
Related
Julie, these caramel apple hand pies look so delicious: what a way to kick start the Fall season! By the way, I just also posted a recipe involving caramelized apples. And, congrats on placing in the top 3 in the contest!
Thanks! Can’t wait to see your post!