Whole Grain Caramel Hand Pies
Just when you thought pie couldn’t get any better! These ooey-gooey caramel hand pies are sweet, flaky and perfect for a portable dessert or snack.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients
Crust
- 1 1/2 cups whole wheat flour
- 1 cup whole spelt flour
- 2 tablespoons sucanat
- 1/2 teaspoon fine sea salt
- 1/2 cup refined coconut oil melted
- 12-14 tablespoons ice cold water
Filling
- 1 tablespoon sucanat
- 2 tablespoons tapioca starch
- 1 1/2 teaspoons ground cinnamon
- 2 medium apples peeled, diced small
- 1 teaspoon fresh-squeezed lemon juice
- 1/2 cup caramel sauce
Topping
- 2 teaspoon almond milk
- 1 teaspoon vanilla cane sugar
Instructions
Make the Crust
- In a large mixing bowl, whisk whole wheat flour, whole spelt flour, sucanat and salt. Slowly drizzle in coconut oil, one Tbsp. at a time, using your fingers to gently toss/press the coconut oil into the flour. Continue mixing with your fingers for 20-30 seconds, until the mixture resembles sandy meal with a few larger clumps. Transfer bowl to the freezer for 15 minutes.
- Remove from freezer and use your fingers to squeeze the crumbs and break down the hard clumps of coconut oil. Drizzle in the water, 4 Tbsp. at a time, and mix with your fingers. Repeat until you’ve added 12 Tbsp. water, then add the remaining 2 Tbsp. as needed. Once all the water has been added, gently knead the dough for 10-15 seconds (do not overwork it), then divide and flatten into two disks. It may feel a bit dry, but it will soften as it rests. Wrap dough in plastic and let sit at room temperature for 30-45 minutes. (If making pies later, refrigerate up to 24 hours, but warm to room temperature before rolling.)
Prepare Filling
- Combining sucanat, tapioca starch and cinnamon in a small bowl. Set aside.
- In a medium mixing bowl, toss apples and lemon juice. Add sucanat mixture and toss until apples are evenly coated. Add caramel sauce and toss until apples are coated. Refrigerate 30 minutes.
Assemble Pies
- Preheat oven to 350˚F.
- Unwrap one of the discs of dough and roll it out on a floured surface until it’s about 1/8-inch thick. Using a round 3-inch cookie cutter, cut the dough and transfer the rounds to a baking sheet lined with a silicon mat or parchment paper. Repeat with other dough disc, collecting scraps as need until you have a total of 14-16 rounds.
- Remove filling from the refrigerator and place a spoonful in the middle of half of the rounds. Take remaining rounds and gently stretch each one with your hands to make it a bit larger (this will ensure the round completely covers the filling). Cover rounds with the filling and gently press along the edges to seal. Use a fork to completely press the edges of each round. Using a toothpick, prick holes in the top of each pie (if you don’t do this, they might explode). Brush with almond milk then sprinkle with vanilla sugar.
- Bake 20-22 minutes, or until browned. Remove from oven, transfer to cooling rack and let cool. Store, loosely covered, at room temperature, for up to five days. Reheat as needed.
