2medium apples suitable for baking peeled and chopped into small pieces
1tspfresh squeezed lemon juice
1/2cupeasy caramel sauce
1tspvanilla cane sugar
In a large mixing bowl, whisk together the flours, sugar, and salt. Slowly drizzle in the coconut oil, one tablespoon at a time, using your fingers to gently toss/press the coconut oil into the flour. Once you’ve added all the oil, continue mixing with your fingers (20-30 seconds), rubbing the mixture between your fingers until the mixture resembles sandy meal with a few larger clumps. Transfer bowl to the freezer for 15 minutes then remove and use your fingers to squeeze the crumbs and break down the hard clumps of coconut oil. Drizzle in the water, four tablespoons at a time, and mix with your fingers (the same way you were mixing in the oil). Repeat until you’ve added 12 tablespoons of water, then add the remaining two tablespoons as needed (I typically use somewhere between 13 and 14). Once all the water has been added, gently knead the dough (10-15 seconds) (do not overwork it) then divide and flatten into two disks. It may feel a bit dry, but don’t worry about that as it will soften as it rests. Wrap dough in plastic and let sit at room temperature for 30-45 minutes. If you plan on making the pies later, it will keep in the refrigerator for up to 24 hours, but will need to reach room temperature before rolling.
While the dough is resting, prepare the filling by combining the sugar, starch, and cinnamon in a small bowl; set aside. In a medium mixing bowl, toss the apples and lemon juice, then add the tapioca mixture and toss until apples are evenly coated. Do the same with the caramel sauce. Transfer caramel apples to the refrigerator and let chill for at least 30 minutes. If you’re using caramel that is super runny, you may need to chill the mixture in the freezer, instead – otherwise assembling the pies will be a total mess.
When you’re ready to assemble the pies, preheat the oven to 350˚F. Line a flat surface with parchment paper and generously sprinkle with flour. Unwrap one of the discs of dough and roll it out until it’s about 1/8″ thick. Using a round 3″ cookie cutter, cut the dough and transfer the rounds to a baking sheet lined with a silicon mat or parchment paper. Collect scraps and roll out the dough again, this time into a slab about 1/4″ thick. You should have a total of 14-16 rounds (but don’t worry if you have less). Remove the caramel apple mixture from the refrigerator and place a spoonful of it in the middle of each 1/8″ thick round. Take the 1/4″ thick rounds and gently stretch each one with your hands to make it a bit larger (this will ensure the round completely covers the filling) and use it to sandwich the filling. Gently press along the edges to seal in the caramel sauce then use a fork to completely press the edges of each round. Trim the scraggly edges with a pair of scissors, if desired. 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 at 350˚F for 20-22 minutes. While the first batch of pies are baking, repeat the process with the second slab of dough. When pies have finished baking, transfer to cooling rack and store, loosely covered at room temperature, for up to five days. Reheat as needed.
Whole Grain Caramel Hand Pies recipe featured on the Grains Food Foundation is from Oh, Ladycakes blog author Ashlae.