Receta Dulce de Leche Apple Hand Pies

by Erin S

Welcome to Pie Week!  Pie Week is the mastermind of Audra and Brandy.  It actually started on Monday, but I had something else going on, so I couldn’t join in the fun.  We have giveaways each day, and lots of pie!  Seriously, can you get better than free stuff and pie?  I didn’t think so!  Today’s prizes (yes, there is more than one) are from OXO and Le Creuset – a total of 4 winners!  So make sure you scroll all the way to the bottom to enter, and check out all the other great pies. What do you have for dessert on Thanksgiving?  My family always has this pumpkin pie.  Depending on the number of people that will be there, sometimes we have a second dessert.  I am all about the second dessert.  Last year I made a pumpkin dream cake that was over the top good!  I am not exactly sure what to do for the second dessert this year, but it just might be these dulce de leche apple hand pies.  Have you ever had dulce de leche and apples together?  It is like a match made in heaven!  If you aren’t familiar with dulce de leche, it is like a gooey caramel – so good! You can buy dulce de leche in the store, or you can make it from scratch.  It is super easy to make, I followed this method from my friend Erin.  Does anyone else have problems slicing pies, or is just me?  I can not get a pretty slice of pie to save my life!  That is one of the reasons I love the hand pie – no slicing, single serve, and portable.  These little apple pies would be perfect to have a Thanksgiving.  You can even have them packaged up to send home with your guests!  Then everyone gets a little bit of leftovers to enjoy the next day. Dulce de Leche Apple Hand Pies   Serves: 12 Prep time: Cook time: Total time: Save Print   Warm apples and dulce de leche are the perfect filling for hand pies Ingredients 2 9 inch pie crusts Filling 2 cups apples, diced (I used Fuji) 1 tsp lemon juice 1 tsp cinnamon 2 Tbls sugar 2 tsp flour Dulce de Leche (store bought or homemade) 1 egg 1 Tbls water Instructions Preheat oven to 425 degrees. Roll out pie crust. Using a 3 inch biscuit cutter, or glass cut out circles. You should get about 12 per crust (enough for 6 pies). Lay out circles. Place about 1 Tbls of dulce de leche in the center of each circle. Top with apple filling. Cover with another circle of dough, and use a fork to crimp the edges shut. Place on a greased or lined baking sheet. Whisk together egg and water. Brush over the top of the pies. Using a sharp knife, slice 2 slits in the top of the pies. Bake for 15 minutes, until golden brown. Best served warm. 3.2.2089 Look for more Pie Inspiration? Check out what the other ladies have created: Lattice-topped Cranberry Blueberry Pie- The Baker Chick Amish Peanut Butter Pie- Nutmeg Nanny Whole Wheat Blueberry Hand Pies- Chocolate and Carrots Chocolate Cream Pie with Meringue Crust (gluten free)- Dessert for Two Bourbon Maple Pumpkin Pie- Eats Well with Others Apple Pear Butter Pie with Gingersnap Crust- Bake or Break Frosted Slab Apple Pie- Tracey’s Culinary Adventures Dulce de Leche Apple Hand Pies- Dinners Dishes and Desserts Chipotle Southwest Mini Turkey Pot-Pies- Country Cleaver Biscoff Ice Cream Pie- Carla’s Confections Apple Pie with Apple Pie Moonshine- Foodie with Family