Apple Hand Pies

There’s a blog that we just can’t get enough of. It’s a food blog. Here at The Planner’s Plate, we are huge foodies. Someone always has something for everyone else to taste.

Elena, over at Biscuits and Such, has the most incredible food blog. Looking at her pictures will make your mouth water enough to head to your kitchen to try her recipes yourself. And believe me, I’ve done that plenty of times…..not always having made the recipe the right way, but whenever there’s a mess up I just start over.

These little babies are something I found perusing her blog last fall. Who doesn’t love a good apple pie?! And a small apple pie that you can hold in your hand is just about as perfect as you can get.

Sidenote: Elena is in North Carolina where they call these sweet treats ‘hand pies’. Here in Tennessee, we call them ‘fried pies’. Same thing, just different names. 

Well anyway, in my opinion there IS a more perfect way than to just make a plain ole fried apple pie. Add caramel sauce.

And of course, she does.

She says, “strictly speaking, these are sweet tango apple hand pies with a buttermilk biscuit dough and a buttermilk caramel sauce. But that’s a heavy title for a little hand pie, isn’t it?”

She makes these with biscuit dough and explains them this way…. “I wrapped my classic apple pie filling in my buttermilk biscuit dough and topped the whole thing off with powdered sugar and homemade buttermilk caramel. The results were phenomenal. The dough is light and airy with a hint of tang, and the caramel complimented both the biscuit and the filling perfectly. Because the dough had leavening in it they puffed up beautifully, making the experience sort of like a funnel cake married an apple pie. So, heavenly.”

Sweet Tango Hand Pies
filling:
3 sweet tango apples
1/2 stick salted butter
1 tbsp cinnamon
1 tsp powdered ginger
1/4 cup sugar
Juice of 1 lemon
1/4 flour

dough:
2 cups flour
1/4 cup sugar
1/2 tsp baking powder
1 tsp baking soda
6 tbsp vegetable shortening or lard
Pinch of salt
1 tsp cinnamon
1 cup buttermilk

buttermilk caramel sauce:
1 cup sugar
1 stick butter
3/4 cup buttermilk
1 tsp vanilla
Pinch of salt
Oil for frying
Powdered sugar to top

Peel and slice apples. In a skillet combine with spices, sugar, and butter. Simmer for 15-20 minutes.
As filling is simmering sift flour, sugar, salt, and spices for biscuit dough. Cut in shortening and work with your hands until the dough is the texture of cornmeal. Stir in cold buttermilk. Refrigerate until ready to assemble pies.
In a heavy skillet melt sugar over medium heat. Allow the sugar to cook, stirring frequently, for 7-8 minutes or until a rich brown color. Stir in butter. Once butter is fully incorporated remove from heat and add in buttermilk. Stir until mixed completely. Stir in vanilla and salt and allow to cool.
Stir lemon juice and flour into filling. Heat oil for frying. Roll dough out onto a floured surface and cut the dough into 12 pieces. Roll each piece into a small circle and fill with 2-3 apple slices. Wrap the dough around the slices and crimp the edges to seal.
Fry each pie for 2 minutes or until golden brown on each side. Serve hot topped with powdered sugar and a drizzle of caramel sauce.

Or dunk them in caramel sauce. 🙂

Let us know if you try them!

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