Apple Hand Pies with Chardonnay Caramel

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg yolks

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Cinnamon
  • 3 pinch Salt
  • 63 tsp Sugar
  • 1 Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Drinks

  • 2 tbsp Ice water

• Dairy

  • 8 oz Butter, unsalted
  • 3 tbsp Butter
  • 3/4 cup Heavy cream
  • 2 tbsp Sour cream

• Beer, Wine & Liquor

  • 18 tbsp Entwine chardonnay

• Liquids

  • 1 Egg yolk lightly beaten with water
  • 1/4 cup Water

Found on thetomatotart.com

Description

Ingredients

• 12oz Gluten Free Flour Blend (with xanthan gum) I used Cup4Cup straight from the freezer.
• 3 teaspoons sugar
• a pinch of salt
• 8 oz unsalted butter, cut into small chunks and frozen for at least 20 minutes
• 2 egg yolks divided
• 2 tablespoons sour cream
• 1 tablespoon apple cider vinegar
• 2-6 tablespoons ice water
• 1 egg yolk lightly beaten with water
• sugar for sprinkling
• Four apples (I used Granny Smith, Jonagold, and Honey Crisp) peeled, cored, and cut into ½ inch dice.
• ¼ cup sugar
• 1 teaspoon cinnamon
• 1 pinch salt
• 2 tablespoons Entwine Chardonnay
• 1 cup Entwine Chardonnay
• 1 cup sugar
• 1 tablespoon lemon juice
• ¼ cup water
• 1 pinch of salt
• ¾ cup heavy cream
• 1 tablespoon vanilla extract
• 3 tablespoons butter

Directions

• Whisk together flour, sugar, and salt then dump the flour mix onto a cold work surface and sprinkle the butter over the top. Use your rolling pin to roll the flour into the butter.
• You’ll need to put your back into it, pressing, and rolling, and pressing and rolling- stopping every few rolls, to gather your flour and butter back into the center of your work surface. Keep a this until you see fine sheets of butter and flour and all of the butter is evenly covered in flour.
• Using a bench scraper, gather up the dough into a pile at the center of your work surface and create a well in the center. In a bowl, whisk egg yolk, sour cream, apple cider vinegar, and 2 tablespoons of the ice water then dump the mixture into the center of the well- using your bench scraper, scoop the sides of the flour into the center. You’ll need to work quickly, as the water will want to escape, but you’ll get the hang of it; it’s actually a fun little race! Continue incorporating the liquids into the flour and butter, adding a tablespoon of water at a time until your dough looks shaggy and feels a bit sticky.
• Gather your pie crust up into two equal sized balls and press into little disks, then roll out to about a one inch thickness and do a quick three-fold just like you’d fold a letter. This first fold will start giving you really flaky layers. Wrap your dough tightly in plastic wrap and refrigerate for at least one hour before doing another turn or you can use your chilled dough to make pies right away.
• Melt butter in a large skillet over medium heat, add apples and stir to incorporate. Sauté for 3 minutes before adding sugar, cinnamon, and salt. Cook for another 2 minutes then add Chardonnay and finish cooking for another 5 minutes until apples are soft and liquid has thickened. Cool completely before adding to rolled out pie dough.
• Roll pie dough into a rectangle, about ¼ inch thick. Use a 3 inch ring mold, a glass, or the lid of a small mouth canning jar to cut circles from your dough. You should get 24 three inch circles.
• Fill circles with a heaping tablespoon of cooled apple pie filling leaving a border around the edges. Dot the edges of the crust with cold water and press an unfilled circle on top. Cut a small X in the center of the top of the pie and use the tines of your fork to crimp and seal the edges. Freeze handpies for at least 20 minutes before baking.
• Preheat oven to 375º and line a baking sheet with parchment. Brush tops of hand pies with egg wash and sprinkle with sugar. Bake 18-20 minutes until golden brown. Serve drizzled with Chardonnay caramel.
• While pies are baking, in a small saucepan over medium heat, reduce Chardonnay to about a half a cup. Add cream and vanilla and keep warm but prevent the mixture from getting hotter than a bare simmer.
• In a separate larger saucepan with tall sides, add sugar, lemon juice, and water and cook over medium heat until all of the sugar is dissolved. Gently swirl the pan rather than using a spoon to stir. Once it comes to a boil, keep swirling to avoid burning, and cook for about five minute until the color starts to darken.
• Remove the caramelized sugar from the heat and add in the warmed cream and wine. The caramel will boil and bubble. Once the bubbling subsides, cook over medium heat, stirring with a wooden spoon. Add one tablespoon of butter at a time, fully incorporating each tablespoon before adding the next. Once butter is stirred in, remove caramel from heat.

Nutrition