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Steps to Complete
Make the dough: In a large bowl, whisk together the flour, Piroucrisp crumbs, salt, and baking powder. Add the cubed butter to the bowl and using your fingers work the butter into the flour until the mixture reaches the consistency of wet sand. Stir in the buttermilk, dough will be quite wet, and turn the dough out onto a well-floured surface. Knead the dough together with just enough flour to make it easy to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds, like a letter.
Rotate the dough ninety degrees and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds and wrap securely in plastic wrap. Chill in fridge for at least 30 minutes. Meanwhile prepare the filling.
Make the filling: In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar, and Piroucrisp crumbs. Stir until it is all thoroughly mixed and set aside.
Assemble the pies: Preheat the oven to 425-degrees. Remove the chilled dough from the fridge and roll it out to a 14x14-inch square, as thin as you can get it. Using a 3-inch circular cookie cutter, cup, or lid, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring an even number of circles.
Spoon a small portion of apple filling into the center of half the dough rounds, leaving enough of a border around the filling. Top the apple filling with a few chopped caramel pieces. Place a second dough circle over each filled round. Use a fork to crimp the edges together, sealing in the filling on each pie.
Brush each pie with egg wash and sprinkle with raw sugar. Cut two or three vents onto the top of each pie. Bake as many hand pies as will fit on the baking sheet for 15-17 minutes, until they're golden brown. Remove the pies from the oven and allow to cool for 10 minutes before serving. Repeat baking process with remaining pies.