For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into small cubes
1/2 cup cold sour cream

For the filling:
2 cups small diced green Granny Smith apples  (about the size of corn kernels)
2 teaspoons fresh lemon juice
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons all-purpose flour
8 soft caramels, roughly chopped
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Crystal sanding sugar

***You could also use refrigerated pie crust to cut your prep time down.  Next time, I think I will do this to make the recipe easier!***

DIRECTIONS:

FOR THE DOUGH

Whisk together the flour, salt and baking powder in a large bowl. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.

Rotate the dough 90º and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

FOR THE FILLING:

In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

MAKE THE PIES:

Preheat the oven to 425ºF.

Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.

Using a 3-inch circular cookie cutter or cup (I used a pint glass), cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.

Place six of the dough circles on a Silicone pad or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with some of the chopped caramels. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar.

Bake the pies for about 15 minutes, or until they’re golden brown.

Remove the pies from the oven and allow them to rest for 10 minutes before serving.

We had quite the dessert bar for Thanksgiving!  Complete with the “I am thankful for dessert” free printable posted last week.

Have you gobbled up all of your Thanksgiving leftovers yet?  Now, only 23 days until Christmas!