1. Preheat oven to 375°. Line rimmed baking pan with parchment paper. In medium bowl, toss apple, sugar, flour, lemon juice and cinnamon.
2. Soften 1 pie crust as label directs. Dust work surface with flour; unroll pie crust onto prepared surface. With 3-inch turkey-shaped cookie cutter, cut 8 turkeys from dough. Place about 2 tablespoons apple mixture and 1 caramel in center of 4 turkeys; top each with remaining 4 turkeys. Seal edges of pies with fork; transfer to prepared pan.
3. In small bowl, whisk egg and 1 tablespoon water. Brush tops of pies with egg mixture and sprinkle with salt; discard remaining egg mixture. With paring knife, cut 2 vents in top of each pie. Bake 18 minutes or until golden brown. Makes 4 hand pies.
- 10 g Fat
- 4 g Saturated
- 30 mg Cholesterol
- 215 mg Sodium
- 29 g Carbohydrates
- 1 g Fiber
- 9 g Sugars
- 7 g Added Sugars
- 3 g Protein
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Nutritional Information
- 10 g Fat
- 4 g Saturated
- 30 mg Cholesterol
- 215 mg Sodium
- 29 g Carbohydrates
- 1 g Fiber
- 9 g Sugars
- 7 g Added Sugars
- 3 g Protein
Directions
1. Preheat oven to 375°. Line rimmed baking pan with parchment paper. In medium bowl, toss apple, sugar, flour, lemon juice and cinnamon.
2. Soften 1 pie crust as label directs. Dust work surface with flour; unroll pie crust onto prepared surface. With 3-inch turkey-shaped cookie cutter, cut 8 turkeys from dough. Place about 2 tablespoons apple mixture and 1 caramel in center of 4 turkeys; top each with remaining 4 turkeys. Seal edges of pies with fork; transfer to prepared pan.
3. In small bowl, whisk egg and 1 tablespoon water. Brush tops of pies with egg mixture and sprinkle with salt; discard remaining egg mixture. With paring knife, cut 2 vents in top of each pie. Bake 18 minutes or until golden brown. Makes 4 hand pies.