Four new babies entered our world last week. All girls. I spent days and nights by my phone, eagerly awaiting to hear the joyful pronouncements. And they came, one after another. Almost as consistent as these Colorado floods. We visited two of the babies this weekend (and we can’t wait to meet the other two in a few months). Piper, Margot, Lilly, and Kaiya you are welcomed and loved.
In a few years, we’ll pack up our daughters for school. In some ways, those days seem so far off, but then again, after holding those newborn babies (just 11 weeks younger than Lucy) I’ve realized how quickly children grow up. Fall will always be my favorite season. Apples hang heavy on trees, school rooms bloom with colored paper, and a breeze merits the unpacking of winter sweaters. When Lucy eventually stops breastfeeding and then when she finally goes to school, I’ll welcome her home with one of these hand held apple caramel pies. They hold the best that fall has to offer: warmth and spicy sweetness.
With colder days on the horizon, I’m hoping the weather will also inspire more purposeful writing. I still have about 50 pages to finish of my memoir, and I’d be proud if I could complete it come Christmas. So I’ve bought a few pounds of coffee, and I’ve dusted off my writing desk. Lucy is nearly three months old, and I feel like a good solid hour of writing each day is well within reach.
Apple Caramel Hand Pies
Crust:
2 sticks unsalted butter, cut into 1/2 inch cubes
1 teaspoon salt
1 tablespoon sugar
1/2 cup ice water
Apple Filling:
1 tablespoon butter
4 granny smith apples
1/3 cup granulated sugar
1 teaspoon roasted cinnamon
Caramel Sauce:
1/2 cup brown sugar
1/4 cup heavy cream
2 tablespoons butter
Pinch of sea salt
On a lightly floured surface, roll out each disk of pie dough to 1/4-inch thickness. Cut out sixteen 5 1/2-inch-round circles, gently re-rolling scraps as necessary. Gently but firmly press each dough circle into a standard muffin cup. Crimp edges as desired. Prick the surface of each hand pie with a fork. Place muffins pans in freezer for at least 30 minutes (freezing the dough allows you to bake the tarts without pie weights). Use any remaining dough to cut out small rounds to place on top of pies. Place these small rounds on a cookie sheet and freeze with pie shells.
Bake frozen shells in a preheated 425 degrees Fahrenheit oven for 12-15 minutes, or until golden brown. (The frozen rounds will bake in 8-10 minutes.) The pie shells will shrink slightly. Allow shells to cool for five to ten minutes before carefully removing from pan.
In a large skillet, melt butter over medium-high heat. Toss diced apples with sugar and cinnamon. Cook apples in skillet for 10-15 minutes, stirring occasionally, until the fruit is soft and a light golden brown.
In a heavy-bottom skillet, combine the brown sugar, cream, butter and salt. Heat over medium-high heat and stir constantly until thickened, about 6 minutes.
Assemble pies by scooping a heaping tablespoon of apple mixture into each pie shell. Drizzle each with caramel sauce and top with one of the rounds. Serve warm or at room temperature.
Monet
Anecdotes and Apple Cores
