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Caramel Pecan Hand Pies

Ingredients

  • 1 recipe all butter hand pie dough If using your own, a recipe written for a double crust

Caramel Pecan Filling

  • 1 1/2 cups pecan halves or pieces toasted
  • 1 cup granulated sugar
  • 1/2 cup water
  • 5 tbsp unsalted butter cut into pieces
  • 1/2 cup half-and-half
  • 2 tsp pure vanilla extract
  • 3 ounces bittersweet chocolate finely chopped or chips
  • 2 tsp instant espresso powder
  • 1/4 tsp salt
  • 3/4 cup light brown sugar
  • 4 large eggs room temperature

Instructions

Prepare the all butter hand pie dough

  • Using the recipe HERE or your own, prepare the all butter hand pie dough. Wrap discs of dough and place in refrigerator for at least an hour, up to 3 days, or in freezer for future use.

Caramel pecan filling

  • Preheat oven to 350
  • Coarsely chop pecans if using pecan halves. Toast pecan pieces on a baking sheet for about 8 minutes or until brown and aromatic.
  • Make the caramel sauce while pecans are toasting and cooling.
  • In a medium sauce pan over medium heat, place one cup of sugar and 1/2 cup water.
  • Cook on the stove without stirring for about 8-10 minutes until mixture thickens and turns an amber color with slow, thick bubbles.
    • This is the step I hate the most. You have to be patient and let the sugar/water get to the right temperature. When it starts, the mixture will look clear and there will be lots of small bubbles. It will sound fast with a high-pitched hiss. DO NOT LEAVE IT UNATTENDED. Stay close. About 8-ish minutes in, the mixture will take a noticeable turn and it will begin to get some color and the bubbles will become slower and thicker. The sound will even change. NOW it's almost done.
  • When the mixture has reached a deep amber color (careful not to burn it), reduce heat to low and add the pieces of butter while whisking.
  • As soon as the butter is incorporated, slowly add the half-and-half while whisking. If it clumps, keep mixing and the heat will melt it back down a little.
  • Remove from heat and add 1 teaspoon of vanilla and 1/4 teaspoon of salt.
  • Pour off one cup of the caramel sauce and set aside. You can keep anything left for other use.
  • While the sauce is cooling off a bit, place chocolate, espresso powder and brown sugar in a bowl. Add the warm caramel sauce and mix until everything is melted and incorporated.
  • Add the additional 1 teaspoon of vanilla.
  • Add eggs one at a time, fully incorporating after each egg.
  • Fold in toasted pecans.
  • Line a 9x13 baking pan with parchment paper and lightly coat with cooking spray or oil. Spread pecan mixture into the pan.
  • Bake at 350 for 20-25 minutes until the top has puffed and set. Remove from oven, turn into a bowl and gently stir to recombine the mixture. Cool completely and store in the refrigerator.

Assemble the Pies

  • While the filling is cooling (or ahead of time), roll dough on a lightly floured surface a little thinner than you would for a pie - about 1/8 inch thick if you can. It doesn't matter what shape it's in.
  • Using a 5 inch round cutter (or a glass, etc.), cut circles and place on a parchment lined baking sheet. Keep covered with plastic wrap and place in refrigerator until ready to fill.
    • The total number of circles can vary. I usually get 17-20 depending on how thin I rolled it and how committed I am to re-rolling the scraps.
  • Reshape unused scraps of dough into a new disc to roll. If it is getting too warm, let it rest (covered) in the refrigerator for about 10 minutes before re-rolling.
    • I like to roll a small portion of dough at a time to prevent it from getting too warm. I usually break up the dough into about four smaller pieces to roll.
  • Keeping most of the circles in the fridge, place however many you want on a flat surface lined with parchment or wax paper (sometimes filling them can get messy). Place about 2-3 tablespoons of filling in the middle of each circle. I try to shape it like a long log to get as much filling in there as possible.
  • Fold the circle in half, gently pinching the edges with your fingers. Use the tines of a fork to seal the edges.
  • Using a sharp paring knife, pierce a small slit into the middle of the hand pie to let out the steam while it cooks. I usually do three decorative little slits.
  • Place assembled pies on a baking sheet lined with parchment paper. Cover them well and place in refrigerator or freezer while you work your way through all of them. You want them to be chilled before you put them in the oven.

Bake!

  • Increase oven heat to 375 (or preheat oven to 375 if you did other steps in advance).
  • Lightly brush each assembled pie with beaten egg wash (a beaten egg and a little splash of water). Sprinkle with turbinado sugar (regular will work too).
  • Bake on the middle rack of the oven for 30-35 minutes or until golden brown. Rotate baking sheet if they seem to be browning unevenly.
  • Cool on a wire rack and store at room temperature for up to three days.