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    • in Recipes

      Throw a Glam Halloween Party with Spooky Sweets and Treats

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      Dazzle your guests with a Glam Halloween Party filled with dramatic décor and a spooky menu. An edible spider web croquembouche serves as an eerie table centerpiece. A coffin-shaped charcuterie board overflows with much to savor. Witchy cookie favors are a take home treat that will ensure the magic continues long after the party is over!

      Earlier this year, my friends at HGTV.com invited me to craft a Glam Halloween Party for their lifestyle and entertainment section, complete with festive food, décor, and more! Well. I guess you already know – I couldn’t say yes fast enough! Just thinking about all the goth and glam made my brain light up, and I couldn’t wait to dive in. We spent a big chunk of August giving one end of the workshop a makeover with all the haunted mansion vibes we could find.
      There is much inspiration, and many recipes to explore, along with crafting articles and free printables. Which I’ll link individually in this post. However, I urge you to view the entire slide show right here on HGTV.com. There are many more links in the gallery captions to all kinds of Halloween party ideas, costumes – the works!

      The tablescape.
      No doubt about it, I’m a more is more kind of gal. So we absolutely layered this table with velvety and gilded textures, along with some pretty dramatic florals and glittering details. You can read more in the slideshow captions about where we sourced our tableware and décor – on a budget!

      A spider-infested centerpiece.
      Classic croquembouche makes a commanding centerpiece, so I decided to give this French confection a spooky makeover. It’s also a shortcut recipe that uses store-bought profiteroles from the freezer section at the grocery store. Get the recipe for Spiderweb Croquembouche RIGHT HERE.

      Halloween place card holders.
      These Skeleton Hand Place Card Holders were SO FUN to craft using foam pumpkins and skeletal swizzle sticks. They’re not hard to make and there’s a free editable template for the black floral place cards. You can find that tutorial on HGTV.com RIGHT HERE.

      Sparkling sweets.
      I made these Tipsy, Glitzy Chocolate-Covered Strawberries for a New Year’s treat for HGTV.com many years ago. But I felt they’d work perfectly as a gilded treat for this party! So here they are again. Get the recipe for Chocolate-Covered Strawberries and Champagne RIGHT HERE.

      Something to sip.
      Shimmery Scary Cherry Mocktail (or Cocktail) has a secret ingredient that makes it glitter like a magic potion. Find the recipe for Halloween Shimmering Cherry Mocktail RIGHT HERE.

      Creepy crawly wall gallery.
      How fun are these framed glittering specimens? (Honestly, I’m tempted to keep them up as dark academia décor year-round.) It’s not only easy, but thrifty, to make an entire Halloween gallery of wall art using dollar store frames, plastic bugs, and glitter. Get the step-by-step tutorial RIGHT HERE.

      A fancy favor.
      These Fancy Witch Hat Cookies with gilded bands and bat decors make a fun parting gift for guests. And they can be made far ahead of party time because they keep so well air tight. There’s also a free printable tag with a spooky-sweet message – just print and tie on (easy!). Get the recipe and tutorial RIGHT HERE.

      I hope you’ve enjoyed this preview of our party. Again, you can find all the images, recipes, how-to articles, and MUCH more RIGHT HERE on HGTV.com. xo-h
      Related recipe: Four Easy Halloween Treats for HGTV.com

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pumpkin Snickerdoodle Bars

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      These Pumpkin Snickerdoodle Bars are a delightful dessert mashup of the classic cookie and pumpkin spice bars. Baked in a 13×9 pan, this recipe makes plenty for sharing!

      This Pumpkin Snickerdoodle Bar recipe is a fusion of everything I love about fall baking. It takes the classic snickerdoodle cookie, famous for its cinnamon-sugar goodness, and turns it into a quick(er) baking project with an autumn makeover. Pumpkin puree in the batter gives the bars a beautiful golden interior. Pumpkin spice added to crunchy cinnamon-sugar topping adds an extra layer of warmth and flavor. A batch comes together quickly and is baked in a 13×9 inch pan, which means there will be plenty to go around!

      Make the pumpkin batter.
      This is such an easy batter to whip up. Start with an entire cup of melted butter, both white and brown sugars, pumpkin puree, eggs, and vanilla extract. Add ground cinnamon and pumpkin spice and blend well. Add in a little fine grain salt to balance out the flavors.

      Mix in the flour and leaven.
      Next, add flour, cream of tartar, and baking powder. Mix it all up just until the batter is consistent. (I’m not even sure step photos were necessary for this, because it’s SUCH a simple recipe!)

      The finished batter should be fairly thick. I used a hand mixer, but you could easily mix this together by hand with just a spatula.

      Top with sugar and spice mixture.
      The cinnamon-sugar and pumpkin spice mixture is crucial to the snickerdoodle appeal of this dessert. It creates that wonderful crunchy top. Cover the entire surface with the mixture – it will seem like too much sugar, but it bakes up just right.

      You can serve these directly from the baking pan, or plate them if you’re having a special dinner.

      These Pumpkin Snickerdoodle Bars are cakey inside, but deserve to be called bars because of their tight crumb. The interior is soft and the cinnamon-sugar crunch on top is so addictive! Serve them warm with coffee for an afternoon pick-me-up. They keep well stored in an airtight container.
      Related recipe: Pecan Praline Pumpkin Torte

      Pumpkin Snickerdoodle Bars

      Heather Baird

      This is a quick baking project, easily made in about an hour from start to finish. A plateful makes a wonderful edible gift or just a sweet indulgence for yourself. They’re easy to make, absolutely delicious, and they capture the essence of fall in every bite.

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      Prep Time 10 minutes minsCook Time 23 minutes minscooling time 30 minutes 30 minutes minsTotal Time 1 hour hr 3 minutes mins

      Course DessertCuisine American

      Servings 18 bars

      Equipment13×9 inch baking pan
      Ingredients  Cinnamon-spice sugar coating5 tablespoons granulated sugar2 teaspoon ground cinnamon1 teaspoon pumpkin pie spicePumpkin snickerdoodle batter1 cup unsalted butter melted and slightly cooled1 cup granulated sugar1 cup light brown sugar packed2 large eggs1 tablespoon vanilla extract1/2 teaspoon fine grain sea salt or other fine grain salt1/2 cup canned pumpkin puree1/2 teaspoon ground cinnamon1/2 teaspoon pumpkin pie spice2 1/2 cups all-purpose flour1 1/2 teaspoons cream of tartar1 teaspoon baking powder
      Instructions Cinnamon-spice sugar coatingCombine the sugar, cinnamon, and pumpkin pie spice in a small bowl.Whisk until the ingredients are well combined; set aside.BatterPreheat the oven to 350°F.Coat a 13×9 inch baking pan with flour-based baking spray, or mist it with cooking spray and line it with parchment paper that overhangs two sides of the pan. Lightly coat the paper with cooking spray.Place the melted butter in a large mixing bowl. Add the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Mix together using a hand mixer on low speed or a whisk.Add the pumpkin, cinnamon, and pumpkin pie spice. Mix again until well blended.Next, add the flour, cream of tartar, and baking powder. Mix until well combined, about 1 minute.Pour the batter into the prepared pan and spread evenly. Top with all of the cinnamon-spice sugar mixture. Use a spatula or your hand to lightly tamp the sugar down.Bake for 20-23 minutes, or until a toothpick tester inserted near the center comes out clean, or with a few moist crumbs attached. The sugar coating will create a crunchy crust, along with some loose granules shifting around on top when the pan is moved. This is normal.Cool in the pan 30 minutes to serve warm, or cool completely for about 1 hour. Serve bars from the pan or transfer squares to a platter (try to keep as much loose sugar on the bars as possible). If using the parchment liner, lift the entire sheet of pumpkin bars from the pan using the overhanging parchment, then cut into squares.Serve slices warm or at room temperature. Squares reheat well in the microwave for 20 seconds. Store the bars in an airtight container at room temperature for up to 3 days.
      NotesThese bars can be made ahead and frozen for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before serving. 

      Keyword bar recipes, brown sugar, canned pumpkin, canned pumpkin puree, fall desserts, pumpkin pie spice, pumpkin snickerdoodle bars

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Apple Sticky Buns

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      Whether you’re craving a comforting fall morning breakfast or a sweet indulgence for dessert, these Apple Sticky Buns have got you covered.

      While we often associate certain ingredients and recipes with specific seasons – such as pumpkin spice for fall and eggnog for winter – some are so delicious that they deserve a place on our tables all year round. Like these Apple Sticky Buns – a warm, sweet yeast pastry that combines tart Granny Smith apples, crunchy pecans, and warm spices.
      Are they perfect right now for fall’s apple harvest? Yes, absolutely! Would I make them for a spring brunch? Also yes! I’m such a fan of this recipe, I plan to revisit it throughout the year. And since it can be prepped ahead and baked fresh the next day, it’s destined for our next family brunch.

      Start with sweet yeast dough.
      I made this on a stand mixer, but you could knead it by hand if you don’t have one. It’s pretty much your basic sweet dough recipe made with quick rising (instant) yeast. Knead the dough 7-10 minutes, either by hand or by mixer fitted with the dough hook. Place the dough in a greased bowl and cover. Let it rise in a warm place until doubled.

      Shred some apples.
      Meanwhile, break down the apples. You’ll need 4 cups, which is about 6 medium or 8 small Granny Smith apples. You can shred them on a box grater, or, like me, you can use the matchstick blade on your mandolin. You don’t even have to remove their skins – the apple peels will cook down well and the pieces are so small you won’t notice they’re there.

      Make the glaze.
      The secret in the ‘sticky’ sauce, which brings even more apple flavor, is apple juice. Combined with brown sugar, it imparts a caramel apple flavor. Put it in a pot and boil until thickened and a little syrupy. Then add another layer of flavor: butter. It’s heaven I tell ya! This sticky bun glaze uses no corn syrup, which is the usual ingredient that makes sticky buns ‘sticky’. Now, I’m not a purist. I don’t mind a little corn syrup in a recipe, but it’s nice when you can get good results without it.

      Reserve 3 tablespoons of the glaze mixture in a small condiment cup; cover and set aside. Then pour the rest of the glaze into a lined 13×9 baking pan and sprinkle with pecans. Set aside while you make the filling and assemble the buns.

      Prep the apple filling.
      Remember those 3 tablespoons of reserved glaze? It goes in the filling, too! So much good stuff in here – apple butter, cinnamon, ginger… Stir it all together until completely mixed. I used my mom’s homemade apple butter in this recipe and it was out of this world delish. No worries if you don’t have homemade – there are several good brands that are ready-made (Smucker’s Cracker Barrel).

      Assemble the apple sticky buns.
      Gently knock down the risen yeast dough and roll it to an approximate 16×12-inch rectangle on a lightly floured surface. Cover the dough with the apple butter mixture, grated apples, and pecans. Leave a small border around the edges so it’s easy to roll up.

      Roll the dough up from a long end, jelly roll style. I always have a little bit of dough that isn’t completely filled on both ends so I very conservatively trim both ends of the roll – and you can too. If you do this you’ll still have plenty enough to cut out all the buns.

      Cut the roll into 12 even slices and lay the slices on top of the sauce/pecan mixture in the pan. We’re almost there!

      Allow the buns to rise until puffy and nearly filling the pan. Look how pretty! (Can unbaked sticky buns be pretty? I think so.)
      Bake them until golden brown on top, then turn them out onto a baking sheet or tray with a lip that is larger than 13×9. Definitely use a pan with an rim, edge, or a lip to catch any of the sticky sauce that runs off the pastry when it’s turned out.

      Once out of the oven, these Apple Sticky Buns are best enjoyed fresh and warm. The aroma alone will draw you in! I couldn’t resist sprinkling a pinch of Maldon flake salt on top of the sticky buns. It’s not mentioned in the recipe, but if you have some on hand you should try it!

      Serve these for a special breakfast or cap off the evening with a satisfying dessert. Believe it or not – these sticky buns aren’t overly sweet! Which makes them a versatile choice for any time of day.
      Related recipe: Giant Sticky Bun

      Apple Sticky Buns

      Heather Baird

      These Apple Sticky Buns are a delectable treat that’s perfect for breakfast, brunch, or dessert. Made with sweet yeast dough, spiced apple butter, grated apples, pecans, and a mouthwatering apple-brown sugar sticky glaze, they’re a guaranteed crowd-pleaser. The best part? You can prep these the day before and bake them fresh right before serving, making them a convenient option for any meal. See recipe notes for make-ahead instructions.

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      Prep Time 1 hour hrCook Time 30 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 30 minutes mins

      Course Bread, Breakfast, Brunch, DessertCuisine American

      Servings 12

      EquipmentRolling Pin13×9 inch baking panparchment paperserrated knife
      Ingredients US CustomaryMetric Yeast dough3 cups all-purpose flour1/4 cup granulated sugar2 1/2 teaspoons instant yeast1/2 teaspoon fine grain sea salt3 tablespoons unsalted butter2/3 cup whole milk1 whole eggGlaze3/4 cup apple juice1 cup light brown sugar packed1/4 cup unsalted butter1 cup chopped pecansFilling1 cup apple butter commercially prepared or homemade1 tablespoon cinnamon2 teaspoons ground ginger4 cups unpeeled grated apple about 6 medium Granny Smith1 cup chopped pecans
      Instructions Yeast doughIn the bowl of an electric mixer, whisk together the flour, sugar, yeast and salt. Fit the mixer with the paddle attachment.Place the butter and milk in a small saucepan and cook until the butter melts over medium-high heat. Let cool to 110°F to 115°F. Pour the butter and milk mixture into the flour mixture. Add the egg. Stir together on the lowest speed until a ragged dough forms. Switch to the dough hook attachment and knead until elastic dough forms, about 7 minutes.Place the dough in a greased bowl and turn over to coat all sides of the dough. Spray a piece of plastic wrap with cooking spray and cover the bowl. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours, more or less depending on your room temperature.GlazeLine a 13×9 inch baking pan with parchment paper.Place the apple juice and brown sugar in a small nonstick saucepan and bring to a boil. Cook until thickened and a little syrupy, about 6 minutes. Add the butter and stir until melted. Remove the saucepan from the heat. Remove three tablespoons of the sauce to a small condiment cup. Pour the rest of the sauce into the lined baking sheet. Sprinkle the sauce with the chopped pecans.FillingIn a medium bowl, stir together the apple butter, cinnamon and ginger.Stir in the reserved 3 tablespoons of sauce.AssemblyGently deflate the yeast dough and turn it out onto a lightly floured surface. Roll the dough out to an approximate 16×12-inch rectangle.Spread the apple butter mixture evenly over the dough leaving about a 1/2 inch plain border around the edge. Top with the shredded apples and then the chopped pecans. Beginning with the long edge closest to you, roll the dough up tightly, jelly roll style. Pinch seams closed to seal. With a serrated knife conservatively trim away any unfilled overlapping dough, (usually 1/2 to 1 inch of dough) on each end of the roll.Again, using the serrated knife, cut the roll into 12 even buns. Place them on top of the sauce/pecan mixture in the prepared pan. Cover the buns with plastic wrap and let rise until doubled, about 1 hour.Meanwhile, preheat the oven to 350°F.Bake the buns until puffed and golden about 30-35 minutes. They should sound hollow when gently tapped. Let the buns cool in the pan 5 minutes.On a large baking sheet or serving tray with a rim, invert the buns onto the serving platter; peel away the parchment paper.Serve the buns warm. They have the best flavor and texture the same day they’re made. See recipe notes for make ahead instructions.
      NotesMake ahead: Prepare the recipe up to the second rise (buns double in the pan). Skip this final rise and cover the buns. Refrigerate overnight. The next day, allow the buns to come to room temperature. Then let the buns rise 1 to 1 1/2 hours before baking.
      Apples: Use a dry apple that’s good for baking, such as Granny Smith. You can prep them ahead of time by grating them on a box grater or a mandolin fitted with the matchstick cutter. Toss the shredded with 1 tablespoon of lemon juice to prevent browning over time. Place in a bowl and store in the refrigerator until ready to use. 
      Source: This recipe was adapted from Canadian Living.

      Keyword apple butter, apple sticky buns, fall brunch, fall dessert recipe, granny smith apples, instant yeast, sweet yeast dough

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    • in Recipes

      Pumpkin Oatmeal Creme Pie Trifle

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      Dive into the cozy flavors of fall with this Pumpkin Oatmeal Creme Pie Trifle. It’s here to steal the show at your Thanksgiving feast or any autumn gathering.

      We all know and love those iconic Little Debbie Oatmeal Creme Pies. They’re nostalgic, chewy, and have that perfect hint of molasses. I’ve always thought they’d be delicious paired with pumpkin for a fall dessert. Inspiration struck when I found myself with a big box of them leftover from my Dad’s 80th birthday party. They are his favorite snack, so we gave them out to guests as favors.
      Enter the Pumpkin Oatmeal Creme Pie Trifle. It’s a heavenly concoction that combines the beloved Oatmeal Creme Pies with pumpkin cream cheese filling, whipped cream, and caramel.

      Make the pumpkin cream cheese filling.
      In a mixing bowl, combine canned pumpkin puree, room temperature cream cheese, sugar, vanilla extract, and pumpkin pie spice. Mix it until it’s well combined and velvety smooth.

      The star of the show – Little Debbie Oatmeal Creme Pies!
      Using a large sharp chef’s knife, quarter the Little Debbie Oatmeal Creme Pies. Half of them will be placed at the bottom of a trifle bowl. This forms the foundation on which to build the whole shebang. I wondered how well the pies would stand up with so many creamy elements layered on top – but they held their shape and provided a nice, chewy/cakey bite. They are just perfect in this trifle!
      After you’ve quartered the pies, whip 1 cup of heavy cream to stiff peaks. To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor.

      Layer the ingredients.
      This trifle has 8 layers total. First, layer in half of the Oatmeal Creme Pies, then top with half of the pumpkin cream cheese filling. Next, top with half of the whipped cream and spread to the edges. Then, a layer of prepared caramel goes on top. Lately I’ve been loving Torani prepared caramel which can be found in the coffee aisle at the grocery store with the flavored syrups. It’s surprisingly good for something store-bought! However, you could also use Smucker’s hot caramel topping, which is widely available and found with the ice cream toppings (just microwave it for 30 seconds so it loosens). Or, use homemade if you have it.

      Repeat the layers – oatmeal pies, pumpkin cream cheese, whipped cream, and…

      .. more caramel! The best part about this Pumpkin Oatmeal Creme Pie Trifle is that it’s incredibly easy to make and assemble. You don’t need to be a baking expert to whip up this fall masterpiece.

      Finish with flair.
      Crumble one Oatmeal Creme Pie and sprinkle it over the whipped cream and caramel. Make sure you don’t crumble it too fine – you want a few larger pieces that are identifiable as Oatmeal Creme Pies.

      This trifle takes a nostalgic childhood treat to a whole new level. It’s like a taste of fall in every spoonful, with the warm and comforting flavors of pumpkin spice and oats. What’s better? You can make it a couple of days ahead!

      Pumpkin Oatmeal Creme Pie Trifle is the perfect alternative to traditional pumpkin pie at Thanksgiving. It’s easy to assemble, looks stunning in a trifle bowl, and the flavors are (*chef’s kiss*) an autumnal dream come true.
      Related recipe: Sour Cream Pumpkin Muffins with Coffee Glaze

      Pumpkin Oatmeal Creme Pie Trifle

      This no-bake trifle is ready to steal the show at your Thanksgiving feast or any fall gathering. It’s a dessert that combines the nostalgia of childhood treats with the warmth of autumn flavors. It’s as easy to make as it is to devour.Little Debbie Oatmeal Creme Pies can be found at nearly any US grocery store in the cookies and snacks aisle. You’ll need an entire box of 12 for this recipe.

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      Prep Time 25 minutes minsTotal Time 25 minutes mins

      Course DessertCuisine American

      Servings 14

      EquipmentTrifle bowlHand mixer
      Ingredients  16 oz. cream cheese at room temperature3/4 cup granulated sugar15 oz. pumpkin puree 1 can1 1/2 tablespoon pumpkin pie spice2 teaspoons vanilla extract12 Little Debbie Oatmeal Crème pies 1 box1 cup heavy whipping cream beaten to stiff peaks1 cup prepared caramel sauce such as Torani
      Instructions In the bowl of an electric mixer, combine the cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Beat well until combined and no streaks of cream cheese remain. Set aside.Set one oatmeal pie aside for later use. Using a large chef’s knife, quarter the remaining pies. Layer half of the pies into the bottom of a 3 to 4 quart capacity trifle bowl.Top the pie pieces with half of the pumpkin cream cheese mixture. Spread to the edges of the bowl.Top the pumpkin mixture with half of the whipped cream. Spread evenly to the edges of the bowl.Spoon or drizzle half of the caramel over the top of the whipped cream layer.Repeat the layering with the remaining pie pieces, pumpkin cream cheese mixture, whipped cream, and caramel sauce.Crumble/tear apart the remaining Oatmeal Crème Pie and place it on the top center of the trifle.The trifle can be served immediately, or you can make it 2 days ahead and store it in the refrigerator covered with plastic wrap.
      NotesLittle Debbie Oatmeal Crème Pies come in two sizes – you can use either size. The standard size comes in a box of 12 and is carried at most grocery stores. If you find the larger pies (packaged for resale in vending machines) you’ll need 9 for this recipe.
      To shortcut this recipe, you could use an 8 oz. tub of frozen whipped topping, but the homemade whipped cream really makes a difference in flavor. The finished dessert will be sweeter using the whipped topping, because it is presweetened. The homemade whipped cream has no sugar added and relies on the caramel to deliver sweetness. 

      Keyword canned pumpkin puree, cream cheese, fall desserts, Little Debbie Oatmeal Creme Pies, pumpkin pie spice, pumpkin trifle

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Sourdough Sandwich Loaf

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      You probably envision sourdough bread as a crusty, chewy boule, but this version is a richly flavored, soft-textured loaf. It’s the perfect bread for your ultimate grilled cheese. Another option is to rub fresh garlic on a slice of toasted sourdough and top it with perfectly ripe tomatoes drizzled with olive oil and fresh basil. […] LEGGI TUTTO

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      The Essential: Sourdough Starter

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      Understanding Sourdough Sourdough is an enigma, as it’s both simple and complex. It’s a naturally leavened bread that comes from the starter, which is the life force of your bread. A starter is a mixture of flour and water that absorbs the yeast and bacteria from the air and forms a stable colony. The living […] LEGGI TUTTO

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      Cranberry-Sage Fantails

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      Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough gets its beautiful height from Platinum® Yeast from Red Star®. Their shape resembles a flower in bloom, with each petal forming a perfect pull-apart bite flecked with tart, rubied cranberries, and the earthy aroma of sage. Cranberry-Sage Fantails In the […] LEGGI TUTTO

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      Caramel Apple Hand Pies

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      Embrace the cozy flavors of fall with these irresistible Caramel Apple Hand Pies. They’re the perfect way to satisfy your sweet tooth while savoring the season’s finest apples.

      Ah, September – the time of year when the air gets crisper, the leaves start turning, and apple season is in full swing. I always look forward to this time of year because it marks the beginning of baking season. Homemade apple pie is first on my baking list, but this year I’m taking the apple love to the next level with a sweet hand-held treat: Caramel Apple Hand Pies. They’re like tiny packages of fall goodness, perfectly portioned for a snack or dessert on the go.

      Choosing the right apples.
      Let’s talk apples. For most apple pie recipes, and certainly apple hand pie recipes, I prefer Granny Smith apples. Why, you ask? Well, Granny Smith apples are known for their tartness and firm, dry texture, which makes them ideal for baking. They don’t give off much juice, so that means no soggy pie bottoms. They hold their shape beautifully even after spending some time in the oven. Plus, they add a nice contrast to the sweetness of the caramel.

      Making the apple pie filling.
      The apple pie filling is surprisingly simple to make, but you will do some work breaking down the apples. Start by peeling, coring, and dicing 3 lbs. Granny Smith apples into small even pieces (slightly larger than 1/4 inch pieces). This step is crucial because a uniform dice ensures that your pies cook evenly.
      Once you’ve got your apples ready, toss them in a big saucepan with some lemon juice, butter, sugar, and apple pie spice. This mixture strikes a lovely balance between sweet and tangy. Cook on the stovetop until the apples soften slightly, and most of the juices cook off. It should be a fairly dry mixture.

      Let the apple filling cool to room temperature, then refrigerate for about an hour or overnight. Chilling it helps keep the hand pie crusts cold, so they keep their shape while you’re filling them.

      A new gadget – mini lattice pie molds!
      The lattice pie mold is what sets these hand pies apart and gives them that bakery-made look. They are from Williams Sonoma and there are three styles in the box. However, I just used the circle lattice cutter for these pies.
      Now. You could totally forgo the mold and opt for the folded circle & fork crimp method, but if you’re interested in these lattice-style cutie pies – read on. As with any new gadget, there was a learning curve. So, I’m reporting my tips here so you’ll have an edge before you begin!

      A few tips for success.
      Roll out your pie dough (store-bought or homemade – your choice) slightly thicker than the standard 1/8″ thickness, and cut it into circles. The lattice crust needs a little extra heft to hold together during baking. The outside of the mold actually works like a cookie cutter and cuts the bottom plain round crust, and the top round lattice crust.
      Cut the pie dough while it is cold. You may want to roll it out between parchment, refrigerate, and then cut. Cold dough will remove easier from the lattice cutter, which you will have to gently coax out using a toothpick to one side of the edge.
      Use a toothpick to quickly remove the little diamond pieces of lattice dough from the mold. As I picked them all out they threaded on the tooth pick, and I added them back to the re-roll scraps of pie dough.

      Assemble the pies.
      First, add a little prepared caramel to the bottom pie crust. Spread it around on the crust using a spoon within 1/2 inch of the edge of the pie. Use your favorite store-bought brand of caramel, or if you have homemade ready to hand – all the better!

      Fill – but don’t overfill!
      Add 1 1/2 to 2 tablespoons of the apple filing on top of the caramel. It’s important to not overfill the crust, because the lattice top will burst with the bubbling filling. Brush some egg wash around the edge of the crust before you add the top crust.

      No doubt about it – the mold makes a gorgeous little pie! After your hand pies are prepped and looking absolutely adorable, transfer them to the refrigerator to chill for about 30 minutes. This will help the lattice keep its shape during baking.
      Transfer the chilled pies to baking sheets lined with parchment paper. Brush the tops with an egg wash for a beautiful golden finish. Then, pop them into a preheated oven at 350°F and bake for about 25-27 minutes, or until they’re well browned.

      These little pies are lovely on their own, and believe it or not – they are not overly sweet! That’s due to the tart Granny Smith apple filling. They taste just fine on their own, but I think they are best served with an accompaniment. We love them served warm with a scoop of ice cream.

      And! Even though these pies already have caramel inside, a little pot of caramel dipping sauce on the side is totally appropriate. Sprinkle with a little flake sea salt – it’s too good!
      So, the next time you find yourself with a bunch of Granny Smith apples and a craving for something sweet, give these Caramel Apple Hand Pies a try. They’re the perfect embodiment of fall in every bite – a little tart, a little sweet, and a whole lot of deliciousness. Happy baking, and happy apple season!
      Related recipe: Peanut Butter and Jelly Hand Pies

      Caramel Apple Hand Pies

      Heather Baird

      These Caramel Apple Hand Pies are the perfect way to celebrate apple season. Whether you’re enjoying them at home with a scoop of vanilla ice cream or packing them for a picnic in the park, they’re sure to be a hit.These pies are made using a special lattice pie mold, which you can find for purchase at Williams-Sonoma (linked in recipe). If you use ready-made pie crusts from the grocery store, you’ll need 4 crusts total (two 14.1 oz. packages). Or, you’ll need two recipes of a homemade double crust. See the recipe notes for my all-butter double crust recipe.This recipe calls for 3 pounds of Granny Smith apples, which is about 8 medium apples.

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      Prep Time 30 minutes minsCook Time 25 minutes mins2 hours chill time 2 hours hrsTotal Time 2 hours hrs 55 minutes mins

      Course DessertCuisine American

      Servings 12

      Ingredients US CustomaryMetric 3 pounds Granny Smith Apples cored, peeled, and diced to 1/4″2 tablespoons lemon juice1/4 cup unsalted butter1 cup granulated sugar2 tablespoons apple pie spicePinch of salt4 pie crusts store-bought or homemade1/2 cup prepared caramel sauce such as Torani caramel sauce plus more for serving1 egg beaten with 1 tablespoon water
      Instructions Toss the apples with the lemon juice in a large bowl. Melt the butter in a large skillet over medium-high heat. Add the apples, sugar, apple pie spice, and salt. Stir together and cook until the sugar is melted and the apples have softened slightly, about 7 minutes. The mixture should be fairly dry and any liquid should be syrupy and clinging to the apples. If mixture seems wet, cook another 2 minutes until dry.Transfer the mixture to a large bowl and cool, uncovered, to room temperature. Cover and refrigerate for 1 hour or overnight.Roll out cold pie dough on a lightly floured surface to slightly greater than 1/8-inch thickness. Using back of the pie mold, cut lattice top rounds; as you cut, pick out the diamond shapes from the mold using a toothpick. Gently coax the lattice tops out of the mold using a toothpick and your fingers to remove it. Reroll dough scraps and cut bottom crusts. Refrigerate if dough begins to get warm and floppy (dough will cut easier if it’s cold).Preheat the oven to 350F.Place a bottom crust into the pie mold. Add about 2 teaspoons caramel and spread over the bottom of the crust using a spoon within 1/2 inch of the pie crust edge. Fill the pie with about 2 tablespoons of the chilled apple filling.Brush the edges with some of the beaten egg and water mixture. Lay a lattice top over the filled crust and hinge the mold closed and press lightly to seal.Remove pie to a parchment-lined baking sheet. Repeat with remaining caramel, pie crusts, and egg wash. Refrigerate pies for 30 minutes. Using a pastry brush, coat the tops of the pies with the egg wash.Bake the pies for 25 to 27 minutes, or until they are golden brown and fragrant. Remove pies to a wire rack to cool slightly.Serve pies warm. They are lovely as-is, but our favorite way to eat them is with a scoop of ice cream. They are also wonderful with a side of caramel dipping sauce sprinkled with flake sea salt.
      NotesCan I use other apples? Honeycrisp and Golden Delicious apples can also be used in this recipe.  They may not require as much time in the saucepan, so take care not to overcook them.
      I don’t have/want to use a pie mold. If you don’t have the drawer space for another gadget, you can use a 4 1/2 inch round cookie cutter to make these pies. Cut dough rounds and fill with 1 teaspoon of caramel and 1 tablespoon of filling to one side of the round. Brush the edges with egg wash and fold over to a half mood shape. Crimp the edges with a fork. Coat with egg wash then cut 2 slits in the top of the pie. Bake as directed. Yield will almost double with this method (24 pies).
       
      All-Butter Pie Crust (yields 2 crusts)
      2 1/2 cups all-purpose flour plus more for dusting
      1 teaspoon salt
      1 teaspoon sugar
      16 tablespoons cold unsalted butter, cubed
      4 tablespoons ice water, additional as needed
      In a food processor combine the flour, salt, and sugar; pulse several times to combine. Add butter and pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining. Remove the lid and sprinkle 2 tablespoons ice water over the mixture. Re-attach lid and pulse until the dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, a little at a time, through the feeding tube). Turn dough out onto a work surface and divide in two equal pieces. Form each piece of dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

      Keyword apple hand pies, apple pie spice, caramel apple hand pies, caramel sauce, egg wash, fall pie recipe, granny smith apples

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