Heavenly Hand Pies
with Salted Caramel Apple Conserve

Pastry (for 12 – 3.5” hand pies):
   1 3/4 C. (8 oz.) unbleached flour
   1/4 tsp. salt
   1 Tbs. sugar
   10 Tbs. cold butter
   3 Tbs. cold water
Topping:
   1 egg, beaten
   2 Tbs. sugar + 1/2 tsp. cinnamon

 1 jar of Salted Caramel Apple Conserve

 Whisk the salt and sugar into the flour. Cut the cold butter into cubes and work it into the flour mixture until crumbly. (Or use a food processor.) Add the cold water and stir until a soft dough forms. Flatten into a disk and wrap in plastic. Chill at least one hour. Roll the dough out on a floured surface, ¼” thick. Using a 4” round cookie cutter (or a saucer), cut rounds of dough. Rework the scraps and cut more rounds. You should have 12 rounds of dough. Fill the center of each round with a rounded tablespoon of the Conserve. Brush the edges
of each round with a little water and fold over each pastry to seal. Crimp the edges with a fork. Brush with egg wash and sprinkle with cinnamon sugar. Make a small slit in the tops with a small knife or the tines of a fork. Carefully transfer the pastries to a parchment-lined baking sheet. Bake at 375 degrees for 20-25 minutes
or until lightly browned. 
​Makes 12 hand pies.

You can use store-bought pastry dough, but the one above is highly recommended.