Menifee Foodie: One of the Great Things to Do With Apples

By Malissa Meeks

When I was a little girl, there was only one way that I would eat apples. My grandpa Boppo would take out his pocketknife and peel an apple for me. He would cut it into small slices and we would enjoy this crisp, red apple together.

Boppo would tell me that I was the apple of his eye. As a small child, I really did not know what he meant and I remember looking deep into his eyes, trying to find that apple. Boppo is gone and what I have are memories of those precious moments spent with my Boppo. Apples have never tasted as good as when he would slice them up for me.

I am out of state right now and the other day I drove past a picture perfect red barn selling nothing but freshly picked apples. I could not resist stopping and picking up a bag of apples. They are delicious. I have had so much fun trying new recipes as well as making some old never-fail recipes with these apples. I made a delicious apple crisp with that fabulous oatmeal crumb topping. I fell in love with my new recipe choice.

I made Salted Carmel Apple Hand Pies. This crust is so amazingly delicious. It is flaky and light. This is the kind of treat you and your family will not be able to get enough of.

Salted Caramel Apple Hand Pies


2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 cup cold unsalted butter, cut into cubes
½ cup cold sour cream

2 cups small diced (peeled) apples
2 teaspoons fresh lemon juice
½ teaspoon cinnamon
¼ cup sugar
2 teaspoons all-purpose flour
8 caramels rough chopped

Crust: Mix together all dry ingredients. Cut in butter until the mixture is crumbly. Add sour cream. Form a ball with the dough. I had to add a few drops of cold water to give the mixture more moisture. Handle crust as little as possible. The more your handle pie crust, the tougher the crust gets.

Filling: Put diced apples into bowl. Don’t cut them too small; you want to bite into them and not have mush. Mix lemon juice on apples. Add the remaining ingredients and toss until all apples are covered with the spices.

Roll out crust and cut into circles. I like them a little on the large side but still small enough to hold in your hand. You will need to cut 2 circles for each pie. I was able to get 12 pies total out of my crust.

Put bottom circles on baking pan. Spoon apple mixture on top, leaving enough room to put the top crust on and seal. Make sure each pie gets some caramels.

Put crust on top. Seal the edges by going around each pie with your fork prongs.

Make a slit in the top of each pie.

Make an egg wash by mixing together 1 beaten egg and 1 tablespoon water. Brush this on top of each pie.

Sprinkle the top of each pie with large flake sea salt. Don’t go overboard on this. If you don’t like the sea salt, you could use sugar.

Bake at 350 degrees for about 20 minutes. Bake until golden brown.

This recipe is so tasty. I guarantee your family will love these little gems.


Malissa Meeks is a mother of seven who knows her way around the kitchen. By her estimate, she has prepared more than 42,000 meals over the years. She also knows what she likes in a good restaurant. Her column appears here every Tuesday. Leave comments here or email them to


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