Caramel Pecan Handpies
Adapted from a recipe from High 5 Pie
Servings Prep Time
12handpies 1hours
Cook Time
30minutes
Servings Prep Time
12handpies 1hours
Cook Time
30minutes
Ingredients
All Butter Handpie Dough
Caramel Pecan Filling
Instructions
All butter pastry
  1. If you have a 12-cup food processor, you can do this recipe all at once. If you’re like me and have a smaller one, then you will need to cut it in half and make two smaller recipes of dough.
  2. Place dry ingredients into food processor and pulse a few times to distribute the salt and sugar. Scatter frozen cubes of butter on top of the flour.
  3. Pulse in processor for about 1 second each time until the mixture looks like coarse meal. You can take a knife and fluff it around to be sure no large chunks are under the blade. This should be about 7-9 pulses.
  4. Once the butter is cut in, add the ice water 2-3 tablespoons at a time while you continue short pulses. The mixture will not look like cookie dough – it will probably look a little crumbly. A full batch can take up to 12-14 tablespoons of water, but you have to go a little bit at a time. Periodically check to see if the dough pinches together. When the dough begins to hold together, turn it out onto saran wrap, form into a ball, wrap and press it into a disc. If you did one large batch, separate the dough into two discs. Refrigerate for an hour or up to two days.
Caramel pecan filling
  1. Preheat the oven to 375. Toast pecans on a baking sheet for 8 minutes until brown and fragrant.
  2. Make your caramel. In a medium saucepan over medium-high heat, place one cup of sugar and 1/2 cup water. Cook on the stove until is begins to thicken and caramelize. When the mixture begins to turn color, swirl it occasionally and stand guard until it is a medium amber color. The bubbles will start to become larger and slower – this is a sign it’s almost there.
  3. When the caramel has reached a deep amber color, reduce the heat to low and add the butter while whisking. As soon as the butter is incorporated, add the half and half a little bit at a time. The mixture may clump a bit, but just keep stirring over the heat and it will melt back down a bit. Remove from the heat, add 1 teaspoon of the vanilla and a pinch of salt. Whisk until smooth. Pour 1 cup of the caramel into a measuring cup to cool and set the rest aside.
  4. Add the chocolate, espresso powder, brown sugar, and remaining 1 teaspoon vanilla to a medium bowl. Pour warm caramel sauce and stir well until the chocolate and espresso is disolved. When the mixture has cooled off a bit, add the eggs one at a time and whisk until smooth. Fold in pecans and a pinch of salt.
  5. Coat a 9 x 13 baking pan with non-stick spray and/or line with parchment for less mess. Spread the pecan mixture into the pan and bake at 375 for about 25 minutes or until puffed and set. Gently stir to recombine into a homogenous mixture. Cool completely in the refrigerator. THIS IS A GREAT STEP TO DO AHEAD OF TIME.
  6. While the filling is cooling, remove dough from fridge. On a lightly floured surface, roll out the dough as you would for a pie – about 1/8 inch thick. Using a 5 inch round cutter (can, glass…), cut circles and place on parchment lined baking sheets. Cover and return to the refrigerator until filling is cool. This is also a great step to do ahead of time and keep in the refrigerator for up to two days.
Assembly
  1. Remove dough circles from fridge. Place about 2-3T of filling in the middle of each circle. Experiment to see how much you can put in without a disaster.
  2. Fold the circle in half and seal edges with the tines of a fork. Cut decorative slits with a knife to vent. Place in the freezer while you do the other tray. When both trays have been filled and chilled again, lightly brush each hand pie with beaten egg wash or milk and sprinkle with turbinado sugar.
  3. Bake at 375 for 30-40 minutes or until golden brown in the middle and lower third of the oven. Rotate baking sheets half way through. Cool on a wire rack.
  4. Make ahead notes: These can be a labor of love, but are also a very friendly for preparing in advance. The handpies can be filled, sealed and then frozen for up to three months. They can be baked from frozen (add a little time), but I like to pull them out and let them come to room temperature, brush with egg wash, sprinkle with sugar and bake. You can also phase things in over a couple of days making the dough and cutting out the circles (layer them in a freezer bag between wax paper or parchment), and/or making the filling.