Recipe: Apple & Salted Caramel Hand Pies

It’s really no secret, we love pie. Okay, wait a minute, I have never loved pie…until recently. Okay, until this week when I was playing around with this recipe and decided I wasn’t going to go running after all (I’m trying to get back into shape, and running has always been the way I do that…) and that I was going to taste these hand pies. Usually, I bake something, and take a small taste, to see how it turned out and then trust my kids for the rest. Believe me, they’ll let me know, if it is good…or not good. But on Tuesday, it was cold, and it was raining, and the salted caramel on these babies was. just. too. much. I took one bite, I took two bites. I ATE 3 OF THEM (3 pies!!!) WITHOUT EVEN BLINKING OR BATTING AN EYE. And then…and then, Gareth (my husband) called and said he’d watch the kids that night (it was already late afternoon at this point) and even make dinner so I could go get a run in. Thanks, honey. Thanks a lot. You couldn’t have let me know before I slipped those last 2 pies in my mouth…or drained that 3rd cup of coffee??? But anyway, I went for a run that evening, and it nearly did me in. I fought every step, and thought for sure I was going to die, and vowed I’d never eat pie again (Or until the next morning with my coffee…because there was one left!) It’s not that pie is so bad for the stomach, but I can’t eat stuff like this and then just hop on the treadmill. hahaha. Or I can, and pay for it. So lesson (maybe) learned. Also, I found out I can still surprise myself, 1. I really do love apple pie, and 2. I can run and cry at the same time.

So do yourself a favor, and make these little beauties…and go running…tomorrow.


You will need:

Our pie crust recipe found here.
4 medium apples, peeled and cubed
½ cup sugar
1 Tablespoon cinnamon
1 Tablespoon flour
Squeeze of lemon juice
¼ cup salted caramel sauce (this is our fave)

For egg wash:
1 egg plus 1 teaspoon water, whisked in a small bowl

Preheat oven 375F

Prepare pie crust using our recipe found above. After you’ve rolled out two sheets of crust place them on a large cookie sheet between the wax paper that you rolled them out on and place in the fridge while you prep the apples.

After the apples are peeled and chopped, toss in a bowl with the sugar, cinnamon, flour and lemon juice.

Next, remove the crust from the fridge and place back on the counter. Using a large biscuit cutter, or like me, you can use the ring to a quart size jar, cut out the bottoms of the hand pies and place on a parchment lined cookie sheet. (Some free advice- use a cookie sheet with rims…you may have some of that goey, juicy apple and caramel mixture try to squeeze out of the pies while they bake…)

Next, spoon about a 1/4 cup of the apple filling onto the crust rounds, careful to leave room around the edge to seal the top crust. You don’t want to get it too full otherwise you’ll have trouble getting the top crust to cover it, so adjust accordingly.
Add 1 Tablespoon caramel sauce to the top of the apple filling.

Now cut out the tops of the crust. (I used a handy dandy lattice cutter for some of them, you can find one here, and for the rest of them, I simply used the quart jar ring again…buuuut this time, after I cut the dough with the jar ring, I stretched it out, just a smidgen, with my fingers) Now, place the slightly stretched top dough over the apple filling and press down around the edges, sealing it to the bottom crust using a fork. If the crust seems to not want to meet the bottom, gently stretch it out a little more using your fingers.

Using a sharp knife, poke a hold or two in the center of each pie.
Brush each with the egg wash.

Bake on 375F for 45 minutes or until golden brown.

Drizzle with more caramel sauce before serving.

Andrea & Hannah of The Cookery Wife are two sisters from two states (Texas & Oregon) sharing two plates (whatever catches their fancy at the moment). They are wives, mothers, daughters, sisters to brothers and they’ve learned just about everything they know from their own mother, Nancy, the best mom and cook this side of the Mississippi. They are quite keen on anything dark chocolate, pie of any variety, breads, pastries and garlic. Some of their favorites include coffee (with cream), pine trees, romance novels and vacations. They cook a little and bake a lot. Come on in and pull up a chair. The coffee is hot!

Unto Others


Judge one and be judged.
and be loved.

You are a great, crystal ocean
wide open and moonlit
collecting every single drop

You have ever

to make.



Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.

Thirty Springs


Imprinted within me
are generations of colored people.
Beneath the skin,
pressed like footsteps into mud
before the frost.

I am not white, but human;
flawed by
beautiful by the courage
to leave it.

For thirty Springs
the earth has thawed around me,
taking back every step
but leaving whole
the memory of walking.

Through empathy and crystalline heaves
the lines between here
and them
and the past

We are each a moment
in the ever-changing.
A colorful
fleeting child
of the seasons.



Douglass DeCandia is the Food Growing Program Coordinator at the Food Bank for Westchester, which operates on five sites located throughout Westchester County – Leake & Watts Residential Campus, New York School for the Deaf, Sugar Hill Farm at Westchester Land Trust, Westchester County Department of Correction and Woodfield Cottage.

The Day the Amtrak becomes the Orient Express

I miss Asia. I miss the smells. I miss the energy, the colors, the chaos. Most of all, I miss the flavors. Unless you’re cooking it yourself, there is nowhere in the Hudson Valley to enjoy the dynamic flavors of Asia, particularly Southeast Asia. Since living in Southeast Asia I have returned for a visit almost every year, eating, drinking, “researching” for Asian-inspired concepts on which, in my past life, I was working across the globe. Since making the full-time move to Old Chatham in 2011, however, those trips have been fewer and farther between.

Even before our move to Columbia County, we began whispering in our farmer friends’ ears: “See if you can grow turmeric.” “Plant ginger.” “Try this variety of chili.” “Have you heard of this type of mint?” Now we find the Hudson Valley enjoying an expanding variety of produce, much of which lends itself to the Asian flavors I love so much. Now we have a freezer full of preserved Columbia county turmeric, barrels of fermenting chilies, gallons of our own yellow and red sriracha, and a mosaic of salted chili jars decorating the cellar floor. We’ve been working, quietly, amassing quantities of Columbia county-grown flavor bombs.

These flavors work their way into the menus at Fish & Game, but due to the nature of our set menu, we don’t have the opportunity to share them with as many people as we would like. Fish & Game, since well before the doors opened to the public, has been a whirlwind of activity driven by creativity. We create to satisfy our own urges, pacify our demons, spar with our muses, test our stamina. We knock into the walls of our self-imposed limits (every creative’s duty), experimenting with every odd and end from out vibrant region in order to maximize utilization, minimize waste, and open ourselves up to unrealized potential of the gifts of this fertile land.

The set menu, this service style, has been a great vehicle for our rigorous creativity, but it also tends toward impediment. The length and presentation—in which the guest gives himself over to the decisions of the kitchen completely—can be intimidating. Further, some dishes that strike a chord with our customers slip into the dusty archives, never to be seen again as the menu is constantly reinvented. So, as is our wont, as is the nature of this evolving project, we’ve wondered what if we slowed the changes down a bit, what if we allowed dishes to remain on the menu for months at a time, when we have the product available to do so. What if our customers could come in and enjoy a meal without committing to seven courses?

So, because we can, we’re going to do just that. After our break, beginning in the spring of 2016, we’re going shift our intensive, week-to-week, ever-changing menu to reflect both what we’ve learned about Hudson Valley products and our customers over more than a decade of spending time here. The menu will always change, but with far less frequency, and our guests will be able to choose their dishes. We will continue to experiment, only now we will also take greater advantage of all the cured, fermented, aged, and preserved products we’ve spent so much time and money putting away. And perhaps we’ll give ourselves more time to spend with our experiments, refining rather than moving on to the next. Fish & Game with choices. Simple.

And, that’s not all, folks! To satisfy our Asian food jones, we’re going to take our little bar project at 347 Warren, BackBar, and expand it. We’re installing a full kitchen or, at least, full enough to really cook. The food will be influenced by my time spent living and cooking in Asia. We’ll use our Hudson Valley products to play with delights from funky fermented sausage to fish curries, native fermented squash miso to noodles glazed with smoky fish or meat juices and homemade fish sauce… and who knows what else… whatever inspires us. We can wait no longer! We need, no, we demand succor! Succor! Bring us succor!

The intense, micro-focused, week-to-week creative push that has consumed us is evolving, branching out into a variety of exciting projects, changes, and new developments that will probably require even more energy, but, we hope, will reach a whole lot more people… people to join in our celebration of this great town, this rich and healthy valley and the beautiful life we live here.

Dig it. Always.


Zakary Pelaccio is the chef of Fish & Game in Hudson, NY and the author of the book “Eat With Your Hands.”

A version of this article appears published in the Winter 2015 Newsletter from Fish & Game, which can be seen here.