Grilled Caramel Apple Bacon Hand Pies

How to Make Grilled Caramel Apple Bacon Hand Pies

1. 1

   Step 1: Prep the apples and bacon

   Active 12 min

   Core and finely dice the apples into roughly 1/3" pieces so they sit neatly inside each hand pie; you should have about 2–2 1/2 cups diced apples. Cut the bacon into 1/2" pieces. Gather a heavy skillet and a bowl and set your two‑zone grill up (direct high heat and indirect medium) — see step 5 for temperatures.

   For this step

   • 3 mediumMedium apples (Fuji or Honeycrisp)
   • 8 slicesThick-cut bacon
   
2. 2

   Step 2: Candy the bacon and caramelize the apples

   Active 18 min · Passive 5 min

   In a large skillet over medium heat, cook the bacon pieces until edges begin to brown, about 6–8 minutes. Sprinkle 2 tablespoons of the brown sugar over the bacon and continue cooking, stirring, until the sugar melts and the bacon is sticky and caramelized; transfer half the bacon to a paper towel (reserve the rest to finish with the apples). Add 3 tablespoons of the unsalted butter to the skillet along with the diced apples, remaining 6 tablespoons of brown sugar, and the ground cinnamon; sauté until apples are softened and glossy, 6–8 minutes. Stir in 1/4 cup (60 ml) heavy cream and simmer 1 minute until a loose caramel forms, fold in the reserved candied bacon pieces, and finish with 1/4 teaspoon flaky sea salt; cool slightly before using.

   For this step

   • 1/2 cup (packed)Light brown sugar (packed)
   • 1 teaspoonGround cinnamon
   • 1/4 teaspoonFlaky sea salt
   • 1/4 cupHeavy cream
   
3. 3

   Step 3: Make quick flaky dough or prepare puff pastry

   Active 12 min · Passive 20 min

   Option A — Puff pastry: if using store‑bought, thaw per package instructions, then lightly roll the two sheets together and cut into 8 equal rounds (~4–4.5" diameter). Option B — Quick flaky dough: combine 1 1/4 cups all‑purpose flour with a generous 1/4 teaspoon flaky sea salt, cut 8 tablespoons (1 stick) of the cold portion of the unsalted butter (part of the total butter listed) into the flour until pea‑sized crumbs, then add 3–4 tablespoons ice water until it just comes together. Shape into a 1/2" disk, wrap, and chill 20 minutes. If making dough, reserve the remainder of the butter used earlier in the filling; roll chilled dough to same 4–4.5" rounds and cut 8 circles.

   For this step

   • 1 package (2 sheets, ~17.3 oz), thawedFrozen puff pastry sheets, thawed (OPTIONAL — use instead of making dough)
   • 1 1/4 cupsAll-purpose flour (for quick flaky dough option)
   • 1 largeLarge egg (for egg wash)
   • 3 tbspIce Water
   
4. 4

   Step 4: Assemble and seal the hand pies

   Active 10 min · Passive 10 min

   Place 8 pastry rounds on a lightly floured surface or parchment. Spoon about 2 tablespoons of the apple‑bacon filling onto the center of 4 rounds (divide filling into 8 portions). Lightly beat the large egg for an egg wash and brush the edges of each filled round. Top with the remaining 4 rounds, press edges to seal, then crimp with a fork or fold and flute the edges for a tight seal; cut a small vent in the top of each pie. Chill assembled pies on a tray for 10 minutes to relax the dough and reduce steam when grilling.
   
5. 5

   Step 5: Two‑zone grill technique: set, then sear

   Active 8 min · Passive 18 min

   Preheat your grill so you have a direct high zone (450–500°F/230–260°C) and an indirect medium zone (~350°F/175°C). Place the hand pies on a heavy baking sheet or a cast‑iron griddle and put them on the indirect side, close the lid, and cook until the pastries are puffed and the filling is set, about 10–12 minutes (watch carefully to avoid over‑browning). Move the tray briefly to the direct high zone for 1–2 minutes per side to develop golden color and crisp edges — monitor for flare‑ups and rotate as needed. Remove to a rack and let rest 5 minutes before glazing.
   
6. 6

   Step 6: Quick glaze ideas and finishing

   Active 5 min

   For a quick caramel glaze, warm 2 tablespoons unsalted butter with 2 tablespoons brown sugar and 2 tablespoons heavy cream in a small pan until glossy; stir in 1 teaspoon bourbon if using and remove from heat. Brush the glaze over warm pies and finish with a light sprinkle of flaky sea salt. Alternatively, whisk powdered sugar with a pinch of cinnamon and a tablespoon of milk for a simple cinnamon glaze. Serve each person 1 hand pie while still slightly warm.
   

1. Core and finely dice the apples into roughly 1/3" pieces so they sit neatly inside each hand pie; you should have about 2–2 1/2 cups diced apples. Cut the bacon into 1/2" pieces. Gather a heavy skillet and a bowl and set your two‑zone grill up (direct high heat and indirect medium) — see step 5 for temperatures.
2. In a large skillet over medium heat, cook the bacon pieces until edges begin to brown, about 6–8 minutes. Sprinkle 2 tablespoons of the brown sugar over the bacon and continue cooking, stirring, until the sugar melts and the bacon is sticky and caramelized; transfer half the bacon to a paper towel (reserve the rest to finish with the apples). Add 3 tablespoons of the unsalted butter to the skillet along with the diced apples, remaining 6 tablespoons of brown sugar, and the ground cinnamon; sauté until apples are softened and glossy, 6–8 minutes. Stir in 1/4 cup (60 ml) heavy cream and simmer 1 minute until a loose caramel forms, fold in the reserved candied bacon pieces, and finish with 1/4 teaspoon flaky sea salt; cool slightly before using.
3. Option A — Puff pastry: if using store‑bought, thaw per package instructions, then lightly roll the two sheets together and cut into 8 equal rounds (~4–4.5" diameter). Option B — Quick flaky dough: combine 1 1/4 cups all‑purpose flour with a generous 1/4 teaspoon flaky sea salt, cut 8 tablespoons (1 stick) of the cold portion of the unsalted butter (part of the total butter listed) into the flour until pea‑sized crumbs, then add 3–4 tablespoons ice water until it just comes together. Shape into a 1/2" disk, wrap, and chill 20 minutes. If making dough, reserve the remainder of the butter used earlier in the filling; roll chilled dough to same 4–4.5" rounds and cut 8 circles.
4. Place 8 pastry rounds on a lightly floured surface or parchment. Spoon about 2 tablespoons of the apple‑bacon filling onto the center of 4 rounds (divide filling into 8 portions). Lightly beat the large egg for an egg wash and brush the edges of each filled round. Top with the remaining 4 rounds, press edges to seal, then crimp with a fork or fold and flute the edges for a tight seal; cut a small vent in the top of each pie. Chill assembled pies on a tray for 10 minutes to relax the dough and reduce steam when grilling.
5. Preheat your grill so you have a direct high zone (450–500°F/230–260°C) and an indirect medium zone (~350°F/175°C). Place the hand pies on a heavy baking sheet or a cast‑iron griddle and put them on the indirect side, close the lid, and cook until the pastries are puffed and the filling is set, about 10–12 minutes (watch carefully to avoid over‑browning). Move the tray briefly to the direct high zone for 1–2 minutes per side to develop golden color and crisp edges — monitor for flare‑ups and rotate as needed. Remove to a rack and let rest 5 minutes before glazing.
6. For a quick caramel glaze, warm 2 tablespoons unsalted butter with 2 tablespoons brown sugar and 2 tablespoons heavy cream in a small pan until glossy; stir in 1 teaspoon bourbon if using and remove from heat. Brush the glaze over warm pies and finish with a light sprinkle of flaky sea salt. Alternatively, whisk powdered sugar with a pinch of cinnamon and a tablespoon of milk for a simple cinnamon glaze. Serve each person 1 hand pie while still slightly warm.