You know that magical moment when fall hits and everything starts smelling like cinnamon and caramel apples? That’s exactly what you get with these Caramel Apple Hand Pies — in perfectly crisp, grab-and-go form. 🍎💛
Imagine a buttery, flaky crust hugging a warm spiced apple filling, kissed with brown sugar caramel and just enough salt to make the flavor pop. They’re basically mini pies that don’t require a fork — or sharing.
They’re perfect for lunchbox treats, bake sales, potlucks, or just cozy afternoons with coffee. If you love hand-held treats, don’t miss my [Pumpkin Pie Pop Tarts] or the fan-favorite [Strawberry Shortcake Sandwich Cookies].
🧈 Ingredients
For the dough:
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
For the apple filling:
- 2 large apples (Granny Smith or Honeycrisp), peeled & diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1 tsp cornstarch
- 1/4 tsp salt
For the caramel:
- 1/2 cup soft caramel candies or caramel sauce
- 1 tbsp heavy cream
To finish:
- 1 egg (for egg wash)
- Coarse sugar for sprinkling
🍎 Instructions
1. Make the dough: In a food processor or bowl, pulse together flour, sugar, and salt. Add cold butter and pulse until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, just until dough comes together. Divide in two, flatten into discs, wrap, and chill 30–60 minutes.
2. Make the filling: In a skillet over medium heat, melt butter. Add apples, sugar, cinnamon, nutmeg, cornstarch, and salt. Cook 6–8 mins until apples soften and mixture thickens. Cool completely.
3. Make the caramel: If using candies, melt with cream in microwave or small saucepan until smooth.
4. Assemble the pies: Roll out dough to 1/8-inch thick. Cut into 4-inch rounds. Spoon apple filling in center, add caramel drizzle, and top with another dough round. Crimp edges with a fork.
5. Chill & bake: Freeze pies 10 mins. Preheat oven to 375°F (190°C). Brush with egg wash and sprinkle with coarse sugar. Bake 22–26 mins or until golden brown.
6. Cool slightly before serving — but they’re best warm!
📝 Notes
- You can use store-bought pie dough to save time.
- Add chopped pecans for crunch.
- Swap apples for pears for a different twist.
🍂 Serving Tips
- Drizzle with extra caramel before serving.
- Pack into parchment sleeves for bake sale cuteness.
- Serve warm with vanilla ice cream for dessert!
🔄 Variations
- Salted Caramel Apple Hand Pies: Add flaky sea salt on top before baking.
- Pecan Apple Pies: Mix 1/4 cup chopped pecans into filling.
- Mini Shapes: Use cookie cutters for seasonal hand pies.
🛠 Troubleshooting
- Filling leaking out? Don’t overfill and seal edges well.
- Soggy crust? Make sure filling is cooled before assembling.
- Tough dough? Don’t overwork it; use cold ingredients.
❄️ Storage
- Store in an airtight container at room temp for 2 days.
- Refrigerate up to 5 days.
- Freeze before or after baking. Reheat in oven until crisp.
Caramel Apple Hand Pies
Ingredients
For the dough:
- 2 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup 2 sticks cold unsalted butter, cubed
- 6 –8 tbsp ice water
For the apple filling:
- 2 large apples Granny Smith or Honeycrisp, peeled & diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1 tsp cornstarch
- 1/4 tsp salt
For the caramel:
- 1/2 cup soft caramel candies or caramel sauce
- 1 tbsp heavy cream
To finish:
- 1 egg for egg wash
- Coarse sugar for sprinkling
Instructions
- Make the dough: In a food processor or bowl, pulse together flour, sugar, and salt. Add cold butter and pulse until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, just until dough comes together. Divide in two, flatten into discs, wrap, and chill 30–60 minutes.
- Make the filling: In a skillet over medium heat, melt butter. Add apples, sugar, cinnamon, nutmeg, cornstarch, and salt. Cook 6–8 mins until apples soften and mixture thickens. Cool completely.
- Make the caramel: If using candies, melt with cream in microwave or small saucepan until smooth.
- Assemble the pies: Roll out dough to 1/8-inch thick. Cut into 4-inch rounds. Spoon apple filling in center, add caramel drizzle, and top with another dough round. Crimp edges with a fork.
- Chill & bake: Freeze pies 10 mins. Preheat oven to 375°F (190°C). Brush with egg wash and sprinkle with coarse sugar. Bake 22–26 mins or until golden brown.
- Cool slightly before serving — but they’re best warm!
Notes
- You can use store-bought pie dough to save time.
- Add chopped pecans for crunch.
- Swap apples for pears for a different twist.
