Caramel Apple Hand Pies

These Caramel Apple Hand Pies are warm, gooey, and irresistible! Perfectly spiced apples wrapped in flaky crusts make a cozy treat for any occasion.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: Apple, Caramel, Easy, Fall, Hand Pies, Quick

Servings: 6 servings

1 package pre-made pie crusts usually contains 2 crusts
3 medium apples peeled, cored, and diced; choose a crisp variety like Granny Smith or Honeycrisp
1/2 cup brown sugar adds depth and warmth to the filling
1/4 cup granulated sugar balances the acidity of the apples
1 teaspoon cinnamon classic spice that pairs perfectly with apples
1 tablespoon lemon juice brightens the flavor and prevents apples from browning
1 tablespoon butter adds richness to the filling
1/4 cup caramel sauce for that gooey, indulgent touch inside the pies
1 egg beaten (for egg wash); ensures a golden, shiny crust
flour for dusting to roll out the crust without sticking

In a skillet over medium heat, melt the butter. Add the diced apples, brown sugar, granulated sugar, cinnamon, and lemon juice. Stir frequently and cook for about 5-7 minutes, until the apples are tender but still hold their shape. Remove from heat and let cool slightly, then gently fold in the caramel sauce.

Lightly flour your work surface and rolling pin. Unroll one pie crust and gently roll it out to smooth any creases and slightly enlarge it. Use a round cutter or a bowl (about 4-5 inches in diameter) to cut circles out of the dough. Gather scraps and re-roll to cut out more circles. Repeat with the second crust.

Place a spoonful of the cooled apple-caramel filling in the center of each dough circle, being careful not to overfill. Brush the edges of the dough circle with beaten egg to help seal. Place another dough circle on top if you want a double crust, or fold the dough over to create a half-moon shape. Use a fork to crimp the edges tightly, sealing in the filling.

Brush the tops of each hand pie with the beaten egg for a shiny, golden finish. Use a knife to cut a few small slits on the top of each pie to allow steam to escape while baking.

Place the hand pies on a baking sheet lined with parchment paper or a silicone baking mat. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the crust is golden brown and crisp. Remove from the oven and let cool slightly before serving to allow the filling to set.

Store hand pies in an airtight container at room temperature for up to two days or freeze unbaked pies for up to three months.
For extra flavor, add nutmeg or allspice to the apple filling or mix in chopped nuts.
To reheat, warm pies in a 350°F oven for 10-15 minutes to keep crust crisp; avoid microwaving to prevent sogginess.