Caramel Apple Hand Pies

5 from 2 votes

Caramel Apple Hand Pies are easy-to-make, perfectly portioned, mini pie pouches that are filled with flavorful Fall ingredients. This recipe packages the best parts of apple pie in a pastry crust, and bakes a delicious, fruit dessert that you can hold in your hand.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: hand pies

Calories: 501kcal

Author: Jennifer Fishkind

Ingredients

2 small Honeycrisp apples peeled, cored, and diced (about 1 ½ cups)
⅓ cup caramel syrup
⅓ cup dark brown sugar lightly packed
¼ cup (½ stick) salted butter
½ tsp allspice
14.1 ounce package premade refrigerated pie crust (It should include 2 separate pie crusts)
1 large egg
1 tbsp heavy cream

Instructions

Preheat the oven to 400 degrees Fahrenheit and line two sheet pans with parchment paper.
In a medium sized skillet combine the Honeycrisp apples, caramel syrup, brown sugar, butter, and allspice.
Heat over medium high heat and cook until the apples are fork tender (about five minutes) and then remove from heat.
Set aside to let cool for about ten minutes, until the apples and sauce can be safely scooped and smoothed with a spoon. They will still be warm but not boiling hot.
Lay out the pie crusts on a floured surface and use a rolling pin to flatten the dough just slightly. You should be able to fit 8 circles in each crust using a large 3-4 inch cookie cutter or a sandwich sealer.
Gently make 8 indents into the bottom pie crust with the cookie cutter so that you know where to place the filling.
Fill the bottom pie crust circles with about 1 ½ Tablespoons of the apple filling.
Take the other pie crust and make sure that it will fit on top of the 8 circles, with enough extra that it can be pushed closed around each circle. Gently press around the filling of each circle to seal it.
Cut and seal each hand pie with a sandwich sealer. You can also use a cookie cutter to cut each pie and seal it with a fork.
Cut three slits at the center of the top crust circles for ventilation when baking.
Whisk the egg and heavy cream together in a bowl to create an egg wash.
Brush the tops of the apple hand pies with the egg wash mixture and then bake in the oven for 13-16 minutes or until the tops turn golden brown.
Let the apple hand pies cool before removing from the sheet pan and serving.

Notes

Storage:

To Store: Leftover hand pies will last 2-3 days at room temperature if covered, and another 2-3 days in the refrigerator.
To Freeze: Wait until the pies are completely cooled, individually wrap them in plastic wrap, and freeze them in a freezer storage bag for up to 2 months.

Tips:

Make sure to peel and core your apples before chopping them.
Feel free to use a different cookie cutter or larger cutter for these hand pies. Remember to adjust the baking time slightly if needed.
For a thicker filling, add 1-2 Tablespoons of cornstarch to the apple mixture while cooking it.
Parchment paper is ideal to use for this recipe because the filling likes to stick to the sheet pan. However, if you don’t have any, you can use cooking spray or aluminum foil.

Nutrition