Apple Caramel Hand Pies

Yield: 20 pies
Author: Ana Marti
Apple Caramel Hand Pies

Apple Caramel Hand Pies

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M
These delicious and adorable apple caramel hand pies are irresistable. Flaky buttery crust filled with caramel coated apples baked to perfection and drizzled with more salted caramel sauce is everything a fall treat should be and more!


  • 2 1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • vanillina packet (optional)
  • 3/4 cups + 2 tablespoons cold butter, diced into small cubes
  • 3 tablespoons ice-cold water
  • 2 egg yolks
  • 1 teaspoon apple cider vinegar
  • egg wash (1 egg beaten with 1 tablespoon milk)
  • coarse sugar (optional)
  • 2 medium apples (I used granny smith), peeled and diced into bite-size pieces
  • 1 tablespoon lemon juice
  • 2 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 2 tablespoons all-purpose flour
  • 2 tablespoons salted caramel sauce


  1. To make the Crust: In a large bowl, mix flour, salt, sugar, vanillina (if using), and give it a quick mix. Add cold butter and cut the butter into the dry mixture with a pastry cutter until you have small pea-sized crumbs.
  2. In a small bowl, whisk the cold water and egg yolk together. Drizzle the mixture onto the dry ingredients along with the apple cider vinegar. With a wooden spatula, mix it until the dough starts to come together.
  3. Turn the dough out onto a clean surface and pack it into a ball. Divide the dough in half and flatten it into two discs. Cover each one tightly with plastic wrap and refrigerate for at least 30 minutes.
  4. To make the pie filling: Combine chopped apples with lemon juice. Add sugar, ground cinnamon, ground ginger, ground allspice, flour, and stir to combine. Pour in salted caramel sauce and combine until the apples are fully coated.
  5. Preheat the oven to 375°F. Line 1 to 2 baking sheets with parchment paper and set aside.
  6. Remove the pie crust discs from the refrigerator and roll out the dough on a lightly floured surface. Using a cookie cutter or a cup upside down, cut into circles. Re-roll any scraps and cut into circles and place them on the baking sheet. Remove the same process with the other dough. Keep the circles in the refrigerator if possible while you are working with the second dough.
  7. Add about 1 tablespoon of the apple filling to a circle, making sure to leave some room at the edges. Brush the edges with the egg wash and place another circle on top. Then crimp the edges with a form. With a knife, cut two slits on top of each pie.
  8. Brush the top of each pie with egg wash and sprinkle coarse sugar if desired. Repeat the process with the reminding circles and apple filling.
  9. Bake for 18 to 20 minutes or until the hand pies are golden brown. Remove from the oven and set aside to cool slightly before serving.


Apples: I like to use granny smith apples because their tartiness goes well with the salted caramel sauce. But you can use any apples you like. Gala, Jazz, Pink Lady, Fuji, Honeycrisp you name it. Make half the recipe if you feel like 20 hand pies are too many and don't want to freeze them. Make-Ahead Instructions: The pie crust can be prepared ahead of time and stored in the refrigerator for up to 3 days. Freezing Instructions: Baked pies can be frozen for up to 2 months. Simply thaw in the refrigerator and bring to room temperature before serving!
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