There’s just something about fall baking that brings out the coziest vibes, right? For me, it’s that unmistakable smell of cinnamon and apples warming in a skillet, filling the kitchen with a scent that feels like a hug. And while I love a classic slice of apple pie, these Caramel Apple Hand Pies are quickly becoming my new favorite way to enjoy that comforting flavor—with a buttery, flaky crust and a gooey, caramel apple center that’s portable enough to take on the go. Yes, please!
These little handheld treats are perfect for so many occasions. Whether you’re prepping for a holiday dessert table, baking a batch for a bake sale, or just looking to treat yourself with an afternoon snack (alongside a warm mug of coffee, of course), these pies hit all the right notes. And the best part? They’re easier to make than you might think—especially when you start with refrigerated pie crust.
Let’s jump into the first part of the recipe, and I’ll walk you through exactly how to make these adorable and delicious hand pies at home.
Ingredients You’ll Need
For the filling:
2 medium apples (Granny Smith or Honeycrisp are both great options), peeled, cored, and diced
2 tablespoons unsalted butter
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon water
Pinch of salt
6 soft caramels, chopped into small pieces
For the pies:
1 package (2 sheets) refrigerated pie crusts, thawed
1 egg (for egg wash)
1 tablespoon milk
Coarse sugar, for sprinkling (optional)
STEP 1: Prepare Your Pie Crusts
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. You’ll want to lightly flour your work surface and unroll your refrigerated pie crusts. Even though they come ready to use, giving them a gentle roll helps smooth out any creases and makes cutting out your circles a breeze.
STEP 2: Make the Apple-Caramel Filling
This part smells amazing, and it’s really where the magic starts. In a medium skillet over medium heat, melt the butter. Add your diced apples, brown sugar, cinnamon, flour, water, and just a tiny pinch of salt. Give everything a good stir and let it cook for about 5 to 7 minutes. You’re looking for the apples to soften slightly and the mixture to thicken up a bit.
Once it’s ready, take the skillet off the heat and let the filling cool for a few minutes. This step is important—you don’t want the filling to be too hot when you spoon it onto your pie crusts, or it can soften the dough and make it tricky to seal.
STEP 3: Cut Out the Dough Circles
Unroll your pie crusts and use a 4-inch cookie cutter or a glass to cut out as many rounds as possible. You can gather up and re-roll the scraps once to get a few more, and you should end up with 10 to 12 circles total. Half of these will be the bottoms, and the other half will be the tops of your hand pies.
STEP 4: Add the Filling and Caramel
Spoon a small amount (about a tablespoon or so) of the cooled apple mixture into the center of half the dough circles. Then, sprinkle a few pieces of your chopped soft caramels right on top. Don’t overload them—you want enough filling to be delicious, but not so much that it spills out the sides.
How to Seal, Bake, and Serve Your Caramel Apple Hand Pies
Welcome to Part 2! If you’re like me, once that filling is made and the scent of cinnamon apples is hanging in the air, the excitement kicks in. You’re so close to biting into a warm, buttery pocket of fall flavor. Now we’re getting into the steps that really bring these Caramel Apple Hand Pies to life—sealing, baking, and of course, a few tips to make them turn out beautifully golden and gooey every time.
So let’s get back into it!
STEP 5: Seal the Hand Pies
Now that you’ve got your filling and caramel bits nestled into the bottom crusts, it’s time to place the remaining dough circles on top. Carefully lay each one over the filling, lining up the edges as best you can. Then, gently press down around the edges with your fingers to seal.
To make sure they stay closed while baking (and give them that classic hand pie look), use the tines of a fork to crimp all the way around the edges. This helps keep that gooey caramel goodness inside where it belongs.
Finally, don’t forget to cut a small slit or two in the tops of each pie with a sharp knife. This allows steam to escape and helps prevent the pies from bursting open.
STEP 6: Egg Wash for a Golden Finish
In a small bowl, beat together one egg with a tablespoon of milk. This is your egg wash, and it’s the secret to getting that bakery-style golden brown finish.
Use a pastry brush (or even a clean paper towel if you’re in a pinch) to lightly coat the tops of each pie with the egg wash. If you’re feeling a little extra, sprinkle a pinch of coarse sugar on top for added texture and sparkle. Totally optional, but it adds a nice touch both visually and flavor-wise.
STEP 7: Bake Until Golden and Bubbling
Place your assembled hand pies on the prepared baking sheet, making sure they’re spaced out a bit so they have room to bake evenly. Pop them into your 375°F preheated oven and bake for 18 to 22 minutes.
You’re looking for a beautiful golden color on the crusts and maybe just a little bubbling of the caramel filling around the slits. Keep an eye on them during the last few minutes—every oven is a little different, and you don’t want to go from golden to overbaked.
Once they’re done, let them cool on the baking sheet for a few minutes to firm up. Then transfer them to a wire rack to cool completely—or serve them slightly warm if you just can’t wait (I rarely can).
Tips for Success
Even though this recipe is simple, there are a few helpful tips that can take your hand pies from good to bakery-worthy:
Use cold dough: If your pie crust starts to feel too soft while you’re assembling the pies, pop it back in the fridge for a few minutes. Cold dough is easier to work with and bakes up flakier.
Don’t overfill: It’s tempting to pack in a lot of filling, but too much can cause leaks. A tablespoon of apple mixture plus a few caramel pieces is the sweet spot.
Cool the filling first: Warm filling can make your dough soft and harder to seal. Letting it cool slightly before assembling makes the process easier and keeps your pies looking neat.
Try a caramel sauce swap: If you’re out of soft caramels or want extra gooeyness, a small spoonful of thick caramel sauce works well. Just be careful not to add too much, or it might run.
Make ahead and freeze: You can assemble the pies ahead of time and freeze them unbaked. When ready to bake, just brush with egg wash and pop them straight into the oven. You might need to add a couple of extra minutes to the bake time.
Caramel Apple Hand Pies: FAQ and Final Thoughts
You’ve rolled, filled, sealed, and baked—and hopefully your kitchen is smelling absolutely amazing right now. Before you dive in and devour one of these sweet little hand pies, let’s go over some of the most common questions I get about this recipe. Whether you’re wondering how to store them or looking for fun ways to switch it up, I’ve got you covered.
Frequently Asked Questions
1. Can I make these hand pies ahead of time?
Absolutely! You can make the filling a day in advance and store it in the fridge. You can also assemble the hand pies, freeze them unbaked on a tray, then transfer to a freezer bag. When you’re ready to bake, just brush them with egg wash and bake straight from frozen—add a few extra minutes to the bake time.
2. What type of apples are best for this recipe?
I recommend Granny Smith for a tart contrast to the sweet caramel, or Honeycrisp if you prefer a naturally sweeter filling. Feel free to use whatever firm apple you like best, just avoid soft or overly juicy ones, as they can make the filling too wet.
3. Can I use homemade pie crust instead of refrigerated?
Yes, definitely! If you have a favorite homemade pie crust recipe, go for it. Just make sure it’s rolled out to a similar thickness as store-bought crusts so your baking time stays consistent.
4. What if I don’t have soft caramels?
No problem—you can use a thick spoonful of jarred caramel sauce instead. Just don’t overdo it, or the filling may leak during baking. Look for a sauce that’s not too runny, and make sure your apple mixture is fully cooled before adding the sauce.
5. Can I make these gluten-free?
Yes! Just swap in a gluten-free pie crust (store-bought or homemade) and ensure all your other ingredients, like caramels and flour, are gluten-free. The filling itself is very easy to adapt.
6. How should I store leftover hand pies?
Let them cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. To reheat, pop them in a low oven (around 300°F) for 5-10 minutes to revive that flaky texture.
7. Can I add other spices or mix-ins?
Definitely! Try adding a pinch of nutmeg or cloves to the apple filling for more depth. You could even toss in a handful of chopped pecans for a little crunch, or drizzle the finished pies with more caramel for extra indulgence.
Final Thoughts: Why You’ll Keep Coming Back to This Recipe
There’s just something special about a dessert that feels nostalgic, cozy, and totally doable—even on a busy weekday. These Caramel Apple Hand Pies are one of those recipes you’ll find yourself making again and again, especially as the temperatures drop and apple season hits its peak.
They’re great for sharing, but also perfect for when you just want a sweet moment to yourself (no fork or plate required). I’ve made them for casual get-togethers, bake sales, and quiet weekend baking sessions—and they’re always a hit.
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Caramel Apple Hand Pies
Description
These Caramel Apple Hand Pies are a cozy, handheld twist on classic apple pie. Made with buttery pie crust, tender cinnamon-spiced apples, and gooey caramel, they’re perfect for fall baking or anytime you want a warm, sweet treat you can hold in your hand. Great for parties, holidays, or just an afternoon snack with a cup of coffee.
Ingredients
For the filling
2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
2 tablespoons unsalted butter
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon water
Pinch of salt
6 soft caramels, chopped into small pieces
For the pies
1 package (2 sheets) refrigerated pie crusts, thawed
1 egg (for egg wash)
1 tablespoon milk
Coarse sugar, for sprinkling (optional)
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper. Lightly flour a work surface and roll out the pie crusts to smooth any creases.
In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, flour, water, and a pinch of salt. Cook for about 5 to 7 minutes, stirring occasionally, until the apples are soft and the mixture has thickened. Remove from heat and let cool slightly.
Unroll the pie crusts and cut out circles using a 4-inch cookie cutter or glass. Re-roll scraps to get as many rounds as possible, aiming for about 10 to 12.
Spoon a small amount of the apple filling into the center of half the rounds. Add a few pieces of chopped caramel on top of the filling.
Place the remaining crust circles over the filled ones and gently press the edges to seal. Use a fork to crimp the edges closed and make a small slit or two in the tops to allow steam to escape.
In a small bowl, beat the egg with the milk to make an egg wash. Brush the tops of the hand pies with the egg wash and sprinkle with coarse sugar if desired.
Bake for 18 to 22 minutes, or until the pies are golden brown and the filling is bubbling slightly. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra gooey filling, you can use a spoonful of jarred caramel sauce instead of chopped caramels. Make sure the filling is not too hot when assembling, or it can make the dough difficult to seal. These hand pies are best served warm but can be stored in an airtight container for up to 2 days. Reheat in a low oven for the best texture.
