Description
These quick and easy hand pies feature a flaky, buttery crust filled with tender spiced apples and a ribbon of salted caramel. Perfect for a cozy fall weeknight, they come together in under an hour with simple ingredients.
Ingredients
Scale
- 2 medium apples (about 300g or 2 cups diced), peeled, cored, and diced into ¼-inch cubes (Granny Smith or Honeycrisp recommended)
- ¼ cup (50g) granulated sugar
- 2 tablespoons (25g) brown sugar, tightly packed
- 1 tablespoon (14g) unsalted butter
- 1 tablespoon (15ml) lemon juice
- 1 tablespoon (8g) cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ cup (60ml) store-bought salted caramel sauce (such as Stonewall Kitchen or Trader Joe’s)
- 1 package (2 crusts) refrigerated pie crusts (such as Pillsbury or Wholly Wholesome)
- 1 large egg, beaten with 1 tablespoon water for egg wash
- ½ teaspoon coarse sea salt for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Make the apple filling: In a large skillet over medium heat, melt 1 tablespoon unsalted butter. Add diced apples, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Stir to coat. Cook for 5-7 minutes, stirring occasionally, until apples are softened but still hold their shape. Remove from heat and stir in vanilla extract and cornstarch. Let the filling cool for 10 minutes.
- Prepare the crust: Unroll the refrigerated pie crusts onto a lightly floured surface. Cut each crust into 4 equal squares or 4-inch rounds. You should have 8 pieces total.
- Assemble the hand pies: Place 4 crust pieces on the prepared baking sheet. Spoon about 2 tablespoons of cooled apple filling onto the center of each, leaving a ½-inch border. Drizzle 1 teaspoon of salted caramel sauce over the apples. Top with a second piece of crust. Press edges together to seal, then crimp with a fork. Cut 2-3 small slits in the top of each pie for steam vents.
- Apply egg wash and salt: Brush the tops of the hand pies with the egg wash. Sprinkle a pinch of coarse sea salt over each pie.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, until the crust is golden brown and the filling is bubbling. Halfway through, rotate the sheet for even browning.
- Cool and serve: Let the hand pies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm, optionally drizzled with extra salted caramel sauce.
Notes
Don’t skip cooling the filling—hot filling will melt the butter in the crust and make it soggy. Seal edges tightly to prevent leaking. Use room-temperature dough to avoid cracking. Rotate the baking sheet halfway through for even browning. For gluten-free, use a gluten-free pie crust. For vegan, substitute butter with coconut oil, use a vegan pie crust, and replace egg wash with plant-based milk and maple syrup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 290
- Sugar: 20
- Sodium: 320
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: apple hand pies, salted caramel, fall dessert, easy hand pies, quick dessert, apple pie, hand pies