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Best Easy Salted Caramel Apple Hand Pies for Fall Baking

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These portable, personal hand pies feature tender spiced apples and gooey salted caramel in a flaky, buttery crust. They’re the perfect cozy fall treat, ready in under an hour.

Ingredients

Scale
  • 2 medium apples, peeled, cored, and diced small (Honeycrisp or Granny Smith recommended)
  • 2 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon water
  • 1 package (14.1 ounces) refrigerated pie crusts
  • 1 large egg, beaten
  • 1 tablespoon turbinado sugar
  • For the salted caramel drizzle: store-bought caramel sauce and a pinch of flaky sea salt, or homemade stovetop caramel (1/4 cup granulated sugar, 2 tablespoons unsalted butter, 2 tablespoons heavy cre…

Instructions

  1. Make the apple filling: In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add diced apples and cook for 3-4 minutes until they start to soften.
  2. Add the sugar and spices: Sprinkle brown sugar, cinnamon, nutmeg, and salt over the apples. Stir to coat. Cook for 2 minutes until bubbling and fragrant.
  3. Finish the filling: Stir in vanilla extract and 1 tablespoon water. Cook for 1 more minute, then remove from heat. Let the filling cool completely (spread on a plate and refrigerate for about 15 minutes).
  4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Prepare the pie crusts: Unroll refrigerated pie crusts onto a lightly floured surface. Roll out gently to about 1/8-inch thickness.
  6. Cut out circles: Use a 3-inch round cookie cutter to cut circles from the crust. Gather scraps, press together, and re-roll to cut more circles.
  7. Fill the pies: Place half the dough circles on the prepared baking sheet, spacing 2 inches apart. Spoon about 1 tablespoon of cooled apple filling onto the center of each.
  8. Top and seal: Place remaining dough circles on top. Press edges together with fingers, then crimp with a fork to seal. Poke 2-3 vent holes in the top of each pie.
  9. Apply egg wash: Brush tops with beaten egg. Sprinkle generously with turbinado sugar.
  10. Bake for 18-22 minutes until golden brown and filling bubbles through vent holes. Check after 15 minutes.
  11. Cool and add caramel: Let pies cool on baking sheet for 5 minutes, then transfer to a wire rack. Once warm (not hot), drizzle with salted caramel sauce and sprinkle with flaky sea salt if desired.
  12. For stovetop caramel (optional): In a small saucepan over medium heat, melt 1/4 cup granulated sugar, stirring constantly, until amber (5-7 minutes). Remove from heat, stir in 2 tablespoons unsalted butter (careful—it will bubble), then slowly pour in 2 tablespoons heavy cream while stirring. Add a pinch of flaky sea salt. Cool slightly before drizzling.

Notes

Don’t skip cooling the filling—warm filling makes the crust soggy. Seal edges well to prevent leaking. Don’t overfill; a heaping tablespoon is plenty. Use a hot oven (400°F) for a crisp crust. Let pies cool before adding caramel drizzle so it sticks. For make-ahead, bake without caramel and add just before serving.

Nutrition

Keywords: apple hand pies, salted caramel, fall baking, hand pies, apple dessert, easy hand pies

Find it online: https://dinadinnertable.com/best-easy-salted-caramel-apple-hand-pies-for-fall-baking/