Description
Caramel Apple Hand Pies are delightful mini pie pouches filled with a sweet and spiced apple mixture, wrapped in a flaky pastry crust. These handheld treats combine the best flavors of apple pie with the convenience of a perfectly portioned dessert, baked until golden and delicious.
Ingredients
Apple Filling
- 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
Pie Crust & Topping
- 14.1 ounce package premade refrigerated pie crust (includes 2 separate pie crusts)
- 1 large egg
- 1 tbsp heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line two sheet pans with parchment paper to prevent sticking and ensure easy cleanup.
- Make Apple Filling: In a medium skillet, combine diced Honeycrisp apples, caramel syrup, dark brown sugar, salted butter, and allspice. Cook over medium-high heat until apples are fork tender, about 5 minutes. Remove from heat and allow to cool for 10 minutes until warm but not hot.
- Prepare Pie Crust: On a floured surface, lay out the pie crusts and gently flatten slightly with a rolling pin. Use a large 3 to 4-inch cookie cutter or sandwich sealer to mark 8 circles on the bottom crust, making indents to guide where filling will go.
- Fill Pies: Spoon about 1 ½ tablespoons of the cooled apple filling onto each circle indent on the bottom crust.
- Top & Seal Pies: Place the second pie crust over the filled bottom crust, aligning it to cover all circles. Press gently around each apple filling mound to seal. Cut out individual pies using a sandwich sealer or cookie cutter, sealing edges with a fork if needed.
- Add Ventilation: Cut three small slits in the top of each pie to allow steam to escape during baking.
- Apply Egg Wash: Whisk together the egg and heavy cream to create an egg wash. Brush evenly over the tops of each hand pie to promote browning.
- Bake: Place the pies on the prepared sheet pans and bake in the preheated oven for 13-16 minutes, or until the tops are golden brown.
- Cool & Serve: Let the hand pies cool on the sheet pans before removing and serving to ensure the filling sets and to avoid burning.
Notes
- Ensure the apple filling is warm but not hot before assembling to prevent the crust from becoming soggy.
- Use a sharp cookie cutter or sandwich sealer for clean pie edges and easier sealing.
- Serves 6, making 16 small hand pies in total (8 per crust).
- Store leftovers in an airtight container and reheat gently before serving.
- Feel free to substitute Honeycrisp apples with Granny Smith or Gala for varying sweetness and tartness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
