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The Easiest Caramel Apple Hand Pies (with Pie Crust!)

A hand holding a warm, fresh, homemade Caramel Apple Hand Pie at a fall festival.

A simple and delicious recipe for individual apple hand pies using a convenient shortcut of store-bought refrigerated pie crust. The filling features whole, cored apple slices coated in a warm mixture of melted butter, brown sugar, and cinnamon, with a single piece of caramel placed in the center of each slice. The apple slices are encased between two rounds of pie dough, sealed, and then brushed with an egg wash and sprinkled with sugar before being baked until golden brown and crisp.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 medium baking apples (e.g., Gala or Fuji)
  • 1 (14.1-ounce) box refrigerated pie crusts (2 crusts)
  • 1 large egg, beaten
  • 8 soft caramel candies
  • 2 tablespoons granulated sugar

Instructions

  1. Note: The ingredient list was not provided in the source article and has been inferred from the instructions.
  2. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
  3. In a medium microwave-safe bowl, combine the butter, brown sugar, and cinnamon. Microwave for about 1 minute, until the butter is melted, and stir to combine.
  4. Cut the apples crosswise into 1/4 to 1/2-inch thick slices. You will need 8 full-sized slices from the center of the apples. Use a small round cutter or apple corer to remove the cores, creating rings.
  5. Add the apple rings to the butter mixture and turn to coat them well.
  6. On a floured surface, unroll the two pie crusts. Use a 4-inch round cutter to cut 8 rounds from each crust, for a total of 16 rounds.
  7. Arrange 8 of the dough rounds on the prepared baking sheets. Brush each one all over with the beaten egg.
  8. Center an apple slice on each round and spoon any remaining butter mixture into the center of the slice. Place one caramel piece in the center of each apple slice.
  9. Lay the remaining 8 dough rounds over each apple slice. Press the edges gently to seal, then crimp the edges with a fork.
  10. Cut small slits in the top of each hand pie to create air vents. Brush the tops with more beaten egg and sprinkle generously with granulated sugar.
  11. Bake for 18 to 20 minutes, rotating the baking sheets from top to bottom halfway through, until the crust is golden brown and crisp.
  12. Let the hand pies cool on the baking sheet for at least 15 minutes before serving.

Notes

  • This recipe is a quick and easy way to make hand pies by using store-bought refrigerated pie crusts.
  • Using a small round cutter or apple corer to remove the apple cores creates perfect rings for the filling.
  • Rotating the baking sheets halfway through the baking time helps the hand pies cook and brown evenly.
  • The article references a ‘Cook’s Note’ that is not provided in the text.

Nutrition

Find it online: https://cookupjoy.com/caramel-apple-hand-pies/