Caramel Apple Hand Pies

Caramel Apple Hand Pies

Servings 10 hand pies
Author Melissa Sperka


  • 2 large Granny Smith apples peeled, cored & diced [around 3 cups]
  • 1/4 cup [4 Tbsp] butter
  • 1/2 cup packed light brown sugar
  • 1 Tbsp lemon juice
  • 3 Tbsp granulated sugar divided
  • 3 Tbsp all-purpose flour
  • 2 tsp ground cinnamon [or more to taste]
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tsp pure vanilla
  • 2 [10"] rounds pie crust refrigerated or homemade
  • 1 large egg beaten with 2 tsp water


  • In a heavy bottomed saucepan over medium-high heat, cook the diced apples, butter, brown sugar, lemon juice and 2 Tbsp of granulated sugar. Cook for 5 minutes to allow the apples to release their juice.
  • Add the flour, cinnamon, nutmeg and salt. Stir until the flour has been absorbed by the juices, then lower the heat and cook for an additional 5-7 minutes until thickened and reduced. Remove from the heat and add vanilla. Cool completely. [I often made this the day before and refrigerate for a timesaver.]
  • To assemble: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • On a lightly floured counter, roll out the pie crust. Cut into 10 [5"] rounds re-rolling the scrap pieces as needed.
  • Brush the edge of each round with the beaten egg wash then spoon 2 Tbsp of the filling onto one side of each round.
  • Gently fold the dough over the filling, and press the edges together using a fork to seal.
  • Place onto a parchment lined baking sheet. Cut a slit in the top of each hand pie, and brush with beaten egg wash.
  • Sprinkle with the remaining 1 Tbsp of granulated sugar.
  • Bake for 20-22 minutes until golden. Some of the filling, may ooze from the pies while baking.