Caramel Apple Hand Pies are mini pouches of cozy, fall flavor—sweet, spiced apples and gooey caramel wrapped in a golden, flaky crust. I love how simple they are to make, and they’re perfect for sharing at gatherings or snacking on-the-go. These handheld treats capture everything I crave about autumn desserts without the need to bake a full pie.
Why You’ll Love This Recipe
I make these every fall because they’re fast, portable, and incredibly satisfying. The apple-caramel filling is rich and perfectly spiced, and the buttery pie crust gives each bite a tender crunch. I also love how they look—rustic, golden-brown pockets of flavor that require no utensils to enjoy. Whether I’m serving them at a party or packing them up for a picnic, these hand pies always impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups diced apples (peeled and cored, Honeycrisp or other baking apples)
1/4 cup caramel syrup
1/4 cup dark brown sugar, lightly packed
2 tbsp salted butter
1/2 tsp allspice (or mix of cinnamon, nutmeg, cloves)
1 package pre-made refrigerated pie crusts (2 crusts)
1 egg (for egg wash)
1 tbsp heavy cream (or milk/water substitute)
Directions
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
Then, I cook the diced apples in a skillet with caramel syrup, brown sugar, butter, and allspice over medium heat until the apples become fork-tender. I let the filling cool slightly before assembling.
I roll out the pie crusts and cut them into 3–4 inch circles using a cookie cutter or glass.
Next, I spoon some of the apple filling into the center of half of the dough circles.
I brush the edges with egg wash, top each with another crust circle, and press the edges with a fork to seal.
I cut a few slits on the top of each pie to allow steam to escape.
Then I brush the tops with egg wash mixed with heavy cream for that golden finish.
I bake the pies for 15–18 minutes, or until they’re beautifully golden brown. A short cooling period later, they’re ready to serve.
Servings and timing
This recipe makes 6 hand pies. Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Variations
Sometimes I like to switch things up depending on what I have on hand. Instead of Honeycrisp, I’ll use Granny Smith or Fuji apples for a tart twist. I might toss in extra cinnamon or a dash of nutmeg for added warmth. When I want to get creative, I cut the dough into fun shapes or even make turnover-style triangles. A drizzle of glaze or a scoop of ice cream on top makes them extra indulgent.
Storage/Reheating
If I have leftovers, I store them in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. To reheat, I pop them in a 350°F oven for about 5–8 minutes to re-crisp the crust. I avoid the microwave if I want to keep that flaky texture intact.
FAQs
How do I keep the crust from getting soggy?
I always make sure the apple filling is cooled before assembling. That helps keep the pie crust firm and flaky during baking.
Can I make these ahead of time?
Yes, I often assemble the pies a day ahead and keep them covered in the fridge. I just bake them fresh when I’m ready.
Can I freeze the hand pies?
Absolutely. I freeze them unbaked on a tray, then transfer them to a freezer bag. When I want to bake them, I just add a few extra minutes to the baking time—no need to thaw.
What’s the best caramel to use?
I usually use store-bought caramel syrup for convenience, but homemade caramel works beautifully if I have extra time.
Can I make these pies gluten-free?
Yes, by using a gluten-free pie crust and making sure the caramel syrup is gluten-free, I can easily adapt this recipe.
Conclusion
Caramel Apple Hand Pies are one of my favorite ways to celebrate fall flavors without the fuss of a traditional pie. They’re easy to make, fun to eat, and full of cozy, caramel-apple goodness. Whether I serve them warm from the oven or pack them up for later, they never stick around long.
Caramel Apple Hand Pies are mini apple pie pouches filled with spiced apple and caramel, wrapped in flaky crust. A quick, handheld dessert perfect for Fall.
Ingredients
2 cups diced apples (peeled and cored, Honeycrisp or other baking apples)
1/4 cup caramel syrup
1/4 cup dark brown sugar, lightly packed
2 tbsp salted butter
1/2 tsp allspice (or mix of cinnamon, nutmeg, cloves)
1 package pre-made refrigerated pie crusts (2 crusts)
1 egg (for egg wash)
1 tbsp heavy cream (or milk/water substitute)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a skillet, cook diced apples with caramel syrup, brown sugar, butter, and allspice over medium heat until apples are fork-tender. Let cool.
Roll out pie crusts and cut circles (3-4 inches wide) using a cookie cutter or glass.
Place apple filling in the center of half of the circles.
Brush edges with egg wash and top with another pie crust circle. Press edges with a fork to seal.
Cut small slits on top for venting.
Brush tops with egg wash mixed with heavy cream.
Bake 15-18 minutes until golden brown. Cool slightly before serving.
Notes
Use any firm, tart apple like Pink Lady, Fuji, Braeburn, or Granny Smith.
Add cinnamon or nutmeg for extra flavor.
Top with powdered sugar, glaze, caramel drizzle, or ice cream.
Can cut pie crust into other shapes or turnovers if no cutter is available.