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Mini Caramel Apple Hand Pies

2013 November 6

I love baking in the fall; it’s just that simple. There is a natural warmth of flavors, spices, and ingredients that lend themselves to this time of year. Like crisp apples and buttery caramel…the perfect combination of sweet and tart! On Monday I shared a recipe for my Mini Caramel Apple Hand Pies on Glitter Guide. These bites are like little caramel apples baked into a buttery piecrust and way to irresistible not to devour.


And because I take a shortcut and use store bough pie dough in this recipe, these little babies can be in your hands in no time at all! I would like to personally shake the hand of whoever dreamt up the caramel apple and then give them a Mini Caramel Apple Hand Pie as a token of my gratitude.

Mini Caramel Apple Hand Pies

photos by Joanne Pio

Mini Caramel Apple Hand Pies – via Glitter Guide
Makes 10 -12 pies

1-box store-bought refrigerated pie crust (2 rolls) *I like to use Pillsbury
2 cups peeled and diced Granny Smith apples (about 3 apples, diced small)
2 Tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 cup sugar
10 store-bought soft caramels, cubed
½ lemon juiced
Egg wash (1 egg whisked with 1 Tablespoon water)
Crystal sanding sugar

1. Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
2. In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
3. Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
4. Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill!
5. Top the apple filling with a few pieces of caramel.
6. Brush around the edges of the dough with a finger dipped in egg wash. This will be the “glue”.
7. Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
8. Brush each pie with the egg wash, and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan.
9. Refrigerate for 30 minutes.
10. Bake the pies for 15 minutes, or until they’re golden brown. Enjoy!

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Leah Bergman

Editor at Freutcake
Designer, blogger, cocktail shaker. Classic with a bit of sparkle. Founder & Editor of Freutcake.

Latest posts by Leah Bergman (see all)

58 Responses Post a comment
  1. November 6, 2013

    These look so gorgeous! Salted caramel apple pie is swiftly becoming a classic.

  2. JoAnn Stevens-Flores permalink
    November 6, 2013

    Yummy! These are beautiful, and I’m sure delicious. I think I might actually be able to make these 🙂

  3. November 6, 2013

    This is wonderful! I just love your creativity with each project that you post. I hope to try these this weekend!

  4. November 6, 2013

    I can’t wait to make these!!!!!

  5. November 6, 2013

    Seems simple enough and they look delicious!

  6. November 6, 2013

    Gorgeous and soooo delicious sounding! And you know about my love affair with store bought crust. Emphatic wink.

  7. November 6, 2013

    These look AHH-mazing and sound just easy enough to actually make. I love caramel apple anything (especially those lollipops, ever had them?)!

  8. November 6, 2013

    Leah- what little culinary beauties you’ve created. I agree with the urge to bake more in the fall – everything cozy and warm and homespun. Nice work.

  9. November 9, 2013

    Yum! These look adorable and delicious. Likely making an appearance at my upcoming Friendsgiving potluck.

  10. November 10, 2013

    SO pretty! And who can resist something you can pick up and eat in a couple of bites?

  11. November 11, 2013

    These look amazing. I just might give them a try this weekend for a Thanksgiving dessert potluck I’m going to!

  12. November 13, 2013

    Oh my these are too fun! Perfect for Thanksgiving!

  13. November 15, 2013

    I can’t even handle how wonderful/delicious/cute/amazing these look! I feel like even a pie virgin like myself just might be able to handle giving these a try.

  14. Adriana permalink
    November 15, 2013

    I made these today, oh my goodness, they are amazing! They are very easy to make and taste fantastic!

  15. November 18, 2013

    these are so fabulous, i gotta try!!

  16. Martine permalink
    November 30, 2013

    This recipe was a hit at our Thanksgiving dinner. Delicious! Thank you!

  17. Sangelo permalink
    July 18, 2014

    Perfect for our summer concert picnic! I added some chopped walnuts and a bit of orange zest. Easy to transport, temperature not an issue, and tasted delicious. Thanks for a great year-round treat.

  18. September 14, 2014

    Great recipe! I made these and will be featuring them on my blog as well. I gave a link to your blog!

  19. Melissa permalink
    September 17, 2014

    This looks amazing! Do you think it could be made as pumpkin pies too?

    • September 17, 2014

      I’m sure you could make mini pumpkin hand pies! Not sure how the caramel would taste with it but give it a try. 😉 Sounds pretty good!

  20. Tina Carver permalink
    October 5, 2014

    This is wonderful. Will be making this soon.

  21. Jacqueline permalink
    October 15, 2014

    Can you freeze these?

    • October 16, 2014

      I am sure you could however I have never tried it! The apple pie part will probably freeze fine. I am not sure however if the texture of the caramel will change. It may become a bit grainy. Please let me know if you try!

  22. Sarah permalink
    October 25, 2014

    A half of what of lemon juice?

  23. nancy permalink
    October 30, 2014

    do you serve these still warm or let them cool then serve?

    • October 30, 2014

      They are delicious both warm or at room temperature! I found that the caramel was quite hot so room temp or just slightly cooled is best. Enjoy!

  24. Lisa permalink
    November 7, 2014

    I don’t know why but mine came out salty.. I have no idea how because I didn’t use any salt… Help!

  25. Staci Johnson permalink
    November 25, 2014

    Do you think you could make these the night before?

    • November 25, 2014

      Yes, you definitely can! I would recommend rehearing them for just a few minutes in the oven to re-heat slightly before serving.

      • Joanna permalink
        November 6, 2015

        At what temp and about how long for reheating?? Im making these for Thanksgiving this year and having these made the night before would be awesome!

  26. ilene a permalink
    November 27, 2014

    Do I have to
    Put the mix in the refrigerator for 30 minutes?

    • November 27, 2014

      If you have time to refrigerate it will help hold the pies together and create a flakier crust. If you are short on time just pop them in the freezer (on the baking sheet) for 10 minutes or until they feel chilled.

  27. Mercy permalink
    February 27, 2015

    My sister and I feel adventurous and are making these tonight 🙂 Thanks for the recipe!

  28. Laurie permalink
    November 2, 2015

    While these were delish, I found that rolling the top crust a little bigger made things much easier when sealing the pie shut.

  29. Robertsmn@hot permalink
    November 18, 2015

    Can they be made the night before

    • November 18, 2015

      Yes, they can be made the night before but I always think that pie is best the day it’s made. You may want to pop them in the oven just for a few minutes to re-heat them before serving.

  30. Ingrid permalink
    November 18, 2015

    I’m making these for my son’s class for their thanksgiving feast. His teacher would like for me to leave out the caramel. Do you think it would still be good without? Should I add anything in place of it? Butter or brown sugar?

    • November 18, 2015

      Hi Ingrid, these will still be delicious without the caramel! No need to add any other ingredients. I hope your son’s class enjoys them.

      • Ingrid permalink
        November 19, 2015

        Thank you so much for your quick reply. I’m not sure why he wants me to leave it out. I thought it would be more tasty and fun with the caramels. Here goes nothing!

  31. allison permalink
    November 24, 2015

    I found some salted caramel chips while shopping. What do you think of using these instead of caramel?

  32. andrea permalink
    December 14, 2015

    Hi there, should I spray the cookie sheet before baking? Thanks!

    • December 14, 2015

      I line my baking sheets with a non stick mat or parchment paper but if you don’t have either then spray should work too!

  33. Isabel permalink
    December 17, 2015

    If i made theses the night before do you put the in the fridge for the night or can they be left out?

  34. permalink
    December 23, 2015

    I’m making these tomorrow and was wondering if I should bake them before I travel 1.5 Hours. Or can I pre make them and bake them later?

    • December 23, 2015

      Either way should be fine but I would probably bake them before you travel and keep them covered at room temperature after they cool.

      • Sarah permalink
        December 24, 2015

        Do you need to cook the apples before you but them in the pie crust?

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