Caramel Apples are “nature’s” candy and nature never tasted so good (this is not arguable point)! We are taking nature by storm with caramel apple hand pies. Perfectly baked apple pie filling with melty caramel bits. I do love caramel apples, but hand pies are much easier to eat.
The Kraft caramel tidbits are a game changer! Adding caramel is now simplified and simply delicious.
I like to use 50/50 butter and shortening in the crust, but you can go 100% with either. I like the extra flavor the butter adds. These sweet tart hand pies were served at a picnic with kiddos running around with water guns in one hand and hand pies in the other. I didn’t see a spec of the hand pies hit the ground. However, the adults did get wet from those little water warriors.
The apples are chopped to about 1/2-inch pieces as the baking time is only 25 minutes.
When assembling the pies, use a parchment or silicone lined baking sheet. Add 2 tablespoons of filling and 1 tablespoon of caramel bits. Cut your shapes out of the top crust before attaching. Wet the bottom edge with egg wash and gently stretch the top crust over the filling. Press the edges with your fingers and use a fork to crimp. To make these Gluten Free, click here to use my Gluten-Free Flour!
Brush the tops with egg wash, top with large granule sugar and bake for 25 minutes. I made these very star-spangled, but you can use ANY shape. You can also simply crimp on the top crust and use a knife to cut 2 to 3 vents. Do what works for you! You will definitely want to save the last hand pie for yourself!
Caramel Apple Hand Pies
Caramel Apple Hand Pies a.k.a. Nature's Candy. Tart apples with melty caramel bits baked into buttery flaky crust, no forks needed!
16
Hand Pies1
hour25
1
hour25
minutesKeep the screen of your device on
Ingredients
- Apple Hand Pie Filling
4-1/2 cups 4-1/2 chopped tart apples (Granny Smith, Northern Spy, Braeburn, Pink Lady) About 4 medium apples
1/2 cup 1/2 brown sugar
1 teaspoon 1 cinnamon
1/4 teaspoon 1/4 nutmeg
1 tablespoon 1 butter
1 tablespoon 1 food starch (Clear Jel)** or regular cornstarch
1 tablespoon 1 cold water or apple juice
1 egg 1 + 1 Tablespoon water, beaten (for egg wash)
1/4 cup 1/4 large granule sugar (optional)
1 cup 1 salted caramel sauce, refrigerated (Homemade Salted Caramel Sauce)
Big Batch Big Grandma's Pie Crust Pastry (will make about 16 hand pies, 3-1/2 inch round) Recipe for big batch is below
- Big Batch Grandma's Pie Crust
4 cups 4 all purpose flour (may use gluten free flour)
1 cup 1 vegetable shortening
1 cup 1 butter (2 sticks)
1-1/2 teaspoons 1-1/2 salt
1/4 cup 1/4 pure cane sugar
1/4 teaspoon 1/4 baking powder
1 cup 1 cold water
Directions
- Salted Caramel Prep
- Line a baking sheet with parchment paper and spray with non-stick cooking spray. Scoop about 1/2 tablespoon in dollops onto prepared baking sheet; they should flatten out a bit. If not flatten with back of spoon to approximately 1-inch round.
- Place the baking sheet with the dollops in the freezer while prepping apples and pie crust dough.
- NOTE: I used my homemade sauce that has a thick viscosity at room temperature. Salted caramel syrup is too runny.
- Apple Hand Pie Filling
- Peel and chop apples and place into a sauce pan or skillet.
- Add the brown sugar, spices, and butter.
- Over medium heat, bring apples to a simmer, liquid will draw out as sugar and heat react with the apples. Simmer on low for 3 minutes.
- Mix the cornstarch of choice and 1 tablespoon water, stir into the apples the last 30 seconds of cooking time. It will thicken pretty fast.
- Remove from heat, transfer to a bowl and place uncovered in refrigerator to cool.
- Pie Crust
- In very large bowl stir all dry ingredients together.
- Add the shortening (or butter if using) to the dry ingredients. Using a large serving fork, cut into the dry ingredients until crumbly.
- Add the cold water all at once and mix just until forms a ball (do not kneed or over mix). Set aside with plastic wrap on top until ready to form hand pies.
- Assembly
- Preheat oven to 375 F degrees.
- In small bowl, beat the egg with the water for the egg wash, set aside.
- Roll out one-fourth of the pie crust dough on a heavily floured surface to about 10 to 11 inches around.
- Use a 3-1/2 inch cookie cutter to cut circles (2 for each hand pie).
- Place the bottoms on parchment lined or silicone lined baking sheet about 1 inch a part. Scoop about 2 tablespoons of filling on to each bottom crust. Top with 1 tablespoon caramel bits.
- If desired, cut out stars (or other shapes) in each top crust before placing them on the hand pies.
- Wet the bottom crust with the egg wash around the edge. Gently stretch the top crust over filling to edges of bottom, press firmly with finger tips to seal, then crimp with fork.
- Brush tops with egg wash and sprinkle large granule sugar on top.
- Bake for 25 minutes. Cool before eating.
