Go Back

Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!

close up of apple pie hand pie with caramel drizzled over the top
4.43 from 7 votes

Apple Pie Hand Pies

These apple pie hand pies are as cute as they are delicious! Freshly diced apples, simmered in a brown sugar sauce full of warm spices, stuffed into mini pie crusts. This apple pie hand pie recipe is baked until golden and flakey, then drizzled with a homemade caramel recipe. The ultimate dessert/treat!
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
10 pies

Ingredients

Apple Pie Hand Pies

  • 2 apples (choice, peeled, cored, and diced into 1/4 inch cubes (about 2 1/2 cups))
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar (packed)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 2 pre-made pie crusts (room temperature, rolled out)
  • 1 large egg
  • 1 teaspoon water

Homemade Caramel

Email this Recipe!

Email this recipe to yourself to save for later.

By submitting this form, you agree to receive emails from Girl with the Iron Cast.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Apple Pie Hand Pies

  • In a skillet, add 4 tbsp unsalted butter. Once melted and frothy, add in the diced apples, brown sugar, ground cinnamon, nutmeg, and cardamom. Mix until all the diced apples are coated. Allow to come to a gentle boil for 2 minutes, stir, then remove from heat and set aside to cool.
  • Roll your pie dough out so that it is thin. Using a 4 inch circular cutter, cut pie dough into 10 circles. If you cannot get 10 circles from each pie dough, use excess and roll out to cut additional circles.
  • Count how many circles you made and divide by two. Half will be the bottoms of the apple hand pies and half will be the tops. On the top halves, take a sharp pairing knife and cut a '+' sign in the middle. This will allow the steam to escape while baking.
  • Spoon apple pie filling onto the bottom halves of pie dough that you cut, leaving about a 1/4 inch small border around the outside of each one. Gently lay the tops onto the pie filling and use your finger to gently press around the filling for the top pie dough to meet the bottom. Using a fork, crimp the edges creating a seal for the apple pies to remain closed while they bake.
  • In a small bowl whisk 1 large egg and 1 tsp of water. Brush the tops of the apple hand pies with the egg wash.
  • You can sprinkle sugar on the top or skip and proceed to the baking them without if you're going to make the homemade caramel (recipe below).
  • Bake in the oven at 375F for 25-30 minutes until the apple pies are golden brown on top.
  • Once the hand pies are done baking, remove and allow them to cool on a rack. Wait for them to cool prior to drizzling caramel, or else it will melt off.

Homemade Caramel

  • In a small sauce pan, warm heavy cream and vanilla extract.
  • In a heavy bottomed saucepan, over medium heat, add water and granulated sugar and allow the sugar to dissolve and come to a boil. After about 15-20 minutes, the sugar will begin changing color. Once it becomes a golden amber, remove it from the heat.
  • Once the caramel is removed from the heat, carefully and slowly pour the vanilla cream while whisking. It will bubble and steam a lot, be aware and be careful! Add in the butter and as you whisk, it will settle and thicken into beautiful caramel. If you want salted caramel, you can stir in the kosher salt to taste at this point.
  • Keep the caramel warm on the side until the hand pies are done baking.

Notes

Apples:

  • This recipe works with any type of apple, but my favorite has always been honey crisp apples.
  • Since the apple filling will be going into small hand pies, you want the dice of the apple to be about 1/4 inch.
  • See in-post for steps on how to dice apples with photos.

Pie dough:

  • In this recipe I use store bought pre-made pie dough, because it is quick and easy to use. If you have your own pie dough recipe, please feel free to use it!
  • Allow the pie dough to come to room temperature prior to handling or it will break as you unroll it and work with it.
  • I use a rolling pin to gently roll out the pie dough, so it isn't as thick and results in more hand pies. You can lightly flour the rolling pin if it starts to stick.
  • Pie dough cutter: I used a 4 inch circular pie dough cutter to cut the hand pies. I would not advise using anything smaller than 3 1/2 inches or else you will not be able to get enough filling into the hand pies.

Caramel:

  • Use a heavy bottomed saucepan, which is thicker on the bottom for more evenly distributed heat (for example: an enameled cast iron saucepan or thicker non stick saucepans).
  • The sugar will crystalize and harden on the inside rim of the saucepan as it cooks. Soak in warm soapy water when cleaning to remove.

Storage:

  • The apple pie hand pies are best enjoyed fresh from the oven, but you can store them in an airtight container for up to 3 days. If enjoying later, you can warm in the microwave for 10 seconds.

*See in-post for step-by-step photos and video for reference*

Video

Nutrition Information

Calories: 377kcal (19%), Carbohydrates: 48g (16%), Protein: 3g (6%), Fat: 20g (31%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 47mg (16%), Sodium: 271mg (12%), Potassium: 108mg (3%), Fiber: 2g (8%), Sugar: 30g (33%), Vitamin A: 422IU (8%), Vitamin C: 2mg (2%), Calcium: 30mg (3%), Iron: 1mg (6%)
© Author: Stephanie