Mini Apple Caramel Hand Pies

I love the taste of apples and caramel together! It reminds me of Fall and the weather starting to turn a bit cooler here in Florida! I also love miniature sized treats that are the perfect dessert for one person so I’m not tempted to eat way too many goodies over the holidays!! These caramel apple hand pies are so delicious and satisfying. The dough may take a little time, but homemade pastry always makes the difference in the outcome, and you know the ingredients will be the best quality!! I serve these warm and top them with vanilla ice-cream and a homemade caramel sauce drizzle. (You can find the homemade caramel sauce recipe in the post for my caramel apple cake)!!

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Mini Apple Caramel Hand Pies

Makes: 11-12 mini pies Prep time: 1 hour Bake time: 12-15 minutes


For the dough

2 and 1/2 cups all purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1 cup cold unsalted butter cut into cubes

1/2 cup plus 2 tablespoons ice water

Apple filling

4 large Granny Smith apples cut into small cubes

1 teaspoon vanilla

1 teaspoon water

1/2 teaspoon cinnamon

2 teaspoons all purpose flour

Kraft caramel bits (about 1/2 to 3/4 cup total)

Egg wash

1 egg mixed with 1 teaspoon half and half

Turbinado sugar for sprinkling on the unbaked pies


Preheat your oven to 400 degrees and line a baking sheet with a Silpat or parchment paper. For the egg wash mixture, whisk the egg and cream until combined.  Keep in the fridge while you are working on the dough.   To make the dough, I always use a food processor.  In your food processor, place the flour, salt, and sugar and pulse a few times until blended.  Add cold butter and pulse until the mixture looks like small peas. Drizzle in the ice water and pulse until the dough forms a ball.  Remove the dough and cover with plastic wrap and chill for about 30 minutes  while you make the filling.  Mix all filling ingredients in a medium bowl and set aside.  Take your chilled dough and roll it out on a well floured surface until it is about 1/4″ thick.   Using a round 3″ cookie cutter, cut about 20 to 24 pieces of dough.  Place 10-12 pieces of the dough onto your prepared baking pan.  Use about a heaping tablespoon of filling in the middle of each of the bottom pieces of dough.  Place about 6-8 caramel pieces on top.  You need to make sure you leave plenty of space around the dough so it can be sealed properly.  With your finger, dip it into the egg wash and go around the bottom piece of dough to seal it.  Place the top piece on the bottom and with a fork, crimp all the way around the pie so it is completely sealed.  Lightly brush the top with your egg wash mixture.  With a small sharp knife, cut three slits in the top of the dough.  Sprinkle generously with your Turbindo sugar.  Bake for 15 to 20 minutes until the tops are a nice golden brown.  Serve them warm with ice cream and homemade caramel sauce!

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