Apple Hand Pies – If you love fall apple desserts, then you’re going to obsess over these fun, little apple hand pies that are made with just 4 simple ingredients.
Made with double pie crust, apple pie filling, soft caramels and an egg wash, these fun, quick and easy fall apple hand pies are here to stay during the fall season. It’s the perfect fall treat for bake-sales, potluck or whenever you want a sweet, little fall dessert.
This post is about how to make Apple Hand Pies.
THANKSGIVING APPLE HAND PIES
If you prefer apple desserts over pumpkin desserts, you’re going to want to write this recipe down. Filled with soft caramel and apple pie filling, these quick and easy hand pies are perfect for whenever you want a sweet apple treat.
WHY YOU WILL LOVE THIS RECIPE
Easy To Make. Quick, simple and easy fall desserts are always a great option during the season. These fall caramel apple hand pies are here to stay!
Only 4 Ingredients. What a jam! You only need 4 ingredients and 30 minutes to make these fall treats.
Perfect for Fall. You’re going to want to make these for all the fall gatherings, including Thanksgiving and Halloween.
HOW TO MAKE FALL APPLE HAND PIES
Preheat the oven to 400° Line a baking sheet with parchment paper.
Roll out the pie crusts and use a 4-inch round cutter to cut out 20 circles (10 pairs).
Chop large apple slices in the pie filling into small pieces for easier assembly.
Spoon about 1 tablespoon of apple filling onto the center of 10 dough circles.
Place 1 soft caramel on top of each apple filling mound.
Lay a second dough circle over each filled one. Press edges to seal, then crimp all the way around with a fork.
Beat the egg and brush the tops of each hand pie lightly with egg wash.
Use a sharp knife to cut a small slit in the top center of each pie to allow steam to escape. Sprinkle the tops with coarse sugar if desired.
Bake for 18–20 minutes, or until golden brown and bubbling slightly.
Let cool for 5–10 minutes before serving. Caramel inside will be hot.
TIPS FOR SUCCESS
Cut your dough into circles using a cookie cutter or the rim of a glass for a clean, uniform look like the ones in the image.
Chop the apple filling if needed to avoid overfilling and to help the dough seal tightly.
Soft caramels melt smoothly inside—use one per pie for the perfect gooey center.
Be sure to crimp the edges well so the filling doesn’t leak while baking.
Venting the tops helps steam escape and keeps the crust flaky and intact.
An egg wash gives a shiny, golden finish and helps coarse sugar stick to the tops if using.
Let them cool before eating—caramel gets extremely hot in the center and needs a few minutes to settle.
Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days. Reheat in a 300°F oven for 5–8 minutes to refresh texture.
Freeze unbaked pies (without egg wash) on a tray, then transfer to a bag and store for up to 2 months. Bake from frozen at 400°F for 22–25 minutes.
RECIPE FAQs
What kind of caramels work best?
Soft, chewy varieties like Kraft or Werther’s melt smoothly inside. Avoid hard candies or caramel bits.
Can I use fresh apples instead of canned filling?
Yes. Just cook diced apples with a bit of sugar, cinnamon, and cornstarch until softened and thickened.
Can I skip the caramel?
Absolutely. These hand pies work great with just apple filling too.
Apple Hand Pies
Apple Hand Pies - If you love fall apple desserts, then you're going to obsess over these fun, little apple hand pies that are made with just 4 simple ingredients.
Ingredients
- double pie crust (homemade or store-bought)
- 1 21 oz can apple pie filling
- 10 soft caramels
- 1 egg for egg wash
Instructions
- Preheat the oven to 400° Line a baking sheet with parchment paper.
- Roll out the pie crusts and use a 4-inch round cutter to cut out 20 circles (10 pairs).
- Chop large apple slices in the pie filling into small pieces for easier assembly.
- Spoon about 1 tablespoon of apple filling onto the center of 10 dough circles.
- Place 1 soft caramel on top of each apple filling mound.
- Lay a second dough circle over each filled one. Press edges to seal, then crimp all the way around with a fork.
- Beat the egg and brush the tops of each hand pie lightly with egg wash.
- Use a sharp knife to cut a small slit in the top center of each pie to allow steam to escape. Sprinkle the tops with coarse sugar if desired.
- Bake for 18–20 minutes, or until golden brown and bubbling slightly.
- Let cool for 5–10 minutes before serving. Caramel inside will be hot.
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