Irresistible Salted Caramel Apple Hand Pies: Your Ultimate Fall Dessert Guide

Experience the ultimate fall treat with these Salted Caramel Apple Hand Pies! This beloved recipe features a truly exceptional homemade sour cream pie dough, crafted to be wonderfully flaky and rich with buttery notes. Each individual pie cradles a luscious, flavor-packed apple pie filling, bursting with warm cinnamon, gooey caramel, and just the right hint of sea salt to create a perfect sweet-and-savory balance. Best of all, these delightful hand pies bake to golden perfection in just 15 minutes, making them an ideal dessert for autumn gatherings, holiday celebrations, or any moment you’re craving the comforting taste of homemade apple pie in a convenient, portable package.

The journey to creating these hand pies often begins with a simple thought: autumn. And what does autumn evoke? Crisp apples, luscious caramel apples, the sophisticated twist of salted caramel, perhaps a scoop of ice cream, and of course, a classic pie. But for those who cherish every bite and dislike sharing dessert, the logical progression leads directly to individual portions: Salted Caramel Apple Hand Pies.

This recipe was born from the desire to enjoy a full, satisfying dessert without the need to share. Instead of a large pie for a crowd, we transform it into perfectly sized personal pies, allowing everyone (or just you!) to savor every last crumb. While the sentiment of “sharing is caring” holds true, sometimes the joy of dessert is best experienced in solitary bliss, satisfying that sweet tooth without compromise.

One of the beauties of these apple hand pies is their versatility in appearance. Whether you prefer a charmingly rustic, freehand look or a more polished, uniform design, they turn out delicious every time. Don’t have a cookie cutter? No problem at all! A sharp knife or even the rim of a glass can be used to effortlessly cut out circles, squares, triangles, or any whimsical shape that catches your eye. Embrace the creativity and make each pie uniquely yours.

The addition of a mere pinch of sea salt is truly transformative, introducing a savory counterpoint that perfectly balances the sweetness of the fresh fruit and the luxurious, silky-smooth caramel. This dynamic sweet-and-salty duo is a flavor explosion, all neatly contained within a finger-friendly package. Forget the fuss of forks and plates; these handheld delights are designed for effortless enjoyment, and yes, absolutely no sharing required!

• Pie Crust: The foundation of these hand pies is a homemade sour cream pie dough, made from all-purpose flour, a touch of salt, baking powder, cold butter, and, of course, cold sour cream. I’ve provided detailed step-by-step instructions with accompanying photos below to guide you to success. If you’re short on time, store-bought pie dough is a perfectly acceptable and convenient shortcut that still yields delicious results!
• Apples: For the filling, I highly recommend Granny Smith apples due to their delightful tartness, which cuts through the sweetness of the caramel and sugar. However, feel free to use your favorite crisp, firm baking apple variety. Honeycrisp apples are another excellent choice, offering a great balance of sweetness and crunch. Other suitable options include Braeburn, Fuji, or Golden Delicious.
• Lemon Juice: A crucial ingredient, lemon juice serves two important purposes: it brightens the overall flavor profile of the apples, preventing them from tasting overly sweet, and it helps to prevent the apples from browning, maintaining their fresh appearance.
• Cinnamon and Sugar: These classic spices elevate the apple filling with warmth and sweetness. Adjust the amounts to suit your personal preference. For an even deeper, richer caramel flavor profile in your filling, consider swapping out a portion of the granulated sugar for brown sugar.
• All-Purpose Flour: Added to the apple filling, a small amount of all-purpose flour plays a vital role in thickening the juices released by the apples as they bake. This ensures your hand pies have a perfectly gooey, not watery, center.
• Soft Caramels: Chopped soft caramel candies are nestled into the apple filling, melting down during baking to create an irresistibly gooey, luscious caramel core in each pie. My personal favorite for consistent melt and flavor are Werther’s Soft Caramels, but any brand of soft, chewy caramels will work beautifully.
• Large Flake Sea Salt: This is the secret ingredient that truly makes these pies shine! A delicate pinch of large flake sea salt provides that irresistible sweet-salty contrast, enhancing both the apple and caramel flavors. My go-to choice is Maldon Salt, known for its distinctive pyramid-shaped crystals and clean taste, which you can typically find in most major supermarkets.

For precise measurements and full instructions, please refer to the comprehensive recipe card below.

Crafting the Best Homemade Pie Dough

The homemade hand pie dough is what truly sets this recipe apart. It artfully combines the best characteristics of puff pastry with traditional pie dough. With just the right amount of cold butter, it develops those coveted flaky, tender layers that snap with every bite. The inclusion of sour cream is a game-changer, guaranteeing a dough that is not only incredibly moist but also exceptionally tender, preventing it from becoming dry or crumbly.

Remarkably, this recipe achieves a puff pastry-like texture and flakiness without the laborious, time-consuming hours of beating, folding, and rolling typically required for traditional puff pastry. It’s a clever shortcut to achieving professional-level results with significantly less effort, making homemade pie dough accessible to even novice bakers.

Step-by-Step Pie Dough Preparation

1. Combine Dry Ingredients: Begin by whisking together the all-purpose flour, salt, and baking powder in a large mixing bowl. This ensures that the leavening agent and seasoning are evenly distributed throughout the dough.
2. Incorporate Butter: Add the precisely cubed, very cold butter to the flour mixture. Using your fingertips (or a pastry cutter for ease), quickly work the butter into the flour. The goal is a mixture that resembles wet sand, with some small, pea-sized pieces of butter still visible. These pockets of butter are essential for creating flaky layers.
3. Add Sour Cream: Gently stir in the cold sour cream. At this stage, the dough will appear quite wet and shaggy, but don’t be alarmed—this is precisely the consistency we’re aiming for to achieve a wonderfully moist and tender crust.
4. Shape the Dough: Turn the shaggy dough out onto a generously floured work surface. With light, swift movements, gently knead the dough a few times until it just comes together into a cohesive mass. Avoid overworking it. Roll the dough into a rough rectangular shape, then perform a “letter fold” by folding it into thirds, as if you were folding a letter to fit into an envelope.
5. Second Roll and Fold: Rotate the folded dough 90 degrees. Roll it out once more into another rectangle, maintaining a consistent thickness. Again, fold it into thirds like a letter. This layering technique helps build those desirable flaky layers. Wrap the dough tightly in plastic wrap and refrigerate it for a minimum of 30 minutes. Chilling is crucial for the butter to firm up and for the gluten to relax, making the dough easier to handle and ensuring a tender crust.

Essential Tips for a Flaky Pie Crust

• Always Use Cold Butter and Sour Cream: This is arguably the most critical tip for achieving a truly flaky crust. Keeping the fat (butter) and liquid (sour cream) extremely cold ensures that the butter remains solid until it hits the hot oven. As the cold butter melts rapidly in the heat, it releases steam, which creates those distinct, airy, and beautiful flaky layers in your pastry. Warm ingredients can lead to a dense, tough crust.
• Embrace Visible Specks of Butter: When you’re cutting the butter into the flour, don’t aim for a perfectly uniform, smooth mixture. Instead, look for small, pea-sized pockets or specks of butter distributed throughout the dough. These tiny pockets are precisely what melt during baking, creating additional steam and contributing significantly to the extra flaky and incredibly buttery layers that make for a perfect pie crust.
• Avoid Overworking the Dough: Dough loves minimal handling. The more you knead or manipulate the dough, the more the gluten develops. While gluten provides structure, too much development results in a tough, chewy crust rather than a tender, melt-in-your-mouth one. Stop kneading as soon as the dough just comes together, even if it still looks a little rustic.
• Chill the Dough Thoroughly: After you’ve formed and folded the dough, chilling it for at least 30 minutes (or longer) is non-negotiable. This crucial step allows the butter to re-solidify, making the dough much easier to roll out without becoming sticky or tearing. Furthermore, chilling helps the pie crust maintain its shape during baking, preventing it from shrinking excessively in the oven and ensuring your hand pies look as good as they taste.

Simple & Delicious Apple Pie Filling

These salted caramel apple hand pies boast a refreshingly straightforward apple pie filling that perfectly marries the comforting flavors of classic apple pie with the luxurious indulgence of gooey caramel pieces. The result is an exquisite harmony—a perfect balance of sweet, tart, and rich notes that dance on your palate with every delightful bite. The best part? There’s absolutely no need for any stovetop cooking before baking, saving you time and effort. Simply combine your ingredients, spoon the mixture directly onto your prepared pie dough, and let the oven work its magic!

My absolute #1 tip for creating this flawless apple pie filling is to dice your apples into very small pieces. Think about the size of a corn kernel, or even slightly smaller. This seemingly minor detail is incredibly important! Because these hand pies bake quickly, often in just 15 minutes, ensuring the apple pieces are small guarantees they will become beautifully tender and soft during that short bake time, rather than remaining crisp or undercooked.

With our perfectly flaky homemade pie dough ready and our simple yet flavorful apple pie filling prepared, it’s time to bring these mini pies to life. Follow these steps for flawless assembly:

1. Roll Out the Dough: Remove the chilled dough from the refrigerator. Unwrap it carefully and place it onto a generously floured surface. Gently unfold the dough and, using a rolling pin, roll it out into a uniform 14×14-inch square. Aim for an even thickness across the entire surface to ensure consistent baking.

Pro Tip: If your dough feels too firm or stiff to roll easily after chilling, allow it to sit at room temperature for about 10 minutes. This will soften it just enough to become pliable and much easier to work with before you begin cutting out your circular shapes.

2. Cut Out Circles: Using a 3-inch circular cookie cutter or a regular drinking glass, cut out as many circles as possible from the rolled-out dough. Gather the dough scraps, gently re-roll them together (avoiding overworking), and continue cutting out circles until you’ve used all the dough. Make sure you end up with an even number of circles, as each hand pie requires two. You should yield approximately 20 3-inch circles.
3. Fill the Pies: Carefully transfer six of your dough circles onto a baking sheet lined with parchment paper or a Silpat. Spoon a modest amount of the prepared apple filling into the center of each circle. Be sure to leave a clear border around the edges of the dough—this space is crucial for properly sealing the pies. Next, artfully arrange a few chopped soft caramels on top of the apple filling, and finish with a delicate pinch of large flake sea salt for that signature sweet-and-salty kick.

4. Seal and Crimp: Carefully place a second dough circle directly over each filled pie, aligning the edges. To seal them securely and create that iconic pie look, use the tines of a fork to firmly crimp all around the edges of each hand pie. This not only creates a decorative pattern but also ensures the filling remains perfectly contained during baking.
5. Add Finishing Touches: Brush the tops of each pie generously with an egg wash (one egg lightly whisked with one tablespoon of water). The egg wash will give your hand pies a beautiful golden-brown color and a lovely sheen. Then, using a sharp knife, carefully cut two or three small vents into the top of each pie. These vents allow steam to escape, preventing the pies from bursting and ensuring a perfectly cooked filling. For an extra touch of sparkle and crunch, sprinkle them with crystal sanding sugar if desired.

6. Bake and Serve: Place the baking sheet into your preheated oven and bake the hand pies for approximately 15 minutes. They are perfectly done when their crusts are a beautiful golden brown and you can see the delectable filling gently bubbling through the vents. Once baked, remove the pies from the oven and resist the urge to immediately dig in! Allow them to rest for about 10 minutes on the baking sheet before serving. This brief resting period allows the filling to set slightly, preventing it from oozing out excessively when you take that first glorious bite.

While these mini caramel apple pies are undeniably delicious on their own, you can easily elevate your dessert experience even further. Consider topping them with a generous dollop of homemade whipped cream (my secret ingredient for this is also sour cream!), a big, cold scoop of your favorite vanilla bean ice cream, or a luxurious drizzle of warm bourbon caramel sauce for an extra layer of decadence. Each addition complements the sweet, tart, and salty flavors, creating an unforgettable dessert.

Do you share our deep love for apple desserts? Whether your palate yearns for something traditionally comforting or you’re eager to explore a creative new twist on classic apple flavors, you’re in luck! I’ve curated a collection of fantastic apple pie-inspired recipes that are sure to spark your next baking adventure and bring joy to your kitchen.

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Dessert

Salted Caramel Apple Hand Pies

This Salted Caramel Apple Hand Pies recipe features a flaky homemade sour cream crust and a gooey caramel apple filling with a hint of sea salt. Perfect for fall and holiday baking!

Author: Kelly Senyei

4.87 from 15 votes

Prep Time 1 hour hr

Cook Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 10 (3-inch) hand pies

Print Recipe

Ingredients 

For the dough:

• ▢ 2 cups all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon baking powder
• ▢ 1 cup cold unsalted butter, cut into cubes
• ▢ 1/2 cup cold sour cream

For the filling:

• ▢ 2 cups small diced (peeled) Granny Smith apples (See Kelly’s Notes)
• ▢ 2 teaspoons fresh lemon juice
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/4 cup sugar
• ▢ 2 teaspoons all-purpose flour
• ▢ 8 store-bought soft caramels, roughly chopped

Finishing Touches:

• ▢ Egg wash (1 egg lightly whisked with 1 Tablespoon water)
• ▢ Large flake sea salt (See Kelly’s Notes)
• ▢ Crystal sanding sugar (optional)

Instructions 

Make the dough:

• Whisk together the flour, salt and baking powder in a large bowl.
• Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
• Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
• Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
• Rotate the dough 90º and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the filling:

• In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies:

• Preheat the oven to 425ºF.
• Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square. (See Kelly’s Notes.)
• Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)
• Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
• Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
• Bake the pies for about 15 minutes, or until they’re golden brown.
• Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

Kelly’s Notes

• The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time
• Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
• If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
• If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.
• You can make this pie dough in advance. After preparing it, wrap it tightly in several layers of plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months. If freezing, let it thaw in the fridge overnight before using.
• You can also assemble the salted caramel apple hand pies, then freeze them before baking. Place the unbaked pies on a baking sheet lined with parchment paper, freeze until solid and then transfer them to a freezer bag. When you’re ready to bake, you can bake them straight from the freezer; just add a few extra minutes to the baking time.
• Store leftovers in an airtight container at room temperature for up to two days. To reheat, pop the hand pies in a 350ºF oven for 5-7 minutes or until warmed through. For a quicker option, you can reheat them in the microwave, but the crust won’t be as crisp.
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Nutrition

Calories: 340kcal, Carbohydrates: 34g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 55mg, Sodium: 148mg, Potassium: 112mg, Fiber: 1g, Sugar: 13g, Vitamin A: 650IU, Vitamin C: 1.7mg, Calcium: 43mg, Iron: 1.2mg

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