Salted Caramel Apple Hand Pies

READY IN: 1hr 15mins


  • 1
    (14 1/8 ounce) box store-bought roll out refrigerated pie crusts (2 rolls)
  • 2
    cups peeled and diced Granny Smith apples (about 3 apples, diced small)
  • 2
  • 1
    teaspoon cinnamon
  • 14
    cup sugar
  • 1
    large flake sea salt
  • 8 -10
    store-bought soft caramels, rough chopped
  • 2
  • egg wash (1 egg whisked with 1 Tablespoon water)
  • crystal sanding sugar


  • Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
  • In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
  • Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
  • Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill.
  • Top the apple filling with a few pieces of caramel. Top the filling with a portion of the chopped caramels and a pinch of sea salt.
  • Brush around the edges of the dough with a finger dipped in egg wash.
  • Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
  • Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan.
  • Refrigerate for 20-30 minutes.
  • Bake the pies for 15 minutes or until they’re golden brown. Allow to cool about 10 minutes before serving; filling is hot.