Flaky, golden hand pies stuffed with tender cinnamon apples and a spoonful of caramel, then finished with an extra drizzle on top. All the comfort of apple pie in a portable, easy-to-share size.
Recommended for this recipe
Cuts even circles of pie dough so every hand pie bakes the same.
Keeps the caramel from sticking and makes cleanup quick.
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Ingredients
- 2 refrigerated pie crusts
- 2 apples, peeled and finely diced
- 2 tablespoons butter
- 1/4 cup (50 g) brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 1/2 cup (120 ml) caramel sauce, divided
- 1 egg, beaten
- Coarse sugar for sprinkling
Instructions
- Cook the apples in butter with brown sugar, cinnamon and cornstarch 5 to 7 minutes until just tender. Cool completely.
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Roll out the pie crusts and cut 16 circles about 4 inches (10 cm) wide.
- Place 1 heaping tablespoon of apples and 1 teaspoon of caramel on 8 circles. Top with the remaining circles and crimp the edges with a fork.
- Brush with beaten egg, cut a small slit in each top and sprinkle with coarse sugar.
- Bake 20 to 24 minutes until golden. Drizzle with the remaining caramel.
Tips for the best results
Let the filling cool completely before assembling so the dough stays flaky and does not tear.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per hand pie.
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