Print

Perfect Salted Caramel Apple Hand Pies: Easy Fall Dessert

salted caramel apple hand pies - featured image
Print Recipe

These Perfect Salted Caramel Apple Hand Pies are a showstopper fall dessert with a flaky crust, warm spiced apple filling, and rich salted caramel. Quick and easy to make, they are perfect for hosting and guaranteed to impress.

Ingredients

Scale
  • 2 large Granny Smith apples, peeled, cored, and diced into ¼-inch cubes (about 2 cups)
  • 2 tablespoons unsalted butter
  • ¼ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, cut into pieces
  • ¼ cup heavy cream, at room temperature
  • ½ teaspoon flaky sea salt, plus extra for sprinkling
  • ½ teaspoon vanilla extract
  • 1 package (14.1 ounces) refrigerated pie crusts (2 rounds)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (turbinado or demerara)

Instructions

  1. Make the Salted Caramel Sauce: Place ½ cup granulated sugar in a medium saucepan over medium heat. Do not stir. Let it melt, swirling the pan gently until it turns a deep golden-amber color (5-7 minutes). Immediately add 3 tablespoons butter; it will bubble. Whisk until melted. Slowly drizzle in ¼ cup heavy cream while whisking constantly until smooth. Remove from heat and stir in ½ teaspoon vanilla and ½ teaspoon flaky sea salt. Let cool completely.
  2. Cook the Apple Filling: In a large skillet over medium heat, melt 2 tablespoons butter. Add diced apples, ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Cook, stirring occasionally, for 4-5 minutes until apples are just tender. Sprinkle 1 tablespoon flour over apples and stir for 1 minute. Stir in 1 teaspoon vanilla and a pinch of salt. Transfer to a bowl and let cool completely.
  3. Assemble the Hand Pies: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll pie crusts on a lightly floured surface. Use a 2½-inch round cutter to cut out rounds (about 16-20 total). Place half the rounds on the baking sheet, spaced 1 inch apart. Spoon about 1 tablespoon of cooled apple filling onto the center of each round. Drizzle a small teaspoon of cooled salted caramel over the apples. Place remaining rounds on top. Press edges to seal, then crimp with a fork….
  4. Bake the Hand Pies: Brush tops with egg wash and sprinkle generously with coarse sugar. Bake for 18-20 minutes until deeply golden brown and filling is bubbling. Let cool on baking sheet for 5 minutes, then transfer to a wire rack. While still warm, drizzle with more salted caramel sauce and sprinkle with a tiny pinch of flaky sea salt.

Notes

Don’t overfill the pies to prevent bursting. Chill the caramel and apple filling before assembling to avoid soggy pastry. Seal edges firmly with a fork. Use a light-colored pan for caramel to monitor color change. Can be assembled up to 24 hours in advance and refrigerated, or frozen unbaked for up to 3 months.

Nutrition

Keywords: salted caramel apple hand pies, easy fall dessert, apple hand pies, hand pies, fall baking, apple dessert, salted caramel

Find it online: https://spoonmira.com/perfect-salted-caramel-apple-hand-pies-easy-fall-dessert/