Salted Caramel Apple Hand Pies
September → Apples → Caramel Apples → Salted Caramel → Ice Cream → Pie → I Hate Sharing Dessert → Salted Caramel Apple Hand Pies.
And there you have it—a glimpse into the thought process behind this recipe. The critical link in the above chain is “I Hate Sharing Dessert,” which is what inspired me to transform a pie for 10 people into 10 personal pies. While sharing may be caring, it also happens to be impairing … to satisfying my sweet tooth.
The dough enveloping this mix of tart apples and sweet, salted caramel is part puff pastry, part pie dough. So while there’s just enough butter to form flaky layers of pastry, there’s also a bit of sour cream to guarantee moisture. Best of all, the recipe yields a puff pastry-like equivalent sans the hours of beating, folding and rolling required of the real deal.
If your skinny jeans are stretching beyond capacity at the sight of this recipe, then head on over to The Healthy Apple, where my friend Amie has whipped up a lighter take on a fall fruit dessert with her Gluten-Free Apple Pistachio Crisp. Or, follow my lead by telling yourself you’re “just having a little fruit for dessert” and grab a pie with one hand and a forkful of Amie’s crisp with the other. And don’t share either.
Salted Caramel Apple Hand Pies
Yield: Makes 10 (3-inch) hand pies
Prep Time: 1 hour (includes chilling)
Cook Time: 15 min
Ingredients:
For the dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour creamFor 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
Large flake sea salt (See Kelly's Notes)
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Crystal sanding sugar (optional)Directions:
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 8x10-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 8x10-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 14x14-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.
Dough recipe adapted from King Arthur Flour.
Jenny @ BAKE — September 12, 2012 @ 7:26 am
I love your little process for creating a recipe! it made me chuckle! These pies look lovely!
The Healthy Apple — September 12, 2012 @ 9:10 am
Yes Please!!! Your photography is beautiful, Kelly. Love this recipe and can’t wait to make these for my clients. You are amazing.
xox
Love ya!
jen @ one curly fry — September 12, 2012 @ 9:45 am
Oh gosh. I have to make these. I don’t share desserts either
Rachel @ Bakerita — September 12, 2012 @ 12:29 pm
Love these! They look so good and not too difficult! I’ll definitely be making these as soon as I get the chance. Who doesn’t love salted caramel?
kristy @ the wicked noodle — September 12, 2012 @ 1:34 pm
Kel, these look amazing!! I love the little pats of caramel. I’m not sure there’s anything better on earth than salted caramel! I am definitely making these asap.
sippitysup — September 12, 2012 @ 1:36 pm
Beautiful pies. I am particularly impressed by that dough. GREG
Diane, A Broad — September 12, 2012 @ 2:54 pm
I have that same thought process when making hand pies. That, and I like the higher crust-to-filling ratio.
Kelli @ The Corner Kitchen — September 12, 2012 @ 2:58 pm
Oh my!! I finally sold on making hand pies!
Valerie — September 12, 2012 @ 3:50 pm
I’d be willing to let my jeans out for a few of these adorable pies! (Plus, small-sized food doesn’t really count, right?)
Cassie — September 12, 2012 @ 5:22 pm
This is absolutely stunning, Kelly! I love mini-anything. And the salted caramel + apple is just perfect!
Jen @ Jen's Favorite Cookies — September 12, 2012 @ 9:37 pm
I love the way you’ve made this dough. All my previous attempts at hand pies were quite sad, because the dough didn’t quite hold up. I love the addition of caramel inside! I wonder if I could do that to my regular pie…?
Fall favorites 2012 « soundZtastee — September 13, 2012 @ 11:42 am
[...] Salted caramel apple hand pie-I don’t think I’ve ever made an apple pie, that needs to change. [...]
Kymber — September 14, 2012 @ 12:11 am
DELICIOUS!! Honestly i was a little scared to try making a hand pie, but the time it took to make these little drops of heaven was SO worth it! My mom was drooling when she had one!
35 Apple Desserts You Must Make | Noble Pig — September 14, 2012 @ 2:44 am
[...] Treats from She Makes and Bakes Caramelized Apple Chips from Tracey's Culinary Adventures Pie Salted Caramel Apple Hand Pies from Just a Taste Upside Down Apple (for the pie crust challenged) from Noble Pig Apple Pie in Jars [...]
marla — September 14, 2012 @ 10:38 am
Love this recipe! Will be linking back to this in my upcoming post
Kelly Senyei replied: — September 14th, 2012 @ 8:44 pm
Thanks, Marla!
Alison @ Ingredients, Inc. — September 15, 2012 @ 10:57 am
too good friend!! Miss you and sorry I missed you in NYC
100 Sweet Fall Treats: A Recipe Round Up on FamilyFreshCooking.com — Family Fresh Cooking — September 15, 2012 @ 1:56 pm
[...] Salted Caramel Apple Hand Pies Just a Taste [...]
Audra — September 16, 2012 @ 12:13 am
While I didn’t make hand pies, I did use your recipe for pie crust to make mini pies. I used a streusel topping with a homeade caramel sauce. They were the best apple pies I’ve ever made! The crust was perfect! I’ve already had people ask about the recipe, and I sent them here. Thanks!
Divya — September 16, 2012 @ 12:05 pm
Oooh..can’t ever say no to pie! These look so beautiful and it’s perfect for the fall!
Mini Apple Pies « The Bubbly Baker — September 17, 2012 @ 9:13 am
[...] recipe that I followed, which can be found here, called for soft caramel chews so I ended up using some from Werther’s Original, however [...]
Bubbly Baker — September 17, 2012 @ 9:30 am
Loved your piccies and ended up making these on the weekend – they were amazing! Thanks for sharing
P.s. I also linked your page on my blog too.
Kelly Senyei replied: — September 24th, 2012 @ 10:06 pm
Thank you!
Judy G — September 18, 2012 @ 1:48 pm
May I substitute plain greek yogurt for sour cream?
Kelly Senyei replied: — September 18th, 2012 @ 1:51 pm
Hi Judy! Yes, you can substitute in plain yogurt for the sour cream, but just make sure it’s the full-fat plain yogurt (not skim). Enjoy!
September Inspiration: A is for Apple « The Ivy Room — September 20, 2012 @ 5:46 pm
[...] source: kiss the groom, orchard/hayride, caramel apples, candy apples, spiced apple cider, salted caramel apple hand pies (recipe!), Ashley Maxwell Photography, apple cider donuts [...]
Leslie — September 22, 2012 @ 6:42 pm
Thank you for this delicious recipe. I tried it today and I must say it was pretty good for a first try. This was the first time I have made my own dough. The sour cream gave it a twang and it was pretty buttery. I think next time I will put a little more caramel. {I took some pictures but mine are not as pretty as yours. lol}
I am looking forward to trying more recipes.
northern cottage — September 24, 2012 @ 5:41 pm
Looks absolutely divine! I’m a pinner pro for BHG and just pinned this as a new favorite find – you can see the pin here – http://pinterest.com/pin/56787645272528405/
happy fall to you!!
NORTHERN COTTAGE {http://www.NorthernCottage.net}
On pinterest – http://pinterest.com/northernc/
Kelly Senyei replied: — September 24th, 2012 @ 10:06 pm
Thanks so much!
Rosie Villodas — September 24, 2012 @ 9:47 pm
I love this recipe! It has all of my favorite fall combinations!Can’t wait to try it.
Question though: Do you think this recipe will work well with an electric pie maker, minus the sprinkled sugar at the end?
Kelly Senyei replied: — September 24th, 2012 @ 9:51 pm
Hi Rosie! I’m not entirely certain if it’ll still work, as in all honesty, I’ve never used an electric pie maker. It’s essentially a mix of puff pastry and pie dough, so I imagine that would bake up nicely, but I can’t say with 100% certainty!
Pies fit for a Queen « Stand back, I've got a seam ripper! — September 25, 2012 @ 12:43 am
[...] I dunno, probably making some Salted Caramel Apple Mini-Pies and listening to Queen. [...]
Marlenne baeza — September 25, 2012 @ 5:36 pm
Is it possible to use store bought pie dough?
Kelly Senyei replied: — September 25th, 2012 @ 5:37 pm
Absolutely!
Sarah Willis — September 26, 2012 @ 7:20 am
These pies look delicious for fall! Question…I wanted to make these to bring to a party. Would they taste better warmed or is room temperature okay?
Kelly Senyei replied: — September 26th, 2012 @ 8:19 am
Thanks, Sarah! I would definitely recommend serving them warm (if possible), however they travel really well, so room temp will work. Enjoy!
Cheryl Christian — September 26, 2012 @ 5:10 pm
I have lots of apples to work up and wonder if these little pies could be frozen after baking to enjoy later on.
Kelly Senyei replied: — September 27th, 2012 @ 5:14 pm
Hi Cheryl! I haven’t tried freezing them, but if you do want to go that route, I’d suggest freezing them BEFORE baking, and then just popping them in the oven. That way you won’t have to re-heat the crust twice. Hope this helps!
shelly (cookies and cups) — September 27, 2012 @ 9:49 am
I need about 15 of these. Right now.
Mandy — September 28, 2012 @ 12:31 pm
Looks delicious, I mentioned and linked to you on my blog today!
http://mandatorycreations.blogspot.com/2012/09/weekly-loves-8.html
xomando
Kristi — September 30, 2012 @ 10:34 pm
Just made these tonight and they were a huge hit! Everyone loved them and wanted to know the recipe.. definitely going to be my go-to fall recipe!!! I used the pre-made store bought dough due to lack of time and it turned out fantastic. HIGHLY recommended!
Kelly Senyei replied: — September 30th, 2012 @ 10:35 pm
So glad you enjoyed the recipe, Kristi!
Sandy — October 1, 2012 @ 11:41 am
Made these yesterday and were absolutely delish! Just stumbled on your blog a week ago and I am really looking forward to trying out your recipes. Great job!
Rose Marie — October 1, 2012 @ 4:35 pm
Pies were delicious and the pie crust was so light and easy to make and work with. Wrapped each pie individually in little plastic baggies. They fit perfect to take to work. Will make again and again.
Cakegirl's Kitchen — October 1, 2012 @ 7:50 pm
I made these this weekend after apple picking. The flavor was awesome. I think next time I will roll the crust a bit thinner, but overall, a great recipe. Took a few to work and received rave reviews. Thanks for sharing.
35 AMAZING APPLE RECIPES — October 3, 2012 @ 7:32 am
[...] Just a Taste [...]
krystal grooters — October 4, 2012 @ 12:24 am
Yum, looks soo good!!!
Tiffany — October 4, 2012 @ 11:31 am
As soon as I saw these I had to give it a try and they were just as delicious as they look here! http://www.at-altitude.com/35-amazing-apple-recipes/
15 Fall Recipes to Keep You Warm — Snark & Pepper — October 4, 2012 @ 5:34 pm
[...] Salted Caramel Apple Hand Pies [...]
Apple and Salted Caramel Hand Pies | Dinner Is the Evening — October 4, 2012 @ 5:51 pm
[...] which is turning out to be a great source of recipes, by the way. The recipe can be found here. Share this:TwitterFacebookPinterestLike this:LikeBe the first to like this. This entry was [...]
On the hunt for apples: Waterman, IL « Consume. — October 6, 2012 @ 12:04 pm
[...] or maybe that’s a blessing, now that I think about it. Anyway, I found this recipe for Salted Caramel Apple Handpies from Just a Taste and just had to try it. I modified a few things and took a shortcut by using puff pastry instead. [...]
JAN — October 7, 2012 @ 12:27 am
LOVED YOUR APPLE PIES… I PLAN TO MAKE THEM SOON… WE USED TO MAKE THEM IN ENGLAND WHEN I WAS A LITTLE GIRL… MMM THEY WERE SCRUMPTIOUS . WE ALSO USED TO MAKE BEEF PIES… MMM THEY WERE GOOD TOO…
Fall Baking | Invincible Inc. — October 9, 2012 @ 9:14 am
[...] Salted Caramel Apple Hand Pies from Just a Taste [...]
Cathy — October 12, 2012 @ 7:24 am
I made these and they were fab,, The plate was soon empty, On my list to make some more this weekend
Thank you for sharing
Tami — October 13, 2012 @ 8:27 pm
How critical is the egg wash on these? I am allergic to eggs, but I am lusting after these in a big way. Is there an alternative or-since they are so teensey weensy will they be ok without a shiny crust?
Kelly Senyei replied: — October 14th, 2012 @ 8:09 pm
Not critical! Just use a bit of heavy cream in place of the egg wash (or skip the step altogether).
FOOD: Recipe – Salted Caramel Hand Pie’s… | A Girl Named Spark….. — October 18, 2012 @ 7:29 pm
[...] mean, looking at Just a Taste’s Salted Caramel Hand Pie’s recipe and I’m drooling. Share this:FacebookTwitterEmailPrintLinkedInDiggLike this:LikeBe the first [...]
Just a Taste » Spooky Sweets for Halloween — October 19, 2012 @ 7:40 am
[...] Salted Caramel Apple Hand Pies [...]
EmArel — October 19, 2012 @ 8:54 pm
These were delicious! Perfect balance between sweet and salty. Thank you for sharing with me!
Mike — October 25, 2012 @ 4:30 pm
I’m actually salivating as i look at the pictures above…This looks like its to die for! http://www.GroceryCoupons.com is always looking for great recipes to pass along to out members. This is great recipe that is sure to be a great treat this fall season. Thanks for the awesome post!
Jam, and the hand-pie dough debacle « Frolic & Detour — October 26, 2012 @ 5:16 pm
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Abigail — October 29, 2012 @ 5:42 pm
Just made these today during Hurricane Sandy. They are awesome and very easy to make. I also used the dough to top my chicken potpie I had for dinner.
Sara — October 31, 2012 @ 1:34 pm
I made them for a party over the weekend, as well for my co-workers today and they were a hit! I used store bought pie crust and they came out absolutely wonderful.
Thank you so much for the great recipe! This is definitely a keeper!
Rainy Day Dinner Brainstorming — November 4, 2012 @ 6:41 am
[...] Salted Caramel Apple Hand Pies by Just a Taste [...]
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[...] Salted Caramel Apple Hand Pies From Just A Taste [...]
JAN — November 6, 2012 @ 1:24 am
LOVELY I HAVE TO MAKE THEM….
Sheri Delvin — November 9, 2012 @ 4:30 pm
These are wonderful. The pastry is easy to work with and very tender. The little bit of caramel and sea salt take them over the top. I’m making them for Thanksgiving – just in case someone doesn’t like pumpking pie. Thanks for the great recipe.
Weekend Wellness: Sourdough Recipes, Fitness and Apple Hand Pies | Shalom Mama — November 10, 2012 @ 9:53 am
[...] Salted Caramel Apple Hand Pies – Taking what I learned in the above post and applying it to these amazing little treats. [...]
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Salted Caramel Apple Hand Pies — {Sweetly} Serendipity — November 15, 2012 @ 12:40 pm
[...] The recipe I used called for using soft caramel candies in place of the salted caramel sauce, and that might be a bit easier in terms of portion control for each pie, but since I had the salted caramel sauce already in the fridge I just went with that. You can try it either way, and I’m sure they’d work equally as well. [...]
Donna - Dishy Goodness — November 16, 2012 @ 12:33 am
I was looking for a recipe to make for my office bake sale, and your recipe called out to me, even though pie dough usually intimidates me. I made a double batch and they were a hit! I sold out of 31 pies and made $93 for our office charity. Thanks for the delicious dessert!
Kelly Senyei replied: — November 16th, 2012 @ 8:50 am
What fantastic news, Donna! I’m so glad you enjoyed the recipe, and a huge congrats on your bake sale success!
Ashlie — November 21, 2012 @ 4:12 am
Tjis looks delicious! I will be making this for Thanksgiving. Just curious…. Would this recipe work by making a regular pie with a braided top instead of hand pies??
Julia — November 21, 2012 @ 10:04 pm
So excited to make these for thanksgiving tomorrow! Do you think this crust would be ok for making an actual pie as opposed to mini pies? I would love to turn this into a pie.
Heather — November 23, 2012 @ 5:52 pm
These were a big hit at my Thanksgiving dinner yesterday. Definitely a recipe worth keeping. I only wish I’d made more of them!
Mil — November 23, 2012 @ 6:10 pm
I made these for Thanksgiving and they were a HUGE hit! Everyone wanted the recipe. These are so easy to make, especially if you make the dough ahead of time. Thank you!
Marie Blach — November 27, 2012 @ 8:05 pm
OMG – My niece made these tasty mini pies for Thanksgiving and they were the hit of the party. So good!
15 Simple Christmas Gift Ideas | Shalom Mama — December 4, 2012 @ 6:21 pm
[...] Christmas without baking with cinnamon? These Caramel Apple Hand Pies are delicious (with or without the caramel) and can be made ahead of time and [...]
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Valarie — December 21, 2012 @ 1:09 pm
i’m about to triple this recipe… i am not a baker and wondering if i should not try to work that much dough at once… it’s all by hand, i do not have the fancy mixers… any suggestion ould be appreciated! thank you!
these look wonderful!!!
Kelly Senyei replied: — December 21st, 2012 @ 1:19 pm
Hi Valarie! I wouldn’t recommend tripling the recipe, especially if you don’t have a mixer. It’d be best to make the recipe three times, otherwise it’ll be too hard to handle. Hope this helps!
CAH — January 10, 2013 @ 11:55 pm
Hi, I don’t know if you check these comments still, but I had a question.
I just made these this afternoon and ran into a bit of a snag when my dough wouldn’t come together. Are you supposed to add water? I’m an experienced bread baker, but this was my first pie crust (I know, I’m ashamed). Your instructions say the dough will be sticky to the point of being hard to handle, but mine was dry enough that when I pinched it, it wouldn’t even hold together. I used the full 1 cup of butter and 1/2 cup sour cream.
Anyway I ended up adding teaspoonfuls of water at a time, like I see the good pie bakers do on TV, until the dough came together.
That caveat aside… THESE WERE SO FREAKING DELICIOUS! Thanks for the recipe.
I also had an incident with one of my pups running beneath my feet, and a few circles of dough slid off the pastry board I was carrying them on. With an uneven number of circles and no desire to toss that last one, I decided to change it up and make each circle into it’s own crescent-shaped pie by folding it in half over the filling.
I also grated my apples. I like them fully cooked. This worked fantastically, but released a lot of liquid so I had to drain them a bit first. I had some leftover filling that I ate out of the bowl with a spoon like a fiend.
Thank you again for taking my pie-baking virginity. I’m going to go have another right now!
Kelly Senyei replied: — January 11th, 2013 @ 11:17 am
Yes, I read every single comment posted to the site
With regards to the above, I’m not sure I can exactly troubleshoot what went wrong with your dough. The sour cream should be enough of a binder, along with the cold butter to bring it all together without having to add any water. And I love your story about the puppies leading to crescent-shaped pies rather that circles!
CAH — January 12, 2013 @ 4:11 am
Thanks for following up. Incidentally I baked some cinnamon rolls tonight and dinner rolls last night, and both needed far less flour than usual.
I put two and two together that the weather here has been extremely dry and windy, and I had a gigantic heater installed day before last… Not sure if pie doughs need moisture tweaking depending on humidity like yeast doughs, but perhaps that was the culprit.
I also handed out a few of your pies to friends late last night–and woke up with multiple text photos of friends happily eating their salted caramel apple half-pies with smiling faces. Cheers!
Heather — January 14, 2013 @ 12:52 am
OMG, I was searching the web for a dessert to make with pre-made pie crust, came across this recipe. To my amazement it had all the elements I love. So I made it and it came out……….perfect, delicious, can I get through the door tomorrow GOOD
thank you for an amazing recipe, and better yet for sharing it!!
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Rose — January 20, 2013 @ 11:51 pm
Delicious! I made my own caramels too and these turned out PERFECTLY thankyou for a great recipe!
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A (BELATED) OSCAR RECAP — February 28, 2013 @ 8:41 am
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Mahsa Torknejad — March 8, 2013 @ 2:14 pm
Hi i should use cold butter ? and its possible use a mixer for dough ? thanks
Melissa H — March 13, 2013 @ 8:56 am
Wow, made these for my small group in honor of pie day and they got rave reviews! Thanks for sharing!
Doris — April 18, 2013 @ 10:49 pm
These were simply amazing. I like this crust as it does taste buttery. I could not find flaked salt as I went to 5 different supermarkets and nothing, so I just used regular sea salt. It was fine.
My recipe made 13 handpies, and if I rolled thinner, it would’ve been more. I used one large green apple, but that was WAY too much. I still have half of it left after making 13 hand pies. I wonder if I don’t knead it by hand but use the Kitchen Aid next time if it will turn out as well. It would be less messy.
Also, I used a 3.5″ round instead.
These pies are best eaten warm and if you have some French Vanilla ice cream (we did not), that would’ve been even better.
Thank you so much for sharing this recipe!
Empanadas de manzanas/ Apple-Dulce de leche empanadas — April 29, 2013 @ 9:51 pm
[...] Pintar las empanadas con el batido de huevo y espolvorear con azúcar, hacer 4 cortes en cruz para dejar escapar el vapor Hornear por 15 minutos o hasta que estén dorados. Comer tibios o fríos. Guardar refrigerados por hasta 3 días o congelar por hasta 1 mes. Calentar 20-30 segundos en el microonda antes de servir. Adaptado del blog Just a taste [...]
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Tanya Schroeder — May 21, 2013 @ 9:57 am
I hate sharing dessert too! I love how perfectly golden these little pies are, with that luscious caramel oozing out. Sure could go for a few of these right about now!