Salted Caramel Apple Hand Pies

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.

Hand Pie Dough

Apple Pie Filling

Hand Pie Dough Cut-Outs

Apple and Caramel Pie Filling

Salted Caramel Apple Hand Pies

Salted Caramel Apple Hand Pies

Salted Caramel Apple Hand Pies

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Salted Caramel Apple Hand Pies

Yield: Makes 10 (3-inch) hand pies

Prep Time: 1 hour (includes chilling)

Cook Time: 15 min


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


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.


  1. 12

    Kymber says

    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!

  2. 15

    Audra says

    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!

  3. 18

    Judy G says

    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!

  4. 19

    Leslie says

    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.

  5. 21


    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!

  6. 23

    Sarah Willis says

    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!

  7. 24

    Cheryl Christian says

    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!

  8. 27

    Kristi says

    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!

  9. 28

    Sandy says

    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!

  10. 29

    Rose Marie says

    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.

  11. 30


    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.

  12. 33

    JAN says


  13. 34

    Cathy says

    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

  14. 35

    Tami says

    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).

  15. 37


    I’m actually salivating as i look at the pictures above…This looks like its to die for! 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!

  16. 38

    Abigail says

    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.

  17. 39

    Sara says

    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!

  18. 41

    Sheri Delvin says

    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.

  19. 42


    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!

  20. 43

    Ashlie says

    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??

  21. 44

    Julia says

    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.

  22. 45

    Heather says

    These were a big hit at my Thanksgiving dinner yesterday. Definitely a recipe worth keeping. I only wish I’d made more of them!

  23. 46

    Mil says

    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!

  24. 48

    Valarie says

    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!

  25. 49

    CAH says

    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!

  26. 50

    CAH says

    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!

  27. 51

    Heather says

    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!!

  28. 55


    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!

  29. 56


    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!

  30. 57

    Rekha says

    I made these last night for my husband to bring to work, I almost didn’t want to give them up because they were so yummy! It was fun to make. Thank you for sharing this recipe!

    • Kelly Senyei replied: — June 28th, 2013 @ 7:15 am

      So glad you enjoyed them, Rekha!

  31. 59

    Julie Neal says

    Is it necessary to chill dough first?

    • Kelly Senyei replied: — July 28th, 2013 @ 10:20 am

      Hi Julie! Yes, you definitely need to chill the dough or it’ll be too soft to roll out.

  32. 61

    sabrina spain says

    I was going to ask if i could use reg salt instead of sea salt? I am excited about making these soon and hope to give some to my kids teachers as a gift.

    • Kelly Senyei replied: — July 31st, 2013 @ 9:27 am

      Yes, Sabrina, you could use regular salt, but just use a very small amount. Enjoy!

  33. 62


    As you know I ran across these on Pinterest today and the timing really couldn’t be more perfect. On a whim, I made some butter pie pastry yesterday to have on hand for emergency quiche, pies, and tarts. And I also happened to pick up my CSA box yesterday and it contained two apples – the first of the season! Now I just have to decide whether to run to the store for some caramels, make some from scratch, or just make the pies without the caramel. Anyway, they look great! And I really might try the mini chicken pies, too ;-)

  34. 64

    Candice says

    Would it be okay to make the dough the night before and leave it wrapped in the fridge until the next morning? I have to make multiple batches and am hoping to save some time on the day of. Thanks for your help!

    • Kelly Senyei replied: — November 22nd, 2013 @ 4:04 pm


  35. 66

    Carol says

    This seems like a silly question – would the crust and filling recipe work for making one large apple pie? I love the idea of the hand pies – but my husband loves the idea of a giant apple pie sitting on our counter :)

    • Kelly Senyei replied: — September 12th, 2013 @ 12:29 pm

      Hi Carol! I’m not sure about the amount of dough in relation to a pie plate versus the hand pies. The dough and filling will definitely both work as a large apple pie (in terms of baking), but I just don’t know how much it’ll make in terms of the size of your pie. Hope this helps!

  36. 67

    Sophie says

    Gorgeous deserts – do you ever make that pastry in the blender (a bit like egg based shortcurst?) I love an easy option!

  37. 68

    Tori says

    Do they taste okay if they aren’t warmed/if they’re cold? I wand thinking this would be a good treat to bring to my bible study but I would have to make it ahead of time so they wouldn’t be fresh out of the oven…

    • Kelly Senyei replied: — September 17th, 2013 @ 8:02 pm

      Hi Tori! Yes, they’ll still be delicious even at warm temp. Enjoy!

  38. 70

    Beyla says

    the photography is great! the idea is perfect! the directions are so nicely detailed that I could make this! (I’m thirteen & can’t bake) and it’s just a lovely pie! one question: how many pies aprrox. does this make??

  39. 71

    Bree says

    I just made these and I think they were fantastic. One thing that happened, I read the directions wrong and only used 1 stick of unsalted butter for the dough, but the dough formed perfectly and did not stick. I’m thinking I will keep it at 1 stick for next time as well because I had no problems with the dough this way. I was able to make 18 pies and I had leftover apple filling. Thank you for this Fall keeper Kelly!

  40. 73

    Tara says

    This recipe looks absolutely yummy and I definitely want to try it! I need to make this paleo/vegan friendly however for my family. Can I substitute the butter with vegan butter/coconut oil, and the sour cream with soy/coconut yogurt, or will the texture be different?

  41. 74


    This recipe is absolutely delicious! I have made it twice now and I just had to share with my readers. I love the mix of sweet and salt – my latest thing is caramel and salt – so yummy together! Thanks for this amazing recipe!

  42. 75

    Roxi says

    I made these today after being directed here by pinterest. I’ve never made pie dough before, and I was nervous, but they ended up just like you said! I’m sharing these with some other crafters at the Strange Folk Festival this weekend in O’Fallon, IL, and I’m sure they’ll be begging for more!

  43. 76

    Jasmine says

    Thank you for this recipe! I made these today… and they were great! The dough really was wonderful. However, I really advise people to roll the dough out quite thin, otherwise it overwhelms the filling.

  44. 77

    Chantal says

    Can I make these pies and freeze them over night before baking? Or should I bake them and reheat them?

    • Kelly Senyei replied: — October 12th, 2013 @ 6:59 pm

      I’d recommend baking then reheating them. Enjoy!

  45. 80

    chris g says

    How do I store these and how long to you think they will stay last?? This recipe is the best from all that have tried it, thank you so much!!

  46. 81

    Christi says

    Are the caramels used like the Kraft caramels? Can the dough be made a day or two ahead? These look so good I can’t wait to try them! Thanks for the recipe and your time.

  47. 82


    Oh my gosh, what a good idea! These were so good! I found that they had to be eaten warm or the caramel hardened up. But that wasn’t a problem. We may have eaten the whole batch in one night… Maybe, just maybe.

  48. 83

    Sara says

    HI, I love this idea. I found this on pinterest but it linked to another side. I did not repine that one. I found thought it looked a bit sketchy when it said see kelly’s notes and there were none so I looked it up and found it here. I saw it at, but will be repinning straight from your website.It is so cook and creative.

    • Kelly Senyei replied: — November 10th, 2013 @ 4:09 pm

      I really, really appreciate you pinning it from Just a Taste, Sara! Thank you :)

  49. 84

    Erika says

    I just made these pies and when I pulled them out of the oven they were all sitting in puddles of melted butter. I’ve only made pie crusts a few times, but I know it is super important to work w/ really cold butter, so I did that here, and I also made sure to handle it as little as possible. Any ideas on what went wrong? Thanks.

    • Kelly Senyei replied: — November 17th, 2013 @ 9:09 pm

      Hi Erika – I’ve never experienced this issue before, but did you make sure to refrigerate the dough before rolling it out?

  50. 85

    Erika says

    I did refrigerate it, for several hours, before assembling the pies. On the second batch I baked them for longer and they turned out better. I’m thinking my oven temp may be off.
    Also, the first time I used some silicone baking mats I havent been too happy with and the second time I used parchment paper, so maybe that circumstance affected the baking process. Anyway, thanks for the great recipe! I just came across this post on pinterest and will be sure to keep an eye on this blog from now on!

  51. 86


    Hi Kelly,

    I’m creating a Thanksgiving dessert recipe round-up for my blog, Handcrafted Parties, and I’d love to share this recipe with my readers! I’d like to ask permission to use one photo and include a link to both the recipe and your blog homepage. Please let me know if you’d be okay with this.

    Thanks much!
    Lisa Frank
    [email protected]

    • Kelly Senyei replied: — November 18th, 2013 @ 1:10 pm

      Hi Lisa – Thanks so much! Yes, you have my permission to use one photo with a link back to Just a Taste for the recipe.

  52. 88

    Samantha says

    I want to turn this into a large pie for thanksgiving, any recommendations? Thanks!

    • Kelly Senyei replied: — November 27th, 2013 @ 11:34 am

      Hi Samantha! I have never tried making this as a large pie, so I’m not sure how the ratios/amount of dough and filling would work out. You could always cut off any excess dough and add/subtract filling based on the size of your pie plate. But I know the taste will be great!

  53. 89

    Danielle says

    These look amazing. I want to make them for thanksgiving. Can i make the pies in the the day before (or morning of) and refrigerate them I am ready to bake them after dinner??

    • Kelly Senyei replied: — November 26th, 2013 @ 11:17 pm

      Hi Danielle! I’ve never tried making them in advance, but they do taste great at room temp if you were to bake them in advance.

  54. 90

    Shannon says

    These sound so great! Do you think they would be good with regular pie crust? I already have a couple batches of pie dough made & would love to save some time for Thamksgivimg tomorrow. Thanks!! :)

    • Kelly Senyei replied: — November 27th, 2013 @ 10:53 pm

      Absolutely, Shannon! You can use regular pie crust and just follow the other directions for filling, shaping, etc. Enjoy!

  55. 91

    Snow Baranskiy says

    Hi! Can I substitute half the flour for whole wheat? Or use whole wheat flour entirely? Let me know! I want to make these right meow!

    • Kelly Senyei replied: — December 13th, 2013 @ 4:52 pm

      I’ve never made this dough with whole wheat flour so I’m sorry but I can’t weigh in on this!

  56. 92

    Leslie from Milford says

    I made these for the first time for a Christmas Party. Everyone asked for the recipe and I definitely should have made more. It is so worth the time it takes for preparation. I put everything down and made an assembly-line of sorts. I can never make a good pie dough, but this one turned out PERFECT. I didn’t have a 3″ circle, so I used a glass with a 3-1/2″ one. They baked and looked just like the recipe shows. I’m going to double the recipe and freeze them so I can make them in batches. I’ll try baking them straight from the freezer the first time. If that doesn’t work, I’ll try defrosting first.

    • Kelly Senyei replied: — January 5th, 2014 @ 1:44 pm

      Thanks so much, Leslie! So thrilled you enjoyed the recipe :)

  57. 95

    Hirra says

    Will store-bought pie dough bake up the same way your dough did (all round and even and nice)? :)

  58. 96

    LORI says

    Could I sub greek yogurt for the sour cream?

    • Kelly Senyei replied: — July 31st, 2014 @ 10:37 am

      Hi Lori! I’ve never tried this recipe using Greek yogurt so I can’t say with certainty if that would work or not. Let me know if you try it!

  59. 97

    Aminah says

    What adjustments would you make in order to make the pie crust gluten free? Which type of flour would you suggest? (coconut, quinoa, almond etc..)

    • Kelly Senyei replied: — September 3rd, 2014 @ 4:42 pm

      Hi Aminah – I’ve never tried making this dough in a gluten-free version, so I can’t say with certainty which type of flour would be best.

  60. 98

    Lisa Reinherz says

    These look delicious! I’m having a party and want to make these. Can I make the dough a few weeks in advance and freeze it? Then just thaw it the day I make the pies? Thanks!

    • Kelly Senyei replied: — September 8th, 2014 @ 10:22 am

      Thanks Lisa! I’ve never tried freezing/thawing the dough so I can’t say with certainty how the texture will be, but let me know if you give it a shot!

  61. 100

    Jessica says

    Tara, were you able to veganize this? I would loooove this in a vegan version. I think I could easily swap out just about everything except the caramels. I’m still thinking up a solution for those..

  62. 101

    Kristin Stanley says

    I’ve made these twice now and they are incredible! I was out of sour cream the second time so I substituted plain Greek yogurt and it tasted exactly the same. I also only had one cup of all-purpose flour, so I used half a cup of wheat flour and half a cup of self-rising to make up for the other cup, and they still tasted delicious ;) My hubby begs me to make these all the time now :)

    • Kelly Senyei replied: — October 6th, 2014 @ 7:42 pm

      SO glad you’re enjoying the recipe, Kristin!

  63. 103


    This recipe is my new Fall favorite! Thank you so much for sharing! I might include it in my blog that I’m working on finally re-vamping and will be including a link to your site to promote you. THE BEST!

    • Kelly Senyei replied: — November 7th, 2014 @ 5:54 pm

      So glad you enjoyed the recipe!

  64. 105

    Erin says

    I found your recipe on Pinterest. This is the best pie crust I have ever made!!!! It stays tender and is very forgiving. Never going back to the old cold water recipe again!!! Thanks so much for sharing your recipe!

    • Kelly Senyei replied: — November 25th, 2014 @ 9:03 pm

      Awesome! So glad you’re enjoying it!

  65. 106


    Since I had a bunch of apples I needed to use up soon, I searched for an easy recipe…. I just took these pies out of the oven and tried them……They are absolutely delicious!!! I love the contrast of the sweet and salty! Should be a perfect desert for our guests tonight ;-) Thank you very much!!!

    • Kelly Senyei replied: — November 26th, 2014 @ 5:44 pm

      Awesome! So glad you enjoyed the recipe!

  66. 108

    Amy Newport-Davies says

    Kelly, I made these for Thanksgiving! What a terrific set of instructions, and the dough is so supple! These hand-pies are a new family “classic” recipe, they were the first dessert to disappear. Tonight I am making batches of the dough for Christmas. It freezes beautifully — and i am making the filling ahead of time to freeze as well. My sister and I tested the process the day after Thanksgiving, and the best method seems to be to keep the pastry frozen folded in thirds, and to freeze the filling separately. We then rolled out the pastry after it set for a bit at room temp and assembled from there. Thank you so much for a beautiful crowd-pleaser dessert! My mother brought her ice-cream maker and made coconut ice-cream to accompany on Thanksgiving. So yummy! :)

    • Kelly Senyei replied: — December 4th, 2014 @ 11:28 pm

      Awesome! Love your strategy here, Amy!

  67. 109

    Erin says

    I made these yesterday, substituting plain yogurt for the sour cream. Uncomplicated, and turned out perfectly. Thanks for the recipe, it’s a keeper!!
    ~Erin, in Gjoa Haven, Canada

    • Kelly Senyei replied: — December 16th, 2014 @ 5:11 pm

      Awesome! Love you substitution, too!

  68. 110

    janet says

    what should i do to substitute the soft caramel? cant seem to get any in melb :(

    • Kelly Senyei replied: — April 17th, 2015 @ 3:11 pm

      Hi Janet – You can try making your own per the link in the recipe!

  69. 111

    Julie says

    I had been holding onto this recipe for a while – made these tonight – just used my square fluted biscuit cutter vs. round I didn’t have. Turned out so cute – and delicious! Thanks.

    • Kelly Senyei replied: — May 13th, 2015 @ 11:53 am

      Awesome! So glad you enjoyed the recipe, Julie :)

  70. 112

    Cintia says

    Just wanted to say a big thank you…. Made these today, but as my father in law is celiac substituted the normal flour with gluten free flour…. And have to admit didn’t bother with the folding…. And still turned out absolutely fine. But had to use a bigger cutter for the top part as the dough didn’t stretch. Can only highly recommend it…. Just posted my pictures on a social site an hour ago and 3 friends asked for the recipe already ;-)

    • Kelly Senyei replied: — June 28th, 2015 @ 10:22 am

      Awesome! So glad you enjoyed the recipe!

  71. 113

    ganwi says

    how about pies dough ? if i dont add sour cream

    • Kelly Senyei replied: — July 20th, 2015 @ 11:49 am

      You’ll want to add the sour cream so the dough is cohesive.

  72. 114

    Jo Ann Yee says

    Love hand pies! Thank you for the recipe! I’ve made these several times. I tweaked the recipe a bit: 1) Double the filling. 2) Replaced 1/4 of the butter with an equal amount of cold shortening. 3) Rolled out the dough so that it was thinner. I got 15 (3.5 inch rounds) hand pies from one batch of dough. Result: A tiny bit more difficult to handle because the dough is more delicate but I ended up with lighter, flakier pies with more filling. In many ways, these were easier to make, less time to bake than 2 regular pies.

  73. 116

    Nikki says

    Not sure if you still read these comments, I just wanted to say I made these tonight and they turned out beautifully, my son and husband absolutely loved them. Pie crust has always been my nemisis but this recipe made the best pie crust I’ve ever had ! This one is definitely a keeper! Thanks for awesome recipes. – Nikki

    • Kelly Senyei replied: — August 25th, 2015 @ 1:02 am

      I read every single one and respond to as many as possible! SO glad you enjoyed the recipe, Nikki! Thanks for your comment :)


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