Salted Caramel Apple Hand Pies Recipe

As autumn rolls in, there’s nothing quite like the aroma of freshly baked goods filling your home. One of my favorite indulgences during this season is the Salted Caramel Apple Hand Pies. These delightful treats combine the comforting flavors of apples and cinnamon with a touch of salted caramel, all wrapped in a buttery, flaky pastry.

The Best Salted Caramel Apple Hand Pies Recipe

These mini pies are surprisingly easy to make, even for beginner bakers. With a high butter-to-flour ratio, the pastry turns out exceptionally flaky and rich, reminiscent of puff pastry. Here’s how you can recreate this recipe in your own kitchen.

Notes on Ingredients

• Pastry: Using a food processor makes creating the pastry a breeze, but you can also do it by hand. Ensure your butter is cold for optimal flakiness.
• Apples: Granny Smith apples are perfect for this recipe due to their tartness, which balances the sweetness of the caramel.
• Caramel: You can use any kind of caramel sweets for the filling; I found some lovely salted caramel sweets during a trip to France.

How to Make Salted Caramel Apple Hand Pies

1. Prepare the Pastry: In a food processor, mix 315g plain flour, 1 tablespoon caster sugar, and ½ teaspoon salt. Add 285g cold, cubed butter and pulse until it resembles breadcrumbs. Gradually add 6-10 tablespoons of ice-cold water until a soft dough forms. Wrap in cling film and chill for at least 30 minutes.
2. Make the Filling: In a bowl, combine 3 peeled and chopped Granny Smith apples, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, 50g caster sugar, and 2 teaspoons plain flour. Chop the caramel sweets and mix them in.
3. Assemble the Pies: Roll out the dough on a floured surface and cut into circles (two for each pie). Place a tablespoon of filling on half the circles, add chopped caramels, and lightly wet the edges. Top with the remaining circles, crimping the edges with a fork.
4. Bake: Brush the tops with an egg wash (1 egg mixed with 1 tablespoon water), cut air vents, and sprinkle with sugar. Bake at 200°C for about 15 minutes or until golden brown.

How to Serve Salted Caramel Apple Hand Pies

These hand pies are best enjoyed warm, ideally with a scoop of vanilla ice cream. They also make a great addition to autumn gatherings or as a delightful breakfast treat the next day.

How to Store Salted Caramel Apple Hand Pies

Store leftover pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven to restore their crispness.

FAQs About Salted Caramel Apple Hand Pies

The Best Salted Caramel Apple Hand Pies Recipe

Indulge in the warmth of fall with these Salted Caramel Apple Hand Pies. Flaky pastry envelops a sweet and cinnamon-spiced apple filling, accented by caramel chunks. Serve warm with vanilla ice cream for a comforting dessert.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 mini pies

Ingredients

  

For the pastry

• 315 g plain flour
• 1 tablespoon caster sugar
• 1/2 teaspoon salt
• 285 g butter cubed and cold
• 6-10 tablespoons ice cold water

For the filling

• 3 Granny Smith apples peeled, cored and chopped into little pieces
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 50 g caster sugar
• 2 teaspoons plain flour
• 12 caramel sweets roughly chopped
• sea salt flakes

For the egg wash

• 1 egg
• 1 tablespoon water

Instructions

 

• Place the flour, sugar and salt in the food processor and mix briefly.
• Add in the chopped cold butter and pulse until it resembles bread crumbs.
• Add in a tablespoon of water at a time and continue mixing until a soft dough forms. I used 8 tablespoons of water.
• Knead the dough gently and wrap in cling film.
• Chill in the fridge for at least 30 minutes but preferably a few hours.
• Next make the filling by mixing the chopped apple, lemon juice, cinnamon, sugar and flour in a bowl.
• Roughly chop the caramel sweets – I used 1 sweet per apple pie.
• Remove the dough from the fridge. Tear off a small piece and place the rest back in the fridge – the dough is best when chilled so work with a small bit at a time.
• Roll out the dough on a floured surface.
• Cut out circles using a round cutter – you need 2 pieces per pie.
• Place the circles on a baking tray lined with non stick baking paper or a silicone baking mat.
• Place 1 tablespoon of apple filling in the centre of each circle, keeping the edges free.
• Add the chopped caramels and a sprinkling of sea salt flakes (optional).
• Dip your finger into a bowl of water and lightly run your finger around the edge of each pastry circle.
• Add a circle of dough on top of the apple pie and press down the edges gently.
• Crimp the edges using a fork.
• Brush the pies with eggwash.
• Cut a few air vents in each pie and sprinkle with granulated or demerera sugar (optional).
• Bake in a pre heated oven of 200C for about 15 minutes or until golden brown.

Notes

I used a food processor to make my pastry but you can of course make it by hand.

Keyword APPLE, Baking, Caramel, Hand Pies