Flaky salted caramel apple hand pies with a cinnamon sugar finish, complete recipe card, storage tips, and easy early-fall baking guidance.

When late-summer mornings start hinting at fall, hand pies are one of the easiest ways to make the kitchen feel cozy without committing to a full afternoon project. These salted caramel apple hand pies bake quickly, travel well, and deliver the kind of flaky, buttery bite that feels right at home with coffee after school, on a porch with tea, or tucked onto a dessert plate after supper.

The filling leans on two simple helpers: Handmade Caramel for pockets of buttery sweetness and Marion-Kay Cinnamon Sugar, 9.5 oz for warm spice without extra measuring. If you want the tops to look extra polished, the Fox Run Apple Pie Top Cutter, Plastic, Red, 9.5" x 9.5" gives each pie a cheerful finish that fits the season.

Why This Recipe Works

Small diced apples cook quickly, which means you get tender filling before the crust overbakes. A quick cornstarch slurry keeps the juices from running out, and chopped caramel melts into the fruit so every bite tastes a little richer. Store-bought pie crust keeps the recipe practical for a weeknight or a Saturday baking window that still leaves time for everything else on the list.

Recipe Card

Prep time: 25 minutes
Cook time: 22 minutes
Total time: 47 minutes
Yield: 8 hand pies

Ingredients

• 2 medium apples, such as Honeycrisp or Gala, peeled and cut into small 1/4-inch pieces
• 1 tablespoon unsalted butter
• 2 tablespoons light brown sugar
• 1 tablespoon Marion-Kay Cinnamon Sugar, plus more for finishing
• Pinch of kosher salt
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch
• 1 teaspoon water
• 4 Annie B's Handmade Caramel pieces, chopped small
• 1 package refrigerated pie crusts (2 crusts)
• 1 egg
• 1 teaspoon water, for egg wash

Directions

1. Heat the oven to 400 degrees Fahrenheit. Line a sheet pan or large baking sheet with parchment paper.
2. In a medium skillet over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon sugar, salt, and lemon juice. Cook for 5 to 7 minutes, stirring often, until the apples start to soften but still hold their shape.
3. Stir together the cornstarch and 1 teaspoon water in a small cup. Add the slurry to the skillet and cook for 1 minute more, until the juices look glossy and lightly thickened. Transfer the filling to a plate or shallow bowl and cool completely.
4. Unroll the pie crusts on a lightly floured surface. Cut each crust into 4 rectangles or rounds for a total of 8 pieces. If you are using the Fox Run Apple Pie Top Cutter, press it into 4 of the dough pieces for the tops.
5. Spoon about 2 tablespoons of cooled apple filling onto 4 bottom pieces, leaving a border around the edges. Divide the chopped caramel among the pies, tucking the pieces into the apple mixture.
6. Top with the remaining dough pieces. Press the edges together, then crimp with a fork to seal well. Move the hand pies to the prepared pan.
7. Whisk the egg with 1 teaspoon water. Brush the tops and edges with egg wash, then sprinkle lightly with additional cinnamon sugar.
8. Bake for 18 to 22 minutes, rotating the pan once, until the pies are deeply golden and the filling is bubbling through the vents. Cool on the pan for 10 minutes before serving.

Notes

• Cool the filling fully before assembling so the crust stays easier to seal.
• Cut the apple pieces small and evenly so they soften in the short baking time.
• If caramel pieces are large, chop them smaller so they melt more evenly into the filling.
• If you prefer a saltier finish, add a tiny pinch of flaky salt after baking.

Storage

Let the hand pies cool completely before storing. Keep them in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat in a 300 degree Fahrenheit oven for 8 to 10 minutes to re-crisp the crust. Baked hand pies can also be frozen for up to 1 month and rewarmed from thawed.

Food Safety and Doneness

Cook the apple filling until it is bubbling and lightly thickened, then bake the pies until the crust is golden and the filling is visibly hot. Because melted caramel and fruit filling retain heat, let the pies rest for at least 10 minutes before serving to avoid burns.

Shop This Recipe

• Handmade Caramel ($0.69 each): buttery caramel for melting into the filling.
• Marion-Kay Cinnamon Sugar, 9.5 oz ($7.97): an easy shortcut for warm spice in the filling and on top.
• Fox Run Apple Pie Top Cutter, Plastic, Red, 9.5" x 9.5" ($6.99): a simple way to give homemade pies a polished, apple-themed top crust.

If your baking rhythm this time of year is all about simple recipes that still feel special, this is a good one to keep close. It is practical enough for a weekday bake, pretty enough for a weekend gathering, and stocked with the kind of pantry help and pie tools that make fall baking easier to repeat.

Tags

Apple Recipes Baking Recipes Caramel Desserts Early Fall Baking Hand Pie Recipes Kiss the Cook

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