caramel apple hand pies Recipe

These delightful caramel apple hand pies are a perfect portable fall treat, featuring flaky pastry and a sweet, spiced apple filling.

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Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a large bowl, combine the diced apples, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly. Stir in 1/4 cup of caramel sauce.
Unroll the pie crusts. Using a 5-inch round cutter or a bowl, cut out 8 circles from the pie crusts. Re-roll scraps if necessary to get 8 circles.
Place 4 of the circles on the prepared baking sheets. Spoon about 1/4 cup of the apple filling onto the center of each of these circles, leaving a 1/2-inch border.
Brush the edges of the bottom crusts with some of the beaten egg. Place the remaining 4 pie crust circles on top of the filling. Press the edges firmly with your fingers or a fork to seal. Cut a small slit in the top of each hand pie to allow steam to escape.
Brush the tops of the hand pies with the remaining beaten egg and sprinkle with granulated sugar.
Bake for 20-25 minutes, or until golden brown and the filling is bubbly.
Let the hand pies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Drizzle with extra caramel sauce before serving.

For an extra rich flavor, you can add a pinch of ground cloves to the apple filling.
If you don’t have caramel sauce, you can make your own or use store-bought.
These hand pies can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven or microwave if desired.