I love a good apple hand pie, and these Caramel Apple Hand Pies take them to the next level! My Apple Hand Pies are filled with sweet apple pie filling, but these have a soft caramel tucked inside, too. You can fry them until golden, or bake or air fry them if you prefer. Then they are finished with a sweet caramel glaze. So good!
And if you are ready for more apple baking, I have plenty of my Best Apple Recipes to try. There are cakes, breads, cookies, and more, so you can keep those apples busy all season long!
Ingredients & Substitutions
- Pie crust: Use my homemade pie crust (or my all butter pie crust) for the best flavor and texture, or use store-bought pie crusts to save time. You will need enough dough for 18 (4 to 5-inch) rounds.
- Apple pie filling: Homemade or store-bought apple pie filling will work. If using canned filling, chop the apple pieces into smaller pieces so they are easier to fit inside the hand pies.
- Soft caramels: Use individually wrapped soft caramels. They are warmed briefly in the microwave before flattening, which makes them easier to shape and place over the apple filling.
- Vegetable oil: Use a neutral-flavored oil such as vegetable, canola, or peanut oil for frying.
- Confectioners’ sugar: This makes the sweet glaze. Sift it if it has a lot of lumps.
- Whole milk: Whole milk gives the glaze a smooth, creamy texture. You can use 2% milk or adjust the amount as needed to reach the right consistency.
- Caramel Syrup: A tablespoon of caramel syrup adds even more caramel flavor to the glaze.
- Flaky salt: Optional, but highly recommended! A small sprinkle on the glaze adds a nice salty contrast to the sweet caramel and apples.
Tips for the Best Caramel Apple Hand Pies
- Seal the edges well. Keep the apple filling and caramel away from the edge of the dough. Wet the edge lightly with water, fold, and crimp firmly with a fork.
- Don’t overfill the hand pies. About 1 ½ tablespoons of apple filling is enough. Too much filling can make the pies harder to seal.
- Warm the caramels briefly. Microwave them (unwrapped, of course) for just a few seconds at a time, until soft enough to flatten. You don’t want them melted.
- Keep the oil at 375°F. If the oil is too hot, the crust can brown before the inside is ready. If it is too cool, the hand pies can absorb more oil.
- Don’t skip the resting time. Let the cooked hand pies rest for at least 5 minutes before serving. The caramel inside will be very hot.
- Glaze while warm. The glaze is easiest to spread or dip while the hand pies are still slightly warm.
- Add the flaky salt last. If using, sprinkle it over the glaze while it is still tacky so it sticks.
FAQs
Can I bake the Caramel Apple Hand Pies instead of frying them?
Yes! Place the assembled hand pies on a parchment-lined baking sheet and bake at 400°F for about 15 to 20 minutes, or until golden brown. You can also air fry them at 360°F for about 8 to 10 minutes, flipping halfway, watching closely toward the end. Cooking times can vary, so look for a golden-brown crust.
Why do I need to warm the caramels before flattening them?
Warming the caramels for just a few seconds makes them soft enough to flatten and fit over the apple filling. (They were pretty tough to flatten before warming them up; it saves some time!) Be careful not to heat them too long, or they can become sticky and difficult to handle.
How do I keep the caramel from leaking out?
Keep the caramel and apple filling away from the edge of the dough. Lightly wet the border, fold the dough over, and firmly crimp the edges with a fork. A good seal is important because the caramel will melt as the hand pies cook.
Can I use homemade apple pie filling?
Absolutely! Homemade or store-bought apple pie filling works well. If the apple pieces are large, chop them into smaller pieces so they are easier to fit inside the hand pies.
Can I make the glaze without caramel syrup?
Yes, but I highly recommend adding the caramel syrup. It gives the glaze extra caramel flavor that goes so well with the apple filling and caramel inside the hand pies.
Can I make these ahead of time?
You can assemble the hand pies a few hours ahead and keep them covered in the refrigerator until ready to cook. For the best texture, fry, bake, or air fry them shortly before serving.
How To Store Caramel Apple Hand Pies
Room Temperature: Store cooled hand pies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers if needed to keep the glaze from sticking.
Refrigerator: Refrigeration is not recommended, as it can make the crust less crisp and cause the caramel to firm up.
Freezer: For longer storage, freeze the cooked hand pies without the glaze. Once completely cooled, wrap them individually and place them in a freezer-safe container or bag for up to 2 months. Thaw at room temperature, then warm in the oven or air fryer and add the glaze before serving.
Caramel Apple Hand Pies
Ingredients
- 1 homemade pie crust recipe, or 2 boxes store-bought pie crusts
- 2 cups apple pie filling, or 1 can (21 ounces) store-bought apple pie filling, chopped if needed
- 18 soft (individually wrapped) caramels, unwrapped
- Vegetable oil, for frying
Glaze
- 4 cups (500 g) confectioners' sugar
- 5 to 7 tablespoons whole milk, room temperature, or more as needed
- 1 tablespoon caramel syrup
- Flaky salt, optional
Instructions
Caramel Apple Hand Pies
- Roll out the pie crusts to â…›-inch thickness. Cut into 4 to 5-inch rounds. You should have about 18 rounds.
- Place about 2 tablespoons of apple pie filling in the center of each round, leaving a ½-inch border around the edges.
- Place the unwrapped caramels on a microwave-safe plate. Microwave for 5 to 10 seconds at a time, just until softened. Be careful not to melt them completely.
- Working with one caramel at a time, flatten it into a thin disc. Place it on top of the apple pie filling, making sure it does not touch the edge of the dough.
- Fold the dough over the filling to form a half-moon. Lightly rub water around the edge to help seal. Crimp the edge firmly with a floured fork. A tight seal is especially important with caramel inside.
Glaze*
- In a medium bowl, whisk together the confectioners' sugar, 5 tablespoons milk, and caramel sauce until smooth. Add more milk, 1 tablespoon at a time, until the glaze is thick but pourable. Set aside.
Frying
- Fill a large, deep skillet or frying pan with 2 to 3 inches of vegetable oil. Heat over medium heat to 375°F.
- Carefully fry 2 to 3 hand pies at a time for 3 to 4 minutes, turning as needed, until golden brown. Adjust the heat as needed to keep the oil around 375°F.
- Transfer the hand pies to a wire rack set over a baking sheet or a paper towel-lined plate. Let them rest for at least 5 minutes. The caramel inside will be very hot.
- While the hand pies are still warm, dip the tops into the glaze or drizzle the glaze over them.
- While the glaze is still tacky, sprinkle with a small pinch of flaky salt, if using. Serve warm.
Notes
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place assembled hand pies onto the lined baking sheet.
- Bake for 15 to 17 minutes, or until golden brown.
- Coat warm hand pies with glaze.
- Assemble hand pies as instructed.
- Place hand pies in a single layer into the basket of your air fryer. (Depending on the size of the air fryer, you may have to work in batches.)
- Spray the tops of the hand pies with cooking spray.
- Air fry at 360°F for 6 to 8 minutes, or until golden brown.
- Coat warm hand pies with glaze.
Did you make this recipe?
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