Name: Dessert on the go: Caramel apple hand pies
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: unit Honeycrisp apples, peeled and finely diced; unit store-bought pie dough; unit heaping spoonful of caramel; 2 tbsp butter; unit fresh lemon juice; 1 unit egg, beaten; unit turbinado sugar

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American Bake Fall Holidays & Celebrations Kids & Family Oven Stovetop Vegetarian

About this recipe

It’s fall, ya’ll! Jessica Holmes has the perfect cozy dessert to fit this season’s vibes, but it’s also portable.

Using her pumpkin cookie cutter, she made small pies with a festive twist.

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“This time of year I like doing fun things for the kids because October is a fun time of year,” Holmes said. “The anticipation of Halloween is always exciting.”

To make her caramel apple hand pies, Holmes recommends cooking the diced apples on the stovetop to release some of the water. This way, the pie dough won’t get soggy as it bakes. Instead of adding sugar to the apple filling, Holmes decided to use a heaping spoonful of caramel.

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Ingredients

Caramel Apple Hand Pies

Honeycrisp apples, peeled and finely diced
store-bought pie dough
heaping spoonful of caramel
2 tbsp butter
fresh lemon juice
1 egg, beaten
turbinado sugar

Directions

Caramel Apple Hand Pies

Peel and finely dice the Honeycrisp apples into very small pieces.
TIP: Honeycrisp apples are recommended for their sweet-tart flavor and texture.
Roll out the pie dough and use a pumpkin-shaped cookie cutter to cut out as many pumpkin shapes as possible.
Melt the butter in a skillet. Add the diced apples, a pinch of salt, and a squeeze of fresh lemon juice.
Cook until the apples begin to soften, then stir in the caramel until the apples are evenly coated.
TIP: Cooking the apples first helps remove excess moisture so the crust does not become soggy.
Remove the filling from the heat and allow it to cool slightly.
Spoon a small amount of filling into the center of half of the pumpkin-shaped dough pieces, leaving a border around the edges.
Brush the edges with egg wash and top with another pumpkin-shaped dough piece.
Press the edges together and crimp with a fork to seal.
Cut a small slit in the top of each pie to allow steam to escape.
Brush the tops with egg wash and sprinkle generously with turbinado sugar.
Place the hand pies on a parchment-lined baking sheet and bake at 350°F for 20–25 minutes, or until golden brown.