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Caramel Apple Mini Pies
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3.67 from 3 votes

Mini Caramel Apple Hand Pies

Course Dessert, Pie
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 10
Author Cooks with Cocktails adapted from "Just a Taste"


  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/8 baking powder
  • 1/2 cup butter , cold and diced (or vegetable shortening)
  • 1 egg , beaten
  • 2 tsp white wine vinegar
  • 1/4 cold water plus a tablespoon or two more if needed
  • 1 egg (reserved for the egg wash)THE FILLING
  • 2 cups small diced Apples ( I like honey crisp or fuji)
  • 2 tsp fresh lemon juice
  • 1 tsp cinnamon
  • 1/4 cup sugar
  • 2 tsp flour
  • 8 soft square caramels , chopped small
  • maldon Salt or other sea salt
  • egg wash (1 egg beaten with 1 tbsp water)
  • coarse sugar


  • In a small bowl, add the egg and break it up with a fork. Add the vinegar and the cold water. Set it in the fridge or freezer for a moment.
  • In a bowl or your mixer, add the dry ingredients.
  • Then add the butter. Pulse in your mixer till it resembles small peas, or break up with a pastry cutter by hand.
  • Next add the liquid slowly and mix till just combined.
  • Pour out on to a surface and mould into a ball. Wrap it in plastic wrap and place in the fridge for at least 1/2 an hour. 1 hour is better.

  • In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

  • Preheat the oven to 425ºF.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a large round circle about 1/4 inch thick.
  • Using about a 3-inch circular cookie cutter, or a martini or margarita glass works good, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
  • Place six of the dough circles on a parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash, and then using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with coarse sugar.
  • Bake the pies for about 15 minutes, or until they're golden brown.
  • Remove the pies from the oven and allow them to rest for 10 minutes before serving.
  • Repeat the filling and baking process with the remaining dough circles.