Ingredients
Apple filling
2 medium baking apples (about 14 oz / 400 g), peeled and diced into 1/2-inch cubes (about 3 cups)
2 tablespoons unsalted butter
1/3 cup (70 g) packed light brown sugar
1 teaspoon ground cinnamon
Pinch of ground nutmeg (optional)
Pinch of fine salt
1 teaspoon fresh lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Dough and finish
1 package (14.1 oz / 400 g) refrigerated pie crusts (2 crusts), softened as directed, or homemade pie dough for a double crust
1 large egg beaten with 1 tablespoon water (egg wash)
1 to 2 tablespoons granulated sugar, for sprinkling
1/3 cup (about 80 ml) thick caramel sauce, warmed for drizzling
Vanilla ice cream, for serving (optional)
Instructions
Wash, peel, and dice the apples into 1/2-inch cubes. In a medium skillet over medium heat, melt the butter. Add the apples, brown sugar, cinnamon, nutmeg (if using), salt, and lemon juice. Cook, stirring often, until the apples are tender but still hold their shape and juices look syrupy, 6 to 8 minutes.
Stir in the cornstarch slurry and cook 1 minute more until the juices are thick and glossy. Transfer to a bowl and cool completely, about 20 to 25 minutes (refrigerate to speed this up). Warm filling softens raw dough and causes leaks.
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment. Unroll the pie crusts on a lightly floured surface. Cut eight 4-inch rounds, re-rolling scraps gently as needed.
Spoon about 2 tablespoons cooled filling onto the center of each round, leaving a 1/2-inch border. Brush the border with egg wash. Fold into a half-moon, press to seal, then crimp firmly with a fork. Cut 3 small slits on top to vent steam.
Transfer to the parchment-lined sheet. Brush tops with egg wash and sprinkle with granulated sugar. Chill the assembled pies 10 to 15 minutes so the crust stays flaky.
Bake on the middle rack until deep golden and the filling just bubbles at the vents, 18 to 22 minutes. Cool on a wire rack 10 to 15 minutes.
Warm the caramel until pourable and drizzle in a zigzag over the pies. Serve warm, with vanilla ice cream if you like.
Notes
Real ready time: about 1 hour 50 minutes (prep 35 min + cook 30 min + about 45 min cooling/chilling). The total below includes inactive time.
Cool the filling completely before assembling; warm filling melts butter in the dough and causes soggy, leaky seams.
Do not overfill (about 2 tablespoons). Seal and crimp firmly; vent with slits.
Fruit pies without custard can sit covered at cool room temperature up to 2 days, then refrigerate; or refrigerate promptly and use within about 3 to 4 days (extension guidance). Freeze baked pies airtight up to about 2 months for best quality; thaw in the refrigerator and rewarm.
Nutrition is an estimate per hand pie calculated from standard ingredient data; it varies by brand and caramel amount.
- Prep Time: 35 minutes
- Additional Time: 45 minutes (cool filling 25 min + chill assembled pies 12 min + cool after bake 10 min; midpoints)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian