caramel apple hand pies drizzled with caramel sauce

Apple Hand Pies with Caramel Sauce and Walnuts

Enjoy Caramel Apple-Walnut Pie in an adorable, portable hand pie! Easy to make, pretty to serve, and delicious to eat.
Course Dessert
Cuisine American
Keyword apple hand pie recipe, caramel apple hand pies, how to make hand pies
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 221kcal
Author Amanda Biddle


  • 1 recipe all butter pie crust
  • 2-3 Fuji apples peeled, cored, and cut into 1/4-inch dice (3 cups)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • pinch kosher salt
  • 1 tsp cornstarch mixed with 1 tsp water ("slurry")
  • 1/4 cup caramel sauce (cooked to 130 degrees F and cooled), plus additional for drizzling (optional)
  • 1/4 cup toasted walnuts
  • 1 large egg yolk , beaten with 1 teaspoon water
  • granulated sugar , for sprinkling pies
  • flaked sea salt , for serving (optional)


  • In a medium nonstick pot, stir together diced apples, cinnamon, nutmeg, and salt. Bring to a simmer over medium heat (apples will begin to release their juices as they heat). Cover and reduce heat to low. Cook, stirring occasionally, until apples begin to soften, but still retain their shape, about 12-15 minutes.
  • Add the cornstarch slurry to the filling mixture. Increase heat to medium and cook for 1-2 minutes, until thickened. Remove from heat and stir in caramel sauce and toasted walnuts. Cool filling to room temperature.
  • While the filling is cooling, roll your pie crusts to 1/8" inch thick. Cut the dough into 5-inch circles using a cookie cutter, re-rolling the scraps as needed.
  • Place about 2 tablespoons of filling onto the center of each circle. Brush the edges of the dough with water and place a second dough round over the filling. Press the edges to seal and use a fork to crimp the sealed edges. Place pies on a parchment-lined baking sheet and refrigerate for 30 minutes.
  • Preheat oven to 400 degrees F. Lightly brush the chilled hand pies with egg wash. Use the tip of a paring knife to pierce a few small slits in the top of each pie. Lightly sprinkle the tops with sugar.
  • Bake for 20-25 minutes, until crust is golden and filling is lightly bubbling in the slits in the crust. Remove pies to a wire rack to cool until just warm. 
  • Serve, drizzled with a little extra caramel sauce (and maybe a sprinkling of flaked sea salt, too!), if desired.



Calories: 221kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 184mg | Potassium: 82mg | Fiber: 1g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 15mg | Iron: 1.1mg