Handheld Apple Pies

These Apple Hand Pies feature a sweet apple pie filling inside a buttery, flaky pie crust. So easy to make and perfect for fall! 

 

 

I can’t believe it’s Thanksgiving next week! Isn’t that crazy?? We have been planning and organizing our family feast for the past week, and trying to make sure everyone’s favorite dish is included in the menu. I realized that we are getting a lot of munchkins and so we need to change the way we think when it comes to our celebration.

 

When you are little everything little seems to be so much fun! That’s why I decided to play with the idea of a handheld apple pie. Just in the knick of time, I was asked to try Sugar In The Raw®.  I really didn’t know how I was going to use it, at first, but it was the perfect touch for my little pies!

 

 

 

 

 

INGREDIENTS

  • 1-box store-bought refrigerated pie crust (2 rolls) 
  • 2 cups peeled and diced Granny Smith apples (about 3 apples, diced super small)
  • 2 Tablespoons flour
  • 1 teaspoon cinnamon
  • ¼ cup of sugar
  • 5 to 10 soft caramels, cubed
  • 1 lemon juiced
  • Egg wash (1 egg whisked with 1 Tablespoon water)
  • Sugar In The Raw®

 

DIRECTIONS

 
  1. Preheat the oven to 425 Degrees and line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar, and flour. Mix until apples are thoroughly coated. Set aside.
  3. Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling pin, roll out the scraps and continue cutting out circles until you run out of dough.
  4. Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill!
  5. Top the apple filling with a few pieces of caramel.
  6. Brush around the edges of the dough with a finger dipped in egg wash. This will be what keeps your seams shut.
  7. Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
  8. Brush each pie with the egg wash, and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with  Sugar In The Raw® and place on a prepared sheet pan.
  9. Refrigerate for 30 minutes.
  10. Bake the pies for 15 minutes, or until they’re golden brown. 

 

 

Happy Thanksgiving! I hope this helps! What’s your favorite dish to make for Thanksgiving? I would love to hear from you!

 

 

PIE RECIPES

 

 

 

Perfect Pie Crust

 

 

 

 

Apple Caramel Apple Pie

 

 

 

 

 


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7 thoughts on “Handheld Apple Pies”

  1. I must give you this, these Apple Pies look to die for! WOW, I am going to RT this and also pin it for reference.

    I found your blog via Mostly Blogging – Inspire Me Monday Linky Party. I would like to take this opportunity and extend a personal invitation to you (should you wish to have another weekly outlet for your awesome posts) and come and join us this week and every coming Monday through Friday and share a post link with us at the Senior Salon (do not let the name fool you, all bloggers are welcome). I hope you will be interested and I am truly looking forward to reading more of your awesome blog and posts at the weekly linkup at the Senior Salon.
    If you wish to read about EsmeSalon feel free to check it and please share your link/s for at this week’s SeniorSalon.

  2. These sound delicious! Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and more Link Party. I pinned this! Hope to have you join us again this week.

  3. Your Apple Pies look amazing! Thanks so much for sharing with us at Full Plate Thursday and don’t forget to bring your Cookie Recipes to the Holiday Cookie Exchange Link Party!
    Miz Helen

  4. These look so good! My hubby loves apple pies and this recipe will be on my list of treats! Thanks for linking up at the #BloggingGrandmothers End of the Year Link Party 2018

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