Hand pies are a New Orleans tradition thanks to local business Hubig’s. Unfortunately, with Hubig’s currently not in operation due to a devastating fire (they promise to rebuild), I had to make my own hand pies to get my fix. But, all in all, I’m proud of how these Caramel Apple Hand Pies turned out.
I’m a huge fan of caramel apples so I whipped up some caramel and mixed it with the apples to create the caramel apple filling.
For the Caramel:
- 1 cup sugar
- 6 TBSP unsalted butter, cut into cubes
- 1/2 cup heavy whipping cream
- 1/4 cup water
For the rest:
- 4 pre-made pie crusts
- 2 Granny Smith apples, finely chopped
- 2 Honeycrisp apples, finely chopped
- 2 TBSP cinnamon
- 1 TBSP sugar
- 2 egg yolks
For the Caramel:
- Heat sugar and water in a 3-quart saucepan over medium-high heat, stirring to dissolve sugar. When sugar comes to a boil, stop stirring.
- Boil until the liquid sugar turns a dark amber color then add all the butter. The mixture will foam up and thicken.
- Whisk until the butter has melted. Once butter has melted, remove pan from the heat.
- Add the cream (the mixture will foam up again) and whisk to incorporate cream and until mixture is smooth.
- Set aside caramel to cool.
For the Hand Pies:
- Preheat oven to 400F.
- Roll out pre-made pie crust dough and use a 4-inch circular pastry cutter to cut circles out of the dough. Repeat with each dough remains.
- Set dough circles aside on a parchment-lined baking sheet.
- Toss apples with cinnamon and remaining sugar.
- Once caramel has cooled, add apples to the caramel and stir to incorporate.
- Assemble hand pies by place a TBSP of caramel apple filling on a dough circle then placing a dough circle on top. Press edges with fork to seal. (Don’t worry if some filling spills out, keep pressing until sealed.)
- Using a knife, score an X into the top of each pie so filling can vent its heat out while baking.
- Once all pies are assembled (you may need to work in batches if you have one baking sheet), whisk egg yolks in a small bowl. Using a pastry brush, brush each hand pie with the egg wash. Sprinkle each pie with additional sugar, if desired.
- Bake hand pies for 12-15 minutes or until crust turns golden brown.
- Place on a wire rack to cool.
While my recipe is for hand pies, you can also go the traditional route and just make a caramel apple pie using two pie crusts. Either way, the filling in this recipe is a star.
Making the caramel from scratch really makes a difference. These Caramel Apple Hand Pies are perfect for Fall and Winter parties while apples are in season. Plus, they’re easier to eat. And I guarantee you will have very few left over when all is said and done.