Caramel Apple Hand Pies

Ingredients

• Homemade pie crust (Alternatively, use 2 boxes of store-bought pie crusts.)
• 2 tbsp Apple pie filling (Alternatively, use one 21-ounce can of store-bought apple pie filling; chop the apple pieces smaller if needed.)
• 18 Soft caramels (Individually wrapped and unwrapped before use.)
• Vegetable oil (For frying; use enough to fill the pan 2 to 3 inches deep.)
• 4 cups Confectioners' sugar (For the glaze.)
• 5 tbsp Whole milk (Room temperature; add up to 2 additional tablespoons as needed for a thick but pourable glaze.)
• 1 tbsp Caramel syrup (For the glaze.)
• Flaky salt (Optional; sprinkle over the glaze.)

Steps

1. 1

   Roll out the pie crusts to ⅛-inch thickness. Cut the dough into 4- to 5-inch rounds; you should have about 18 rounds.

2. 2

   Place about 2 tablespoons of apple pie filling in the center of each dough round, leaving a ½-inch border around the edges.

3. 3

   Place the unwrapped caramels on a microwave-safe plate. Microwave them for 5 to 10 seconds at a time, just until softened. Do not melt them completely.

4. 4

   Working with one caramel at a time, flatten it into a thin disc. Place the disc on top of the apple pie filling, ensuring that it does not touch the edge of the dough.

5. 5

   Fold each dough round over the filling to form a half-moon. Lightly rub water around the edge to help seal it, then crimp the edge firmly with a floured fork. A tight seal is especially important because the pies contain caramel.

6. 6

   In a medium bowl, whisk together the confectioners' sugar, 5 tablespoons of milk, and caramel syrup until smooth. Add more milk, 1 tablespoon at a time, until the glaze is thick but pourable. Set the glaze aside.

7. 7

   For frying, fill a large, deep skillet or frying pan with 2 to 3 inches of vegetable oil. Heat the oil over medium heat to 375°F.

8. 8

   Carefully fry 2 to 3 hand pies at a time for 3 to 4 minutes, turning as needed, until golden brown. Adjust the heat as necessary to keep the oil around 375°F.

9. 9

   Transfer the fried hand pies to a wire rack set over a baking sheet or to a paper towel-lined plate. Let them rest for at least 5 minutes because the caramel inside will be very hot.

10. 10

    While the hand pies are still warm, dip their tops into the glaze or drizzle the glaze over them.

11. 11

    While the glaze is still tacky, sprinkle a small pinch of flaky salt over each pie, if using. Serve warm.

Notes

For a baked version, place the assembled hand pies on a parchment-lined baking sheet and bake at 400°F for about 15 to 20 minutes, or until golden brown. For an air-fried version, cook at 360°F for about 8 to 10 minutes, flipping halfway and watching closely toward the end. Assembled pies can be refrigerated, covered, for a few hours before cooking. Store cooled pies in an airtight container at room temperature for up to 2 days; place parchment between layers if needed. Refrigeration after cooking is not recommended because it can soften the crust and firm up the caramel.

Nutrition per serving

• dessert
• hand pies
• American
• fried
• baked option
• air-fryer option
• vegetarian