Salted Caramel Apple Sourdough Hand Pies Recipe
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A perfect balance of tangy sourdough crust, juicy apple filling, and a buttery salted caramel drizzle – Salted Caramel Apple Sourdough Hand Pies are the ultimate fall treat! This handheld delight will have you craving more with each salty, sweet bite.
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The crisp air of a cozy autumn day, the leaves turning a gorgeous hue of red and gold – it’s the perfect time of year to whip up something special in your kitchen. And let’s be honest, there’s nothing better than a handheld treat that you can devour with just one hand while sipping on a warm cup of cider.
Sourdough Salted Caramel Apple Hand Pies are a delicious and unique fall twist on a classic apple pie.
The heart of any good pie is the crust. Each hand pie is surrounded by my Sourdough Pie Crust. This crust is buttery and flaky, plus, sourdough discard makes this crust perfectly tender every single time.
Each pie is then filled with tender bites of juicy apples mixed with a blend of warm seasonings like cinnamon, nutmeg, and allspice. Then to top it off, each hand pie is drizzled with a luscious homemade salted caramel sauce. Trust me, you won’t be able to resist this sweet and salty combo.
Whether you’re planning a fall picnic, a casual get-together, or just treating yourself to a little something special, our Salted Caramel Apple Sourdough Hand Pies are the perfect way to celebrate the flavors of the season.
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Why You’ll Love This Recipe:
Delicious Fall Treat-
What’s better than warm apple filling surrounded by flaky pie crust and drizzled with homemade, buttery salted caramel sauce? It tastes like the best of fall all in one little pocket.
Individual Serving Size Treat
These little pies are the perfect treat to eat on the go and serving less of a mess to serve.
Great way to use Sourdough Discard
When my sourdough discard jar is growing in my fridge, making sourdough crust is one of my go-to recipes. It’s flaky and tender, just like a regular pie crust, but with a slight tang. Love making a double batch, one for now and one to freeze!
Ingredients
Sourdough Pie Crusts
Hand Pies Filling
Apples – A tart apple like Granny Smith or a sweet/tart like Fuji or Pink Lady work perfectly for this recipe. Choose your favorite or mix and match!
Lemon Juice – This acidic ingredient helps to keep the apples from browning and cuts the sweetness.
Flour – Adding flour helps to thicken the pie filling.
Brown Sugar – I used light brown sugar.
Seasonings – Cinnamon, All Spice, and Nutmeg will help this taste like fall.
Homemade Salted Caramel – I stir in about 1/4 cup of this caramel sauce and leave the rest for drizzling and dipping!
Salted Caramel Sauce
Sugar – Granulated Sugar or Pure Cane Sugar
Unsalted Butter – Omit the salt if you use Salted Butter
Heavy Cream – Brings the creaminess to this luscious caramel sauce.
Salt – I mean it is called salted caramel!
Egg wash
Eggs
Splash of milk
Supplies
Rolling Pin
Parchment Paper
Toothpicks or sharp knife
How to Make Salted Caramel Apple Sourdough Hand Pies
Sourdough Pie Crusts
Prepare my Sourdough Pie Crust Recipe up to step 7. This pie crust recipe makes enough for a double-crust pie, which will make about 18 sourdough hand pies.
Homemade Salted Caramel
To a medium pot, add white sugar.
Heat to medium heat on the stovetop. Leave the sugar for a few minutes. Once the sugar starts to melt, continue to give it a stir. It will dissolve completely in about 8-10 minutes. Keep an eye on it, be sure the sugar doesn’t burn.
Once the sugar is melted, add in the room temperature butter, stirring vigorously. It will begin to bubble and rise. Continue to mix. It will take some stirring to incorporate the sugar and butter fully.
When the sugar and butter are combined, slowly pour in the heavy cream while also stirring.
Continue to cook until the caramel begins to bubble and rise again.
Remove from the heat and pour into a small bowl to cool.
Salted Caramel Apple Filling
Peel and dice the apples to about the size of a corn kernel. It’s important to cut the apple into smaller pieces so that becomes tender during the shorter bake time.
To a large mixing bowl, add the finely diced apple, lemon juice, brown sugar, all-purpose flour, spices, and a 1/4 cup of the cooled caramel sauce.
Mix until combined.
Shape
Line a baking sheet with parchment paper. Set to the side.
After the pie crust dough has chilled for an hour, pull one disc out of the fridge.
Remove the piece of plastic wrap from one of the dough balls and place it on a lightly floured work surface.
With a floured rolling pin, roll from the center of the dough outward. Then, turn the dough a quarter turn and repeat the same rolling motion.
Add flour to the rolling pin, pie dough, and work surface when needed – you don’t want the dough to stick.
Periodically flip the dough to the other side and continue to roll out until it is thin, about 1/8 inch thick.
With a 3-inch cookie cutter or a drinking glass, cut out circles, about 14-16.
Place the cutout crusts on the parchment-lined baking sheet.
Continue to reroll the extra dough and cut out circles until there isn’t enough pastry dough.
Repeat this process with the second pie disc.
Once all of the pie crusts have been cut, place the baking sheet in the fridge and allow the crusts to cool for at least 20 minutes. This keeps the butter from melting in the dough, which helps the pie crust get all of those delicious flaky layers.
Egg Wash
While the pie crusts chill, add an egg and a splash of milk to a small bowl.
Whisk together until combined. Set to the side.
Assemble
Once the crusts have chilled for at least 20 minutes, remove the baking sheet from the fridge.
Divide the pie crusts into two groups. You will need two circles for each hand pie – one for the bottom crust and one for the top.
Place the bottom crusts 1 inch apart on the parchment-lined baking sheet.
Brush the top of the bottom pie crust with the egg wash. This will help seal the pie crust together and prevent the filling from leaking.
Place a small amount of the pie filling, about 1-2 Tablespoons, in the center.
Take a top crust and gently spread the dough with your thumbs. Place it on top of the filling. Press the edges of the pie crust together with your finger to help seal the pie crust, and then crimp with the tines of a fork.
Brush the top of the hand pie with one final coat of egg wash. This will give it a beautiful golden brown finish.
Repeat until all of the mini pies have been assembled.
Poke 8 holes in the tops of the hand pies with a toothpick. This acts as a vent for the steam to escape while the pies bake.
Finally, sprinkle each hand pie with coarse sugar for a beautiful finish and extra crunch.
Chill the hand pies in the fridge one last time for 20 minutes.
In the meantime, preheat the oven to 375 degrees.
Bake
After 30 minutes of chilling, place the apple pies in the preheated oven.
Bake for 24-28 minutes, or until the tops are golden brown.
Remove the sourdough hand pies from the oven and place on a wire rack to cool for at least 5 minutes.
This Salted Caramel Apple Sourdough Hand Pie can be served warm or at room temperature.
Be sure to drizzle with the remaining salted caramel sauce!
How to Store
Store these Sourdough Hand Pies in an airtight container for up to 5 days at room temperature.
How to Reheat
Reheat the Sourdough Hand Pies in a 350-degree f oven for 10-15 minutes or until heated through.
FAQs:
Why does the filling keep leaking out of my Sourdough Hand Pies?
It’s important to properly seal the sourdough pie crusts to prevent the pie filling from leaking out.
I like to seal my sourdough hand pies two ways – one, by pressing my finger into the dough to seal the pie crust together, and two, by crimping the edges with a fork. These two practices will help the pie filling from leaking out of your mini pies.
Can I make these Sourdough Hand Pies with a different pie filling?
Though Salted Caramel Apple has to be one of my favorite pie fillings for this delicious sourdough hand pie, this recipe is customizable to all your favorite pie fillings. This sourdough pie crust is perfect for sweet pies with fruit fillings like peach or blueberry filling – even pumpkin pie filling!
But it’s also delicious for savory pies! Some different fillings could be your favorite pizza sauce, veggies, and mozzarella cheese, ground beef with taco seasoning, or cheddar cheese and slices of ham.
Happy baking!
More Sourdough Discard Dessert Recipes :
Strawberry Rhubarb Sourdough Pie
Chewy Oatmeal Butterscotch Sourdough Cookies
Salted Caramel Apple Sourdough Hand Pies Recipe
A perfect balance of tangy sourdough crust, juicy apple filling, and a buttery salted caramel drizzle - Salted Caramel Apple Sourdough Hand Pies are the ultimate fall treat! This handheld delight will have you craving more with each salty, sweet bite.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 Tablespoon unsalted butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 teaspoon salt
Salted Caramel Apple Filling
- 3 apples (Granny Smith, Fuiji, Pink Lady), finely diced
- 1 Tablespoon of lemon juice, fresh
- 1 Tablespoon flour
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 cup salted caramel sauce
Egg Wash
- 1 large egg
- splash of milk
Instructions
How to Make Salted Caramel Apple Sourdough Hand Pies
Sourdough Pie Crusts
1. Prepare my Sourdough Pie Crust Recipe up to step 7. This pie crust recipe makes enough for a double-crust pie, which will make about 14-16 sourdough hand pies.
Homemade Salted Caramel
2. To a medium pot, add white sugar.
3. Heat to medium heat on the stovetop. Leave the sugar for a few minutes. Once the sugar starts to melt, continue to give it a stir. It will dissolve completely in about 8-10 minutes. Keep an eye on it, be sure the sugar doesn't burn.
4. Once the sugar is melted, add in the room temperature butter, stirring vigorously. Immediately it will begin to bubble and rise. Continue to mix. It will take some stirring to incorporate the sugar and butter fully.
5. When the sugar and butter are combined, slowly pour in the heavy cream while also stirring.
6. Continue to cook until the caramel begins to bubble and rise again.
7. Remove from the heat and add in th salt. Mix until combined, then pour into a small bowl to cool.
Salted Caramel Apple Filling
8. Peel and dice the apples to about the size of a corn kernel. It's important to cut the apple into smaller pieces so that becomes tender during the shorter bake time.
9. To a large mixing bowl, add the finely diced apple, lemon juice, brown sugar, all-purpose flour, spices, and 1/4 cup of the caramel sauce.
10. Mix until combined. Set to the side.
Shape
11. Line a baking sheet with parchment paper. Set to the side.
12. After the pie crust dough has chilled for an hour, pull one disc out of the fridge.
13. Remove the piece of plastic wrap from one of the dough balls and place it on a lightly floured work surface.
14. With a floured rolling pin, roll from the center of the dough outward. Then, turn the dough a quarter turn and repeat the same rolling motion.
15. Add flour to the rolling pin, pie dough, and work surface when needed - you don't want the dough to stick.
16. Periodically flip the dough to the other side and continue to roll out until it is thin, about 1/8 inch thick.
17. With a 3-in cookie cutter or a drinking glass, cut out circles, about 14-16.
18. Place the cutout crusts on the parchment-lined baking sheet.
19. Continue to reroll the extra dough and cut out circles until there isn't enough pastry dough.
20. Repeat this process with the second pie disc.
21. Once all of the pie crusts have been cut, place the baking sheet in the fridge and allow the crusts to cool for at least 20 minutes. This keeps the butter from melting in the dough, which helps the pie crust get all of those delicious flaky layers.
Egg Wash
22. While the pie crusts chill, add an egg and a splash of milk to a small bowl.
23. Whisk together until combined. Set to the side.
Assemble
24. Once the crusts have chilled for at least 20 minutes, remove the baking sheet from the fridge.
25. Divide the pie crusts into two groups. You will need two circles for each hand pie - one for the bottom crust and one for the top.
26. Place the bottom crusts 1 inch apart on the parchment-lined baking sheet.
27. Brush the top of the bottom pie crust with the egg wash. This will help seal the pie crust together and prevent the filling from leaking.
28. Place a small amount of the pie filling, about 1-2 Tablespoons, in the center.
29. Take a top crust and gently spread the dough with your thumbs. Place it on top of the filling. Press the edges of the pie crust together with your finger to help seal the pie crust, and then crimp with the tines of a fork.
30. Brush the top of the hand pie with one final coat of egg wash. This will give it a beautiful golden brown finish.
31. Repeat until all of the mini pies have been assembled.
32. Poke 8 holes in the tops of the hand pies with a toothpick. This acts as a vent for the steam to escape while the pies bake.
33. Finally, sprinkle each hand pie with coarse sugar for a beautiful finish and extra crunch.
34. Chill the hand pies in the fridge one last time for 20 minutes.
35. In the meantime, preheat the oven to 375 degrees.
Bake
36. After 20 minutes of chilling, place the apple pies in the preheated oven.
37. Bake for 24-28 minutes, or until the tops are golden brown.
38. Remove the sourdough hand pies from the oven and place them on a wire rack to cool for at least 5 minutes.
39. This Salted Caramel Apple Sourdough Hand Pie can be served warm or at room temperature.
40. Be sure to drizzle with the remaining salted caramel sauce!
Notes
Store these Sourdough Hand Pies in an airtight container for up to 5 days at room temperature.
Reheat the Sourdough Hand Pies in a 350-degree f oven for 10-15 minutes or until heated through.
It's important to properly seal the sourdough pie crusts to prevent the pie filling from leaking out.
I like to seal my sourdough hand pies two ways - one, by pressing my finger into the dough to seal the pie crust together, and two, by crimping the edges with a fork. These two practices will help the pie filling from leaking out of your mini pies.
These look amazing. Can they be frozen?
I have not personally tried freezing them and baking them, but it should work! Wrap them in plastic wrap and store the unbaked hand pies in a freezer bag. Bake them from frozen and add 10-15 additional minutes to the baking time. Enjoy!
You forgot to add the salt in the recipe for the caramel.
Thank you for letting me know! This has been corrected.