Caramelized Apple Hand Pies

This is a sponsored post. I received products to use in recipes for this event. All opinions are my own.
We drive 2 hours into Maine to visit a fast food chicken chain.  The main reason for that is the chicken, of course, but a close second to that is their amazing apple pies.  They still fry them, and then coat them in cinnamon sugar while they are still hot.  So, so good. I saw this recipe on the Taste of Home website, and I knew right away my guys would love them.

I used salted butter instead of unsalted, and I used a 4" biscuit cutter.  Be very, very careful not to overfill.  They will bust open and make a mess. I like parchment paper instead of greasing the sheets.

I put the cinnamon sugar mix into a small paper bag. When the hand pies came out of the oven, I brushed them with the butter, and then dropped them into the bag, one at a time, and shook gently.

These went so fast, I had to make a second batch 2 days later!  Thank you so much to Edwina G. for sharing her recipe. I hope you are enjoying #AppleWeek as much as I am, be sure to check out what the other participants made down below!

Carmelized Apple Pies

Carmelized Apple Pies



  • 2 tablespoons unsalted butter
  • 3 Rainier Honeycrisp apples, medium
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon cornstarch
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Rodelle Vanilla Extract
  • 1 package refrigerated pie pastry
  • Topping
  • 1/4 cup coarse sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted


How to cook Carmelized Apple Pies

  1. In a large skillet, heat butter over medium heat. Add apples; cook and stir 5 minutes. Mix brown sugar, cornstarch and cinnamon; add to apples. Cook and stir 7-8 minutes longer or until apples begin to soften and caramelize. Remove from heat; stir in lemon juice and vanilla. Cool completely. Preheat oven to 400°. On a lightly floured surface, unroll pastry sheets. Roll to 1/8-in. thickness; cut four 5-in. circles from each sheet. Place about 3 tablespoons filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal or, if desired, pinch edges to seal and flute. Transfer to greased baking sheets. Prick tops of pastry with a fork. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. For topping, mix sugar and cinnamon. Brush pies with melted butter; sprinkle with cinnamon-sugar. Serve warm or at room temperature.
  2. Yield: 8 servings.
  3. Source:
apples, cinnamon, hand pies, turnovers
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  1. These sound amazing and I'm sure are much healthier than the deep fried version.

  2. Jolene!!! These are beautiful! And I am loving the recipe card too. Happiness all the way around :-)


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