2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle.
  • Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8×10-inch rectangle.
  • Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

2 cups small peeled and SMALL diced Granny Smith apples (about corn kernel size)
Juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon PURE vanilla
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, melted

  • In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Egg wash – 1 egg lightly whisked with 1 Tablespoon water
LARGE flake sea salt
Crystal sanding sugar

  • Preheat the oven to 425º.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling.
  • Top the apple filling with a pinch of sea salt.
  • Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
  • Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
  • Sprinkle the pies with crystal sanding sugar.
  • Bake the pies until they’re golden brown, about 15 minutes.
  • Remove the pies from the oven and allow them to cool for 10 minutes before glazing.

Juice of 1 Large lemon
+/- 1/2 cup powdered sugar

  • Blend together to desired consistency.


  • I like to use a FULL wine bottle to roll the dough as the weight helps it stay smoother.
  • I also roll the dough between 2 sheets of wax paper so I don’t need t add as much flour.
  • Large flake sea salt is available in most specialty supermarkets.


This amazing recipe will be featured this week at the Weekend Blog Hop at My Flagstaff Home! Thanks so much for sharing it and be sure stop by again from Thursday to Sunday. –Jennifer

Miz Helen

We will love your Caramel Apple Hand Pies, they look awesome! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen


Your making my mouth water with this recipe. I’ve never made hand pies, but may have to give it a try. Thank you for sharing at Party In Your PJs!

Jenny Walters

Super cute as well as delicious! I just love apple pies, especially hand held ones! Perfect for so many occasions any time of the year. Thank you so much for sharing with #FiestaFriday

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