Super Flaky Caramel Apple Pear Hand Pies
These Apple Pear Hand Pies feature a sweet caramel apple pear pie filling inside a luxurious buttery, flaky pie crust. Plus these adorable apple pear hand pies are the perfect portion and can easily take them on a picnic or a Memorial Day or Fourth of July barbeque. What’s not to love?
When you think of apple pie you tend to think of using granny smith apples. In this delicious recipe we used Fuji apples, our favorite! It did not make the apple pie too sweet as one might think. It was the perfect compliment for the pear in this pastry recipe. Also, we loved that you can get very creative with the top dough decorations. We chose a traditional apple pie lattice design but you can add leaf or floral dough cutouts or basically anything you want!
Take a look at our IGTV apple-pear hand pie tutorial:
SUPER FLAKY CARAMEL APPLE PEAR HAND PIE RECIPE
INGREDIENTS
FOR THE APPLE-PEAR FILLING:
1/2 of a lemon (juice only)
2 pounds of apples and pears (1:1 ratio), cut into small cubes
2/3 c granulated sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
4 Tbsp unsalted butter
FOR THE CARAMEL:
1 c light brown sugar
1/2 c heavy cream
5 Tbsp butter
2 Tbsp vanilla
1 tsbp salt
FOR THE PIE DOUGH:
2 1/2 c all-purpose flour
4-5 Tbsp sugar (depending on how sweet you would like it)
1/2 tsp sale
1 lb (2 sticks) cold unsalted butter
3 Tbsp ice water (less, if needed)
1 1/2 tsp cinnamon
Pinch of nutmeg
Pinch of all spice
FOR THE EGG WASH:
1 egg
1/2 Tbsp heavy cream
Demara Sugar to sprinkle on the top
DIRECTIONS:
- For the dough, combine flour, sugar, salt, cinnamon and nutmeg in a food processor and mix on low speed until combined.
- Next add the butter cubes to the food processor and combine on low to high speed until a buttery flaky dough forms.
- On a silicone baking mat, roll out the dough to about 1/4 inch thickness, wrap in saran wrap or bees wrap and chill in the refrigerator.
- Next, start the filling but cutting the apples and pears into cubes. Add the lemon juice, sugar, cinnamon and nutmeg and mix together.
- In a medium pan, add the the 4 Tbsp of unsalted butter and melt at medium heat. Add the apple-pear mixture to the pan and allow to simmer for approximately two minutes. Continue simmer for about 8 minutes covered or until apples and pears are soft.
- Strain apple-pear juice in a colander. Add the apple-pear juice backto a medium pan and heat at medium heat until it becomes a thick sauce. Add the sauce back to the apple-pear mixture.
- To make the caramel, add butter, brown sugar, heavy cream, vanilla and salt to a small pan at medium heat.
- Remove the dough from the refrigerator, and cut out your circles for the hand pies. We recommend using a 3.5-inch cutter for these hand pies.
- Add the caramel to each circle and layer a small scoop of apple-pear on top of the caramel.
- Coat each circle with egg wash and top each pie with the other half ot eh remaining pie crust circles. Place over the apple-pear mixture and seal the edges of the dough to secure the top dough to the bottom one. The tops can be a dough lattice or any design you would like. Just be sure to have a few holes for steam to get through while baking.
- Add egg wash to the top and sprinkle with demerara sugar for that extra bit of crunchiness.
- Bake for 20 minutes at 350 degrees F. Bake them until they are golden brown and you can see the filling bubbling inside.
Ingredients
- FOR THE APPLE-PEAR FILLING:1/2 of a lemon (juice only)2 pounds of apples and pears (1:1 ratio), cut into small cubes2/3 c granulated sugar1/4 tsp cinnamon1/8 tsp nutmeg4 Tbsp unsalted butter FOR THE CARAMEL:1 c light brown sugar1/2 c heavy cream5 Tbsp butter2 Tbsp vanilla1 tsbp salt FOR THE PIE DOUGH:2 1/2 c all-purpose flour4-5 Tbsp sugar (depending on how sweet you would like it)1/2 tsp sale1 lb (2 sticks) cold unsalted butter3 Tbsp ice water (less, if needed)1 1/2 tsp cinnamonPinch of nutmegPinch of all spice FOR THE EGG WASH:1 egg1/2 Tbsp heavy creamDemara Sugar to sprinkle on the top
Instructions
- For the dough, combine flour, sugar, salt, cinnamon and nutmeg in a food processor and mix on low speed until combined.
- Next add the butter cubes to the food processor and combine on low to high speed until a buttery flaky dough forms.
- On a silicone baking mat, roll out the dough to about 1/4 inch thickness, wrap in saran wrap or bees wrap and chill in the refrigerator.
- Next, start the filling but cutting the apples and pears into cubes. Add the lemon juice, sugar, cinnamon and nutmeg and mix together.
- In a medium pan, add the the 4 Tbsp of unsalted butter and melt at medium heat. Add the apple-pear mixture to the pan and allow to simmer for approximately two minutes. Continue simmer for about 8 minutes covered or until apples and pears are soft.
- Strain apple-pear juice in a colander. Add the apple-pear juice backto a medium pan and heat at medium heat until it becomes a thick sauce. Add the sauce back to the apple-pear mixture.
- To make the caramel, add butter, brown sugar, heavy cream, vanilla and salt to a small pan at medium heat.
- Remove the dough from the refrigerator, and cut out your circles for the hand pies. We recommend using a 3.5-inch cutter for these hand pies.
- Add the caramel to each circle and layer a small scoop of apple-pear on top of the caramel.
- Coat each circle with egg wash and top each pie with the other half ot eh remaining pie crust circles. Place over the apple-pear mixture and seal the edges of the dough to secure the top dough to the bottom one. The tops can be a dough lattice or any design you would like. Just be sure to have a few holes for steam to get through while baking.
- Add egg wash to the top and sprinkle with demerara sugar for that extra bit of crunchiness.
- Bake for 20 minutes at 350 degrees F. Bake them until they are golden brown and you can see the filling bubbling inside.
These amazing apple pear hand pies can be servedwhile they’re warm or store them for a day or two until you’re ready to serve them. Happy eating!
XoXo
Ali & Marissa
