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Easy Lighter Salted Caramel Apple Hand Pies Recipe

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These lighter salted caramel apple hand pies feature a tender Greek yogurt crust and a rich coconut milk caramel, making them a healthier twist on a classic fall treat. Perfect for cozy afternoons or potlucks, they come together in about 45 minutes with simple ingredients.

Ingredients

  • All-purpose flour, 2 cups (240g)
  • Plain Greek yogurt, ¾ cup (170g)
  • Cold unsalted butter, ¼ cup (56g), cubed
  • Salt, ½ teaspoon
  • Ice water, 2-3 tablespoons (optional)
  • Granny Smith apples, 2 medium, peeled and diced small (about 2 cups)
  • Light brown sugar, ⅓ cup (70g)
  • Cornstarch, 1 tablespoon
  • Ground cinnamon, 1 teaspoon
  • Lemon juice, 1 tablespoon
  • Vanilla extract, ½ teaspoon
  • Full-fat coconut milk, ½ cup (120ml)
  • Coconut sugar, ¼ cup (50g)
  • Sea salt, ½ teaspoon
  • Vanilla extract, ½ teaspoon
  • Egg wash: 1 egg beaten with 1 tablespoon water
  • Turbinado sugar, for sprinkling

Instructions

  1. Make the caramel sauce first. In a small saucepan, combine the coconut milk and coconut sugar. Bring to a gentle simmer over medium heat, whisking often. Let it bubble for about 8-10 minutes until it thickens and turns a deep amber color. Stir in the sea salt and vanilla, then remove from heat. Set aside.
  2. Start the dough. In a large bowl, whisk together the flour and salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces remaining. Add the Greek yogurt and mix with a fork until a shaggy dough forms. If too dry, add ice water a tablespoon at a time. Do not overmix.
  3. Chill the dough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
  4. Make the apple filling. In a medium bowl, toss the diced apples with brown sugar, cornstarch, cinnamon, lemon juice, and vanilla. Let sit for 5 minutes.
  5. Roll out the dough. On a lightly floured surface, roll the dough to about ⅛-inch thickness. Cut into 8 equal squares (about 4×4 inches each).
  6. Assemble the pies. Spoon about 2 tablespoons of apple filling onto one half of each dough square. Drizzle a teaspoon of caramel sauce over the apples. Fold the other half over to form a triangle or rectangle. Press edges with a fork to seal. Cut a small slit on top of each pie.
  7. Bake. Preheat oven to 375°F (190°C). Place pies on a parchment-lined baking sheet. Brush with egg wash and sprinkle with turbinado sugar. Bake for 22-25 minutes until golden brown and filling is bubbling.
  8. Cool and glaze. Let pies cool on the sheet for 5 minutes, then transfer to a wire rack. Drizzle remaining caramel sauce over warm pies and sprinkle with extra sea salt. Let cool at least 10 minutes before serving.

Notes

Don’t skip chilling the dough for a flaky crust. Seal edges well to prevent leaking. Let pies cool at least 10 minutes before serving to avoid burning. For vegan version, use dairy-free yogurt and flax egg. For gluten-free, use 1:1 gluten-free flour blend. Store leftovers at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unbaked pies for up to 3 months.

Nutrition

Keywords: apple hand pies, salted caramel, Greek yogurt crust, lighter dessert, fall baking, apple pie, hand pies

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