Caramel Apple Mummy Hand Pies

Makes 10 hand pies

Caramel apples, mummies, and hand pies… pretty much my dream combination for a fun Halloween treat.

This sour cream pie crust is one I’ve used for hand pies for years, and I swear by it. It’s the same base as my Beer-Braised Beef & Onion Hand Pies, just slightly less salty and without the cornmeal. The sour cream not only tenderizes the dough, but also adds flakiness — it reminds me of laminated pastry, without any of the folding.

The filling is a simple mix of tart, spiced apples and gooey caramel. Like any good apple pie, the apples are cooked down first to reduce moisture and avoid gaps under the crust.

To turn them into mummies, strips of dough are layered over the top, brushed with milk instead of egg (to keep their pale, spooky color), and finished with a dusting of sugar. Pop on some candy eyes, and you’ve got the cutest Halloween hand pies around.

WHAT YOU’LL NEED

INGREDIENTS

Sour Cream Pie Crust

  • 3 cups all-purpose flour (370 g)

  • 3 tbsp granulated sugar (36 g)

  • 1 tsp Diamond Crystal kosher salt (or ¾ tsp Morton kosher salt)

  • 1 cup + 2 tbsp unsalted butter, very cold and cubed (254 g)

  • 1 cup + 2 tbsp cold full-fat sour cream (265 g)

  • For assembly:

    • Whole milk, for brushing

    • Extra granulated sugar or sparkling sugar, for sprinkling

Filling

  • 2 ½ tbsp unsalted butter (35 g)

  • 5 cups tart apples (about 4 medium apples, e.g., Granny Smith or Honeycrisp), peeled and finely diced (625 g)

  • ⅔ cup light brown sugar (133 g)

  • 1 ¼ tsp ground cinnamon

  • ¾ tsp kosher salt

  • 2 tsp cornstarch, whisked with 1 tbsp cold water (slurry)

  • 1 tsp vanilla extract

  • ⅓ cup thick caramel, homemade (see recipe in notes) or store-bought

    Note: If using store-bought caramel, be sure to use thick caramel dip, not caramel sauce.

DIRECTIONS

Make the Pie Crust

  1. In a food processor, pulse together the flour, sugar, and salt until evenly combined.

  2. Add cold butter and pulse 8–10 times, or until pea-sized bits remain.

  3. Add sour cream, then continue pulsing until the dough just begins to clump together in places — it should look shaggy and sandy, not smooth.

  4. Tip the mixture onto a work surface and gently press together until no dry flour remains.

  5. Shape into a rough rectangle, wrap tightly in plastic, and refrigerate for at least 1 hour, or overnight.

Make the Filling

  1. If making homemade caramel, prepare that first (recipe below in notes).

  2. Melt butter in a large skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt.

  3. Cook for 8–10 minutes, stirring occasionally, until the apples soften and their juices release.

  4. Stir in the cornstarch slurry and cook another 5–7 minutes, until the mixture thickens and most of the liquid is reduced.

  5. Stir in ⅓ cup thick caramel and vanilla. Simmer 1–2 minutes more, until the filling is glossy and cohesive.

  6. Chill the filling for at least 20–30 minutes before assembling, to allow it to cool and thicken.

Assemble & Bake

  1. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.

  2. On a lightly floured work surface, roll out the chilled dough to ⅛–¼ inch thick. Cut 10 rectangles, 5 × 3 inches each, and transfer to the prepared baking sheets. You should have ample excess dough.

  3. Spoon about 2 tablespoons of the chilled filling onto each bottom piece, leaving a small border.

  4. Cut remaining dough into thin strips (~⅛–¼ inch wide) for mummy-style bandages (much easier if the dough is well-chilled — refrigerate for 10–15 minutes if needed).

  5. Brush the strips with a thin layer of milk, then sprinkle generously with granulated sugar or sparkling sugar.

  6. Brush the border of each bottom rectangle with milk to help seal, then drape the strips randomly across the tops, leaving small gaps. Trim and press to seal the edges.

  7. Chill the assembled pies for 15 minutes to help maintain their shape during baking.

  8. Bake for 20–25 minutes, or until golden and crisp.

  9. Cool for 10 minutes, then add candy eyes, if using. Serve with warm caramel for dipping, if desired.

RECIPE NOTES

  • Homemade Caramel:

    • ¾ cup (150 g) granulated sugar

    • 3 tbsp water

    • Optional: 1 tsp light corn syrup (helps prevent crystallization)

    • 2 ½ tbsp unsalted butter, cubed

    • ⅓ cup (80 ml) heavy cream, warmed

    • ¼ tsp kosher salt

    • ½ tsp vanilla extract

      • In a small bowl, mix together sugar, water, and corn syrup (if using) until cohesive.

      • Gently pour the mixture into the center of a small saucepan — avoid letting it run down the sides, as this can cause crystallization.

      • Set over low heat. Do not stir as it cooks. You may gently swirl the pan if needed to ensure even caramelization.

      • Once the sugar has dissolved, increase the heat to medium.

      • Cook until it reaches a light amber color, then immediately remove from heat.

      • Whisk in the butter until melted, then slowly whisk in the warm cream. The caramel will bubble and may briefly seize but will come back together.

      • Stir in salt and vanilla.

      • Cool completely. The caramel will thicken significantly as it sets.