Recipe Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup finely chopped pecans, plus more for garnish
- 2 tablespoons store-bought caramel sauce, plus more for serving
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- All-purpose flour, for dusting
- 2 (14.1-ounce) packages refrigerated rolled pie crusts
- 1 large egg, beaten
- 3 tablespoons turbinado sugar
Recipe Directions
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Combine brown sugar, pecans, caramel sauce, butter, vanilla and salt in a small bowl. Set aside.
- On a lightly floured surface, unroll pie crusts and cut into 4-inch circles. Re-roll pie crust trimmings to make additional circles.
- Fill center of each round with 1 heaping tablespoon of pecan mixture. Brush edge of each round with egg. Fold pie rounds in half and crimp seams together using tines of fork. Cut 3 small vents at top of each hand pie with a sharp knife. Brush tops with egg and sprinkle turbinado sugar over each hand pie.
- Bake until golden-brown, about 15 minutes. Allow to cool for 15 minutes. Drizzle with additional caramel sauce and garnish with additional pecans. Serve and enjoy.
