There’s something truly magical about the cozy, melting flavors of apples and caramel wrapped up in a tender, sweet crust. This Mini Caramel Apple Pies Recipe is one of my favorite ways to capture that warmth in bite-sized form, perfect for sharing or sneaking a few for yourself.
Jump to:
Why You'll Love This Recipe
I absolutely adore this Mini Caramel Apple Pies Recipe because it delivers all the nostalgic flavors of an apple pie but in a perfectly handheld, adorable package. Whether it’s for a weekend treat or holiday guests, these little pies always bring smiles.
- Bite-sized goodness: These mini pies are just the right size to enjoy without the guilt or fuss of cutting a big pie.
- Caramel magic: The melted soft caramels folded into the spiced apples create a rich, gooey filling unlike your typical apple pie.
- Crunchy streusel topping: Adds an irresistible texture contrast that keeps each bite exciting.
- Easy to make: Using refrigerated sugar cookie dough means less time fussing with crusts and more time enjoying.
Ingredients & Why They Work
The magic in this Mini Caramel Apple Pies Recipe comes from simple, well-chosen ingredients that balance sweetness, spice, and texture perfectly. Each component plays its part, from tart apples to crunchy pecans.
- Refrigerated sugar cookie dough: Convenient and sweet, it forms a tender, lightly crispy crust that pairs beautifully with the warm filling.
- Granny Smith apples: Tart and firm, they hold their shape well and provide a perfect counterbalance to the sweetness of caramel and sugar.
- Butter: Adds richness while cooking the filling and helps the apples soften gently.
- Brown sugar & white sugar: Combine for depth and just enough sweetness to highlight the apples without overpowering them.
- Lemon juice: Keeps the apples from browning and adds a bright, fresh note.
- Cinnamon, salt, ginger, nutmeg: Classic warm spices that make homemade apple pie irresistible; the pinch of salt enhances all flavors.
- Soft caramels: Melt into the filling for that signature gooey texture and luscious caramel flavor.
- Pecans: Provide a nutty crunch in the streusel topping that's simply addictive.
- Flour and cinnamon in streusel: Combine with butter and sugar to create that perfect crumbly, golden topping.
- Heavy cream (optional): Used in the caramel drizzle for smooth richness, making the pies even more decadent if you choose to add it.
Make It Your Way
I love to tailor this Mini Caramel Apple Pies Recipe depending on the occasion or what’s in my pantry. It's flexible enough to let you play around and make it your own.
- Variation: One time I swapped out pecans for chopped walnuts and added a pinch of cardamom to the filling—such a cozy twist that brightened things up.
- Dietary tweaks: You can easily use gluten-free sugar cookie dough if needed, and skip the caramel drizzle to reduce sweetness.
- Seasonal switch: Try mixing in a handful of dried cranberries into the filling for a tart surprise around the holidays.
- Bigger pies: If mini isn’t your style, double the ingredients for a classic apple pie size, though I highly recommend the cuteness factor of minis!
Step-by-Step: How I Make Mini Caramel Apple Pies Recipe
Step 1: Prep the Crust with Love
Preheat your oven to 350°F and grease your 12-cup muffin tin thoroughly—don’t skip the flouring, this helps the sugar cookie dough release easily after baking. Slice the cookie dough into 12 even pieces, and gently press each piece into the bottom and up the sides of each muffin cup. Don’t worry if the dough puffs a bit during the first bake; you can press it down again before adding the filling. Bake the crusts for 15 minutes—this pre-bake stabilizes them so your pies won’t get soggy later.
Step 2: Cook the Caramel Apple Filling
While the crust is baking, melt butter in a saucepan over medium heat. Add your peeled and chopped Granny Smith apples, brown sugar, white sugar, lemon juice, and all those cozy spices—cinnamon, salt, ginger, and nutmeg. Stir occasionally as you cook for about 5 minutes until apples start to soften. Then, stir in the soft caramels and keep cooking for 3 more minutes until caramels melt completely and create that luscious, thick filling.
Step 3: Make the Streusel Topping
For the streusel, toss pecans, brown sugar, flour, and cinnamon into a food processor and pulse until pecans are mostly chopped but still have some texture. Then add the cold butter pieces and pulse quickly until the mixture looks like small pebbles or coarse crumbs. If you don’t have a processor handy, chopping by hand and cutting in the butter works just fine.
Step 4: Assemble and Bake
Once the crusts are out of the oven, use a slotted spoon to divide the caramel apple filling evenly—about 1½ tablespoons per cup. Press the crusts gently with the back of a spoon if they've puffed up. Top each mini pie with 1 tablespoon of streusel, pushing some into the filling, then sprinkle the rest on top loosely. Bake for another 5-7 minutes until the streusel and crust edges turn a beautiful golden color. Let the pies cool completely in the pan before attempting removal; this step is key to keeping their shape intact.
Step 5: Optional Caramel Drizzle
For an extra touch of decadence, melt 10 soft caramels with heavy cream and a pinch of salt in the microwave—start with 1½ minutes, whisk vigorously, and add 30-second bursts if needed until smooth. Drizzle over your pies right before serving to keep that crunchy streusel perfect.
Top Tip
From my many times making this Mini Caramel Apple Pies Recipe, I’ve learned a few tricks that help turn these from good to unforgettable.
- Don’t skip the cooling: Letting the pies cool fully in the pan ensures they set properly and hold their shape when you take them out.
- Even chopping: Cut the apples into uniform pieces (about ½ to 1 inch) so they cook evenly and keep a nice texture without being mushy.
- Streusel texture: Pulse just enough to keep a bit of crunch in your nuts—overprocessing makes it too fine and changes the topping’s delightful contrast.
- Use a slotted spoon: For filling the crusts, this helps drain excess syrup that could make the crust soggy.
How to Serve Mini Caramel Apple Pies Recipe
Garnishes
I often serve these with a light dusting of powdered sugar or a small scoop of vanilla ice cream on the side. Sometimes a quick drizzle of homemade caramel sauce (if you didn’t use the optional drizzle step) takes it to the next level. A sprinkle of chopped toasted pecans adds a lovely finishing touch too.
Side Dishes
Since these are sweet treats, I like to pair them with a robust cup of coffee or a chai latte. For holiday gatherings, a side of spiced whipped cream and fresh fruit balances out the richness nicely.
Creative Ways to Present
For a festive touch, I’ve arranged these mini pies on a rustic wooden board lined with parchment, scattered with extra pecans and cinnamon sticks. They also look charming stacked in a tiered dessert stand at parties or boxed individually as homemade gifts.
Make Ahead and Storage
Storing Leftovers
I keep leftover mini pies in an airtight container at room temperature if eating within 1-2 days. For longer storage, refrigerate them, though the crust may firm up a bit more. Before serving, bring them back to room temp or warm them slightly.
Freezing
These mini pies freeze well! After they’ve completely cooled, wrap each individually in plastic wrap then place in a freezer-safe bag or container. They can stay frozen for up to 3 months. When you’re ready, thaw overnight in the fridge.
Reheating
I reheat leftovers in a 325°F oven for about 10 minutes to revive that freshly baked texture. Microwaving works in a pinch but may make the crust less crisp. Always add any caramel drizzle after warming to avoid sogginess.
Frequently Asked Questions:
Yes! You can assemble the pies and store them in the fridge for up to a day before baking. Just add the streusel topping right before baking to keep it crisp. They can also be frozen after baking, as described above.
Granny Smith apples are my go-to because they’re tart and hold their shape during cooking, giving the pies a nice balance of flavor and texture. You can experiment with Fuji or Honeycrisp for a sweeter note, but they may get softer.
Absolutely! If you prefer homemade pie crust, feel free to use your favorite recipe. Just keep in mind the sugar cookie dough adds sweetness and a soft, tender texture that complements the caramel apple filling perfectly.
Pre-baking the crust for 15 minutes before adding the filling is key. Also, using a slotted spoon to add the filling helps drain excess liquid. Finally, letting the pies cool completely before removing from the pan prevents breakage and sogginess.
Final Thoughts
These Mini Caramel Apple Pies are one of those recipes that feels like a warm hug, especially when the weather turns cooler. They’re easy to make, endlessly adaptable, and always make everyone smile. I hope you find as much joy baking and sharing these little gems as I do—give them a try, and get ready for some happy taste buds!
Print
Mini Caramel Apple Pies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Apple Pies feature a tender sugar cookie crust filled with a warm, caramel-infused apple filling and topped with a crunchy pecan streusel. Perfectly portioned for sharing or an individual treat, these delightful pies combine classic autumn flavors with an optional luscious caramel drizzle for extra indulgence.
Ingredients
Crust
- 1 16 oz. package Pillsbury refrigerated sugar cookie dough
Filling
- 3 ½ cups peeled and chopped Granny Smith apples (½-1 inch pieces, about 4-5 apples)
- 1 tablespoon butter
- 2 tablespoons packed brown sugar
- 2 tablespoons white sugar
- 1 ½ teaspoons lemon juice
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 6 soft caramels (such as Kraft)
Streusel
- ⅓ cup pecans
- ⅓ cup packed brown sugar
- ⅓ cup flour
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, chilled and cut into pieces
Caramel Drizzle (Optional)
- 10 soft caramels
- 1 ½ tablespoons heavy cream
- ⅛ teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray that contains flour or grease and flour your pan. Slice the cookie dough into 12 even pieces and press each piece into the bottom and up the sides of the prepared muffin cups. Bake for 15 minutes, then remove from the oven.
- Make the filling: While the crust bakes, melt the butter in a large saucepan over medium heat. Add the chopped apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ground ginger, and nutmeg. Cook, stirring occasionally, for 5 minutes. Add the 6 soft caramels and continue cooking until the caramels are completely melted and the apples are tender, about 3 more minutes. Remove the pan from the heat.
- Prepare the streusel: While the apples cook, pulse pecans, flour, brown sugar, and cinnamon in a food processor until the pecans are mostly chopped. Sprinkle the chilled butter over the mixture and pulse until it resembles small pebbles. Alternatively, you can mix in a bowl and cut the butter in by hand.
- Assemble the pies: Using a slotted spoon, remove the filling and evenly divide it among the sugar cookie crusts (about 1 ½ tablespoons per cup). Press the crust down gently with the back of a tablespoon if it is still puffed up. Top each pie with 1 tablespoon of the streusel, gently pushing it into the filling. Sprinkle the remaining streusel loosely on top. Bake for an additional 7 minutes or until the crust and streusel are golden brown.
- Cool and remove: Allow the mini pies to cool completely in the muffin tin before removing them to avoid breaking. Once cooled, run a sharp knife around each edge and gently remove the pies.
- Optional caramel drizzle: Place 10 soft caramels, heavy cream, and salt into a microwave-safe dish. Microwave for 1 ½ minutes, then whisk vigorously until smooth. If needed, microwave an additional 30 seconds. Drizzle the caramel over the pies just before serving to keep the streusel crispy.
- Serve: Serve the mini apple pies at room temperature or warm them briefly in the microwave for a few seconds if you prefer a warm dessert. Drizzle with caramel sauce if desired.
Notes
- Use a nonstick cooking spray with flour or grease and flour the muffin pan to prevent sticking.
- If you don’t have a food processor, dice the pecans finely and mix the streusel by hand, cutting in cold butter with a pastry cutter or two knives.
- Pressing down the cookie crust after the first bake helps create a stable base for the filling.
- Cool the pies completely before removing to maintain their shape and prevent crumbling.
- The caramel drizzle is optional but adds a delicious finishing touch; add just before serving to keep the streusel crunchy.
- If you like a sweeter filling, you can increase the brown or white sugar slightly according to taste.
- These mini pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg
Leave a Reply