Name: Mini Caramel Apple Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 16 oz. package Pillsbury refrigerated sugar cookie dough; 3 1/2 cups peeled and chopped Granny Smith apples (1/2-1 inch pieces, about 4-5 apples); 1 tablespoon butter; 2 tablespoons packed brown sugar; 2 tablespoons white sugar; 1 1/2 teaspoons lemon juice; 1/2 teaspoon cinnamon; 1/8 teaspoon salt; 1/8 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 6 soft caramels (such as Kraft); 1/3 cup pecans; 1/3 cup packed brown sugar; 1/3 cup flour; 1/2 teaspoon ground cinnamon; 4 tablespoons unsalted butter, chilled and cut into pieces; 10 soft caramels; 1 1/2 tablespoons heavy cream; 1/8 teaspoon salt

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.

Two small round desserts are placed closely on a white plate with a white marbled background. Each dessert has a golden brown crust forming the base. On top of the crust, there is a layer of caramel sauce with a shiny, sticky texture. Covering the caramel layer is a crumbly topping made of small, uneven pieces of nuts and crumbs that are light to dark brown. The nuts appear crunchy and slightly rough. The image is taken from above, showing the round shape and textured surface of the desserts clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Caramel Apple Pies Recipe
Top Tip
How to Serve Mini Caramel Apple Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Caramel Apple Pies Recipe

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.

Flat lay of peeled and chopped Granny Smith apples, small pieces of unsalted butter, packed brown sugar in a small white bowl, white sugar in a small white bowl, lemon wedges for fresh lemon juice, ground cinnamon sprinkled lightly on a white ceramic plate, small piles of ground ginger and ground nutmeg on a simple white dish, unwrapped soft caramel squares arranged neatly, whole pecans, all-purpose flour in a small white bowl, and chilled butter cut into pieces arranged on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A close-up view of a small square dessert held by a woman's hand, showing three layers: a light golden, soft-looking base layer; a thick middle layer with a crumbly, oat and nut topping mixed with a sticky caramel sauce creating a textured, shiny surface; and a smooth, white scoop of vanilla ice cream with visible specks on top, slightly melting and blending with the caramel. The dessert sits on a plain white plate with two small drops of caramel sauce beside it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

Mini Caramel Apple Pies - Serving Suggestion

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:

Can I make this Mini Caramel Apple Pies Recipe ahead of time?

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.

What type of apples are best for this recipe?

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.

Can I make the crust from scratch instead of using sugar cookie dough?

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.

What’s the best way to prevent the crust from getting soggy?

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!