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
Scale
Crust
- 1 16 oz. package Pillsbury refrigerated sugar cookie dough
Filling
- 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)
Streusel
- 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
Caramel Drizzle (Optional)
- 10 soft caramels
- 1 1/2 tablespoons heavy cream
- 1/8 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 1/2 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 1/2 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
