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” 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 ground 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 nothing quite like the smell of warm apples, cinnamon, and caramel filling your kitchen—and that’s exactly what you get with this Mini Caramel Apple Pies Recipe. These mini beauties are perfect for snack time, dessert, or sharing at your next gathering, and I promise they’re easier to make than they look!

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’m honestly obsessed with how these mini pies capture the essence of a classic apple dessert but in such a fun, handheld size. They bring together tart Granny Smith apples and gooey caramel with a buttery sugar cookie crust and a crunchy pecan streusel topping that just sings fall in every bite.

Perfect portability: These pies come out as individual servings, so they’re so easy to pack for lunches or parties without any mess.
Simple shortcut crust: Using refrigerated sugar cookie dough saves you tons of time but still gives you that golden, tender base you want.
Caramel magic: Melting soft caramels right into the filling amps up the flavor in a way that’s just irresistible.
Crunchy streusel: That pecan topping adds the perfect toasted crunch and contrast to the soft apple filling.

Ingredients & Why They Work

Each ingredient in this Mini Caramel Apple Pies Recipe is thoughtfully chosen to balance simplicity and flavor. Granny Smith apples provide a tart counterpoint to the sweet caramel and sugars, while the sugar cookie dough brings buttery softness without fussing over homemade crust. The streusel with pecans adds that satisfying crispy layer on top—trust me, it’s a game-changer.

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

Pillsbury refrigerated sugar cookie dough: Using pre-made dough means less time rolling out crusts and more time enjoying these mini pies.
Granny Smith apples: Their tartness balances the sweetness perfectly and they hold their shape nicely when cooked.
Soft caramels: Melting these into the filling creates that luscious, sticky caramel flavor that’s essential here.
Brown and white sugar: Sweetens and caramelizes the filling just right, adding depth and richness.
Butter: Adds richness and helps meld the apple filling flavors together smoothly.
Lemon juice: Keeps the apples bright and prevents browning while adding a subtle tang.
Cinnamon, ground ginger, nutmeg, salt: Classic warming spices that give the filling that cozy apple pie vibe.
Pecans: Toasted pecans in the streusel provide a lovely crunch and nutty flavor contrast.
Flour (for streusel): Helps bind the streusel topping so it bakes into those small, crumbly chunks.
Unsalted butter (for streusel): Keeps the topping rich and golden as it bakes.
Heavy cream and extra caramels (optional): For an easy, silky caramel drizzle that’s pure indulgence.

📝

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 how versatile this Mini Caramel Apple Pies Recipe is—it’s a fantastic base for tweaking to suit your tastes or dietary needs. You can get creative and make it your own! Here’s how I’ve played around with it over the years:

Variation: Sometimes I swap in a gluten-free cookie dough crust when friends come over who can’t do gluten, and it still bakes up beautifully.
Spice it up: Feel free to experiment with the spices—adding a pinch of cardamom or cloves gives the filling an interesting twist.
Fruit swaps: While apples are classic, I’ve tried mixing in some chopped pears for a softer texture and subtle sweetness.
Healthier touch: Using less brown sugar or a sugar substitute can help lighten it up without losing the essence of the pies.

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: Get the Crust Ready

First off, I preheat the oven to 350°F and prepare my muffin tin by lightly greasing and flouring it—this really helps the pies come out cleanly. Then, I slice the refrigerated sugar cookie dough into 12 even pieces and press each slice into the bottom and sides of the muffin cups. Don’t worry if the dough presses unevenly; you can fix that as you go. Bake these crusts for about 15 minutes until they’re just starting to turn golden, then set them aside while we prepare the filling.

Step 2: Cook the Apple-Caramel Filling

While the crust is baking, I melt butter in a saucepan over medium heat, then add the chopped Granny Smith apples along with brown sugar, white sugar, lemon juice, and spices. This mixture simmers for about 5 minutes, allowing the apples to soften but still keep a bit of bite. Next, I stir in the soft caramels and keep cooking until they melt completely and the filling turns thick, usually around 3 more minutes. This step always makes me feel like the kitchen’s about to smell like a candy shop!

Step 3: Prepare the Streusel Topping

While the filling cooks, I pulse pecans, flour, brown sugar, and cinnamon in a food processor until the pecans are roughly chopped. Then I add chilled butter pieces and pulse just a few more times until the mixture looks like small crumbs or pebbles. If you don’t have a food processor, chopping the pecans and cutting in the butter by hand works just fine. This streusel topping adds that perfect crunch and texture contrast on top of the soft pies.

Step 4: Assemble and Bake the Mini Pies

Once your crusts are done and the filling’s ready, use a slotted spoon to scoop the apple-caramel mixture evenly into each crust—about 1 ½ tablespoons per pie works well. If the sugar cookie crust has puffed up, gently press it down with the back of the spoon. Then sprinkle about a tablespoon of streusel onto each pie, pressing some into the filling and leaving some loose on top. Bake for an additional 5 to 7 minutes until the crust edges and streusel turn golden brown.

Step 5: Cool and Serve

Here’s one key step: you want to cool these mini pies completely in the muffin tin before trying to remove them. If you don’t, they might fall apart, and nobody wants that mess! When cooled, run a sharp knife around the edges to help loosen them for easy removal. If you’re looking to add a little extra flair, I often make a quick caramel drizzle by melting additional soft caramels with heavy cream and a pinch of salt—just microwave and whisk. I drizzle this over the pies right before serving to keep the streusel nice and crisp.

Top Tip

Having made this Mini Caramel Apple Pies Recipe a handful of times, I’ve learned a few tricks that really make a difference and helped me avoid common pitfalls, so you don’t have to figure them out the hard way!

Even crust pressing: Press the cookie dough evenly and gently into the muffin pan to prevent cracks or gaps; it helps keep the filling contained and the pies intact.
Apple size matters: Chop apple pieces to roughly ½-1 inch — too small and they turn to mush, too large and they won’t soften properly.
Cooling is crucial: Let the pies cool completely before removing them from the pan; rushing this step often leads to breaking or crumbling.
Caramel drizzle timing: Drizzle caramel just before serving—not before baking—to keep your streusel crunchy.

How to Serve Mini Caramel Apple Pies Recipe

Mini Caramel Apple Pies - Serving Suggestion

Garnishes

I love topping these mini pies with a light dusting of powdered sugar or a small scoop of vanilla ice cream if it’s dessert time. For a bit of color and freshness, a tiny sprig of fresh mint feels so fancy but is totally simple. You can also add a little sea salt on top of the caramel drizzle for a delightful sweet-salty finish.

Side Dishes

When I serve these pies at gatherings, I often put out some whipped cream, vanilla ice cream, or even a warm caramel sauce on the side for dipping. A simple cup of coffee or hot apple cider complements the sweetness perfectly, making it feel like the ultimate cozy treat.

Creative Ways to Present

For parties or special occasions, I sometimes arrange these mini pies on a pretty tiered serving tray sprinkled with a few cinnamon sticks and fresh apples for decoration. Another fun idea is wrapping each pie in a little parchment square tied with twine for an adorable edible favor that guests can take home.

Make Ahead and Storage

Storing Leftovers

Leftover mini pies keep well stored in an airtight container in the fridge for up to 3 days. When I’ve had leftovers, I pop them back in the oven for a few minutes at 325°F to refresh the crust and crisp the streusel back up before enjoying. The filling stays delightfully gooey even after refrigeration.

Freezing

I’ve also frozen these pies successfully by wrapping each one individually in plastic wrap and storing them in a freezer-safe container. When you’re ready to eat, thaw overnight in the fridge and warm in the oven for 10–15 minutes. This way, you can enjoy this recipe anytime without the whole baking process.

Reheating

The best way to reheat is gently in the oven at 325°F for 5 to 10 minutes. This crisp ups the crust and streusel nicely without drying out the filling. If you’re in a hurry, microwaving for 10–15 seconds works too, but you might lose some of that delightful crunch.

Frequently Asked Questions:

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

Yes! You can assemble the pies and keep them in the fridge for up to 24 hours before baking. Just bring them to room temperature before placing in the oven to ensure even baking.

What type of apples work best for Mini Caramel Apple Pies Recipe?

Granny Smith apples are my go-to because they offer that perfect tart flavor and hold their shape well during cooking. You can also mix in Fuji or Honeycrisp if you want a sweeter bite.

Can I use homemade pie crust instead of cookie dough?

Absolutely! If you prefer a traditional flaky pie crust, homemade or store-bought rolled pie dough works great. Just cut it to fit the muffin cups and bake as directed. The sugar cookie dough, though, adds a nice sweetness and texture twist.

How do I prevent the streusel topping from getting soggy?

The key is to sprinkle the streusel on just before the final baking step and avoid adding any caramel drizzle until right before serving. Also, cooling the pies completely before storing keeps the topping crisp.

Final Thoughts

This Mini Caramel Apple Pies Recipe holds a special place in my kitchen rotations because it’s just so darn charming and delicious. I love the way it turns classic flavors into approachable, shareable treats anyone can make. Honestly, once you try these, they’ll be your go-to for holidays, potlucks, or that sweet-tooth craving in the middle of the week. You really can’t go wrong with warm apples, caramel, and buttery crust all bundled into one perfect little pie. Give it a whirl—you’ll be so glad you did!