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!
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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.
- 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.
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
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
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:
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.
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.
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.
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!
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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 buttery sugar cookie crust filled with tender caramelized Granny Smith apples and topped with a crunchy pecan streusel. Finished with an optional caramel drizzle, these individual pies are perfect for dessert or a special treat.
Ingredients
Crust
- 1 16 oz. package Pillsbury refrigerated sugar cookie dough
Filling
- 3 ½ cups peeled and chopped Granny Smith apples (½-1” pieces, about 4-5 apples)
- 1 tablespoon butter
- 2 tablespoons packed brown sugar
- 2 tablespoons white sugar
- 1 ½ teaspoons lemon juice
- ½ teaspoon ground 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 the oven to 350 degrees F. Lightly grease a 12-cup muffin tin and flour it or grease and flour your pan. Cut the sugar cookie dough into 12 even slices and press each piece into the bottom and up the sides of the muffin cups. Bake for 15 minutes, then remove from the oven.
- Make the filling: While the crust bakes, melt butter in a large saucepan over medium heat. Add peeled and chopped apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ground ginger, and nutmeg. Cook, stirring occasionally, for 5 minutes until the apples soften slightly.
- Add caramels to the filling: Stir in the 6 soft caramels and cook for an additional 3 minutes, stirring until the caramels are melted and the apples are tender. Remove from heat.
- Prepare the streusel: While the filling cooks, pulse pecans, brown sugar, flour, and cinnamon in a food processor until the pecans are mostly chopped. Sprinkle the cold butter pieces over the mixture and pulse until it resembles small pebbles. Alternatively, combine ingredients in a bowl and cut butter in by hand.
- Assemble the pies: Using a slotted spoon, remove the filling and evenly divide approximately 1 ½ tablespoons into each sugar cookie crust cup. Press the filling slightly down if the crust has puffed. Top each pie with 1 tablespoon of streusel, pushing it slightly into the filling, then scatter the remaining streusel loosely on top.
- Bake the assembled pies: Bake for an additional 7 minutes or until crusts and streusel are golden brown. Remove from the oven and cool completely in the muffin tin before removing to prevent breaking.
- Remove pies: When cooled, run a sharp knife around the edges of the pies to loosen them, then gently remove them from the pan.
- Make caramel drizzle (optional): Combine 10 soft caramels, heavy cream, and salt in a microwave-safe dish. Microwave for 1 ½ minutes, then whisk until smooth. Heat for an additional 30 seconds if needed. Drizzle over pies just before serving to avoid soggy streusel.
- Serve: Enjoy the mini apple pies warm or at room temperature. For a warm treat, microwave for a few seconds before serving. Drizzle with caramel sauce if desired.
Notes
- Use Granny Smith apples for tartness that balances the sweetness of the caramel.
- Make sure to cool the pies completely before removing from the muffin tin to prevent them from falling apart.
- The caramel drizzle should only be added just before serving to maintain the crispness of the streusel topping.
- You can substitute pecans with walnuts if preferred.
- If you do not have a food processor, chop the pecans finely by hand and mix with the other streusel ingredients before cutting in the butter.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg
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