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
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” 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)
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 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 1/2 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 1/2 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
