There’s nothing quite like the irresistible combination of tender apples and rich caramel wrapped in a buttery crust. This Mini Caramel Apple Pies Recipe captures all that cozy, comforting flavor in perfectly sized little pies, perfect for sharing or savoring solo. Trust me, once you make these, they’ll become your go-to dessert for any season.
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Why You'll Love This Recipe
I fell in love with this Mini Caramel Apple Pies Recipe the first time I tasted that perfect balance of sweet caramel oozing with a warm apple punch inside a tender cookie crust. It’s simple enough for weeknight baking but special enough for celebrations, and in my kitchen, it always brings the family together.
- Perfectly Bite-Sized: These mini pies are just right for individual servings, making portion control a breeze and sharing a no-fuss delight.
- Crispy, Peachy Crust: Using refrigerated sugar cookie dough makes the crust buttery and flaky without all the fuss of homemade dough.
- Rich & Balanced Filling: The combo of tart Granny Smith apples with gooey melted caramels creates a flavor that’s both comforting and indulgent.
- Customizable Streusel Topping: That crunchy pecan streusel adds texture and a nutty finish — a little extra magic that you’ll find yourself craving.
Ingredients & Why They Work
Every ingredient here plays a role in making these mini pies more than just a sweet treat — the flavors complement each other perfectly, and the textures create that classic bite you associate with a great apple pie. Here’s my take on why each one matters:
- Refrigerated sugar cookie dough: This shortcut makes forming the crusts super easy while giving you a soft, buttery base that crisps beautifully in the oven.
- Granny Smith apples: Their tartness and firm texture hold up well when cooked, balancing the sweet caramel and sugar perfectly.
- Butter: Adds richness to the cooked apples and helps to meld all those spices together wonderfully.
- Brown and white sugar: Brown sugar adds depth and a molasses note, while white sugar sweetens without overpowering.
- Lemon juice: Just enough to brighten the filling and prevent the apples from browning too fast.
- Spices (cinnamon, nutmeg, ground ginger): Classic apple pie spices that layer in warmth and a hint of complexity to the filling.
- Soft caramels: Melting into the warm apples, they create that signature gooey caramel texture and flavor that’s totally crave-worthy.
- Pecans: Bring nutty crunch to the streusel topping, balancing soft apples and smooth caramel with terrific texture.
- Flour & cold butter: For the streusel topping, creating those little pebbles of crunch and richness that add so much to every bite.
- Heavy cream & salt (optional for drizzle): When combined with caramels, heavy cream makes this rich sauce silky smooth — the perfect finishing touch.
Make It Your Way
While I love the classic version, these mini pies are easy to tweak depending on what you have on hand or your personal preferences. Don’t hesitate to play around—this recipe is forgiving and fun like that!
- Variation: I sometimes swap pecans with walnuts or skip nuts altogether if there’s nut allergies. It still adds wonderful crunch and flavor.
- Spice it up: Adding a pinch of cloves or cardamom can add a lovely twist if you enjoy more complex spice profiles.
- Gluten-free version: Try gluten-free cookie dough in place of the sugar cookie dough — the crust still holds up well and tastes fantastic.
- Apple types: While Granny Smith apples hold their shape best, a mix with Fuji or Honeycrisp can add sweetness and variety in texture.
Step-by-Step: How I Make Mini Caramel Apple Pies Recipe
Step 1: Prep the crusts
Start by heating your oven to 350°F and greasing your 12-cup muffin tin very well—don’t skip the flouring step on the pan if you use spray; it makes removing the pies so much easier. Slice your refrigerated sugar cookie dough into 12 even pieces, then press each one into the muffin cups, pushing up the sides gently like little bowls. Then bake these crusts for about 15 minutes until they’re just starting to turn golden but not fully baked—this ‘par-baking’ keeps them from getting soggy later.
Step 2: Cook the filling
While your crusts bake, melt butter over medium heat in a large saucepan. Toss in the chopped Granny Smith apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ginger, and nutmeg. Stir this fragrant mixture occasionally for around 5 minutes until the apples start to soften but still have some bite. Add in the soft caramels and continue cooking gently for about 3 more minutes while stirring until the caramels melt completely and the apples become tender but not mushy. Then remove from heat and set aside.
Step 3: Prepare the streusel topping
In either a food processor or a bowl, pulse together pecans, flour, brown sugar, and cinnamon until the nuts are chopped but still have some texture. Scatter the chilled butter pieces over the top and pulse just until the butter is broken up into crumbly bits that look like tiny pebbles. If you prefer, you can cut the butter in by hand using a pastry cutter or two knives. This topping is going to add that amazing crunch and nutty richness on top.
Step 4: Assemble and bake
Using a slotted spoon to avoid too much liquid, scoop about 1½ tablespoons of the apple-caramel filling into each cookie crust. Press lightly if the crust has puffed up. Then sprinkle each pie generously with about a tablespoon of the streusel, pressing it gently into place. Sprinkle the rest of the streusel loosely over the tops. Bake the pies again for 5-7 minutes until the crust edges and streusel are beautifully golden brown. The smell at this point? Absolute heaven.
Step 5: Cool & remove with care
Patience here is key: let the pies cool completely in the muffin tin before attempting to remove them — trust me, this helps them set and keeps them from falling apart. When ready, run a sharp knife around the edges to loosen them, then gently lift each one out.
Optional Caramel Drizzle
If you’re like me and can’t get enough caramel, melt 10 soft caramels with heavy cream and a pinch of salt in the microwave in short bursts, whisking until smooth. Drizzle over the cooled pies right before serving—never before, or the streusel will get soggy.
Top Tip
From many batches in my kitchen, here are the tips that made these mini pies turn out perfectly every time—and they’ll help you avoid the pitfalls I encountered:
- Don’t skip flouring your muffin tin: I learned this the hard way when pies stuck and crumbled—flouring prevents that sticky disaster.
- Slice cookie dough evenly: Using a kitchen scale or measuring cup to portion dough ensures uniform pies so they bake consistently.
- Use a slotted spoon for filling: This avoids extra moisture from making the crust soggy.
- Cool completely before removing: The filling firms up and the crust sets, making the pies much easier to handle and prettier on the plate.
How to Serve Mini Caramel Apple Pies Recipe
Garnishes
I often sprinkle a little powdered sugar dusting or add a small dollop of whipped cream alongside my mini pies. When I’m feeling indulgent, the caramel drizzle is a must—drizzled just before serving to keep that wonderful streusel crispiness intact.
Side Dishes
Pairs beautifully with a scoop of vanilla ice cream or a cup of spiced chai. For a brunch twist, I like serving these with sharp cheddar cheese slices and a hot cup of apple cider to really pull those apple flavors together.
Creative Ways to Present
For holiday gatherings, arrange the mini pies on a tiered dessert stand surrounded by fresh apple slices and cinnamon sticks. You can also wrap each pie in a small square of parchment paper tied with twine—makes for an adorable gift or party favor.
Make Ahead and Storage
Storing Leftovers
I keep any leftover mini caramel apple pies in an airtight container at room temperature for up to 2 days. After that, they start to lose their crispness, but reheating can bring them back to life.
Freezing
These pies freeze beautifully either baked or unbaked. I like to flash freeze the assembled pies on a baking sheet first, then transfer them to a freezer bag for up to 2 months. When ready, bake them straight from frozen, adding a few extra minutes to the bake time.
Reheating
To reheat, I pop one or two pies in a preheated 350°F oven for about 8-10 minutes to refresh that crisp crust and warm filling. The microwave works in a pinch but sometimes softens the crust too much.
Frequently Asked Questions:
Absolutely! Pie crust works just fine if you prefer a traditional flaky crust texture, but the sugar cookie dough adds a sweeter, softer base that pairs beautifully with the caramel apples.
Granny Smith apples are my favorite here because their tartness balances the caramel sweetness, and they hold their shape well when cooked. You can mix in sweeter apples like Fuji or Honeycrisp if you want a milder tartness.
Par-baking the crusts before adding the filling is a great way to keep them from soaking up too much moisture. Also, using a slotted spoon to transfer the filling helps minimize excess liquid.
Yes! You can assemble the pies a day ahead and keep them covered in the refrigerator before baking. Just bake them fresh before your guests arrive for the best texture and flavor.
Final Thoughts
These Mini Caramel Apple Pies have become a staple in my baking rotation because they deliver all the flavors I crave in a perfectly portioned, easy-to-make package. Whether it’s a cozy night in wrapped in a blanket or a festive gathering, I love how effortlessly they come together and how much joy they bring. I hope you enjoy making and sharing them as much as I do—once you take that first bite, you’ll know exactly what I mean!
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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
Description
These Mini Apple Pies combine a flaky sugar cookie crust with a warm, spiced apple filling, topped with a crunchy pecan streusel and an optional caramel drizzle. Perfectly sized for individual servings, they bring the comforting flavors of classic apple pie into a convenient, bite-sized treat ideal for dessert or a sweet snack.
Ingredients
Crust
- 1 16 oz. package Pillsbury refrigerated sugar cookie dough
Filling
- 3 ½ cups peeled and chopped Granny Smith apples (4-5 apples, ½-1 inch pieces)
- 1 tablespoon butter
- 2 tablespoons packed brown sugar
- 2 tablespoons white sugar
- 1 ½ teaspoons lemon juice
- ½ teaspoon 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 your oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin tin with nonstick cooking spray that includes flour, or grease and flour the pan manually. Slice the cookie dough into 12 even pieces and press each slice firmly into the bottom and up the sides of each muffin cup to form a crust. Bake for 15 minutes, then remove from oven and set aside.
- Cook the filling: While the crust bakes, melt butter in a large saucepan over medium heat. Add the peeled and chopped Granny Smith apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ground ginger, and ground nutmeg. Cook the mixture, stirring occasionally, for 5 minutes until the apples start softening. Add the 6 soft caramels and continue to cook, stirring frequently, until the caramels are fully melted and the apples are tender, about 3 more minutes. Remove from heat.
- Make the streusel: While the filling cooks, combine pecans, flour, packed brown sugar, and ground cinnamon in a food processor. Pulse until the pecans are mostly chopped. Add the chilled butter pieces and pulse again until the mixture resembles small pebbles. Alternatively, combine ingredients in a bowl and cut in butter by hand until you achieve the same texture.
- Assemble the pies: Using a slotted spoon, remove the apple filling from the saucepan to drain excess liquid, then evenly divide about 1 ½ tablespoons of filling into each prepared cookie crust. Press the crust down lightly with the back of a spoon if it has puffed up. Top each mini pie with 1 tablespoon of streusel, pressing it gently into the filling, then sprinkle the remaining streusel loosely on top. Bake the assembled pies for an additional 7 minutes or until the crust and streusel are golden and cooked through.
- Cool and remove: Allow the mini pies to cool completely in the muffin tin to ensure they hold their shape. Once cool, run a sharp knife along the edges of each pie before gently removing them from the tin to prevent breaking.
- Prepare the caramel drizzle (optional): Combine 10 soft caramels, heavy cream, and salt in a microwave-safe dish. Microwave for 1 ½ minutes, then whisk vigorously until smooth. If the caramel is not fully melted, microwave for an additional 30 seconds and whisk again. Drizzle the caramel sauce over the cooled mini pies just before serving to avoid soggy streusel.
- Serve: These mini apple pies are delicious at room temperature. For a warm treat, microwave them for a few seconds before serving. Drizzle with the prepared caramel sauce if desired.
Notes
- Use Granny Smith apples for a tart and firm filling that holds shape well during cooking.
- Pressing the cookie dough crust firmly into muffin cups prevents shrinking during baking.
- Let the pies cool fully before removing to keep them intact.
- Caramel drizzle should be added just before serving to keep the streusel topping crisp.
- Pecans can be substituted with walnuts or almonds if preferred.
- For a quicker filling, apple pie filling from a jar can be used, though fresh apples provide better texture and flavor.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 110 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 25 mg
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