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
Scale
Crust
- 1 16 oz. package Pillsbury refrigerated sugar cookie dough
Filling
- 3 1/2 cups peeled and chopped Granny Smith apples (4-5 apples, 1/2-1 inch pieces)
- 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 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 1/2 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 1/2 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
