Name: Mini Caramel Apple Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough; 3 1/2 cups peeled and chopped (1/2-1 inch) Granny Smith apples (4-5 apples); 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 (like 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 something utterly irresistible about biting into a warm, gooey apple pie—especially when it’s perfectly mini-sized with a luscious drizzle of caramel. This Mini Caramel Apple Pies Recipe is one of my favorite ways to enjoy all the cozy flavors of fall in a cute, handheld treat that’s as fun to make as it is to eat!

The image shows small round tarts placed on a white plate with a white marbled texture background. Each tart has a light golden brown crust forming a thick base and sides. On top, there is a layer of crumbly, dark brown streusel with bits of chopped nuts that add a crunchy texture. Over the streusel, a shiny caramel sauce is drizzled, creating a glossy, amber coating that softly pools in some areas. The tarts look rich and textured with a mix of smooth caramel and rough nut bits. 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

What makes this Mini Caramel Apple Pies Recipe really special to me is the perfect combo of textures and that dreamy caramel melting into tangy apples—all wrapped up in a buttery sugar cookie crust. Every bite feels like a mini celebration.

Mini-sized convenience: These pies are perfectly portioned, so everyone gets their own little indulgence without the fuss of slicing a big pie.
Easy to prep: Using refrigerated sugar cookie dough saves tons of time without skimping on flavor.
Balance of flavors: The tart Granny Smith apples complement the sweet caramel, and warm spices tie it all together beautifully.
Make-ahead friendly: You can prepare these in advance and reheat with ease, which is a total game changer for busy days or holiday gatherings.

Ingredients & Why They Work

When baking pies, the right ingredients are half the magic. The combo here is simple but deliberate: tart apples, creamy caramel, and a sweet cookie crust that crisps up just right. Choose fresh Granny Smiths for that bright tang, and quality caramels that melt smoothly.

Flat lay of peeled and chopped Granny Smith apples in a simple white ceramic bowl, a few small cubes of unsalted butter arranged neatly nearby, packed brown sugar in a small white bowl, white granulated sugar in another small white bowl, fresh lemon wedges beside a small white bowl of lemon juice, a neat pile of ground cinnamon, ground ginger, ground nutmeg, and salt each in tiny white bowls, whole soft caramel squares scattered artfully, a small white bowl filled with pecans, all-purpose flour in a small white ceramic bowl, chilled unsalted butter cut into pieces on a white ceramic plate, a small white bowl with heavy cream, whole uncracked brown eggs arranged symmetrically 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: This shortcut crust offers a tender, buttery base that holds up well and tastes like homemade without the extra work.
Granny Smith apples: Their tartness cuts through the rich caramel, keeping the filling balanced and fresh.
Butter: Adds richness to the apple filling while helping the sugars dissolve and caramel flavors bloom.
Brown sugar: Brings deep molasses notes that pair beautifully with cinnamon and caramel.
Lemon juice: Brightens the filling and prevents apple slices from browning.
Cinnamon, ginger, nutmeg, salt: These warm spices give a cozy depth that screams fall comfort food.
Soft caramels (like Kraft): Melt easily to create a sticky, luscious filling.
Pecans: Add crunch and texture to the streusel topping, complementing the softness inside.
Flour: Binds the streusel ingredients for that ideal crumbly topping.
Unsalted butter (for streusel): Helps create that lovely, melt-in-your-mouth crumble effect.
Heavy cream (optional for drizzle): Makes the caramel drizzle silky and smooth for an extra touch of indulgence.

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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 these pies just as the recipe is written, but there’s plenty of room to make it your own! Whether you're swapping nuts, tweaking the spice mix, or making a dairy-free version, these mini pies are quite forgiving and always turn out delightful.

Variation: One time, I swapped pecans for chopped walnuts and added a pinch of cloves to the filling; it gave the pies a slightly earthier, spicier profile that my family loved.
Dietary modification: Use vegan caramel candies and dairy-free butter in the streusel to make a delicious vegan-friendly batch.
Seasonal twist: Try adding a handful of dried cranberries to the apple filling for a tart pop of flavor in winter.

Step-by-Step: How I Make Mini Caramel Apple Pies Recipe

A close-up of a small dessert held by a woman's hand, showing three layers: a light golden crust at the bottom, a chunky, textured brown crumble topping mixed with nuts in the middle, and a scoop of creamy vanilla ice cream with visible specks on top; caramel sauce drizzled over the crumble and a few drops on a white plate below. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Crust and Muffin Tin

I start by preheating the oven to 350°F and giving my 12-cup muffin tin a good coating of nonstick cooking spray with flour. This combo really helps the pies slip out easily later—trust me, you don’t want your minis to fall apart! Then, I slice my sugar cookie dough into 12 even pieces and press each into the bottom and up the sides of the muffin cups. Sometimes the dough puffs up when baking, so pressing it down before filling is key.

Step 2: Cook the Apple-Caramel Filling

While the crusts bake for about 15 minutes, I melt butter in a saucepan over medium heat, add the chopped Granny Smith apples, sugars, lemon juice, cinnamon, salt, ginger, and nutmeg. It’s important to stir occasionally so the apples soften evenly without sticking. After 5 minutes, I add the caramels, continuing to cook and stir for 3 more minutes until the caramels melt fully and the apples are tender but not mushy.

Step 3: Make the Streusel Topping

I toss pecans, brown sugar, flour, and cinnamon into my food processor and pulse until the nuts are chunky but chopped. Adding cold butter on top and pulsing again creates the perfect crumbly texture that bakes up golden and crunchy—better than any store-bought topping!

Step 4: Assemble and Bake Your Mini Pies

Using a slotted spoon, I scoop the filling evenly into the crusts (about 1½ tablespoons each). If the cookie crusts look puffed, pressing the filling down helps keep everything neat. Sprinkle 1 tablespoon of the streusel into each cup and gently press it into the pie, then finish off with the remaining loose streusel on top. Bake for another 5-7 minutes until the crust and streusel turn a beautiful golden brown.

Step 5: Let Cool Before Removing

This is a critical step! Let the pies cool completely in the tin; otherwise, they might fall apart when you try to remove them. Running a sharp knife around the edges before gently lifting each mini pie out makes clean, intact results way easier.

Step 6: Optional Caramel Drizzle

For extra decadence, I melt 10 extras caramels with heavy cream and a pinch of salt in the microwave, whisking until silky. Drizzling over the pies right before serving adds that signature sticky-sweet boost without ruining the streusel texture.

Top Tip

After making Mini Caramel Apple Pies a dozen times, I’ve learned some handy tips that make all the difference between a good pie and a spectacular one.

Use a muffin tin with good nonstick coating: It saves tons of frustration when removing the mini pies without breakage.
Don’t skip the cooling step: Removing pies too early leads to messy results - patience pays off here!
Press down the crust and filling gently: Helps prevent puffing that can cause the filling to spill over.
Add lemon juice to apples: Stops browning and keeps those apples looking fresh and appetizing.

How to Serve Mini Caramel Apple Pies Recipe

mini caramel apple pies - Serving Suggestion

Garnishes

I usually keep it simple with a drizzle of warm caramel sauce and maybe a light dusting of powdered sugar for a classic look. But a dollop of whipped cream or a small scoop of vanilla ice cream turns these mini pies into an extra special dessert.

Side Dishes

Serve alongside a hot cup of apple cider or cinnamon-spiced tea to keep the fall vibes going. For brunch, these pies pair wonderfully with a light salad or even a sharp, creamy cheese like cheddar to balance the sweetness.

Creative Ways to Present

For parties, I’ve arranged these mini pies on a rustic wooden board surrounded by cinnamon sticks and fresh apple slices. Another fun idea is to place them in decorative cupcake liners or stack them in a tiered serving tray—so charming and inviting!

Make Ahead and Storage

Storing Leftovers

I store leftover mini pies in an airtight container at room temperature for up to two days, but honestly, they rarely last that long! If you need to keep them longer, refrigeration is fine but tends to dry them out a bit.

Freezing

These pies freeze beautifully. Just let them cool completely, then wrap each one tightly in plastic wrap and place in a freezer bag. They keep well for up to 3 months. To enjoy, thaw overnight in the fridge and warm gently before serving.

Reheating

I like reheating mine in a 300°F oven for about 10 minutes to crisp up the crust again. If you’re in a hurry, popping them in the microwave for 10-15 seconds works, but you lose some crispness.

Frequently Asked Questions:

Can I use a different type of apple for the filling?

While Granny Smith apples are ideal thanks to their tartness and firmness, you can substitute other firm apples like Honeycrisp or Braeburn. Just keep in mind they may change the sweetness and texture slightly.

Do I have to use the streusel topping?

The streusel adds a wonderful crunch and texture contrast, but if you’re short on time, you can skip it and still have delicious mini pies. Just bake a little longer until the crust is golden and the filling bubbly.

Can I make these ahead of time for a party?

Absolutely! Prepare the pies completely, cool them, and store in an airtight container. Reheat gently before serving for that fresh-baked vibe everyone loves.

What’s the best way to drizzle caramel without making the streusel soggy?

Drizzle the caramel sauce just before serving, never before baking or storing. This keeps your streusel topping crisp and your pies looking picture-perfect.

Final Thoughts

These Mini Caramel Apple Pies hold a cozy spot in my heart because they bring a little piece of homemade happiness every time I make them. They’re perfect for sharing with friends, impressing at potlucks, or simply treating yourself on a chilly afternoon. Give this recipe a try—you’ll quickly see why I keep coming back to it whenever I want that perfect bite of warm apple caramel goodness.