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!
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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.
- 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.
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
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
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:
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.
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.
Absolutely! Prepare the pies completely, cool them, and store in an airtight container. Reheat gently before serving for that fresh-baked vibe everyone loves.
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.
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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 are a delightful twist on a classic dessert, featuring a sweet sugar cookie crust filled with tender, caramel-infused Granny Smith apples and topped with a crunchy pecan streusel. A luscious caramel drizzle adds an optional finishing touch for extra indulgence. Perfect for serving 12 at parties or as a delicious treat any time.
Ingredients
Crust
- 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough
Filling
- 3 ½ cups peeled and chopped (½-1 inch) Granny Smith apples (4-5 apples)
- 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 (like 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 Crust: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin tin using nonstick cooking spray with flour or grease and flour the pan. Cut the sugar cookie dough into 12 even slices and press each slice into the bottom and up the sides of the prepared muffin cups to form the crusts. Bake the crusts for 15 minutes until lightly golden, then remove from the oven.
- Make Filling: While the crusts bake, melt the butter in a large saucepan over medium heat. Add the chopped Granny Smith apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ground ginger, and nutmeg. Cook the mixture, stirring occasionally, for 5 minutes until the apples begin to soften.
- Add Caramels to Filling: Stir in the 6 soft caramels and continue cooking for about 3 more minutes until the caramels melt completely and the apples are tender. Remove the saucepan from heat.
- Prepare Streusel Topping: While the filling cooks, place pecans, flour, brown sugar, and cinnamon in a food processor and pulse until pecans are mostly chopped. Sprinkle the cold butter over the mixture and pulse again until it resembles small pebbles. Alternatively, combine in a bowl and cut in the butter by hand.
- Assemble Mini Pies: Using a slotted spoon, remove the filling from the pan to avoid excess liquid and evenly divide about 1 ½ tablespoons of filling into each sugar cookie crust. If the crust has puffed, gently press it down with the back of a tablespoon. Top each pie with 1 tablespoon of streusel, pushing it gently into the filling. Sprinkle the remaining streusel loosely on top.
- Bake Pies: Bake the assembled mini pies for an additional 7 minutes or until the crusts and streusel topping turn golden brown. Once baked, cool completely in the muffin tin before attempting to remove to prevent falling apart. Run a sharp knife around the edges before gently lifting the pies out.
- Make Caramel Drizzle (Optional): In a medium microwave-safe dish, combine 10 soft caramels, 1 ½ tablespoons heavy cream, and ⅛ teaspoon salt. Microwave for 1 ½ minutes, then whisk vigorously until smooth. If necessary, microwave for an additional 30 seconds and whisk again. Drizzle the caramel sauce over the pies just before serving to keep the streusel crisp.
- Serve: These mini caramel apple pies can be enjoyed at room temperature or warmed in the microwave for a few seconds if you prefer the flavor of warm apple pie. Drizzle with the optional caramel sauce to enhance their deliciousness.
Notes
- Make sure to cool pies completely before removing from muffin tin to prevent them from falling apart.
- The caramel drizzle should be added just before serving to avoid soggy streusel topping.
- You can use a food processor or hand-cut the butter into the streusel ingredients if you don’t have a processor.
- Press down the cookie dough crusts gently before adding filling if they puff up after the first bake.
- This recipe works best with tart Granny Smith apples for a balanced flavor against the sweetness.
- Use soft caramels for easy melting in both filling and drizzle.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 7 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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