There’s something magical about warm, buttery apples wrapped in a sweet, crumbly crust, right? These Mini Caramel Apple Pies Recipe bring that cozy feeling in an easy, bite-sized package that everyone will love — trust me, they disappear fast at my family gatherings!
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Why You'll Love This Recipe
I’ve made these mini pies countless times and they never fail to impress — the caramel folding into the tart apples with a crispy, buttery crust is just irresistible. It’s a perfect treat when you want a little something homemade without tackling a full pie.
- Super convenient: Using refrigerated sugar cookie dough saves time without sacrificing flavor.
- Perfect portion size: These mini pies are fantastic for parties or just a sweet snack without leftovers.
- Flavor-packed filling: The combination of Granny Smith apples, warm spices, and melted caramel creates a mouthwatering experience.
- Crunchy streusel topping: Adds a delightful nutty, crumbly contrast that makes these pies extra special.
Ingredients & Why They Work
This recipe blends simple pantry staples with fresh apples and a few special touches. Knowing why each ingredient is there helps you tweak the recipe if needed and gives you confidence when shopping.
- Refrigerated sugar cookie dough: Convenient and buttery, it makes a tender, slightly sweet crust that bakes beautifully in mini muffin pans.
- Granny Smith apples: Tart and firm apples hold their shape and provide a nice contrast to the sweet caramel.
- Butter: Used twice here — first for cooking the apples to add richness, then chilled in the streusel topping for that perfect crumbly texture.
- Brown sugar and white sugar: Brown sugar adds depth and moisture, while white sugar balances sweetness in the filling.
- Lemon juice: Brightens the flavors and prevents apples from browning.
- Cinnamon, ginger, nutmeg, salt: Classic warm spices that bring cozy apple pie vibes.
- Soft caramels: Melting into the filling for that luscious, gooey caramel-apple goodness.
- Pecans: Toasted and chopped, they add crunch and a nutty flavor in the streusel.
- Flour: Binds streusel ingredients and helps absorb some butter for clumpy, crumbly topping.
- Heavy cream and salt (for optional drizzle): Make a smooth, indulgent caramel sauce to drizzle on top.
Make It Your Way
One of my favorite things about this Mini Caramel Apple Pies Recipe is how easy it is to tweak. Maybe you prefer walnuts over pecans or want to add a splash of vanilla extract to the filling—go for it! It’s your pie, your rules.
- Variation: I’ve tried swapping out Granny Smith for Honeycrisp apples when I wanted a little extra natural sweetness — the pies still came out fantastic but a tad milder in tartness.
- Dietary tweaks: For a gluten-free twist, you can experiment with gluten-free cookie dough or try puff pastry as the crust.
- Vegan option: Use dairy-free butter and a vegan caramel sauce to keep those warm fall flavors without the dairy.
Step-by-Step: How I Make Mini Caramel Apple Pies Recipe
Step 1: Prep the Crust
Start by preheating your oven to 350°F (175°C). I like to lightly grease my 12-cup muffin tin with nonstick cooking spray that includes flour – it makes a huge difference in easy-to-remove pies later! Then, slice the sugar cookie dough into 12 even pieces and gently press each piece into the bottom and slightly up the sides of the muffin cups. Don't rush this step—taking your time to get a nice even crust helps the pies keep their shape. Bake the crusts for 15 minutes until they start turning golden, then pull them out while the filling is ready.
Step 2: Cook the Apple Filling
While the crust bakes, melt the butter in a saucepan over medium heat. Toss in the chopped Granny Smith apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ginger, and nutmeg. Stir occasionally, cooking about 5 minutes so the apples soften slightly but don’t turn mushy. Then add the soft caramels and continue to cook, stirring until the caramels fully melt and coat the apples, which takes around 3 minutes. This combo of tart apples and gooey caramel is what really sells the pie, so no rushing here.
Step 3: Make the Streusel Topping
For the streusel, pulse pecans, flour, brown sugar, and cinnamon in a food processor until the pecans are mostly chopped but still have some texture—this adds the best crunch. Then sprinkle chilled butter pieces on top and pulse again until everything looks like small pebbles. If you don’t have a processor, just mix in a bowl and cut in the butter using a pastry cutter or your fingers. The cold butter is key to that perfect crumbly streusel topping!
Step 4: Assemble & Bake the Minis
Using a slotted spoon, scoop the apple-caramel filling and evenly divide it among the precooked crusts—about 1½ tablespoons per cup. If your crust puffed up while baking, gently press it down with the back of a tablespoon to make room. Next, sprinkle 1 tablespoon of the streusel on top of each filling. Push that first layer a bit into the pies, then sprinkle the remaining streusel loosely over the top. Bake again for 5 to 7 minutes until the crust and streusel turn golden. This last step adds a wonderful golden crunch that makes these pies stunning.
Step 5: Cool Before Removing
Patience is a virtue here! Let the pies cool completely in the muffin tin before trying to take them out. I always run a sharp knife gently around each mini pie’s edges to loosen them up — otherwise, they can fall apart. Cooling helps the caramel and apples set, which keeps the mini pies intact and less messy.
Step 6: Optional Caramel Drizzle
If you want to take things over the top, melt 10 soft caramels with heavy cream and a pinch of salt in the microwave (start with 1½ minutes, then whisk and add 30-second increments as needed). That silky caramel drizzle adds visual drama and a sticky sweetness, but don’t pour it on before baking or the streusel will get soggy!
Top Tip
Through years of making these mini wonders, I’ve picked up a few tricks that really help get them just right—especially if it’s your first time or you’re making a batch for guests.
- Don’t skip greasing and flouring your pan: It’s the secret to getting the pies out without any crumbling disasters.
- Use a slotted spoon for filling: Draining the excess liquid prevents the crust from getting soggy.
- Chill your butter for the streusel: Warm butter will just melt and won’t give you that perfect crumbly texture.
- Cool pies fully before removing: I’ve lost a few minis by rushing this step — cool completely, then gently loosen edges with a knife.
How to Serve Mini Caramel Apple Pies Recipe
Garnishes
I love finishing these mini pies with a dusting of powdered sugar or a light drizzle of that caramel sauce. Sometimes I sprinkle a little flaky sea salt on top to give a surprising salty-sweet punch. Fresh whipped cream or a scoop of vanilla ice cream on the side elevates them from simple treat to serious dessert status.
Side Dishes
These pies are wonderful on their own, but when I serve them at brunch or holiday dinners, I often pair them with coffee, hot apple cider, or a cinnamon-spiked chai latte. They also make a cozy companion to creamy soups or roasted pork dishes if you’re going for a sweet finish alongside savory flavors.
Creative Ways to Present
For holiday parties, I arrange mini pies on a wooden board surrounded by autumn leaves and small pumpkins for a rustic look. Another idea I tried was adding a little whipped cream dollop topped with a pecan half on each pie for that extra pretty touch that makes guests smile before the first bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare in my house!), store them in an airtight container at room temperature for up to two days. Refrigeration isn’t necessary unless your kitchen is warm, but it might slightly firm the caramel before you enjoy the next day.
Freezing
I’ve had good luck freezing these mini pies after they’re fully cooled. Wrap each tightly in plastic wrap and place in an airtight container or freezer bag. They freeze well up to 2 months. When you’re ready to eat, thaw overnight in the fridge, then reheat gently in a warm oven.
Reheating
To reheat, pop the pies in a 325°F (165°C) oven for 8-10 minutes until warmed through and the crust is crisp again. Avoid microwaving too long or the streusel topping loses its crunch—trust me, the oven makes all the difference!
Frequently Asked Questions:
Absolutely! While Granny Smith apples give you that perfect balance of tartness and texture, you can use Honeycrisp, Fuji, or Gala for a sweeter, softer filling. Just keep in mind sweeter apples might make the filling less tangy and a bit softer after cooking.
Using a slotted spoon to drain the filling before spooning it into the crust helps a lot. Also, baking the crust first (blind baking) just until it sets and turns golden before adding the filling keeps it sturdy. Finally, letting the pies cool completely before removing them from the pan helps the filling set and prevents sogginess.
Yes! You can prepare the pies fully, then cool and refrigerate them overnight. Just cover them tightly with plastic wrap or store in an airtight container. For best results, reheat gently in the oven before serving to refresh the crust and topping.
If you don’t have soft caramels on hand, you can use caramel sauce as a shortcut, adding it carefully to the cooked apples. Alternatively, homemade caramel cubes or even toffee pieces can work, but keep an eye on the cooking time as they melt differently.
Final Thoughts
These Mini Caramel Apple Pies Recipe have become one of my go-to crowd-pleaser desserts because they’re easy, delicious, and full of comforting fall flavors. Whether you’re enjoying one with a cup of coffee on a crisp morning or serving them at a holiday party, they bring that nostalgic apple pie joy with a fun twist. I can’t recommend these enough — you’ll be glad you made them!
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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 feature a buttery sugar cookie crust filled with tender, caramel-infused Granny Smith apples and topped with a crunchy pecan streusel. Finished with an optional rich caramel drizzle, they make a perfect individual dessert that's easy to bake in a muffin tin.
Ingredients
Crust
- 1 16 oz. package Pillsbury refrigerated sugar cookie dough
Filling
- 3 ½ cups peeled and chopped Granny Smith apples (4-5 apples, chopped into 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 F. Lightly grease a 12-cup muffin tin with nonstick cooking spray and flour it thoroughly or grease and flour the pan. Cut the refrigerated sugar cookie dough into 12 even slices. Press each slice firmly into the bottom and up the sides of each muffin cup to create the crust layer. Bake the crusts for 15 minutes, then remove from the oven.
- Cook the filling: While the crust is baking, melt 1 tablespoon of butter in a large saucepan over medium heat. Add the chopped Granny Smith apples, 2 tablespoons packed brown sugar, 2 tablespoons white sugar, 1 ½ teaspoons lemon juice, ½ teaspoon cinnamon, ⅛ teaspoon salt, ⅛ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg. Cook the mixture, stirring occasionally, for 5 minutes until the apples begin to soften. Add 6 soft caramels and continue cooking for about 3 more minutes, stirring until the caramels fully melt and the apples are tender. Remove from heat.
- Make the streusel topping: While the filling cooks, pulse ⅓ cup pecans, ⅓ cup packed brown sugar, ⅓ cup flour, and ½ teaspoon ground cinnamon in a food processor until the pecans are mostly chopped. Sprinkle the chilled, cut butter pieces (4 tablespoons unsalted butter) over the mixture and pulse again until it resembles small pebbles. Alternatively, combine ingredients in a bowl and cut in the butter by hand until crumbly.
- Assemble the pies: Using a slotted spoon, remove the apple filling to drain excess liquid and evenly divide about 1 ½ tablespoons of filling into each prepared sugar cookie crust. If the crust has puffed up during baking, gently press it down with the back of a tablespoon. Top each mini pie with 1 tablespoon of streusel, pressing some streusel into the filling, then sprinkle the remaining streusel loosely on top. Return the pies to the oven and bake for an additional 7 minutes or until the crust and streusel are golden brown.
- Cool the pies: Let the pies cool completely in the muffin tin before attempting to remove them to avoid falling apart. Once cooled, run a sharp knife around the edges of each pie to loosen before gently removing them from the tin.
- Optional caramel drizzle: For the caramel drizzle, place 10 soft caramels, 1 ½ tablespoons heavy cream, and ⅛ teaspoon salt in a medium microwave-safe dish. Microwave for 1 ½ minutes, then whisk vigorously until smooth. If needed, microwave for an additional 30 seconds to fully melt. Drizzle the caramel sauce over the pies just before serving to keep streusel crisp.
- Serve: These mini pies can be served at room temperature or warmed by microwaving for a few seconds if you prefer warm apple pie. Drizzle with caramel sauce if desired and enjoy!
Notes
- Make sure to cool the mini pies completely before removing them from the muffin tin to prevent them from falling apart.
- The optional caramel drizzle should be added just before serving to avoid soggy streusel topping.
- If you don’t have a food processor, you can make the streusel by hand using a pastry cutter or knives to cut the butter into the dry ingredients.
- Use firm Granny Smith apples for the best balance of tartness and texture that withstands cooking.
- Refrigerate any leftover pies and reheat gently before serving to maintain texture.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 30 mg
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