Name: Mini Caramel Apple Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 16 oz. package Pillsbury refrigerated sugar cookie dough; 3 1/2 cups peeled and chopped Granny Smith apples (4-5 apples, chopped into 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); 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 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!

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

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.

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

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.

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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

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

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

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

Mini Caramel Apple Pies - Serving Suggestion

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:

Can I use other types of apples for this Mini Caramel Apple Pies Recipe?

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.

What’s the best way to prevent soggy crusts in mini pies?

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.

Can I make the Mini Caramel Apple Pies Recipe ahead of time?

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.

What can I use instead of soft caramels in the recipe?

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!