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
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, 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)
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 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 1/2 teaspoons lemon juice, 1/2 teaspoon cinnamon, 1/8 teaspoon salt, 1/8 teaspoon ground ginger, and 1/8 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 1/3 cup pecans, 1/3 cup packed brown sugar, 1/3 cup flour, and 1/2 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 1/2 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 1/2 tablespoons heavy cream, and 1/8 teaspoon salt in a medium microwave-safe dish. Microwave for 1 1/2 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
