Muffin Tin Caramel Apple Pies
Muffin Tin Caramel Apple Pies are a favorite fruit pie recipe perfect for casual autumn gatherings
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Use a large muffin tin lined with 5" parchment paper squares (simply cut a large piece of parchment paper to the rough size with scissors. Spray the bottom of each tin with non-stick baking spray, then place the paper in the muffin tin to make it stay in the pan easier. NOTE! Be sure to also spray the inside of the parchment paper with non-stick spray before assembling the pies or they'll stick to the paper.
- 6 Golden Delicious Apples peeled and cut into 1/2 chunks
- 2 tbsp Butter
- 1/8 tsp Salt
- 1/2 cup Water
- 1/2 cup Sugar
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1 tsp Lemon Juice, freshly squeezed
- 1 tsp Vanilla extract
- 1 stick (1/2 cup) Butter, cut into cubes
- 1 cup flour
- 1/3 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp Caramel Sauce store bought in a jar, see tips for recommendation
- 1 Refrigerated Pie Crust You'll need one rolled pie crust for a 9" pie (usually sold in a box of two, save one for later)
- Non stick cooking spray Spray the inside of the parchment paper before adding the pie crust or it'll stick!
MAKE THE APPLES
Preheat oven to 350 degrees
Melt the butter in a large non-stick skillet (saute) pan over medium high heat, then add the peeled, sliced and 1/2" cubed pieces of apple
Stir to coat the apples with the butter using a wooden spoon, increase the heat to medium high and cook for a few minutes until the apples begin to sizzle
Add the salt, water, sugar, cinnamon and nutmeg to the pan, stir until combined and continue to cook until the apples are fork tender and the liquid has mostly absorbed, leaving a bit of syrup on the bottom of the pan, about 20 minutes total. See TIPS for more on this step below.
Add the lemon juice and the vanilla extract, stirring the apple mixture to combine
Cool the apple mixture while you make the crumb topping and assembling the pies
MAKE THE CRUMB TOPPING
Add the butter, flour, both sugars, salt and cinnamon to a food processor and pulse until the ingredients are combined and come together to form a crumble that stays together when you gently squeeze the mixture together with your fingers. Alternatively, you can use two knives or a pastry cutter to make the mixture. Note: This makes more crumb topping than you'll need, and what's leftover can be frozen in a well sealed bag or container for up to 6 months.
MAKE THE PIES
Roll out one of the slightly cooled pie discs with a rolling pin to approximately 12" x 12" size, shaping it slightly rectangular in size
Cut the pie crust into 6 even pieces, then fold the pointed ends as best you can to make circles. This does not need to be perfect!
Spray the inside of the parchment lined muffin tray with non-stick baking spray
Spoon the apple mixture onto the top of each pie crust piece, dividing it as equally as you can for about a 1/3 cup of apples on each crust
Add a generous tablespoon of the crumb topping to each pie, then gather each pie together into a bundle like purse and carefully transfer to each the sprayed parchment paper muffin tin liners
Place the muffin tin with the pies on a large baking sheet and 30-35 minutes, until the edges are lightly brown
Remove from oven, cool for at least 20 minutes and serve with a tablespoon of warmed caramel sauce and a scoop of ice cream, if desired
- When cooking the apples, use medium high heat until the water evaporates from the pan and the apples are golden and fork tender. The length of time will vary depending on the ripeness of your apples, but about 20 minutes total. If the water evaporates and the apples aren't fully cooked, just add more water 1/2 cup at a time until they are soft.
- Taste the apples to for sweetness, and feel free to add a bit more sugar if needed, but note the crumb topping and caramel sauce will add sweetness too, so shoot for a slightly sweet outcome on the apple step.
- If you don't have a fresh lemon or find it too obnoxious to cut one for a teaspoon of juice, skip the lemon juice entirely, but it does add a nice balance to the sweetness of the pies.
- Use pure vanilla extract, and Trader Joe's Pure Bourbon Vanilla Extract is one of my favorites.
- Make sure to cool the apples completely before assembling the pies, if they are too warm the pie crusts will melt a bit and be harder to work with.
- I love and use Trader Joe's Fleur de Sel Salted Caramel Sauce. Scoop from the jar into a microwave safe bowl and heat for a few seconds until spoonable
Calories: 489.12kcal | Carbohydrates: 94.36g | Protein: 4.5g | Fat: 11.86g | Saturated Fat: 4.9g | Cholesterol: 10.43mg | Sodium: 410.52mg | Potassium: 256.71mg | Fiber: 5.91g | Sugar: 55.72g | Vitamin A: 214.9IU | Vitamin C: 8.69mg | Calcium: 32.14mg | Iron: 1.99mg