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three small apple pies on a table
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5 from 13 votes

Mini Caramel Apple Pies

Mini caramel apple pies are made with a few shortcuts....everybody raves about these mini pies!
Prep Time45 mins
Cook Time30 mins
0 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 489.12kcal
Author: Paige


  • Use a large/jumbo sized muffin tin lined with 5" parchment paper squares ( cut a large piece of parchment paper in squares with scissors. Spray the bottom of muffin tin with a little non-stick baking spray, then place the paper on top to make it stick in the pan. Then spray the inside of the paper before adding the pies.


  • 6 Golden Delicious (or Granny Smith) apples peeled and cut into 1/2" chunks
  • 2 tablespoon Butter, unsalted
  • 1/8 teaspoon Kosher Salt
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1 teaspoon Lemon Juice, freshly squeezed
  • 1 teaspoon Vanilla extract
  • 1 stick (1/2 cup) Butter, unsalted and chilled, cut in cubes
  • 1 cup Flour
  • 1/3 cup Sugar
  • 1/4 cup Brown Sugar
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Cinnamon
  • 1 tablespoon Caramel Sauce store bought in a jar, see tips for recommendation
  • 1 roll Refrigerated Pie Crust (from a 14 ounce box) Usually sold in a box of two rolls, you'll need one roll (approx. 7 ounces each
  • Non-stick baking spray Spray the inside of the parchment paper before adding the pies or they will stick!


  • Cook the apples by melting the butter in a large non-stick skillet over medium heat, then add the cubed apples. Use a wooden spoon to toss and coat the apples, then increase to medium-high heat and cook for 2 minutes, just until the apples sizzle, being careful not to brown them.  
  • Add the salt, water, sugar, cinnamon and nutmeg to the apples and stir to combine. Cook until fork tender and lightly golden, and the liquid absorbed but some syrup is left on the bottom of the pan, about 20 minutes total. Length will vary depending on ripeness of your apples. If the water evaporates and apples aren’t cooked, add water 1/2 cup at a time and continue to cook it evaporates and the apples are tender. Add the lemon juice and the vanilla extract, stir to combine. Cool completely in the refrigerator before assembling the pies
  • To make the crumb topping, add butter, flour, both sugars, salt and cinnamon to a food processor and pulse until the ingredients come together to form a crumble that holds together when you gently squeeze it in your hands. Alternatively, use two butter knives or a pastry cutter to cut and combine the mixture until completely combined and it holds together when lightly squeezed. This makes a bit more than you'll need, so freeze the rest in a well-sealed container for up to 6 months
  • To assemble the pies, preheat oven to 350 ˚F degrees. On a lightly floured surface, use a rolling pin to shape the dough into a rectangle approximately 12" x 12” in size. Use a sharp knife to cut the dough into 6 even-ish pieces, then fold the pointed end of each piece inward in to make circles (doesn’t need to be perfect!)  Spray the inside of each muffin tin with non-stick baking spray. Also spray the entire parchment square with non-stick baking spray. (Don't skip this step or the pies will stick).  
  • Spoon the cooled apple mixture onto the top of each pie dough round, divided equally, approximately 1/3 cup of apples per pie.
  • Add a rounded tablespoon of crumb topping on top of the apples, then carefully gather each corner of the pie dough corners together in a bundle like a purse, and transfer to a square of the sprayed parchment paper. To place them in the muffin tin, carefully lift each pie from the parchment paper corners, then set into the tin.  
    TIP: Don't gather the pie and parchment square together and place in the tin…why? The pie crust will bake into the crevices of the paper.  Bundle the pie, then set it on the sprayed parchment paper, then lift the parchment and pie into the muffin tin. 
  • To bake, place the muffin tin on a large baking sheet, and bake for 30-35 minutes, until edges of the crust and crumb topping are lightly browned.  Remove from oven and let cool for 20 minutes. Let then lift each pie out of the tins and carefully unwrap from the parchment paper.
  • For serving, spoon a generous tablespoon of warmed caramel sauce on top with a scoop of vanilla ice cream.


  • When cooking the apples for these pie cups, 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, 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.
  • Use pure vanilla extract, always when baking..
  • Super important to let the apples cool completely before assembling the pies...If they're warm, the pie crust will fall apart and be very hard (impossible) to work with.
  • To heat the caramel sauce, scoop it from the jar into a microwave-safe bowl and heat for a few seconds to spoon it over the pies.
  • This crumb topping makes more cups than you need, but it freezes beautifully for several months. Use some to make a Summer Fruit Crisp.
  • Vanilla ice cream is practically mandatory for all apple desserts in the world, but you already know that, right?
  • A little pitcher of warm caramel sauce is nice to serve alongside a big platter of mini pies, let everyone pour it on themselves!


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