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+ servings
Three mini caramel apple pies on a table with ice cream on two of them.
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4.86 from 14 votes

Mini Caramel Apple Pies

Mini caramel apple pies are made with a few shortcuts. Everybody raves about these mini pies!
Prep Time45 minutes
Cook Time30 minutes
0 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 489.12kcal
Author: Paige
Cost: $15-$25.00

Equipment

  • Large/jumbo sized muffin tin lined with 5" parchment paper squares For the parchment paper squares, take a 12-inch piece of parchment paper and cut six five-inch squares. The squares should be able to fit into a jumbo-sized muffin tin and go completely up the sides. Spray the muffin tin with non-stick baking spray, then place the paper square on top so it stays secure in the pan. Be sure to also spray the inside of the parchment square, on the bottom and up the sides, before adding the individual pies and baking.
  • Measuring Cups
  • Measuring Spoons
  • large nonstick skillet
  • Wooden Spoon
  • Food Processor or Pastry Cutter
  • Medium sized bowl
  • parchment paper

Ingredients

  • FOR THE APPLES
  • 6 Golden Delicious (or Granny Smith) apples peeled and cut into half-inch chunks
  • 2 tablespoon Butter, unsalted
  • teaspoon Kosher Salt
  • ½ cup Water
  • ½ cup Sugar
  • 1 teaspoon Cinnamon
  • ¼ teaspoon Nutmeg
  • 1 teaspoon Lemon Juice, freshly squeezed
  • 1 teaspoon Vanilla extract
  • FOR THE CRUMB TOPPING
  • 1 stick (½ cup) Butter, unsalted and chilled, cut in cubes
  • 1 cup Flour
  • cup Sugar
  • ¼ cup Brown Sugar
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Cinnamon
  • 1 tablespoon Caramel Sauce, store bought 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!

Instructions

  • MAKE THE APPLES
  • 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 two minutes, just until the apples sizzle and soften, 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 twenty minutes total. The length of time will vary depending on ripeness of your apples.
    If the water evaporates and the apples aren’t cooked, add water a half-cup at a time and continue to cook until it evaporates and the apples are tender. 
    When finished, add the lemon juice and the vanilla extract and stir to combine. Transfer to a bowl and 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 butter into to the dry ingredients until the mixture is 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 six months.)
  • To assemble the pies, preheat oven to 350 ˚F degrees.
    Take a large piece of parchment paper and cut into six squares approximately 5 inches each.
    Spray the inside of the muffin tin well with non-stick baking spray. Next, spray the parchment squares with non-stick spray, and then assemble the pies.
    On a lightly floured surface, use a rolling pin to shape the pie dough into a rectangle approximately 12" x 12” in size.
    Use a knife to cut the dough into six even pieces, then fold the pointed ends of each piece inward in to make the dough rounded. These don't need to be perfect!  
  • To assemble each pie, spoon a ¼ (quarter) to a ⅓ (a third) cup of cooled apples on top of each dough round.
    Next, sprinkle a rounded tablespoon of the crumb topping on top of the apples.
    Make each pie into a bundle by gathering the edge of the dough toward the middle and gently pressing dough together to a purse.
    Set each pie on top of a prepared parchment square. Transfer the pies to the muffin tin by lifting the edges of the parchment paper and then setting each pie into the prepared tin.
  • TIP: While it may be tempting, don't gather the pie and the parchment square together and then place it in the tin. Why? The pie crust will bake into the crevices of the parchment paper and the pies won't release from the pan. Simply bundle the pies separately and set them on the sprayed parchment paper squares, and then transfer to the muffin tin by lifting the edges of the parchment paper. It makes a difference!
  • To bake the pies, place the muffin pan 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 twenty minutes. Lift each pie out of the tin 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 if desired.

Notes

  • 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 twenty minutes total.  If the water evaporates and the apples aren't fully cooked, just add more water, a half 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!
 

Nutrition

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