These delectable mini apple caramel pies are perfect for fall or any season! Warm flaky crust filled with gooey caramel and apples is insanely good. You just need 11 ingredients to make this caramel apple pie recipe.
I will explain to you how to make muffin tin apple pies in this blog post. Plus, I will provide you photos and video to use as a guide.
If you love these apple muffin tin pies, you should see my apple pecan bars too!
Why These Hand Held Apple Pies Work
- Apples and caramel go together beautifully.
- The crust is flaky and delicious.
- You only need 11 ingredients.
- Everyone raves about how scrumptious these mini apple pies are.
- How To Make Mini Apple Caramel Pies
- Baker’s Tips
- Substitutions
- Can I Use Gluten-Free Flour For These Mini Apple Caramel Pies?
- Can I Make These Muffin Tin Pies With Different Fruit?
- Can I Replace Heavy Whipping Cream For The Topping?
- Frequently Asked Questions And Answers
- What Kind Of Apples Are Best For Apple Pie?
- How Do You Know When This Caramel Apple Pie Recipe Is Done?
- How Long Do Muffin Tin Pies Last And How To Store Them?
- Can Mini Apple Caramel Pies Be Frozen?
- Recipe Video
How To Make Mini Apple Caramel Pies
FIRST STEP: In a food processor, add the flour, salt, sugar, and butter. Then pulse until it forms into a coarse texture. Next, add one tablespoon of water at a time and pulse. Continue adding water and pulsing until the dough starts to clump, then stop.
TIP: Don’t worry if you don’t have a food processor, you can use a pastry cutter or two forks instead. If you go this route, you will need to mix the flour, sugar, and salt into a large mixing bowl. Add in butter and continue cutting it in until you end up what looks like coarse meal with pea-sized pieces of butter. Add a little bit of water and mix until it begins to clump.
SECOND STEP: Carefully, form the dough into a 1 -1.5-inch thick disc. Be sure not to knead it. Tightly cover the dough and refrigerate for 1 hour all the way up to 2 days.
THIRD STEP: Roll out the dough on a surface that has been lightly floured. You will want it to be a .25 inch/.5 cm thick circle. Using a cup or cutter, cut 4-inch circle pieces.
FOURTH STEP: Add the mini apple pie crusts to a 12 muffin tin pan. Carefully press crust into the bottom and sides of the pan. Then you will need to freeze the crusts for 30 minutes.
FIFTH STEP: Combine the cut apples, brown sugar, cinnamon, and flour in a large bowl, then set aside.
SIXTH STEP: When you are ready to bake the muffin tin apple pies, preheat the oven to 375 degrees F.
SEVENTH STEP: Next, you will need to remove pie crust from freezer and fill them with the pie filling. Use a slotted spoon and take special care not to add any liquid to the pies.
EIGHTH STEP: Bake the muffin tin apple pies for 23-25 minutes. It’s done when the crust is baked all the way. Remove pies from the oven and set aside.
NINTH STEP: Microwave caramels and whipping cream until it’s smooth and melted. This will take 1-2 minutes. You will want to stir it every 20 seconds to make sure it doesn’t burn.
TENTH STEP: After the caramel topping is melted, spoon it on top of the mini pies equally. Allow the pies to cool then serve as it is or with a heaping of your favorite ice cream.
Baker’s Tips
- Don’t skip freezing the pie crust; this is an important step and helps the crust to stay in shape and be flaky and delicious.
- Do not add too much or too little water when making the crust. Just add water until it becomes clumpy.
- Use unsalted butter for best taste.
Substitutions
Can I Use Gluten-Free Flour For These Mini Apple Caramel Pies?
Yes, you can use gluten-free flour when you make this caramel apple pie recipe. Substitute 1:1 ratio of your favorite gluten-free flour. I prefer Bob’s Red Mill Gluten-Free Flour. You will need to follow the recipe as written.
Can I Make These Muffin Tin Pies With Different Fruit?
Yes, you can substitute other fruits instead of apples when making these mini pies. Use the same amount of fruit as what the recipe calls for (1.2 pounds). Here are a few substitute ideas to try:
- Peaches
- Pears
- Plums
Can I Replace Heavy Whipping Cream For The Topping?
If you find out that you don’t have any whipping cream on hand but still want to make these mini apple caramel pies, don’t worry, you still can! Just substitute with milk 1:1.
Frequently Asked Questions And Answers
What Kind Of Apples Are Best For Apple Pie?
You can really use any kind of apples you want to for these hand held apple pies. Granny Smith is a popular variety because they are tart and full of flavor. If you prefer a sweeter apple go for Gala or Honey Crisp. Try a variety to see what you like best and go from there.
How Do You Know When This Caramel Apple Pie Recipe Is Done?
You will know that the muffin tin apple pies are done when the crust is golden brown. It should be hard and not doughy anymore. Also, the filling should be able to be pierced with a fork, and it should slide right in and out. The fruit needs to be soft but not mushy.
How Long Do Muffin Tin Pies Last And How To Store Them?
These quick and easy mini apple pies will last up to 1 day as long as they are stored in an airtight container in the refrigerator. They will go bad even faster if you leave them on the counter. Plus, they taste fantastic when they are cold as well.
Can Mini Apple Caramel Pies Be Frozen?
Yes, these mini apple pies can be frozen. I recommend flash freezing them, then placing the pies inside of a freezer-safe container. You can wrap each pie in plastic wrap to give them added protection. They will last 1-2 months in the fridge. To serve, thaw in the fridge overnight and devour.
If you make this Mini Apple Caramel Pies recipe leave a comment, rate it, and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
Love desserts? Here are more to try out
These delectable mini apple caramel pies are perfect for fall or any season! Warm flaky crust filled with gooey caramel and apples is insanely good. You just need 11 ingredients to make this caramel apple pie recipe.
- 1/2 cup cold unsalted butter (113g)
- 1 1/4 cups all-purpose flour, spooned and leveled (150g)
- 1/2 tsp sugar
- 1/2 tsp salt
- 4-6 tbsp water
- 1.2 lbs apples, peeled and cut into little pieces (about 3-4)
- 1/3 cup light brown sugar, packed (67g)
- 3/4 tsp cinnamon
- 1 tbsp all-purpose flour
- 12 unwrapped caramels (like Werther's)
- 1 tbsp heavy whipping cream
Make the crust in a food processor: Place flour, sugar, salt, and butter in a food processor and pulse 4-5 times until coarse meal forms. Add one tablespoon water at the time and pulse 1-2 times after every tablespoon. Stop adding water and pulsing when the dough starts to clump.
If you don't have a food processor, then make the crust with a pastry cutter or two forks instead: In this case mix together flour, sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal with pea-sized butter flakes. Then add water little by little until the texture starts to clump.
Form crust into a 1 - 1.5-inch thick disc without kneading. Cover tightly with plastic wrap and refrigerate at least 1 hour or up to 2 days.
On a lightly floured surface, roll out the dough disc into a 0.25 inches / 0.5 cm thick circle. Cut the rolled pie crust with a 4-inches wide drink cup or cutter. Transfer to a 12 muffin pan and press the crust into the bottom and the sides of the muffin pan. Freeze for 30 minutes.
In a large bowl, combine apples, brown sugar, cinnamon, and flour and set aside.
Preheat oven to 375°F / 190°C.
Remove pie crust from the freezer and spoon the apples with a slotted spoon equally into the chilled pie crust without any liquid. Bake for about 23-25 minutes until pie crust is baked through. Remove from oven and set aside.
Meanwhile, microwave caramels and heavy whipping cream until melted for about 1-2 minutes. Stir every 20 seconds to combine. Spoon into the pie cups equally. Let pie cups cool down before serving. Store leftovers in an airtight container in the fridge up to 1 day.
Recipe Video
Recommendations:
- Don't skip freezing the pie crust, this is an important step and helps the crust me flaky and delicious.
- Do not too much or too little water when making the crust. Just add water until it becomes clumpy.
- Use unsalted butter for best results.
Substitutions:
Can I Use Gluten-Free Flour For These Mini Apple Caramel Pies?
Yes, you can use gluten-free flour when you make this caramel apple pie recipe. Substitute 1:1 ratio of your favorite gluten-free flour. I prefer Bob's Red Mill Gluten-Free Flour. You will need to follow the recipe as written.
Can I Make These Muffin Tin Pies With Different Fruit?
Yes, you can substitute other fruits instead of apples when making these mini pies. Use the same amount of fruit as what the recipe calls for (1.2 pounds). Here are a few substitute ideas to try:
- Peaches
- Pears
- Plums
Can I Replace The Heavy Whipping Cream For The Topping?
If you find out that you don't have any whipping cream on hand but still want to make these mini apple caramel pies, don't worry you still can! Just substitute the heavy whipping cream for milk 1:1.
I love the combo of apples and caramel! These look absolutely AMAZING!
Thank you so much, Tracy! Caramel and apples are also one of my favorite combos.