5 ingredient pie crust from scratch meets soft and gooey 6 ingredient apple and caramel filling. These delicious Mini Apple Caramel Pies are made in 20 minutes.
Mini Apple Caramel Pies – a perfect flavor combination
Apples and caramel belong to each other. There is no doubt about it. Endless desserts exist with this flavor combination. Apple Caramel Pie is one of those desserts for example. But let’s take this dessert to the next level.
Think of super flaky pie crust, filled with soft and juicy apples and topped with gooey caramel. On top a big fat scoop of vanilla ice cream or whipped cream and drizzled with even more caramel. Oh. my.
As you may notice, so-called sweet finger-food shows up regularly on my blog. Of course, you can do a normal sized pie too but eat pie with your fingers? Come on. You have to admit that this sounds great. Let’s be kids again.
The best thing on pie crust is that the filling options are endless. It doesn’t matter how you fill them. The buttery and flaky pie crust takes every dessert up to the next level. I always make pie crust from scratch because it is so super easy to make. And waaaay better than store-bought.
If you have a food processor, it is the easiest possible way to make your own pie crust. But it is still easy when you use a pastry cutter or even two forks. Made in minutes, the buttery taste is awesome, and it’s beyond flaky. And you have full control of what you eat when you make pie crust on your own.
If you are falling for pie, you will love this recipe.
We have soft and juicy apple chunks flavored with cinnamon and sweetened with brown sugar.
Gooey 2 ingredient caramel drizzle. Ok, way more than just a bit of drizzle…
Super flaky and easy pie crust made from scratch.
Let your pie-dreams come true.
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!
- 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 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.