These delectable mini caramel apple 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 recipe!
If you like classic desserts, you should try my apple pecan bars, too. But this mini apple pies recipe is quicker, less fussy, and still gives you all those warm flavors you expect from a proper fall bake.
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Video Instructions
Try These Mini Apple Caramel Tarts
There’s something really satisfying about biting into a warm mini pie with soft apples and gooey caramel inside.
I love serving these caramel apple dessert cups when I have guests over because everyone gets their own little tart—and they always disappear fast.
Why You’ll Love This Recipe
- Perfect portion: I love that everyone gets their own mini tart, although I do suggest making more than one batch.
- Classic flavors: Warm apple, caramel, and spice just work together to form the perfect mini apple caramel pies.
- Great texture: Flaky crust with soft apple filling.
- Easy to serve: No slicing needed—perfect for guests.
Ingredients
- Apples: I always use firm apples and cut them into small pieces so they cook evenly and hold their shape.
- Brown sugar: Adds that deep sweetness and helps create the caramel-style flavor.
- Pie dough: The base of the tarts. Homemade or store-bought both work, but I prefer making it from scratch when I have time.
- Caramel candies or sauce: This is what gives that gooey center. I like chopping them into small pieces so they melt evenly.
- Heavy cream: Helps melt the caramel into a smooth sauce.
How to Make Mini Caramel Apple Pies
1. 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.
2. 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.
3. Roll out the dough on a surface that has been lightly floured. You will want it to be a 0.25-inch/0.5 cm thick circle. Using a cup or cutter, cut 4-inch circle pieces.
4. Add the mini crusts to a 12 muffin tin pan. Carefully press them into the bottom and sides of the pan. Then freeze them for 30 minutes.
5. Combine the cut apples, brown sugar, cinnamon, and flour in a large bowl, then set aside.
6. When you are ready to bake, preheat the oven to 375 degrees F. Next, remove the crust from the freezer and fill the crusts with the apple filling. Use a slotted spoon and take special care not to add any liquid to the crusts. Discard any excess liquid.
7. Bake them for 23-25 minutes. It's done when the crust is baked all the way. Remove them from the oven and set aside.
8. Microwave soft caramel candies 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.
9. After the caramel topping is melted, spoon it on top of the mini pies equally. Allow them to cool down, then serve as they are or with a heaping of your favorite ice cream.
Recipe Tips
- Don't skip freezing the pie crust; this is an important step and ensures it stays in shape and turns out flaky and delicious. Using cold dough straight from the refrigerator makes it much easier to work with.
- Do not add too much or too little water when making the crust. Just add enough water until it becomes clumpy.
- Discard all the excess liquid from the filling so that the crust doesn't end up soggy.
- You can add a little lemon juice to the apples—it keeps the color fresh and balances the sweetness.
- If you want extra crunch, you can sprinkle a little sugar on top before baking.
What Can You Serve With This?
- Vanilla ice cream
- Whipped cream
- Caramel drizzle
- Coffee
- Tea
FAQs
You can really use any kind of apples you want to for this recipe. I prefer tart apples such as Granny Smith or Honey Crisp as they go well with the sweetness of the caramel sauce. If you prefer a sweeter apple, go for Gala or Fuji. Try a variety to see what you like best and go from there.
You will know that they 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.
This usually happens if you don’t let the apples sit or don’t drain excess liquid. I always let the mixture rest so the juices release first.
Recipe
Mini Caramel Apple Pies
Ingredients
Crust
- ½ cup cold unsalted butter
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ teaspoon sugar
- ½ teaspoon salt
- 4-6 tablespoon water
Filling
- 1.2 lbs apples, peeled and cut into little pieces
- ⅓ cup light brown sugar, packed
- ¾ teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 12 soft caramel candies - like Kraft or Werther's
- 1 tablespoon heavy whipping cream
Instructions
- 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 the crust from the freezer and spoon the apples with a slotted spoon equally into the chilled crust without any liquid. Bake for about 23-25 minutes until the pie crust is baked through. Remove from the 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 baked pie cups equally. Let them cool down before serving. Store leftovers in an airtight container in the fridge for up to 1 day. Freeze for up to 1 month.
Notes
Cooking Time and Temperature
Bake at 375°F for about 23–25 minutes until golden and set.Taste & Texture
Flaky crust with soft apple filling, rich caramel, and warm spiced flavors.Storage, Freezing & Reheating
- Fridge: Store up to 1 day.
- Freezer: Up to 1 month in freezer bags.
- Reheat: Warm slightly before serving.
Serving Recommendations
I love these slightly warm with a scoop of ice cream or a simple dollop of cream.Recipe Variations and Substitutions
You can substitute other fruits instead of apples when making this recipe. Use the same amount of fruit as the recipe calls for (1.2 pounds). Here are the substitutes I tested and regularly use:- peaches
- pears
- cherries
- blueberries
- Add cinnamon or extra spices.
- Swap caramel candies for caramel sauce.
Proper Storage Tips
- They will last in the fridge for 1 day, as long as they are stored in an airtight container. They will go bad even faster if you leave them on the counter. Plus, they taste fantastic when they are cold as well.
- I recommend flash freezing them, then placing the pies inside a freezer-safe container. You can wrap each in plastic wrap to give them added protection. They will last 1 month in the freezer. To thaw, place in the fridge overnight.
- Let them cool fully before storing.
- Keep in airtight containers.
Pro Tips
- Cut apples evenly for a consistent texture.
- Don’t overfill the tarts.
- Let the caramel cool slightly before adding.
Video
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Dhill
Made a double batch of these and they were gone in minutes!
I thought it was too simple to be good ( homemade pie crust and caramel sauce) but they were perfect. I also added chopped pecans to apple mix.
Thankyou for the great idea and recipe!
Tracy | Baking Mischief
I love the combo of apples and caramel! These look absolutely AMAZING!
Sabine
Thank you so much, Tracy! Caramel and apples are also one of my favorite combos.