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mini apple pies on table
Mini Apple Caramel Pies
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

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. 

Course: Dessert
Cuisine: American
Keyword: caramel apple pie, how to make apple caramel pie, mini pies
Servings: 12 mini pies
Calories: 207 kcal
Author: Sabine Venier
Ingredients
Pie crust
  • 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
Filling
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. In a large bowl, combine apples, brown sugar, cinnamon, and flour and set aside.

  6. Preheat oven to 375°F / 190°C. 

  7. 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.

  8. 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

Notes

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.

Nutrition Facts
Mini Apple Caramel Pies
Amount Per Serving
Calories 207 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 22mg7%
Sodium 191mg8%
Potassium 91mg3%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 285IU6%
Vitamin C 2.1mg3%
Calcium 27mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.