Mini Apple Caramel Pies

5 from 3 votes

These mini 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.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: mini pies

Calories: 207kcal

Author: Sabine

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

US Customary - Metric

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.

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