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mini apple pies on table
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5 from 2 votes

Mini Apple Caramel Pies

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 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: caramel apple pie, mini pies
Servings: 12 mini pies
Calories: 207kcal



  • ½ cup cold unsalted butter
  • 1 ¼ cups all-purpose flour, spooned and leveled
  • ½ tsp sugar
  • ½ tsp salt
  • 4-6 tbsp water


  • 1.2 lbs apples, peeled and cut into little pieces
  • cup light brown sugar, packed
  • ¾ tsp cinnamon
  • 1 tbsp all-purpose flour
  • 12 soft caramel candies - like Kraft or 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 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.



Top tips
  • Don't skip freezing the crust; this is an important step and ensures it stays in shape and turns out flaky and delicious. 
  • 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 that the crust doesn't end up soggy.

You can use gluten-free flour when you make this 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. 

You can really use any kind of apples you want to for this recipe. 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. 
You can also substitute other fruits instead of apples when making this recipe. 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
  • blueberries

Heavy whipping cream
If you find out that you don't have any whipping cream on hand, don't worry! Just substitute with milk 1:1.


Calories: 207kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 191mg | Potassium: 91mg | Fiber: 1g | Sugar: 17g | Vitamin A: 285IU | Vitamin C: 2.1mg | Calcium: 27mg | Iron: 0.7mg