Mini caramel apple pies are the ultimate fall dessert for sharing. With golden, flaky crusts and gooey caramel apple filling, they’re built to impress without any fuss. Whether you’re baking for a potluck, bake sale, or just need something cozy and crowd-friendly, these little pies deliver everything you love about classic apple pie—in one perfect bite.
Table of Contents
Why I Love This Recipe
A crowd hit every single time
The first time I made these was for a harvest party at my daughter’s school. I remember sliding the muffin tin into the oven, not knowing these little pies would cause such a stir. They disappeared in minutes, and I had parents asking me for the recipe before I even packed up. That’s the magic of bite-sized bakes: no slicing, no mess, and everyone gets their own.
The cozy caramel twist
I love classic apple pie, but there’s something about adding caramel that takes it to another level. The gooey caramel seeps into the apple filling and bakes into the crust, creating layers of warm fall flavor. It’s the perfect dessert when you want something special but don’t want to roll out a full-sized pie for a crowd.
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Mini Caramel Apple Pies for a Crowd
- Total Time: 50 minutes
- Yield: 12 mini pies
- Diet: Vegetarian
Description
Mini caramel apple pies made in a muffin tin with golden flaky crusts and gooey cinnamon apple filling. Perfect for potlucks, bake sales, or cozy fall gatherings that feed a crowd without slicing full pies.
Ingredients
2 pie dough rounds (store-bought or homemade)
3 cups peeled and finely diced apples (Granny Smith or Honeycrisp)
1/3 cup brown sugar
2 tbsp granulated sugar
1 tbsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp lemon juice
1/2 cup soft caramel (melted store-bought or homemade)
1 egg (for egg wash)
Instructions
1. Preheat oven to 375°F (190°C). Lightly grease or line a muffin tin.
2. Roll out pie dough and cut circles to fit the muffin cups.
3. Press each round into the muffin wells and chill while you prep the filling.
4. In a bowl, combine diced apples, brown sugar, granulated sugar, flour, cinnamon, nutmeg, and lemon juice.
5. Stir in soft caramel until evenly mixed.
6. Spoon filling into each chilled pie crust.
7. Top with pie dough cutouts or leave open-faced. Brush any crust tops with egg wash.
8. Bake for 25–30 minutes or until golden and bubbling.
9. Cool 10 minutes in the tin, then remove to cool completely on a rack.
10. Serve warm or at room temperature. Optional: drizzle with more caramel before serving.
Notes
Use a thick caramel sauce to avoid soggy bottoms.
To freeze, wrap cooled pies individually and reheat in the oven.
Great with whipped cream or vanilla ice cream.
Try adding chopped pecans or using pears for a fun twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Fall Desserts, Apple Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 210
- Sugar: 17g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 28mg
Keywords: mini caramel apple pies, desserts for a crowd, fall apple pies, potluck desserts
What Makes These Mini Pies So Irresistible
Simple ingredients, big flavor
These pies use store-bought pie dough for ease, but you can always use homemade. The filling combines diced apples, cinnamon, nutmeg, brown sugar, and a few spoonfuls of soft caramel. Each pie is topped with a little crust or left open for a rustic look. They bake in a muffin tin and pop out perfectly golden.
The texture that wins over everyone
Flaky pastry edges, tender apple centers, and a glossy caramel finish make these impossible to resist. It’s all the comfort of apple pie, scaled down for easy grabbing. If you love the texture of baked apple desserts, you’ll also adore the Brown Butter Apple Pie Bars—they’re rich and chewy with a crisp oat crumble.
Step-by-Step Baking Guide
Prep your dough and tins
Roll out your pie dough and cut circles large enough to fit your muffin tin wells. Press each round gently into the muffin cups. Chill the tin while you prepare the filling to keep the crust nice and flaky when baked.
Mix the apple filling
Peel and finely dice apples—use a firm variety like Granny Smith or Honeycrisp. Toss them with cinnamon, brown sugar, a pinch of nutmeg, and a little flour. Add in soft caramel (melted store-bought or homemade) and stir until everything is well coated.
Want more apple goodness? Try this easy apple crisp recipe—it’s perfect for beginners and tastes like fall in a bowl.
Assemble and bake
Fill each muffin cup with the apple-caramel mixture. You can top them with pie dough cutouts, lattice strips, or leave them open for a rustic mini tart vibe. Brush any tops with egg wash and bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Serving, Storage & Variations
Serving tips
Let the pies cool in the tin for 10 minutes, then gently loosen and transfer to a rack. Serve warm, at room temp, or chilled. Add a drizzle of warm caramel or a dollop of whipped cream if you’re feeling fancy. These also pair beautifully with other mini treats like this apple crisp with Grandma’s oat topping.
Storage and freezing
Store leftovers in an airtight container for up to 3 days. You can reheat them in the oven or eat them straight from the fridge. To freeze, wrap individually in plastic wrap and place in a freezer bag. Reheat in a 325°F oven for about 10 minutes.
Flavor swaps
Try adding chopped pecans to the filling for crunch, or use pears instead of apples for a twist. You can also use dulce de leche in place of caramel for a richer flavor. Want a more rustic dessert? These Dutch oven apple crisps are just as crowd-pleasing and perfect for camping or casual fall nights.
FAQ
Can I use pre-made caramel sauce?
Absolutely. Use a thicker sauce for best results so it doesn’t make the filling too runny. Let it cool slightly before mixing with the apples.
What’s the best way to prevent soggy crusts?
Chill the dough-lined muffin tin before filling and baking. Also, don’t overfill with liquid—drain off any excess caramel pooling at the bottom of your apple mix.
Can I make these the night before?
Yes. Bake them a day ahead and store covered at room temp. You can reheat them in the oven before serving if you’d like that fresh-baked warmth and crisp edges.
Conclusion
Mini caramel apple pies are the cozy, bite-sized dessert you’ll want to make on repeat. They’re easy, nostalgic, and perfect for sharing. Whether you’re baking for 6 or 60, these pies scale beautifully, travel well, and bring fall flavor in every single bite. Try them once and you’ll never bake a full pie for a crowd again.