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