Get the Recipe:
Caramel Apple Mini Pies
Yield
12 mini pies
Prep Time
20 minutes
Cook Time
25 minutes
Additional Time
1 hour 30 minutes
Total Time
2 hours 15 minutes
These caramel apple mini pies are made of buttery and delicious crust filled with a soft and gooey apple caramel center. They are very delicious but not utterly sweet, with the cinnamon-caramel combo keeping it balanced. The crust is tender and flaky and the filling is full of apple cinnamon goodness!Â
Ingredients
For the crust:
- 1 cup (120g) all-purpose flour

- 1 teaspoon light brown sugar

- 1/2 teaspoon salt
- 
1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
- 4-5 tablespoons cold water
For the filling:
- 4 medium apples, cubed (peeled or unpeeled)
- 1/2 cup (100g) firmly packed light brown sugar

- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon

- 1 teaspoon vanilla extract
- 
1/2 cup caramel topping of choice
Instructions
To make the crust:
- Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
- Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
- Wrap the dough tightly in plastic wrap. Refrigerate for at least 1 hour and up to 2 days.
- Remove the dough from the refrigerator and lightly flour a work surface. Roll out the dough into a 1/4-inch thick circle.
- Cut the rolled pie crust with a 4-inches wide cutter. Transfer to a 12-cup muffin pan and press the crust into the bottom and up the sides of the muffin pan. Freeze for 30 minutes.
To make the filling:
- In a large bowl, combine the apples, brown sugar, flour, cinnamon, and vanilla. Set aside.
- Preheat oven to 375°F.
- Remove the crust from the freezer and spoon the apples equally into the chilled crust without any liquid. Bake for about 20-25 minutes, or until the pie crust is baked through. Remove from the oven and set aside.
- Drizzle 1 tablespoon of caramel topping onto each mini pie and let them cool completely before serving.
Notes
- Don't skip freezing the crust; it ensures that it stays in shape and turns out flaky.Â
- When spooning the filling into the crust, make sure to discard all the excess liquid from the filling so that the crust doesn't end up soggy.Â
- You can store leftovers in an airtight container in the fridge for up to 3 days and in the freezer for up to 1 month.