Name: Mini Caramel Apple Pies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough; 3 1/2 cups peeled and chopped Granny Smith apples (1/2-1” pieces, about 4-5 apples); 1 tablespoon butter; 2 tablespoons packed brown sugar; 2 tablespoons white sugar; 1 1/2 teaspoons lemon juice; 1/2 teaspoon cinnamon; 1/8 teaspoon salt; 1/8 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 6 soft caramels (such as Kraft); 1/3 cup pecans; 1/3 cup packed brown sugar; 1/3 cup flour; 1/2 teaspoon ground cinnamon; 4 tablespoons unsalted butter, chilled and cut into pieces; 10 soft caramels; 1 1/2 tablespoons heavy cream; 1/8 teaspoon salt

There’s something incredibly cozy about little hand-sized treats bursting with warm, gooey apples and rich caramel. This Mini Caramel Apple Pies Recipe is one of my favorite ways to bring that comforting vibe into my kitchen—it’s like a hug wrapped in a buttery crust. Let me show you how to nail these delightful mini pies that are perfect for sharing or savoring solo.

Two small round desserts are placed closely on a white plate with a white marbled background. Each dessert has a golden brown crust forming the base. On top of the crust, there is a layer of caramel sauce with a shiny, sticky texture. Covering the caramel layer is a crumbly topping made of small, uneven pieces of nuts and crumbs that are light to dark brown. The nuts appear crunchy and slightly rough. The image is taken from above, showing the round shape and textured surface of the desserts clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Caramel Apple Pies Recipe
Top Tip
How to Serve Mini Caramel Apple Pies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Caramel Apple Pies Recipe

Why You'll Love This Recipe

I’m genuinely excited about this mini caramel apple pies recipe because it captures the best of classic apple pie flavors without the fuss of a full-sized pie. It’s comforting yet fun, with a beautiful balance of sweet, tart, and buttery textures that make every bite sing. These pies are small but mighty in flavor, and honestly, making them feels like an easy kitchen win.

Perfectly Portioned: These minis are ideal for portion control and shareability—no slicing necessary.
Quick to Make: Using refrigerated sugar cookie dough saves time, letting you focus on the delicious filling.
Rich, Flavorful Filling: The combo of Granny Smith apples, warm spices, and melted caramel is simply irresistible.
Streusel Topping: Adds a satisfying crunch and nutty depth that I find elevates this recipe beyond the ordinary.

Ingredients & Why They Work

Every ingredient in this recipe plays a key role in making these Mini Caramel Apple Pies truly special. From the sturdy but tender cookie dough crust to the bright tartness of Granny Smith apples and that dreamy caramel melt—each element is crafted to complement the others perfectly.

Flat lay of peeled and chopped Granny Smith apples, small pieces of unsalted butter, packed brown sugar in a small white bowl, white sugar in a small white bowl, lemon wedges for fresh lemon juice, ground cinnamon sprinkled lightly on a white ceramic plate, small piles of ground ginger and ground nutmeg on a simple white dish, unwrapped soft caramel squares arranged neatly, whole pecans, all-purpose flour in a small white bowl, and chilled butter cut into pieces arranged on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pillsbury refrigerated sugar cookie dough: Provides a sweet, buttery crust that’s easier and quicker than making pie dough from scratch.
Granny Smith apples: Their tartness holds up beautifully during cooking and balances the sweet caramel.
Butter: Adds richness and helps cook the apples to a tender perfection without sogginess.
Brown sugar & white sugar: Layers sweetness and helps caramelize the filling nicely.
Lemon juice: Keeps apples bright and prevents browning during prep.
Cinnamon, ground ginger, nutmeg, salt: These warm spices deepen the flavor and make the filling irresistibly cozy.
Soft caramels: Melt perfectly into the filling for that luscious caramel goodness throughout.
Pecans: Add crunch and nuttiness in the streusel topping.
Flour: Combined with butter and sugar in the streusel, it creates a crumbly, golden topping.
Unsalted butter (for streusel): Keeps the topping tender and buttery.
Heavy cream, salt (for optional caramel drizzle): Turn leftover caramels into a smooth, shiny drizzle that really amps up presentation and flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Mini Caramel Apple Pies Recipe is how easy it is to tweak. I often swap out pecans for walnuts or add a pinch more cinnamon if I’m craving extra warmth. Feel free to get creative!

Variation: Adding a splash of bourbon to the filling gives these pies an adult twist I accidentally stumbled upon once—it added a subtle depth that blew me away.
Dietary adjustments: For dairy-free, use vegan butter and a caramel alternative; the texture stays fantastic.
Seasonal swap: You can substitute pears for apples if you want a fall twist that’s still juicy and sweet.

Step-by-Step: How I Make Mini Caramel Apple Pies Recipe

A close-up view of a small square dessert held by a woman's hand, showing three layers: a light golden, soft-looking base layer; a thick middle layer with a crumbly, oat and nut topping mixed with a sticky caramel sauce creating a textured, shiny surface; and a smooth, white scoop of vanilla ice cream with visible specks on top, slightly melting and blending with the caramel. The dessert sits on a plain white plate with two small drops of caramel sauce beside it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Crust

Start by preheating your oven to 350°F. Lightly grease your muffin tin and dust it with flour or use a spray with flour in it—that extra bit helps the pies release easily. Slice the sugar cookie dough evenly into 12 pieces and gently press each slice into the muffin cups, covering the bottom and sides. I find pressing with your fingers works best to avoid tearing the dough. Pop these in the oven for 15 minutes, then remove them to cool slightly while you prepare the filling.

Step 2: Cook the Apple Filling

While your crust is baking, melt butter in a large saucepan over medium heat. Toss in the chopped Granny Smith apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ginger, and nutmeg. Stir now and then for about 5 minutes while the apples soften. The smell in your kitchen? Absolutely amazing. Then add the soft caramels and continue stirring until they melt fully and the apples are tender but not mushy—about 3 minutes. Set aside while you whip up the streusel.

Step 3: Make the Streusel Topping

In a food processor, pulse pecans, flour, brown sugar, and cinnamon until the pecans are mostly chopped but still have some texture. Add the chilled butter pieces, pulsing until you get a crumbly texture that looks like small pebbles. No processor? No issue—you can mix everything in a bowl and use a pastry blender or your fingertips to cut in the butter instead. The contrast of crunchy topping on soft apples is what really sets this recipe apart in my book.

Step 4: Assemble and Bake

Spoon out the filling using a slotted spoon—this helps avoid too much liquid—from the pan and evenly distribute about 1 ½ tablespoons into each pre-baked cookie crust. If the crust looks puffed up, press down gently with the back of a spoon to create a nice base. Top each mini pie with one tablespoon of the streusel, pressing some into the filling and leaving the rest loose on top. Bake for another 5-7 minutes or until you see golden edges on both crust and streusel. Let pies cool completely in the tin before trying to remove them, or they may fall apart.

Step 5: Optional Caramel Drizzle

For an extra touch of decadence, melt 10 soft caramels with heavy cream and a pinch of salt in the microwave. Whisk until smooth and drizzle over cooled pies just before serving. Trust me, this step makes your mini pies look as good as they taste, but don’t drizzle before baking or the streusel will get soggy.

Top Tip

In my time making these mini pies, I’ve learned a few tricks that really make the process flow smoothly and the end result shine. Here are a few gems I want you to have so your pies come out perfectly every time.

Cookie Dough Handling: When pressing the dough in muffin tins, make sure not to stretch it too thin; it’ll shrink while baking and risk holes or leaks.
Use a Slotted Spoon: Removing filling with a slotted spoon prevents soggy crusts by leaving excess liquid in the pan.
Cooling Time: Let pies cool fully before removing from tins; patience here saves you from mini pie disasters.
Optional Drizzle Timing: Add the caramel drizzle just before serving to keep that streusel wonderfully crisp.

How to Serve Mini Caramel Apple Pies Recipe

Mini Caramel Apple Pies - Serving Suggestion

Garnishes

I usually keep it simple with these pies—sometimes a light dusting of powdered sugar or a small scoop of vanilla ice cream on the side. When I want to dress them up, I add a fresh mint leaf on top of the caramel drizzle for a pop of color and freshness. These little touches go a long way without overcomplicating the flavors.

Side Dishes

Mini Caramel Apple Pies are perfect on their own but pair beautifully with a cup of hot coffee or spiced chai. For a festive brunch, try serving them alongside a creamy brie cheese plate or a simple spinach salad to keep things balanced and light.

Creative Ways to Present

For holidays or parties, arrange the mini pies on a rustic wooden board sprinkled with chopped pecans and cinnamon. You can also serve them in little cupcake liners for easy grab-and-go treats at gatherings. I once wrapped a few in parchment paper tied with twine as thoughtful edible gifts—it was a hit!

Make Ahead and Storage

Storing Leftovers

These mini pies store wonderfully covered at room temperature for up to two days, which makes them great for quick snacks. If you want to keep them fresher, I recommend placing them in an airtight container in the fridge—just bring them back to room temperature before serving.

Freezing

I’ve frozen these mini pies successfully by wrapping them individually in plastic wrap and then placing them all in a freezer-safe bag. When you’re ready, thaw at room temperature and warm gently in a low oven for 10-15 minutes to revive that fresh-baked feeling.

Reheating

I prefer reheating these pies in the oven rather than the microwave to keep the crust crisp. Just 10 minutes at 300°F does the trick. If you’re short on time, a quick 15-second zap in the microwave works fine, but you might lose some crunch.

Frequently Asked Questions:

Can I use other types of apples for this Mini Caramel Apple Pies Recipe?

Absolutely! While Granny Smith apples are ideal due to their tartness and firmness, you can mix in Fuji or Honeycrisp for a sweeter, softer bite. Just be mindful the apples hold their shape during cooking to avoid a mushy filling.

How do I prevent the crust from getting soggy?

Two tips help here: First, use a slotted spoon to remove the apple filling from the cooking liquid before spooning it into the crust. Second, pre-baking the sugar cookie dough crust for 15 minutes creates a sturdy base that resists sogginess.

Can I make these mini pies ahead of time?

Yes! You can fully bake these pies a day ahead and store them in an airtight container at room temperature or in the fridge. Bring them back to room temperature or warm in the oven just before serving.

What’s the best way to remove the pies from the muffin tin?

Wait until the pies have completely cooled before removing them. Run a sharp knife gently around the edges of each pie to loosen it. I find using a small offset spatula or butter knife to carefully lift each pie helps prevent breakage.

Final Thoughts

Making these Mini Caramel Apple Pies has become one of my favorite simple pleasures in the kitchen. They’re a fantastic way to bring everyone around the table for a sweet moment without the hassle of a big pie. I hope you give this recipe a try and enjoy how effortlessly cozy and delicious these little pies are—they just might become your go-to fall treat like they did for me!