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–+ servings
Salted Caramel Apple Mini Pies

Salted Caramel Apple Mini Pies for Cozy Fall Evenings

Delight in these Salted Caramel Apple Mini Pies, a perfect blend of tart apples and sweet caramel for fall.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 mini pies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 cups diced Granny Smith apples substitute with Honeycrisp for sweetness
  • 1 tablespoon lemon juice fresh for best taste
  • 1/2 cup granulated sugar can reduce for less sweetness
  • 1/4 cup brown sugar light or dark according to preference
  • 1 teaspoon ground cinnamon provides warmth
  • 1/4 teaspoon ground nutmeg optional
  • 1/4 teaspoon salt balances sweetness
  • 2 tablespoons cornstarch or flour as a substitute
  • 2 tablespoons water for cornstarch slurry
  • 1 teaspoon vanilla extract use pure for best results
For the Crust
  • 1 package pre-made pie crust or homemade for flakiness
  • for dusting amount flour alternatives include cornmeal or icing sugar
  • as needed amount nonstick cooking spray for easy release
For the Topping
  • 1 cup salted caramel sauce store-bought or homemade

Equipment

  • Muffin tin
  • Mixing Bowl
  • Rolling Pin
  • 4-inch round cutter
  • Small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and spray a 12-cup muffin tin with nonstick cooking spray.
  2. In a large bowl, combine diced apples, lemon juice, sugars, cinnamon, nutmeg, and salt. Let sit for 10 minutes.
  3. Mix cornstarch with water in a small bowl until smooth, then add to apple mixture along with vanilla extract and stir gently.
  4. Roll out the pie crust to 1/8 inch thick and cut out 12 circles using a 4-inch cutter.
  5. Press each circle into the muffin tin cups, lining the bottom and sides.
  6. Spoon apple filling into each crust, filling them about three-quarters full.
  7. Drizzle salted caramel sauce over each filled pie.
  8. Optionally, top with more crust and vent before baking.
  9. Bake for 20–25 minutes until golden brown and filling is bubbling.
  10. Cool in muffin tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1mini pieCalories: 220kcalCarbohydrates: 30gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 95mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 5mgCalcium: 5mgIron: 1mg

Notes

These mini pies are best served warm with extra salted caramel on top.

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