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 (1/2-1 inch) Granny Smith apples (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 (like 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 downright magical about the combo of warm apples and gooey caramel wrapped in a buttery crust. This Mini Caramel Apple Pies Recipe isn’t just cute—it’s a nostalgic bite of autumn you can enjoy anytime. Trust me, once you make these, they’ll become your go-to for gatherings, cozy nights, or just because.

The image shows small round tarts placed on a white plate with a white marbled texture background. Each tart has a light golden brown crust forming a thick base and sides. On top, there is a layer of crumbly, dark brown streusel with bits of chopped nuts that add a crunchy texture. Over the streusel, a shiny caramel sauce is drizzled, creating a glossy, amber coating that softly pools in some areas. The tarts look rich and textured with a mix of smooth caramel and rough nut bits. 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 remember the first time I baked these mini pies – the smell filled the whole house, and that little caramel drizzle on top? Pure bliss. This Mini Caramel Apple Pies Recipe is a perfect blend of crunchy, sweet, and tart that just feels cozy and special every time.

Perfectly portioned: These mini pies make sharing easy and add a lovely touch to dessert tables without any extra fuss.
Simple ingredients: Most of what you need you probably already have in your pantry, making this a convenient choice for an impressive dessert.
Delicious layers: The mix of buttery cookie crust, cinnamon-spiced apple filling, soft caramel, and crunchy pecan streusel is downright addictive.
Customizable: You can easily swap apples or tweak the spices to match your taste or what you have on hand.

Ingredients & Why They Work

Each ingredient in this Mini Caramel Apple Pies Recipe was carefully picked to bring out the best flavor and texture. I love how the buttery sugar cookie dough forms an easy crust that’s both soft and golden, while the Granny Smith apples add just the right amount of tartness. The streusel topping adds crunch and a nutty depth, bringing the whole pie together.

Flat lay of peeled and chopped Granny Smith apples in a simple white ceramic bowl, a few small cubes of unsalted butter arranged neatly nearby, packed brown sugar in a small white bowl, white granulated sugar in another small white bowl, fresh lemon wedges beside a small white bowl of lemon juice, a neat pile of ground cinnamon, ground ginger, ground nutmeg, and salt each in tiny white bowls, whole soft caramel squares scattered artfully, a small white bowl filled with pecans, all-purpose flour in a small white ceramic bowl, chilled unsalted butter cut into pieces on a white ceramic plate, a small white bowl with heavy cream, whole uncracked brown eggs arranged symmetrically 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: This shortcut crust is buttery and slightly sweet, making pie assembly a breeze without sacrificing taste.
Granny Smith apples: Their tartness perfectly balances the caramel and sweetness, plus they hold their shape nicely when cooked.
Butter: Adds richness and helps cook the apples gently for a tender, luscious filling.
Brown sugar & white sugar: The brown sugar brings a warm molasses flavor while white sugar adds classic sweetness; together they caramelize beautifully.
Lemon juice: Brightens up the filling and prevents the apples from browning too much.
Ground cinnamon, ginger, nutmeg, and salt: A cozy spice blend that layers warmth and depth into the filling.
Soft caramels (like Kraft): Melt into the apples, creating that signature gooey, sweet element.
Pecans: Chopped for crunchiness in the streusel topping, adding great texture contrast.
Flour (for streusel): Helps bind the topping ingredients and gives it that crumbly, pebble-like texture.
Unsalted butter (chilled for streusel): Adds flakiness and richness to the topping, making it crisp when baked.
Heavy cream and additional caramel (optional drizzle): Whisked together to create a luscious sauce that takes these pies to the next level.

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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

I love tweaking this recipe depending on what mood I’m in or what’s in my pantry. You can definitely put your own spin on this Mini Caramel Apple Pies Recipe and have fun doing it!

Variation: I’ve swapped Granny Smith apples for Honeycrisp to get a sweeter, juicier filling — it’s a nice change when you prefer less tartness.
Allergy-friendly: For nut allergies, skip the pecans or replace with sunflower seeds in the streusel; it still tastes fantastic.
Spice tweak: Add a pinch of cloves or cardamom to the filling for a different warm spice note that impresses guests.
Mini vs. full size: If you don’t have a mini muffin tin, this filling is easily doubled and baked in a standard pie dish for a larger crowd.

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

A close-up of a small dessert held by a woman's hand, showing three layers: a light golden crust at the bottom, a chunky, textured brown crumble topping mixed with nuts in the middle, and a scoop of creamy vanilla ice cream with visible specks on top; caramel sauce drizzled over the crumble and a few drops on a white plate below. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Cookie Dough Crust

Start by preheating your oven to 350°F and greasing your 12-cup mini muffin tin really well — I like to add a bit of flour too, which helps the cookie crust come out cleanly. Next, slice the refrigerated sugar cookie dough into 12 even pieces. Press each slice firmly into the bottom and up the sides of the muffin cups. This forms a sturdy little crust that holds all that yummy filling. Pop it into the oven and bake for 15 minutes—just enough for the crust to set but not brown completely.

Step 2: Cook the Apple Filling

While your crusts bake, melt butter in a large saucepan over medium heat. Toss in your chopped Granny Smith apples along with brown sugar, white sugar, lemon juice, cinnamon, salt, ginger, and nutmeg. Stir occasionally while cooking for about 5 minutes until apples start to soften. Stir in the soft caramels and continue cooking gently for 3 more minutes until the caramel melts and the apples are tender but not mushy. This step is where the magic happens—the filling becomes sweet, gooey, and full of spice-infused warmth.

Step 3: Make the Pecan Streusel

While the apples cook, toss the pecans, flour, brown sugar, and cinnamon into a food processor and pulse until the pecans are mostly chopped. Spread in the chilled butter pieces and pulse again just until it’s a crumbly mixture resembling small pebbles. No processor? No worries—just mix by hand and use a pastry cutter or fingers to cut in the butter. This streusel topping adds a perfect crunch and richness to the pies.

Step 4: Assemble and Finish Baking

Once your crusts come out of the oven, use a slotted spoon to scoop the apple filling into each crust — about 1 ½ tablespoons per mini pie. If the crust puffed up too much, gently press it down with the back of a spoon. Sprinkle 1 tablespoon of strousel into each cup, pressing lightly, then finish by sprinkling the remaining streusel loosely on top. Bake everything together for another 5-7 minutes until the crust is golden and the streusel shows those lovely toasted spots.

Step 5: Cool and Remove

Patience is key here—cool the pies completely in the muffin tin before trying to remove them. I like to run a sharp knife carefully around the edges to loosen each pie before lifting gently. This little step helps keep your mini pies in one piece, ready for serving.

Step 6: Optional Caramel Drizzle

If you want to take your pies over the edge (and I totally recommend it), melt 10 soft caramels with heavy cream and a pinch of salt in the microwave. Whisk it smooth and drizzle over the cooled pies just before serving. Just a heads-up: don’t add this before baking or the streusel gets soggy.

Top Tip

Over time, I’ve discovered a few small tweaks that really make a difference when baking these Mini Caramel Apple Pies. These tips not only improve the final texture but also save you some stress in the kitchen.

Use chilled butter for streusel: It helps create a crisp, crumbly topping rather than a greasy mess.
Don’t overcook the filling: The apples should be tender but hold their shape to prevent sogginess in your pies.
Grease and flour your muffin tin: This little extra step prevents sticking and helps the mini pies keep perfect shape.
Cool completely before removing: Warm pies fall apart easily, so give them time to set for best results.

How to Serve Mini Caramel Apple Pies Recipe

Garnishes

I usually keep it simple: a light dusting of powdered sugar looks pretty and adds a touch of sweetness. When I’m feeling fancy, I drizzle with the optional warm caramel sauce I mentioned earlier—it creates a gorgeous glossy finish and heightens that caramel flavor.

Side Dishes

These mini pies pair beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a less traditional twist, I serve them alongside spiced chai or a hot apple cider — perfect for a cozy fall afternoon snack.

Creative Ways to Present

If you’re making these for a party, I like arranging them on a rustic wooden board topped with fresh apple slices and autumn leaves for a seasonal vibe. Wrapping them individually in parchment paper tied with twine turns them into charming edible favors for guests to take home.

Make Ahead and Storage

Storing Leftovers

I store leftover Mini Caramel Apple Pies in an airtight container in the fridge. They keep well for up to 3 days, but honestly, they rarely last that long in my house!

Freezing

These pies freeze surprisingly well. Just wrap each one tightly in plastic wrap and place them in a freezer-safe container. When you’re ready, thaw overnight in the fridge and warm gently in the oven. The texture stays convincing, and the caramel is still delicious.

Reheating

To reheat, I pop the pies in a preheated 325°F oven for about 10 minutes — this crisps the crust back up. If you're in a hurry, microwave for about 15 seconds but be careful to avoid sogginess. Warming brings back that freshly baked charm and gooey caramel goodness.

Frequently Asked Questions:

Can I use homemade pie crust instead of sugar cookie dough?

Absolutely! Homemade pie crust works great, but keep in mind that sugar cookie dough gives these mini pies a sweet, tender crust with a bit more chew, which pairs uniquely with the caramel apple filling.

What kind of apples are best for this recipe?

Granny Smith apples are ideal for their tartness and firm texture, which hold up well during cooking. However, you can substitute with Honeycrisp or Fuji for a sweeter, juicier filling.

How long can I store these pies?

You can store the mini pies in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months and thaw before reheating.

Can I make these ahead of time for a party?

Definitely! You can prepare the pies a day in advance and keep them refrigerated. Just add the optional caramel drizzle right before serving to keep the streusel topping crisp.

Final Thoughts

Makes me smile every time I bake these Mini Caramel Apple Pies. They are warm, homey, and remind me of sitting around a kitchen table with friends and family. You’ll find the balance of tart apples, sweet caramel, and crumbly crust irresistible. Give this recipe a try—you won’t regret having these bite-sized delights in your dessert rotation. Trust me, these pies bring that cozy, fall feeling year-round and are just as fun to make as they are to eat!