Description
These Mini Apple Pies are a delightful dessert featuring a sugar cookie dough crust filled with tender caramelized Granny Smith apples, topped with a crunchy pecan streusel, and optionally drizzled with rich caramel sauce. Perfectly portioned in a muffin tin, they bake to golden perfection for a comforting treat.
Ingredients
Scale
Crust
- 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough
Filling
- 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)
Streusel
- 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
Caramel Drizzle (Optional)
- 10 soft caramels
- 1 1/2 tablespoons heavy cream
- 1/8 teaspoon salt
Instructions
- Prepare the crust: Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray and dust with flour or grease and flour the pan. Cut the sugar cookie dough into 12 even slices and press each slice into the bottom and up the sides of the prepared muffin cups. Bake for 15 minutes, then remove from the oven.
- Make the filling: While the crust bakes, melt 1 tablespoon of butter in a large saucepan over medium heat. Add the peeled and chopped apples, 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, and 1/8 teaspoon ground nutmeg. Cook, stirring occasionally, for 5 minutes. Add 6 soft caramels and continue cooking until the caramels completely melt and the apples are tender, about 3 more minutes. Remove from heat.
- Prepare the streusel topping: While the filling cooks, combine 1/3 cup pecans, 1/3 cup packed brown sugar, 1/3 cup flour, and 1/2 teaspoon ground cinnamon in a food processor. Pulse until the pecans are mostly chopped. Sprinkle the chilled, cut butter over the mixture and pulse until it resembles small pebbles. Alternatively, combine ingredients in a bowl and cut in the butter by hand.
- Assemble the pies: Using a slotted spoon, remove the apple filling and evenly divide about 1 1/2 tablespoons into each sugar cookie crust in the muffin tin. Press down gently with the back of a spoon if the crusts have puffed up. Top each filled crust with 1 tablespoon of the streusel, pressing it lightly into the filling, then sprinkle evenly with the remaining loose streusel. Bake for an additional 7 minutes or until crusts and streusel are golden brown.
- Cool and remove: Allow the mini pies to cool completely in the muffin tin to prevent them from falling apart. Once cooled, run a sharp knife along the edges of each pie and gently remove them from the tin.
- Make caramel drizzle (optional): Combine 10 soft caramels, 1 1/2 tablespoons heavy cream, and 1/8 teaspoon salt in a medium microwave-safe dish. Microwave for 1 1/2 minutes, then whisk vigorously until smooth. If needed, microwave an additional 30 seconds and whisk again. Drizzle the caramel over the pies just before serving to avoid sogginess.
- Serving suggestion: Serve the mini apple pies at room temperature or warm them in the microwave for a few seconds if you prefer them warm. Drizzle with caramel sauce if desired.
Notes
- Ensure the pies cool completely before removing from the muffin tin to avoid breaking.
- If you don't have a food processor, chop pecans finely by hand for the streusel.
- Use Granny Smith apples for a tart and firm filling; other firm apples can be substituted.
- Be careful not to overfill the crusts to prevent spilling during baking.
- Optional caramel drizzle adds extra sweetness but can be omitted for a less rich dessert.
- To keep the streusel topping crunchy, add caramel drizzle only right before serving.
- These mini pies can be stored in an airtight container for up to two days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
