Description
These perfectly sweet and buttery mini pies are filled with tender cinnamon-spiced apples and rich caramel, making them an irresistible treat!
Ingredients:
1 pre-made pie crust
2 medium apples, peeled and diced
2 tbsp butter
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp cornstarch mixed with 1 tbsp water
1/4 cup caramel sauce
1 egg (for egg wash)
Instructions:
Preheat oven to 375°F (190°C) and grease a muffin tin.
Roll out the pie crust and cut into circles slightly larger than the muffin cups. Press each into the tin.
In a pan, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5 minutes until softened.
Stir in the cornstarch mixture and cook for another minute until thickened. Let cool slightly.
Spoon apple filling into each pie crust, drizzle caramel sauce on top, and brush edges with beaten egg.
Bake for 18-20 minutes or until golden brown. Let cool before serving.
Prep Time: 15 min | Cooking Time: 20 min | Total Time: 35 min
Kcal: No info | Servings: 6
Step-by-Step Guide
Follow these detailed instructions for perfect mini caramel apple pies every time. First, preheat your oven to 375°F (190°C) and thoroughly grease a standard 12-cup muffin tin. On a lightly floured surface, roll your pre-made pie crust to about 1/8-inch thickness. Use a 4-inch round cutter (or a bowl as a guide) to cut circles, re-rolling scraps as needed. Gently press each circle into a muffin cup, ensuring it fits snugly against the bottom and sides. Place the tin in the refrigerator while you prepare the filling.
For the filling, melt butter in a skillet over medium heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring frequently, for 5-7 minutes until the apples are tender but not mushy. In a small bowl, whisk the cornstarch with one tablespoon of water to create a slurry. Pour this into the apple mixture and cook for another minute until the juices thicken into a glossy sauce. Remove from heat and let it cool for 10 minutes.
Remove the crust-lined tin from the fridge. Spoon the apple filling evenly into each cup, filling them nearly to the top. Drizzle about one teaspoon of caramel sauce over the apples in each pie. In a separate bowl, beat one egg with a splash of water to create an egg wash. Use a pastry brush to lightly coat the exposed edges of each pie crust. This will give them a beautiful golden shine. Bake for 18-20 minutes, or until the crust is golden brown and flaky. Let the pies cool in the tin for 15 minutes before carefully removing them with a small offset spatula or knife.
Serving Suggestions
These mini pies are delightful on their own but can be elevated with simple additions. Serve them warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra caramel indulgence, drizzle additional warm caramel sauce over the top just before serving. They pair wonderfully with a cup of strong coffee or spiced chai tea. For a festive touch during the holidays, sprinkle a little powdered sugar or cinnamon sugar over the finished pies.
How-to Summary
To make Mini Caramel Apple Pies: prepare muffin tin and crust circles. Sauté diced apples with butter, brown sugar, cinnamon, and nutmeg. Thicken with a cornstarch slurry. Fill crusts, add caramel, brush edges with egg wash, and bake at 375°F for 18-20 minutes until golden. Cool before serving.
Frequently Asked Questions
Can I make these pies ahead of time? Yes, you can assemble the pies a few hours ahead and refrigerate them before baking. Add 1-2 minutes to the baking time if going straight from the fridge to the oven. Baked pies can be stored at room temperature for up to 2 days and reheated gently.
What are the best apples to use? Use firm, tart apples that hold their shape when baked, such as Granny Smith, Honeycrisp, or Braeburn. These varieties provide the perfect balance of sweet and tart flavor.
Can I use homemade pie crust? Absolutely. A homemade crust will yield an excellent flavor and texture. Just ensure it is chilled properly before pressing into the muffin tin to prevent shrinkage.
My filling is too runny. How can I fix this? A runny filling is often due to insufficient cooking of the cornstarch slurry. Ensure you cook the mixture for a full minute after adding it until it becomes visibly thick and glossy. Let it cool completely before filling the pies.
How do I prevent the caramel from burning? The key is to drizzle the caramel *over* the apple filling, not let it touch the bare crust. The apples act as a barrier, preventing the caramel from overheating and burning on the hot tin.
Common Mistakes to Avoid
Avoid these pitfalls for the best results: Do not skip chilling the crust in the muffin tin; this prevents shrinkage during baking. Do not overfill the pies, as the filling can bubble over and stick. Ensure the apple filling has cooled slightly before adding it to the crust to prevent the crust from becoming soggy. Do not overbake; remove the pies as soon as the crust is a uniform golden brown to keep the filling juicy.
Conclusion
These Mini Caramel Apple Pies are the ultimate individual dessert, combining the classic flavors of apple pie with a luscious caramel twist. They are surprisingly simple to make with a pre-made crust but feel impressively homemade. Perfect for parties, holidays, or a cozy night in, these handheld treats are guaranteed to be a crowd-pleaser. Mastering the simple steps and avoiding common mistakes will ensure you have a delicious, bakery-quality dessert ready in just over 30 minutes.