Salted Caramel Apple Mini Pies

These Salted Caramel Apple Mini Pies are a perfect way to welcome the cozy vibes of fall into your kitchen. Tart Granny Smith apples bring a refreshing zing that stands beautifully against the smooth, sweet, and salty salted caramel drizzle. Their small size makes them perfect for sharing or enjoying a personal comforting dessert. The flaky crust pairs harmoniously with the rich filling, creating layers of flavor and texture that feel like a warm embrace on a chilly evening.

I first made these during a crisp autumn weekend, and instantly they became a staple at our family gatherings. The combination of the warm spices and caramel always brings smiles and requests for seconds.

Ingredients

• Granny Smith Apples: provide tartness and hold up well when baked choose firm bright green apples for the best texture
• Lemon Juice: prevents apple browning and brightens flavor fresh squeezed is ideal
• Granulated Sugar: balances tartness with sweetness adjust quantity to taste
• Brown Sugar: adds moisture and depth of caramel like sweetness light or dark works depending on preference
• Ground Cinnamon: warms the filling with classic autumn spice aromatic and comforting
• Ground Nutmeg: optional but enhances the fall flavor profile with subtle nuttiness
• Salt: essential to balance the sweetness and enhance overall flavor
• Cornstarch: thickens the filling so it isnt runny use fresh for maximum effectiveness
• Water: combines with cornstarch to make the thickening slurry
• Vanilla Extract: rounds out flavor with rich sweet notes pure vanilla is best for depth
• Premade Pie Crust: speeds up preparation while providing a flaky buttery base keep crust cold to maintain shape
• Flour for Dusting: dust your surface to prevent sticking when rolling the crust
• Nonstick Cooking Spray: helps release mini pies cleanly from the muffin tin
• Salted Caramel Sauce: the crowning glory use homemade or store bought depending on your time and preference

Instructions

Preheat the Oven and Prepare the Muffin Tin:

Set oven to 375 degrees Fahrenheit and generously spray a 12 cup muffin tin with nonstick cooking spray to ensure the pies come out easily after baking

Mix the Apple Filling:

In a large bowl toss together diced Granny Smith apples lemon juice granulated sugar brown sugar cinnamon optional nutmeg and a pinch of salt let sit for 10 minutes to allow the apples to release their juices

Create the Thickening Slurry:

Whisk cornstarch and water until smooth then add to the apple mixture along with vanilla extract stir gently to coat the apples evenly

Roll Out the Pie Crust:

Lightly flour your surface and roll out the premade pie crust to about one eighth of an inch thick use a four inch round cutter to stamp out twelve circles

Form the Mini Pie Shells:

Press each dough circle into the muffin tin cavities lining the bottom and sides carefully to create sturdy shells

Fill with Apple Mixture:

Spoon the prepared apple filling into each crust shell filling them about three quarters full to allow room for bubbling

Drizzle with Salted Caramel:

Top each filled mini pie with a generous drizzle of salted caramel sauce for a sweet and salty finish

Optional Topping:

Use extra pie crust dough strips to create a lattice over each pie or cover with a second crust layer with small slits for steam to escape

Bake to Perfection:

Bake for about 20 to 25 minutes until crust is golden brown and filling is bubbling

Cool and Serve:

Allow pies to cool slightly in the pan before removing transfer to a cooling rack and drizzle more salted caramel over warm pies before serving

Making these pies each fall always brings back cozy memories of baking with family filling the house with that warm inviting aroma that just says home.

Storage Tips

Keep any leftovers in an airtight container in the refrigerator for up to three days. For longer storage freeze unbaked pies arranged in a single layer first then place in freezer bags. Baking from frozen adds only a few minutes and saves time when you want fresh warmth fast.

Ingredient Substitutions

Swap Granny Smith apples with Honeycrisp for a sweeter filling. Use gluten free pie crusts if you need to avoid gluten and try adding nuts or dried fruit for extra texture and flavor.

Serving Suggestions

Serve these mini pies warm with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with hot apple cider or spiced tea for the ultimate cozy fall dessert experience.

With these Salted Caramel Apple Mini Pies you are not just baking a dessert you are creating a little moment of warmth and joy for your family and friends each fall. Each pie is like a small hug perfectly sized for sharing or keeping as a quiet treat on cozy evenings.

Your Recipe Questions Answered

→ How do I select the best apples for these mini pies?

Choose firm Granny Smith apples with vibrant green skin and no bruises for tartness and structure. For a sweeter touch, Honeycrisp apples work well too.

→ What is the best storage method for leftover mini pies?

Store baked mini pies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness. Reheat gently to restore flakiness.

→ Can I freeze the mini pies before baking?

Yes, freeze unbaked mini pies arranged in a single layer, then transfer to an airtight container. Bake from frozen, adding a few extra minutes to cooking time.

→ How can I fix a runny apple filling?

Add an extra tablespoon of cornstarch to the filling and allow it to rest before filling the crust to help thicken the juices during baking.

→ Are these mini pies suitable for people with dietary restrictions?

Options include gluten-free pie crusts or dairy-free substitutions like coconut oil. Adjust sugar levels or use substitutes as needed to accommodate preferences.