Salted Caramel Apple Mini Pies (Ready-to-Print Version)
Flaky mini pies with tart apples and salted caramel for cozy fall evenings and festive treats.
# What You’ll Need:
→ Filling
01 -
4 cups diced Granny Smith apples
02 -
1 tablespoon fresh lemon juice
03 -
1/4 cup granulated sugar
04 -
1/4 cup packed light brown sugar
05 -
1/2 teaspoon ground cinnamon
06 -
1/8 teaspoon ground nutmeg (optional)
07 -
Pinch of salt
08 -
2 tablespoons cornstarch
09 -
2 tablespoons water
10 -
1 teaspoon vanilla extract
→ Crust
11 -
1 pre-made pie crust (~ rolled to 1/8 inch thick)
12 -
Flour for dusting surface
13 -
Nonstick cooking spray
→ Topping
14 -
Salted caramel sauce for drizzling
# Step-by-Step Guide:
01 -
Preheat the oven to 375°F. Generously spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.
02 -
In a large bowl, combine diced apples, lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg (if using), and salt. Toss to mix evenly and let sit for 10 minutes to release juices.
03 -
In a small bowl, whisk cornstarch and water to create a slurry. Add to the apple mixture along with vanilla extract and gently stir to combine.
04 -
On a lightly floured surface, roll out the pie crust to 1/8 inch thickness. Using a 4-inch round cutter, cut out approximately 12 circles.
05 -
Press each crust circle gently into the prepared muffin tin cups, ensuring sides and bottoms are lined evenly.
06 -
Spoon the apple filling into each crust shell, filling about three-quarters full to allow for bubbling during baking.
07 -
Drizzle salted caramel sauce generously over each filled mini pie to enhance flavor and appearance.
08 -
Optionally, create a lattice top or cover each pie with a second crust layer, cutting small slits for steam ventilation.
09 -
Bake in preheated oven for 20 to 25 minutes until crusts are golden brown and filling is bubbling.
10 -
Allow mini pies to cool in the tin for several minutes before removing to a wire rack. Drizzle with additional salted caramel while warm if desired.
# Handy Tips:
01 -
Use chilled dough to achieve a flaky crust texture. Avoid removing pies from the tin too soon to prevent breakage.
02 -
For a thicker filling, allow the mixture to rest to activate the cornstarch or add an additional tablespoon if needed.
03 -
Store baked mini pies in an airtight container for up to 3 days or freeze unbaked pies for up to 2 months.