Salted Caramel Apple Pies

These Salted Caramel Apple Mini Pies beautifully capture the warmth of fall with tart Granny Smith apples wrapped in a flaky crust and topped with luscious salted caramel. They come together quickly, making them perfect for cozy nights at home or festive gatherings. Their individual size means sharing is easy, and the blend of sweet and tart flavors hits all the right notes for an autumn dessert that becomes an instant favorite.

I first made these on a crisp fall weekend, and now they’re my goto treat for comforting family get togethers. Every bite brings back memories of cozy evenings and warm kitchens.

Ingredients

• Granny Smith Apples: adds a bright tartness and stays firm when baked, keeping the filling perfectly textured
• Lemon Juice: brightens the filling and keeps apples from browning, fresh juice gives the best flavor
• Granulated Sugar: sweetens the apples naturally, adjust to taste for your preferred sweetness level
• Brown Sugar: brings a rich, caramel like depth and moisture to the filling
• Ground Cinnamon: provides warmth and a comforting spice that defines the flavor profile of autumn baking
• Ground Nutmeg: optional but adds a subtle nutty fragrance that rounds out the spices beautifully
• Salt: balances the sweetness and is essential when combining with salty caramel
• Cornstarch: acts as a thickener ensuring the filling stays luscious without being runny
• Water: used to make the cornstarch slurry for an even texture
• Vanilla Extract: enhances the overall flavor with its sweet aroma, pure vanilla is key
• Premade Pie Crust: offers convenience while delivering a flaky texture, you can swap with homemade for a personal touch
• Flour for Dusting: prevents sticking when rolling out dough, alternatives like cornmeal or icing sugar work too
• Nonstick Cooking Spray: ensures your mini pies release effortlessly after baking
• Salted Caramel Sauce: delivers the signature sweet and salty finish, storebought or homemade both work well

Instructions

Preheat the Oven and Prepare the Muffin Tin:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. While it heats, spray a 12cup muffin tin thoroughly with nonstick cooking spray. This step is important to make sure each mini pie lifts out cleanly after baking and to help the crust develop a golden, crisp exterior.

Mix the Apple Filling:

In a large bowl, combine 4 cups of diced Granny Smith apples with freshly squeezed lemon juice from one lemon. Add granulated sugar, brown sugar, ground cinnamon, optional nutmeg, and a pinch of salt. Toss everything well until the coating is even and the flavors start to meld. Let the mixture rest for about 10 minutes to draw out the juices and soften the apples just slightly.

Create the Thickening Slurry:

In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water until smooth. Pour this slurry into the apple filling along with 1 teaspoon of vanilla extract. Mix gently to coat the apples evenly. The cornstarch will thicken the filling nicely when baked, ensuring it’s not runny.

Roll Out the Pie Crust:

Lightly flour a clean surface and roll the pie crust out to about an eighth of an inch thickness. Use a 4 inch round cutter to cut out 12 circles. These will serve as your mini pie shells. This size is just right to hold the filling snugly and bake to a flaky golden crust.

Form the Mini Pie Shells:

Press each pie crust circle gently but firmly into the prepared muffin tin cups, lining the base and sides completely. Properly pressing the dough in will help them keep their shape and prevent the filling from leaking out during baking.

Fill with Apple Mixture:

Spoon the apple filling into each crust lined cup, filling about three quarters full. This leaves enough room for the apples to bubble and steam as they bake while keeping the crust intact. Distribute the filling as evenly as possible for consistent taste in every mini pie.

Drizzle with Salted Caramel:

Add a generous drizzle of salted caramel sauce on top of each filled pie. This sweet and salty finishing touch gives these mini pies their irresistible flavor and helps create a shiny, attractive glaze during baking.

Optional Topping:

If you like, create a lattice top using strips of extra pie crust or cover each pie with a second crust circle. If using a full crust, be sure to cut small slits before baking so steam can escape and the filling doesn’t become soggy. These options add a lovely decorative touch.

Bake to Perfection:

Place your muffin tin on the center rack and bake for 20 to 25 minutes. Keep an eye on the pies and look for a golden brown crust and bubbling filling as the sign they are done. The kitchen will fill with an inviting aroma that signals the cozy treat is ready!

Cool and Serve:

Remove the mini pies from the oven and let them cool in the tin for a few minutes to firm up. Carefully lift them out using a small spatula or knife if needed. For extra indulgence, drizzle a bit more salted caramel on top while the pies are still warm. Serve and enjoy the cozy flavors of fall in every bite.

The star of these mini pies is undoubtedly the Granny Smith apple. Its tartness contrasts beautifully with the salted caramel, and the apple’s firm texture means the filling holds together perfectly after baking. I remember one chilly October evening when baking these pies brought my family together around the table, sharing stories and warming up with a hot drink and fresh pie. Those moments are as comforting as the desserts themselves.

Storage Tips

Store leftover pies in an airtight container in the refrigerator for up to three days. For longer storage, freeze unbaked pies placed in a single layer on a baking sheet until solid, then transfer to a freezer safe container for up to two months. Reheat baked pies in a 350 degree Fahrenheit oven for 10 to 15 minutes to refresh the crust and warm the filling.

Ingredient Substitutions

Swap Granny Smith apples for Honeycrisp if you prefer a sweeter filling. Gluten free pie crust can be used for dietary needs without sacrificing flakiness. Cornstarch can be replaced with an equal amount of flour for thickening, though cornstarch provides a clearer, smoother finish.

Serving Suggestions

Serve warm with vanilla ice cream or whipped cream to add a creamy contrast. Hot apple cider or cinnamon spiced tea make excellent beverages alongside these pies for that full autumn vibe. Cheese platters offer a savory counterpoint to the sweetness, especially with tangy, sharp cheeses.

These salted caramel apple mini pies are perfect for sharing and sure to become a fall staple. Enjoy them warm with a scoop of vanilla ice cream for extra indulgence.

Common Questions About Recipes

→ What type of apples work best for these pies?

Granny Smith apples provide a tart firmness that holds well during baking; Honeycrisp can be used for a sweeter variation that adds extra juiciness.

→ How can I store leftover mini pies to keep them fresh?

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

→ Is it possible to freeze these mini pies?

Yes, freeze unbaked pies in a single layer before transferring to an airtight container. They keep well frozen for up to 2 months and can be baked straight from the freezer.

→ What should I do if the apple filling turns out too runny?

Add an extra tablespoon of cornstarch when mixing the filling and allow it to rest longer before filling the crusts. This helps thicken the juices during baking.

→ Can these pies be adapted for gluten-free or dairy-free diets?

Absolutely. Substitute the crust with gluten-free versions and use dairy-free butter or coconut oil in the crust and salted caramel for allergen-friendly options.

→ How can I add extra flavor twists to the filling?

Enhance the filling by adding spices like ginger or cardamom, or incorporate chopped nuts, raisins, or dried fruits to create unique textures and warmth.