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Blogmas Day 8: Mini Caramel Apple Pies


My goal with Blogmas is really to do a little taste of everything (cookies, candy, cake, bread, entrees, salad, etc.) and I thought it was about time for some PIE!

Before I get to the recipe, the winner of the milk frother giveaway is Lee! Congrats! I think you’re going to love it. :)

And don’t forget to enter the Silk giveaway if you haven’t already!

Onto the goods.

When the holidays come around, I’m in favor of trying small bits of all the delicious food instead of filling up on one thing. These mini pies are perfectly portion controlled so that you get just enough, but you still have room for other food! The caramel filling is to die for, and lattice tops make them adorable to boot.

This would be perfect to bring to a dessert party or to serve as part of a holiday dessert spread. They’re baked in a regular muffin pan to give them that perfect, tiny size.


Mini Caramel Apple Pies

by Lauren

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: dessert apples pie


Ingredients (6 mini pies)

  • refrigerated pie dough for a 10″ crust (you can buy it or make it, I make it with this recipe
  • 2 c. chopped granny smith apples (about 2 apples)
  • 1 T. salt
  • 2 t. sugar
  • 1 t. cinnamon
  • 1 T. butter
  • 1/4 c. caramel sauce (or caramel dip)


Preheat oven to 350 degrees.

Cut the dough in half. Put one half back in the refrigerator.

Roll the other half of the dough out onto a floured surface until it’s large enough to yield 6 large rounds (the size of your largest biscuit cutter or glass).

Lightly grease a standard muffin tin.

Cut 6 rounds from the dough using a large biscuit/cookie cutter or the bottom of a glass.

Put one round into the bottom of each muffin cup, pressing with your fingers as necessary so that the dough fills the whole cup. Return the whole pan to the refrigerator.

Prepare the filling by tossing together the apples, flour, sugar, and cinnamon. Set aside.

Take out the unrolled half of the dough. Roll it out to the same size as you did the other half on a floured surface. Cut 6 rounds from it in the same way.

If you want a lattice crust, use a sharp knife to slice each round into about 8 thin strips each. If not, skip this step.

Take the muffin tin out of the fridge. Scoop even amounts of the apple filling into each cup. Dot with small pieces of the butter.

Use a spoon to drizzle the caramel evenly over each cup.

Weave strips into lattice tops on each OR just place a dough round on top of each cup and score it twice with a knife. Pinch any open edges together to seal.

Bake at 350 degrees for about 30 minutes, or until the crust is golden brown.

Cool in the pan for 15 minutes before gently removing it to another surface to cool the rest of the way.

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Like I said in the recipe, you’re welcome to do a flat top crust if the idea of weaving tiny lattice tops is more that what you’re bargaining for. If you do want to try it, this video gives a great technique.

You should give lattice crust a try if you haven’t before! It takes more time, but I think the payoff is pretty great.

Thanks for reading!


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