Description

These Mini Apple Pies are a delightful twist on the classic dessert, featuring a buttery sugar cookie crust filled with tender caramel apple filling and topped with a crunchy pecan streusel. Perfectly portioned for individual servings, they are easy to make and wonderful for any occasion. Optional caramel drizzle adds an extra touch of sweetness.

Ingredients

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Crust

1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough

Filling

3 1/2 cups peeled and chopped (1/2-1”) Granny Smith apples (4-5 apples)
1 tablespoon butter
2 tablespoons packed brown sugar
2 tablespoons white sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
6 soft caramels like Kraft

Streusel

1/3 cup pecans
1/3 cup packed brown sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, chilled and cut into pieces

Caramel Drizzle (Optional)

10 soft caramels
1 1/2 tablespoons heavy cream
1/8 teaspoon salt

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Instructions

Prepare Crust: Preheat oven to 350 degrees F. Lightly grease and flour a 12-cup muffin tin or spray with nonstick cooking spray with flour. Cut the sugar cookie dough into 12 even slices, press each slice into the bottom and up the sides of the muffin cups to form crusts. Bake for 15 minutes, then remove from oven.
Make Filling: While crust is baking, melt butter in a large saucepan over medium heat. Add chopped apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ground ginger, and ground nutmeg. Cook, stirring occasionally, for 5 minutes. Add 6 soft caramels and continue cooking until caramels melt completely and apples are tender, about 3 more minutes. Remove from heat.
Prepare Streusel: While filling cooks, pulse pecans, flour, brown sugar, and cinnamon in a food processor until pecans are mostly chopped. Sprinkle cold butter pieces over mixture and pulse until it resembles small pebbles. Alternatively, combine ingredients in a bowl and cut in butter by hand.
Assemble Pies: Using a slotted spoon, remove apple filling and divide evenly among cookie crusts (about 1 1/2 tablespoons each). Press crust down gently if puffed. Top each with about 1 tablespoon of streusel mixture, pressing it lightly into the filling, then sprinkle remaining streusel loosely on top. Bake for an additional 7 minutes or until crust and streusel are golden brown.
Cool Pies: Cool pies completely in the muffin tin before removing to prevent them from falling apart. Once cooled, run a sharp knife along edges before gently removing each mini pie.
Prepare Caramel Drizzle (Optional): In a microwave-safe dish, combine 10 soft caramels, heavy cream, and salt. Microwave for 1 1/2 minutes, then whisk vigorously until smooth. If not fully melted, microwave an additional 30 seconds and whisk again. Drizzle over pies just before serving to keep streusel crisp.
Serve: Serve pies at room temperature or warm for a few seconds in the microwave if you prefer warm apple pie. Drizzle with caramel sauce if desired.

Notes

Press the cookie dough firmly into muffin cups to avoid shrinking during baking.
Use tart Granny Smith apples for the best balance of sweet and tangy flavors.
Make sure to cool pies completely before removing to maintain their shape.
Caramel drizzle is optional; adding it too early can make the streusel soggy.
Storing pies at room temperature for a day is fine; refrigerate if keeping longer.
You can substitute pecans for walnuts in the streusel if preferred.

Nutrition

Serving Size: 1 mini pie
Calories: 320 kcal
Sugar: 25 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 2 g
Cholesterol: 30 mg