Description

These Mini Apple Pies are a delightful treat featuring a sugar cookie crust filled with tender, caramel-infused Granny Smith apples, topped with a buttery pecan streusel and an optional rich caramel drizzle. Perfectly portioned for individual servings, they combine the classic flavors of apple pie with a sweet, crumbly topping in a convenient muffin tin format.

Ingredients

Scale

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 the Crust: Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray with flour or grease and flour the pan. Cut the sugar cookie dough into 12 even slices and press each slice into the bottom and up the sides of the prepared muffin cups. Bake for 15 minutes, then remove from the oven.
Make the Filling: While the crust bakes, melt 1 tablespoon butter in a large saucepan over medium heat. Add the peeled and chopped Granny Smith apples, brown sugar, white sugar, lemon juice, cinnamon, salt, ground ginger, and nutmeg. Cook, stirring occasionally, for 5 minutes. Add 6 soft caramels and continue cooking until the caramels are completely melted and the apples are tender, about 3 additional minutes. Remove from heat.
Prepare the Streusel Topping: While the apples cook, combine pecans, flour, packed brown sugar, and ground cinnamon in a food processor and pulse until the pecans are mostly chopped. Sprinkle the cold butter pieces over the top and pulse until the mixture resembles small pebbles. Alternatively, mix in a bowl and cut in the butter by hand with a pastry cutter.
Assemble the Mini Pies: Using a slotted spoon, remove the apple filling and evenly divide it among the cookie crusts (about 1 1/2 tablespoons each). Press the crust gently with the back of a tablespoon if it has puffed up. Top each mini pie with 1 tablespoon of the streusel and gently press it into the filling. Then sprinkle the remaining streusel loosely on top.
Bake the Pies: Return the assembled mini pies to the oven and bake for an additional 7 minutes or until the crust and streusel are golden brown. Remove from the oven and cool completely in the muffin tin to prevent them from falling apart. Once cooled, run a sharp knife along the edges before gently removing each pie.
Prepare the Caramel Drizzle (Optional): Combine 10 soft caramels, heavy cream, and salt in a medium microwave-safe dish. Microwave for 1 1/2 minutes, then whisk vigorously until smooth. If needed, microwave an additional 30 seconds. Drizzle the caramel sauce over the cooled pies just before serving to keep the streusel crisp.
Serve: These mini pies are delicious served at room temperature or warmed briefly in the microwave. Drizzle with optional caramel sauce as desired.

Notes

Ensure the pies are completely cooled before removing from the muffin tin to prevent them from falling apart.
When pressing the cookie dough crust into the muffin tins, make sure to cover the bottom and sides evenly for optimal baking.
The streusel topping can be made by hand if you don’t have a food processor; just cut cold butter into the dry ingredients until crumbly.
The caramel drizzle should be added only just before serving to avoid sogginess of the streusel topping.
Use Granny Smith apples for the best tart flavor and texture that holds up well during cooking.
If you prefer a less sweet filling, adjust the amount of brown and white sugar accordingly.

Nutrition

Serving Size: 1 mini pie
Calories: 280 kcal
Sugar: 22 g
Sodium: 150 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 20 mg