These Caramel Apple Pies with Streusel Topping are everyone’s favorite pie with soft, tender apples spiked with cinnamon and caramel but in mini pie form! The crust is made from pre-made sugar cookie dough which means the crust – and the whole pies – just got exponentially more delicious.

Source: https://carlsbadcravings.com/caramel-apple-pie/

Still searching for what to cook ?

Name: Mini Caramel Apple Pies
Prep time: 15 min
Total time: 45 min
Yield: 12
Cuisine: not set
Ingredients: 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough; 3 1/2 cups peeled and chopped (1/2-1”) Granny Smith 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 tsp EACH salt ground ginger ground nutmeg; 6 soft caramels like Kraft; 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; 10 soft caramels; 1 1/2 tablespoons heavy cream; 1/8 teaspoon salt

Find the most delicious recipes here

INGREDIENTS

1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough
3 1/2 cups peeled and chopped (1/2-1”) Granny Smith 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 tsp EACH salt ground ginger ; ground nutmeg
6 soft caramels like Kraft
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
10 soft caramels
1 1/2 tablespoons heavy cream
1/8 teaspoon salt

Servings

INSTRUCTIONS

Crust:

Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray with FLOUR or grease and flour your pan.

Cut cookie dough into 12 even slices and press into the bottom and up the sides of prepared muffin cups.* Bake for 15 minutes then remove from oven.

Filling:

Meanwhile, melt butter in a large saucepan over medium heat. Add apples, brown sugar, lemon juice, cinnamon, salt, ground ginger and nutmeg and cook, stirring occasionally for 5 minutes.

Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional minutes. Remove from heat.

Streusel:

While the apples are cooking, add pecans flour, sugar and cinnamon and pulse until pecans are mostly chopped. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand).

Assemble:

Remove filling using a slotted spoon and evenly divide it between sugar cookie crusts (about 1 ½ tablespoons each). You may need to press cookie crust down with the back of a tablespoon if they are still puffed up. Top each pie with 1 tablespoon streusesl and push into pie. Top evenly with remaining streusel (leave loose). Bake an additional 5-7 minutes or until crusts and streusel are golden.

Cool COMPLETELY before removing from muffin tin or they will fall apart. When cooled, run a sharp knife along the edge of each pie before gently removing.

Caramel Drizzle (optional):

Add caramels, heavy cream and salt to a medium microwave safe dish. Microwave for 1 ½ minutes then whisk vigorously until smooth. Microwave an additional 30 seconds if needed. Drizzle over pies just before serving - NOT BEFORE or the streusel will get soggy.

Serve:

If you love warm apple pie, then microwave for a few seconds before servings but honestly, these Mini Caramel Apple Pies area so good just as they are! Drizzle Caramel Apple pies with Caramel (optional).

RECIPE NOTES

*TIP: I dip my fingertips in flour before I press the dough into the cups – this makes the dough super easy to work and keeps your fingers from sticking to the dough.

NOTES

Alert editor

Mini Caramel Apple Pies

1 16  oz. pkg. Pillsbury refrigerated sugar cookie dough 
3 1/2 cups peeled and chopped (1/2-1”) Granny Smith 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 tsp EACH salt ground ginger ground nutmeg
6  soft caramels like Kraft 
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 
10  soft caramels 
1 1/2 tablespoons heavy cream 
1/8 teaspoon salt

Crust:  
Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray with FLOUR or grease and flour your pan.
Cut cookie dough into 12 even slices and press into the bottom and up the sides of prepared muffin cups.* Bake for 15 minutes then remove from oven.

Filling:  
Meanwhile, melt butter in a large saucepan over medium heat. Add apples, brown sugar, lemon juice, cinnamon, salt, ground ginger and nutmeg and cook, stirring occasionally for 5 minutes.
Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional minutes. Remove from heat.

Streusel:
While the apples are cooking, add pecans flour, sugar and cinnamon and pulse until pecans are mostly chopped. Sprinkle cold butter over top and pulse until the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand).

Assemble:
Remove filling using a slotted spoon and evenly divide it between sugar cookie crusts (about 1 ½ tablespoons each). You may need to press cookie crust down with the back of a tablespoon if they are still puffed up. Top each pie with 1 tablespoon streusesl and push into pie. Top evenly with remaining streusel (leave loose). Bake an additional 5-7 minutes or until crusts and streusel are golden.
Cool COMPLETELY before removing from muffin tin or they will fall apart. When cooled, run a sharp knife along the edge of each pie before gently removing.

Caramel Drizzle (optional):
Add caramels, heavy cream and salt to a medium microwave safe dish. Microwave for 1 ½ minutes then whisk vigorously until smooth. Microwave an additional 30 seconds if needed. Drizzle over pies just before serving - NOT BEFORE or the streusel will get soggy.

Serve:
If you love warm apple pie, then microwave for a few seconds before servings but honestly, these Mini Caramel Apple Pies area so good just as they are! Drizzle Caramel Apple pies with Caramel (optional).

RECIPE NOTES
*TIP:  I dip my fingertips in flour before I press the dough into the cups – this makes the dough super easy to work and keeps your fingers from sticking to the dough.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (20g)
Recipe Makes: 12 Servings

Calories: 87
Calories from Fat: 31 (36%)

Amt Per Serving		% DV

	Total Fat 3.5g	5 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.7g
Cholesterol 3.8mg		1 %
Sodium 9.5mg		0 %
Potassium 26mg		1 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 14g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 87

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe