Salted Caramel Apple Mini Pies

📖 Description:

These mini pies are packed with tender cinnamon-spiced apples and a generous drizzle of salted caramel, all nestled inside flaky golden crusts. They’re individually portioned, easy to serve, and irresistibly delicious—ideal for parties, holidays, or cozy fall weekends.

🌍 Origin:

Inspired by classic American apple pie, this mini version combines the tradition of apple desserts with the modern love of salted caramel. Mini pies gained popularity as a fun, portable alternative to full-size pies, often featured in bakeries and weddings.

🧾 Ingredients (Makes 12 mini pies):

For the Crust:

2 ½ cups all-purpose flour
1 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tbsp ice water

Or use 2 store-bought pie crusts for convenience.

For the Apple Filling:

3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and finely chopped
¼ cup brown sugar
2 tbsp granulated sugar
1 tbsp flour
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tsp vanilla extract

For the Salted Caramel:

½ cup granulated sugar
2 tbsp butter
¼ cup heavy cream
½ tsp sea salt

Or use store-bought salted caramel sauce.

Egg Wash:

1 egg + 1 tbsp water (for brushing crust)

🧂 Optional Ingredients:

¼ cup chopped pecans for crunch
Pinch of cardamom or clove in apple mix for spiced variation
Coarse sugar for topping

🥣 Instructions:

1. Make the Crust:

Mix flour, sugar, and salt in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Gradually add ice water until dough just comes together.
Divide in half, wrap in plastic, and chill for 1 hour.

2. Prepare the Filling:

Combine chopped apples with sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla.
Let sit for 10–15 minutes to macerate.

3. Make the Salted Caramel:

Heat sugar in a dry saucepan over medium heat, stirring constantly until melted and amber-colored.
Add butter (carefully—it will bubble), then whisk in cream.
Stir in sea salt. Cool slightly.

4. Assemble the Mini Pies:

Preheat oven to 375°F (190°C).
Roll out dough and cut into 24 circles (about 3½–4 inches wide).
Press half into a greased muffin tin.
Fill each with 1–2 tbsp apple filling + 1 tsp caramel.
Top with another dough circle, crimp edges with fork or press down with fingers. Cut slits for steam.
Brush tops with egg wash and sprinkle with coarse sugar.

5. Bake:

Bake for 22–28 minutes, until golden brown and bubbling.
Cool in pan for 10 minutes, then transfer to wire rack.
Drizzle with more salted caramel before serving.

✅ Tips for Success:

Chill dough and filling before assembling to prevent soggy crust.
Use finely chopped apples for even filling.
Let pies cool slightly before removing to keep them intact.
For extra flakiness, brush with milk or cream instead of egg wash.

🌟 Recommendations:

Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Make ahead and reheat in the oven to restore crispness.
Great for fall parties, Thanksgiving, or gift boxes.