Description
These irresistible Salted Caramel Apple Mini Pies combine tender spiced apples with rich homemade salted caramel in perfectly portioned individual pies. With a flaky buttery crust and the perfect balance of sweet and salty flavors, these mini pies are ideal for entertaining, holidays, or any time you want an elegant dessert that’s surprisingly easy to make.
Ingredients
- For the Pie Crust:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 4–6 tablespoons ice water
- 1 tablespoon sugar
- For the Apple Filling:
- 4 medium Granny Smith apples, peeled and diced
- 2 medium Honeycrisp apples, peeled and diced
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: Combine flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Divide in two, wrap, and refrigerate 30 minutes.
- Make Salted Caramel: Heat sugar in heavy saucepan over medium heat, stirring until amber-colored. Add butter, whisk smooth. Slowly add cream while whisking. Remove from heat, add vanilla and salt. Set aside.
- Prepare Apple Filling: Combine diced apples with brown sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla. Toss well and let stand 10 minutes.
- Assemble Mini Pies: Preheat oven to 375°F. Roll dough and cut circles for mini pie pans. Press into pans, fill with apple mixture, drizzle with salted caramel. Top with dough circles and seal edges.
- Bake: Brush tops with beaten egg. Bake 25-30 minutes until golden brown and bubbling. Cool 10 minutes before serving.
Notes
Make-Ahead Tips: Pie crusts can be made 2 days ahead and refrigerated. Salted caramel sauce keeps for 1 week in the fridge.
Storage: Store covered in refrigerator for up to 4 days. Reheat in 350°F oven for 8-10 minutes.
Substitutions: Use almond flour for gluten-free option. Any tart apple variety works well as substitute for Granny Smith.
Pro Tip: Don’t overfill the mini pies – fill about 3/4 full to prevent overflow during baking.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 285
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
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