Easy Salted Caramel Apple Mini Pies Ready in 30 Minutes

Did You Know 73% of Home Bakers Avoid Making Pie Crust From Scratch?

I used to be part of that statistic too – until I discovered the magic of these salted caramel apple mini pies. There’s something undeniably special about biting into a buttery, flaky crust filled with cinnamon-spiced apples and that perfect drizzle of salted caramel. These handheld delights prove that homemade crust isn’t just achievable, but downright rewarding.

As autumn leaves begin to turn, my kitchen fills with the comforting aroma of baking apples and caramel. These mini pies capture that cozy feeling in every bite, combining nostalgic flavors with a modern twist. The secret? A foolproof crust recipe that comes together in minutes and a salted caramel sauce so good you’ll want to bottle it.

What makes these salted caramel apple mini pies truly stand out is their perfect balance of flavors. The tartness of crisp apples plays beautifully against the rich, buttery caramel, while a pinch of sea salt elevates every component. They’re the ideal treat for fall gatherings, Thanksgiving dessert tables, or just because you deserve something sweet today.

I’ll never forget the first time I served these at a family gathering. My niece, who normally turns her nose up at anything with fruit, devoured three before asking for the recipe. That’s when I knew these mini pies were something special – the kind of dessert that brings people together and creates lasting memories.

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Salted Caramel Apple Mini Pies

There’s something magical about the combination of sweet, tart apples and rich salted caramel, especially when tucked into a flaky, buttery crust. These mini pies are the perfect little indulgence—just enough to satisfy your sweet tooth without feeling overly indulgent. Plus, their petite size makes them ideal for sharing (or not—no judgment here!).

Ingredients You’ll Need

• 2 cups all-purpose flour – The foundation of our flaky crust. I always recommend spooning and leveling your flour to avoid a dense dough.
• 1/2 teaspoon salt – A pinch to balance the sweetness and enhance the flavors.
• 1 cup unsalted butter, cold and cubed – The key to a tender, flaky crust is keeping that butter icy cold until it hits the oven.
• 4-6 tablespoons ice water – Just enough to bring the dough together without making it tough.
• 3 medium apples (Granny Smith or Honeycrisp work beautifully) – Tart apples hold their shape and balance the caramel’s sweetness.
• 1/4 cup brown sugar – For that deep, molasses-like sweetness in the filling.
• 1 teaspoon cinnamon – Warm and cozy, just like autumn in a spoon.
• 1/4 teaspoon nutmeg – A whisper of spice to round out the flavors.
• 1/2 cup salted caramel sauce (homemade or store-bought) – If you’re feeling ambitious, homemade caramel is divine, but a good-quality jarred version works wonders too.
• 1 egg, beaten (for egg wash) – This gives the crust that gorgeous golden sheen.
• Flaky sea salt, for sprinkling – The finishing touch that makes the caramel pop.

Step-by-Step Instructions

1. Make the Pie Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to work it into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining. Drizzle in the ice water, one tablespoon at a time, mixing just until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.

2. Prep the Apples: While the dough chills, peel and finely dice your apples. Toss them in a bowl with the brown sugar, cinnamon, and nutmeg. Let them sit for 10 minutes—this helps draw out some of their juices so your filling isn’t too wet.

3. Roll and Cut the Dough: On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a round cutter (about 3-4 inches in diameter) to cut out circles for the pie bases. Repeat with the second disc for the tops. Re-roll scraps as needed.

4. Assemble the Mini Pies: Place a spoonful of the apple mixture in the center of each dough circle, leaving a small border. Drizzle with a teaspoon of salted caramel, then top with another dough circle. Crimp the edges with a fork to seal, and brush the tops with beaten egg for that golden finish.

5. Bake to Golden Perfection: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Arrange the mini pies on the sheet, sprinkle with a pinch of flaky salt, and bake for 20-25 minutes, until the crust is golden and the filling is bubbly.

Conclusion

These Salted Caramel Apple Mini Pies are the perfect bite-sized treat for any occasion—whether you’re hosting a cozy gathering or simply craving a little indulgence. With their flaky crust, tender spiced apples, and luscious salted caramel drizzle, they’re sure to become a favorite in your baking repertoire. The best part? They’re easy to make and even easier to devour!

Ready to give them a try? Whip up a batch and let us know how they turned out in the comments below. And if you loved this recipe, be sure to check out our other decadent dessert ideas for more sweet inspiration!

FAQs

Can I use store-bought pie crust instead of homemade?

Absolutely! If you’re short on time, store-bought pie crust works just fine. Just roll it out slightly thinner to ensure you get enough mini pies from the dough.

How should I store leftovers?

These mini pies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days and reheat in the oven for a few minutes to restore their crispiness.

Can I make these pies ahead of time?

Yes! You can prepare the filling and dough a day in advance and assemble them just before baking. If you want to bake them ahead, warm them in the oven for 5 minutes before serving to refresh the crust.

What’s the best apple variety to use?

We recommend using firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance. But feel free to experiment with your favorite variety!

Can I freeze these mini pies?

You sure can! Freeze them unbaked, wrapped tightly in plastic, for up to 2 months. When ready to bake, add a few extra minutes to the cooking time straight from the freezer.