Description
These Mini Apple Pies combine a sweet sugar cookie crust with a spiced Granny Smith apple filling, topped with a crunchy pecan streusel and optional caramel drizzle. Perfectly portioned for individual servings, they offer a delightful blend of textures and flavors that make an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough
Filling
- 3 1/2 cups peeled and chopped (1/2-1 inch) 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
Instructions
- Preheat and Prepare 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 cookie dough into 12 even slices and press each slice into the bottom and up the sides of the prepared muffin cups. Bake the crusts for 15 minutes, then remove from the oven.
- Cook the Filling: While the crust bakes, melt the butter in a large saucepan over medium heat. Add the peeled and chopped 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 for about 3 more minutes until the caramels melt completely and the apples are tender. Remove from heat.
- Prepare Streusel: While apples are cooking, combine pecans, brown sugar, flour, and cinnamon in a food processor and pulse until pecans are mostly chopped. Sprinkle cold butter pieces over the mixture and pulse again until the streusel resembles small pebbles. Alternatively, mix in a bowl and cut butter in by hand.
- Assemble the Pies: Using a slotted spoon, remove filling and divide evenly among the cookie crusts (about 1 1/2 tablespoons each). Press down the cookie crust gently if it appears puffed up. Top each pie with 1 tablespoon of streusel, pressing some into the filling, then sprinkle the remaining streusel loosely on top. Bake for an additional 7 minutes or until crust and streusel are golden brown.
- Cool and Remove: Let the mini pies cool completely in the muffin tin to prevent them from falling apart. When cooled, run a sharp knife along the edges of each pie to loosen, then gently remove from the tin.
- Make Caramel Drizzle (Optional): In a microwave-safe dish, combine 10 soft caramels, heavy cream, and salt. Microwave for 1 1/2 minutes, then whisk vigorously until smooth. Microwave for an additional 30 seconds if needed. Drizzle caramel over pies just before serving to avoid soggy streusel.
- Serve: Serve the mini pies at room temperature or warm slightly in the microwave for a few seconds if preferred. Enjoy as is or with the optional caramel drizzle.
Notes
- Press the cookie dough gently in the muffin cups to create an even crust and prevent puffing up during the first bake.
- Using Granny Smith apples provides a tart flavor and firm texture that balances the sweetness of the filling and streusel.
- You can substitute pecans with walnuts or almonds in the streusel if desired.
- Cool pies completely before removing from the muffin tin to maintain their shape.
- The caramel drizzle is best added just before serving to keep the streusel topping crisp.
- If you don't have a food processor, you can mix and cut the streusel butter in by hand with a pastry cutter or fork.
- To make the recipe dairy-free, consider using vegan butter and caramel alternatives, but adjust melting times accordingly.
Nutrition
- Serving Size: 1 mini pie
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
