With salted caramel in the pie filling and drizzled over top, this individually sized twist on classic apple pie will satisfy the caramel apple lover and flaky pastry lover in all of us.
Layers of cinnamon spiced apples tossed in a salted caramel sauce, baked in a flaky pastry crust, then drizzled with even more caramel sauce on top. Not much left to say here really. Apple pie is awesome. Read it, make it, bake it, eat it. Done.
Mini apple pies are simply adorable. They’re a perfect alternative for a big ol’ apple pie for bake sales, casual dinner parties or lunch boxes. If you’re looking for other caramel apple recipes, these Caramel Apple Oatmeal Cookie Cups are also cute as can be, and perfect for Fall.
My tips and tricks:
- Tart apples are my personal preferences for baking, but a mix of sweet and tart apples works with the slightly salty caramel in these pies.
- I’ve included my recipe for homemade pastry, but don’t hesitate to use ready made pastry instead.
- Don’t worry about making a perfect lattice. Let’s face it, anything will be prettier than mine (I’ve made an eye exam appointment already, don’t worry). The more rustic, the more beautiful.
- Because this pie filling is a little saucier than normal, the pies really need to chill for a couple of hours to really set. The struggle is real, I know, but the wait is worth it. Once you’re finished peeking in at them for the 5016th time, they will be ready to serve with ice cream and extra caramel drizzled on top.
- For the smoothest caramel possible, swirl the sugar gently as it’s melting, rather than stirring it.
- Unless you enjoy burning all your tastebuds off in one fell swoop, don’t succumb to the temptation of trying that delicious gooey caramel until it’s completely cooled. I’m speaking from experience here.
Salted Caramel Mini Apple Pies
- 2 cups all-purpose flour
- pinch of salt
- 2/3 cup butter, cubed and chilled
- 5 tablespoons ice water
- 1/2 cup white sugar
- 3 tablespoons butter, cut into cubes
- 1/4 cup heavy cream
- pinch of flaky sea salt
Apple Pie Filling
- 3 apples (mix of tart and sweet is best), cored, peeled and thinly sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- squeeze of lemon juice
- dash of salt
- 2 tablespoons flour
- Sift the flour and salt together. Cut the butter into the flour mixture using a pastry cutter.
- Dribble in a tablespoon of ice water at a time, just until the dough starts to form together.
- Turn the dough out onto a floured surface and work the dough gently just until the flour is mixed through and the dough forms a ball. Divide the dough into two flat discs then wrap in plastic wrap and chill in the fridge for at least one hour.
- While the pastry is chilling, prepare your salted caramel. In a medium saucepan melt the sugar over medium hear, swirling gently. Keep a careful eye to make sure it doesn’t burn. Once all the sugar is melted, slowly add in the butter stirring to combine. Be careful as the caramel will bubble up.
- Remove from heat and whisk in the heavy cream and salt until completely smooth. Remove 1/4 cup to toss with the apples, and set the rest aside to cool.
- While the caramel is cooling, toss the apples in the cinnamon, nutmeg, lemon juice, dash of salt and flour. Pour the 1/4 cup of caramel over the apples.
- Preheat oven to 400°.
- Remove chilled pastry dough from fridge. Roll one of the pastry disks out on a floured smooth surface and cut 12 rounds out. Place in the bottoms of each of the mini tart pans, leaving a slight overhang as the pastry will shrink. Fill each mini pie with the apple mixture.
- Roll out the second pastry disk and cut 1/4 inch strips with a pizza cutter. Weave the strips into a lattice pattern on the top of each apple filled mini pie, trimming the edges.
- Sprinkle tops of each mini pie with granulated sugar. Bake 13-15 minutes, until golden brown and the filling is bubbling.
- Cool on a wire rack for 20-30 minutes, then transfer to fridge to set for at least two hours.