A Little Story Before You Bake

Okay, confession time: I made these Salted Caramel Apple Mini Pies last Thanksgiving, mostly because I didn't want to fuss with a full-sized pie (the dish was at my mother-in-law's and her oven is a mystery to mortals). Turns out, everyone preferred the minis and the crust ratio just makes sense. Plus—this is important—you get more crunchy edges per bite. And if you know me, you know those are my favorite part.

Funny thing is, halfway through making the caramel, I realized the cat was licking up a flour spill, and I got distracted. Moral of the story? Don't bake hungry, or with a mischievous tabby nearby (unless you want additional kitchen drama). Anyway, if you're needing a crowd-pleaser dessert that somehow turns even pie-avoidant folks into fans, this one's for you!

Why You'll Love This (Trust Me)

I make these little pies when my family starts hinting for "something sweet but not a marathon to bake, please." They're bite-sized but somehow just as comforting as the big version. My kids go wild for the gooey center (ok, so do I). Oh, and prepping everything in muffin tins means zero pie stress—no delicate lattice work, no worries about getting a slice out neatly. I've messed up the crimp on more than one occasion and it did nothing to the flavor, thank goodness.

And honestly—the smell of cinnamon apples bubbling up with salty caramel? Well, that's the sort of thing that makes everyone wander into your kitchen, even my husband who's usually only in it for coffee or a midnight snack raid.

Ingredients: What You Need (and a Few Swaps)

2 pie crusts (store-bought or homemade) – My grandma always said homemade was best, but I'll grab frozen in a pinch.
3 med apples (Granny Smith for tartness; I've tried Honeycrisp and it's great, too. McIntosh was too mushy though!)
2-3 tablespoons caramel sauce – You can make your own (Sally's Baking Addiction has a solid recipe), but I'm not above Jarred Dulce de Leche when crunched for time.
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
½ teaspoon sea salt flakes – If you use regular salt, go easy. Flaked works best.
1 tablespoon all-purpose flour
Butter, about 1 tablespoon – Just a smidge on top of each pie. Or skip it if you really must (but don't, honestly).
1 egg plus 1 tablespoon water (for egg wash; or, swap in milk if you forgot eggs... learned that the hard way.)

Let’s Make Mini Pie Magic Happen!

Prep the gear: Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin—seriously, get into those corners, or you'll regret it later.
Crust wrangling: Roll out your pie crusts on a floured surface. Use a drinking glass or round cookie cutter to cut circles—big enough to gently fit into each muffin well with a bit hanging over. (If you go too small, just smoosh scraps together; that's what I do. No need to win a beauty pageant.)
Mix the filling: Peel, core, and dice your apples small (but not minced). Toss them in a bowl with sugar, cinnamon, flour, and half your salt. At this point, I always grab a slice for "quality control."
Pile it in: Spoon apple filling into each crust. Don’t overpack, just fill up flush. Add a small drizzle of caramel to each (about a teaspoon or so, but I go heavier sometimes—I live dangerously).
Add the tops: Use leftover crust bits to weave a tiny, rustic lattice or just plop a circle on top and crimp edges with your fingers or a fork. I pretend to do this perfectly but mostly just squish it until sealed.
Finishing touches: Dab a bit of butter on top of each mini pie. Brush with egg wash, then sprinkle the rest of the sea salt. Sometimes I get lazy and use my fingers for sprinkling, and it seems to work out fine.
Bake: Into the oven they go for 22–27 minutes, or until golden up top and bubbling. If you see juiciness oozing out, you're on the right track. (Don't panic if you get a little crust burn—call it "caramelized for extra flavor.")
Cool (sort of): Let 'em rest in the tin about 10 minutes before removing. I usually use a soup spoon to pry them out. Don't rush or they'll fall apart—tmust've learned that lesson more than once.

Things I've Learned (Usually the Hard Way)

If your caramel sauce seems too stiff, zap it in the microwave for 10 seconds. Or just spoon it in globs; it'll melt anyway.
Don't get fancy with apple varieties. Seriously, the tart ones are best. Sweet apples kinda get lost.
Tinfoil under your muffin tin: best hack ever. Saves cleaning caramel lava from oven racks.

Variations & Other Pie Adventures

Swapped in pears for apples once—tasted fine but the texture was a little odd (kinda mealy). Tried adding chopped pecans to the filling and that got rave reviews from one aunt who likes everything crunchy. If you like a sharper bite, a splash of lemon juice in with the apples makes things zingy, though the kids complained so maybe taste as you go. I once tried adding a layer of cheddar cheese; let's just say it was...memorable, but not in a way I’d recommend.

What You’ll Need (But Don’t Stress If You Don’t)

Muffin tin – Honestly, I've used silicone liners set on a baking tray when I once loaned my tin out and forgot. Not perfect but gets the job done.
Rolling pin – Or, the side of a wine bottle works in a pinch (no joke, I’ve done it).
Bowl, fork, and a sharp knife
Pastry brush (but your fingers will work if you like to live on the edge)

Storing (But They're Gone Fast, Honestly)

They will keep fine in an airtight container for two days (fridge or counter, I think the fridge makes the crust a bit dense, though). You can warm them up in the oven for 5 minutes at 350°F to bring back some of the magic. But in my house, these pies are usually just a happy memory by the following morning.

Serving: How I Like It

My favorite? A little scoop of vanilla ice cream, the kind with the vanilla flecks. My niece dips hers in a mug of hot chocolate, which I'm pretty sure is illegal in some states but who am I to judge? If it's warm out, you could even serve them with cold whipped cream and a cup of English breakfast tea (properly brewed – here’s how BBC Good Food does it).

Pro Tips (Learned the Messy Way)

I once tried to skip chilling the pie crust. Yeah, don't. Warm dough = sad, shrinky pies.
Cramming too much filling in just means overflow. Be kind to your muffin tin.
Actually, I find it works better if you let the pies cool almost completely before sneaking one. Otherwise, it's lava. And pain.

Real-Life Q&A (Because Yes, Folks Ask)

Q: Can I freeze these mini pies?
Sure can! Cool them right down, then freeze in a bag. Warm in a low oven—350°F, about 10 mins. They come out a bit less crisp, but honestly still delicious.

Q: What’s the easiest caramel sauce to use?
I’ve had luck with the stuff in squeeze bottles form the
store, but when I feel ambitious, I make it. If you want foolproof, check out Preppy Kitchen’s version. (If not, just grab whatever is on sale!)

Q: Is it okay to use puff pastry instead of pie crust?
Actually, tried that once, and it's flakier, but way messier to eat. Not bad, though! If you go that route, bake until super golden.

Q: How do I get the pies out of the tin without breaking them?
Honestly... patience. And maybe run a thin knife around the edge. If one falls apart, call it a taste test and eat it on the spot—that's the rule in my house.

Q: Any way to make these dairy-free?
Just skip the butter dab and make sure your store-bought caramel doesn't contain milk. Sounds boring, but it totally works. Haven't tried vegan crust yet, but would love to hear if you do!

I think that's everything. If you end up with caramel on your shirt, join the club. And if you have any good hacks, let me know—I could always use more ways to save time (or cover up kitchen chaos!). Happy baking!

Salted Caramel Apple Mini Pies