Looking to impress with a Thanksgiving day dessert? Try these uniquely cute, mini caramel apple pies.

“These mini caramel apple pies are the right, decadent dessert that everybody loves,” Paige Thomason of the weblog Studio Delicious tells Fox News. “Made in a muffin tin with shortcuts like store-bought pie dough and caramel sauce means less time in the kitchen, too.”


Whether you’re making them for Friendsgiving, Thanksgiving, or simply as a result of, you’re going to like this straightforward and delectable recipe.

Mini Caramel Apple Pies 

Paige Thomason from the blog Studio Delicious shares her mini caramel apple pie recipe with Fox News ahead of Thanksgiving.

Paige Thomason from the weblog Studio Delicious shares her mini caramel apple pie recipe with Fox News forward of Thanksgiving.

Makes 6 servings

Prep Time: 45 minutes

Cook Time: half-hour



  • 1 roll refrigerated pie crust  (bought in bins of two rolls, 14.1 ounces per field)
  • Non-stick cooking spray (for contained in the parchment paper earlier than gathering the pies)
  • Jumbo 6-cup, non-stick muffin tin pan

For the Filling

  • 6 Golden Delicious (or Granny Smith) apples peeled, sliced and cubed into ½” chunks
  • 2 tablespoons butter
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon pure vanilla extract


These mini caramel apple pies from Studio Delicious are made with peeled apples, cinnamon, nutmeg and vanilla.

These mini caramel apple pies from Studio Delicious are made with peeled apples, cinnamon, nutmeg and vanilla.

For the Crumb Topping

  • 1 stick (1/2 cup) unsalted butter, chilled and lower into cubes
  • 1 cup flour
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

For Serving

  • 6 tablespoons caramel sauce, store-bought (approx. one tablespoon per pie)
  • One quart of vanilla ice cream


These mini caramel apple pies from Studio Delicious take an hour and 15 minutes to prepare.

These mini caramel apple pies from Studio Delicious take an hour and quarter-hour to organize.

1. Cook the apples by melting the butter in a massive non-stick skillet over medium warmth, then add the cubed apples. Use a picket spoon to toss and coat the apples, then improve to medium-high warmth and cook dinner for 2 minutes, simply till the apple sizzle, being cautious to not brown them.

2. Add the salt, water, sugar, cinnamon and nutmeg to the pan with the apples, and stir till mixed. Continue to cook dinner till fork tender and the liquid has largely been absorbed, leaving a little bit of syrup on the underside of the pan, about 20 minutes complete. Length will differ relying on the ripeness of your apples. If the water evaporates and apples aren’t cooked, add water 1/2 cup at a time and proceed to cook dinner till it evaporates, and the apples are tender. Add the lemon juice and the vanilla extract, stir to mix. Cool fully in the fridge earlier than assembling the pies.

3. To make the crumb topping, add butter, flour, each sugars, salt and cinnamon to a meals processor and pulse till the elements come collectively to type a crumble that holds collectively whenever you gently squeeze it in your palms. Alternatively, use two butter knives or a pastry cutter to chop and mix the combination till fully mixed, and it holds collectively when frivolously squeezed. This makes a bit greater than you will want, so freeze the remainder in a well-sealed container for as much as 6 months.

4. To assemble the pies, preheat the oven to 350 °F levels. On a frivolously floured floor, use a rolling pin to form the dough into a rectangle roughly 12″ x 12″ in measurement. Use a sharp knife to chop the dough into 6 evenly sized items, then fold the pointed ends of every piece inward to make circles (doesn’t should be excellent!)  Spray the within of every muffin tin with non-stick baking spray. Also, spray your entire parchment sq. with non-stick baking spray. (Don’t skip this step or the pies will stick). 

5. Spoon the fully cooled apple combination onto the highest of every pie dough spherical, dividing it equally, so there’s about a ⅓  cup of apples on every spherical.

6. Add a beneficiant tablespoon of the crumb topping on high of the apples, then fastidiously collect every pie collectively into a bundle like a purse and switch to a sq. of the sprayed parchment paper. To place them in the muffin tin, fastidiously raise every pie from the parchment paper corners, then set into the tin. Tip: Don’t collect the pie and parchment sq. collectively and place in the tin. This manner, the pie crust will bake into the crevices of the paper. Bundle the pie, then set it on the sprayed parchment paper, then raise the parchment and pie into the muffin tin.

7. To bake, place the muffin tin on a massive baking sheet, and bake for 30-35 minutes, till edges of the crust and crumb topping are frivolously browned.  Remove from oven and let cool for 20 minutes, then raise every pie out of the tins and thoroughly unwrap from the parchment paper. For serving, spoon a beneficiant tablespoon of warmed caramel sauce on high with a scoop of vanilla ice cream.