All the cozy flavor of homemade caramel apple pie in adorable, individual form! These Caramel Apple Mini Pies are incredibly cute and unbelievably simple to make in a muffin pan. Using store-bought pie crust and canned pie filling makes them accessible to all baking levels - even beginners can enjoy creating something impressive.
I’ve decorated mine with a variety of crust designs to wow your guests - some with classic lattice tops, others with little heart cut-outs for steam, and a few with delicate leaves made using a mini cutter. It’s the perfect recipe to show off your creativity without the fuss of making dough from scratch. Kids will love helping too, especially with cutting out the shapes and sprinkling on the sugar.
Why You’ll Love This Recipe
• Easy and adorable individual pies everyone will love.
• Uses refrigerated pie crust and canned filling for convenience.
• A fun, creative baking project - decorate with lattice, hearts, or leaves.
• Kid-friendly and great for holidays, parties, or gifting.
• Smells like cozy autumn in your kitchen.
What You Need
Ingredient Notes
• Caramel Apple Pie Filling - One 21-ounce can is the perfect amount for six mini pies.
• Refrigerated Pie Crust - You’ll need one package (two rolled crusts total). Using a store-bought crust keeps things quick and easy. Or you can make homemade pie crust.
• Egg Wash - One beaten egg plus a teaspoon of water gives the tops a golden shine.
• Sanding Sugar - Adds sparkle and a sweet crunch.
• Mini Pie Tins - Use six 5-inch tins or a standard muffin pan.
• Mini Leaf Cutter - Optional, but it makes the cutest decorative touches.
How to Make Caramel Apple Mini Pies
• Preheat oven to 400°F and lightly grease your muffin pan.
• Cut out six 5-inch circles from one pie crust and press them gently into the muffin pan.
• Fill each crust with about 3-3½ tablespoons of Caramel Apple Pie Filling.
• Top with your favorite design - lattice, leaf-patterned, or full crust with steam slits.
• Brush with egg wash, sprinkle with sanding sugar, and bake 20-25 minutes or until golden and bubbly.
• Cool for at least 10 minutes before serving warm or at room temperature.
Quick Tips
• Use leftover dough scraps to cut extra leaves for decoration.
• A pizza cutter makes clean, even strips for lattice tops.
• Chill crust briefly before baking for extra flaky results.
• Place the pies on a baking sheet to catch any bubbling caramel.
• Serve with vanilla ice cream for an extra-special touch.
Frequently Asked Questions
• Can I make these ahead of time? Yes! Bake them the day before and store covered at room temperature. Reheat briefly before serving.
• Can I freeze them? Absolutely. Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw and warm in the oven before serving.
• Can I use a different filling? Of course! Cherry, Blueberry, or Apple Pie Fillings all work beautifully in this recipe.
Related Recipes
Love this recipe? If you try it, be sure to tag me on @Instagram! You can also find me on Pinterest, YouTube and Facebook.
Caramel Apple Mini Pies
Video
Equipment
Ingredients
- 1 (21 oz) can Caramel Apple Pie Filling we used Lucky Leaf brand
- 1 package refrigerated pie crust (2 rolled crusts total)
- 1 large egg + 1 teaspoon water (egg wash)
- 2 tablespoons sanding sugar (for sprinkling)
Instructions
- Preheat oven to 400°F. Lightly grease standard size muffin pan. Unroll one crust. Cut out six 4.5-inch circles (use an upside-down tin or bowl as your guide). Press each circle gently into the pie tin.
- Pour the pie filling into a medium bowl and use kitchen scissors to cut the apple slices into small cubes. Using a muffin scoop, fill each mini pie with caramel apple filling, dividing evenly among the six muffin cups. For the top crusts, choose your favorite design: cut thin strips and weave for a lattice top, use a mini leaf cutter to create small leaves and arrange them decoratively, or place a 3.5" circle of dough over each pie and cut steam slits (a mini heart cutter works great too). Dip your fingers in a little water to help the top crust stick to the bottom crust, then gently press the edges with your fingertips to seal.
- Brush tops with egg wash and sprinkle with sugar. Place pies on a baking sheet and bake 20–25 minutes, or until crusts are golden and filling is bubbling. Cool at least 10 minutes before serving. Store covered in the refrigerator for up to 3 days. Serve warm with vanilla ice cream, if desired.
Judy says
I’ve not made these test but I’m wondering if you could do a crumb topping instead of dough tops!!
Lise Ode says
Hi Judy, Yes you could do that if you prefer. You would only need one crust then, for the bottoms of the mini pies only. Use your favorite crumb topping recipe.
Judy says
Thank you. I’m gonna try them for Thanksgiving.
Lise Ode says
Thanks, Judy! I hope you love them - let me know how they turn out!