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.

Caramel apple mini pies with different pie dough designs.


 

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.

Close-up of a caramel apple mini pie with a bite taken out, showing gooey caramel apple filling and flaky golden crust.

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

Ingredients needed for mini caramel apple pies.

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.

Cutting circles of refrigerated pie crust with a round cutter to make mini caramel apple pies.

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.

Cutting thin strips of pie crust with a pastry wheel to make a lattice top for mini caramel apple pies.

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.

Muffin pan filled with unbaked mini caramel apple pies featuring lattice, heart, and leaf pie crust designs.

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.

Plated caramel apple mini pie on a white plate with more mini pies blurred in the background.

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.

Hand holding a mini caramel apple pie with a golden lattice crust, with more small pies in the background on a white plate.
No ratings yet

Caramel Apple Mini Pies

Lise Sullivan Ode
These Caramel Apple Mini Pies are cute, easy, and made with refrigerated pie crust and Caramel Apple Fruit Filling, perfect for holidays.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 mini pies
Print Recipe Pin Recipe Leave a Review

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)

Equipment

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.

Video

Notes

Use leftover dough scraps to add extra leaves. A pizza cutter makes clean lattice strips.
Calories: 363kcal, Carbohydrates: 40g, Protein: 6g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 312mg, Potassium: 83mg, Fiber: 2g, Sugar: 4g, Vitamin A: 46IU, Vitamin C: 0.003mg, Calcium: 19mg, Iron: 2mg

Did you make this recipe?

Please let us know by leaving a star rating and review!