Caramel Apple Mini Pies
These Caramel Apple Mini Pies are cute, easy, and made with refrigerated pie crust and Caramel Apple Fruit Filling, perfect for holidays.
Servings 6 mini pies
Calories 363kcal
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.
Video
Notes
Use leftover dough scraps to add extra leaves. A pizza cutter makes clean lattice strips.
Nutrition
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