I’m swapping the cocktail shaker for buttery little apple pies with gooey salted caramel centers, and they’re almost too cute to share. One bite and you’ll see why these mini desserts deserve their own holiday spotlight.

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Do I need a little break from the 12 Days of Christmas Cocktails? Absolutely.

I’m hitting pause for dessert, and I’m not even sorry. I’m obsessed with these little Salted Caramel Apple Pies because they’re personal-sized, messy in the best way, and loaded with that sweet-salty bite I always want after one too many festive drinks.

The apples get jammy and rich, the flaky sea salt keeps the caramel from being too sweet, and every bite feels like I cheated the bakery system. But honestly?

I’d eat two without blinking. Maybe three.

Tiny pies are dangerous like that.

Ingredients

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All-purpose flour gives the crust structure, so it’s flaky, sturdy, and not sad.
Salt keeps the sweet stuff in check and makes every bite pop.
Granulated sugar adds a little sweetness to the crust and caramel.
Cold butter is the magic behind those flaky, bakery-style layers.
Ice water helps the dough come together without making it tough.
Apples bring the juicy, cozy filling you actually came here for.
Brown sugar adds deep, caramel-like sweetness that feels extra fall-ish.
Cinnamon gives the filling that warm, smells-like-home vibe.
Nutmeg is tiny but mighty, adding a soft spicy background note.
Lemon juice keeps the apples bright, so it’s not just sweet on sweet.
Flour or cornstarch thickens the filling, because runny pie is annoying.
Heavy cream makes the caramel smooth, rich, and totally spoon-worthy.
Flaky sea salt cuts the sweetness.
Plus, it makes caramel taste bolder.
Egg wash gives the crust that glossy, golden “I tried” finish.
Coarse sugar adds crunch on top.
Basically, it’s the fun sparkle.

Ingredient Quantities

All purpose flour 2 1/2 cups

Salt 1 teaspoon

Granulated sugar 1 tablespoon

Unsalted butter 1 cup cold, cut into cubes (2 sticks)

Ice water 6 to 8 tablespoons

Apples 3 to 4 medium (about 3 cups peeled, cored, sliced)

Brown sugar 1/3 cup packed

Granulated sugar 2 tablespoons

Ground cinnamon 1 teaspoon

Ground nutmeg 1/8 teaspoon

Lemon juice 1 tablespoon

All purpose flour or cornstarch 1 tablespoon (for thickening filling)

Granulated sugar for caramel 1/2 cup

Unsalted butter for caramel 3 tablespoons

Heavy cream 1/4 cup

Flaky sea salt 1/2 teaspoon, plus more to finish

Egg 1 large, beaten with 1 tablespoon water for egg wash

Coarse or turbinado sugar for sprinkling, optional 1 to 2 teaspoons

How to Make this

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1. Make the crust: whisk 2 1/2 cups all purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar in a bowl; cut in 1 cup cold unsalted butter cubes until mixture resembles coarse crumbs; sprinkle 6 to 8 tablespoons ice water a tablespoon at a time and toss until dough just comes together; divide into 2 discs, wrap, and chill at least 30 minutes.

2. Prepare the filling: toss 3 to 4 medium peeled, cored, and sliced apples (about 3 cups) with 1/3 cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1 tablespoon all purpose flour or cornstarch; set aside.

3. Make the salted caramel: in a heavy saucepan over medium heat, melt 1/2 cup granulated sugar, stirring gently until it becomes a deep amber color; remove from heat and carefully stir in 3 tablespoons unsalted butter until melted, then slowly whisk in 1/4 cup heavy cream until smooth; stir in 1/2 teaspoon flaky sea salt; cool slightly.

4. Roll and cut crusts: on a lightly floured surface, roll chilled dough to about 1/8 inch thick and cut rounds to fit into a standard muffin tin or small ramekins for individual pies; also cut slightly smaller rounds or shapes for tops.

5. Assemble pies: press bottom crusts into the muffin tin or ramekins, fill each with the apple mixture, spoon about 1 to 2 teaspoons of the cooled salted caramel over the apples in each, then cover with top crusts; crimp or flute edges to seal and cut a few vents in the tops.

6. Egg wash and finish: brush tops with 1 large beaten egg mixed with 1 tablespoon water; sprinkle tops with 1 to 2 teaspoons coarse or turbinado sugar if desired.

7. Bake: preheat oven to 375 degrees F and bake the individual pies for 22 to 30 minutes until crusts are golden brown and filling is bubbling.

8. Cool and finish caramel: let pies cool in the tin for 10 minutes, then transfer to a wire rack; if the caramel has thickened too much, gently rewarm and drizzle additional caramel over each pie.

9. Serve: sprinkle a pinch of flaky sea salt over the warm pies before serving to enhance the salted caramel flavor.

Equipment Needed

1. Large mixing bowls
2. Measuring cups and spoons
3. Whisk
4. Pastry cutter or two butter knives
5. Rolling pin and lightly floured surface
6. Muffin tin or small ramekins
7. Heavy saucepan and heatproof spatula or wooden spoon
8. Pastry brush
9. Wire cooling rack

FAQ

What apples are best for these pies? Firm, tart apples that hold their shape work best, such as Granny Smith, Honeycrisp, Braeburn, or a mix for balanced sweet and tangy flavor.

How do I prevent a soggy bottom crust? Blind bake the bottom crust for 8 to 10 minutes at the recipe temperature, or toss the sliced apples with the thickener and let the filling rest 10 minutes to absorb excess juice before filling the pie.

How do I make the salted caramel without it seizing? Cook the sugar until it reaches a deep amber color without stirring; when it melts, remove from heat and carefully whisk in the butter, then slowly add warm cream while stirring. Work carefully as it will bubble up.

Can I make components ahead of time? Yes. Pie dough can be chilled up to 3 days or frozen up to 1 month. Prepare the filling and caramel separately and refrigerate up to 2 days; assemble and bake from chilled.

How do I know the pie is done baking? The crust should be golden and the filling bubbling through vents or lattice. An internal temperature of about 200 F at the center also indicates set filling.

How should leftovers be stored and reheated? Cover and refrigerate leftovers up to 3 days. Reheat slices in a 325 F oven for 10 to 15 minutes to re-crisp the crust. For longer storage, freeze whole or sliced pie up to 2 months, thaw overnight in the fridge before reheating.

Salted Caramel Apple Pies Recipe Substitutions and Variations

All purpose flour: substitute with 1 to 1.25 cups whole wheat pastry flour for a nuttier crust and similar texture; for gluten free use a 1-to-1 gluten free baking blend designed for pastries, keeping chill time the same.
Unsalted butter: substitute with chilled vegetable shortening for a flakier, less buttery crust, or use chilled solid coconut oil for a slightly tropical flavor; keep proportions the same and work cold.
Heavy cream (for caramel): substitute with full fat canned coconut milk for a dairy free caramel, or use 3 tablespoons unsalted butter plus 1/4 cup half and half warmed together to mimic the richness.
Egg for egg wash: substitute with milk or half and half brushed on for light browning, or use aquafaba (chickpea brine) for a vegan glossy finish; add a pinch of sugar if you want extra shine.

Pro Tips

1) Keep everything cold when making the crust. Cold butter and ice water give you those flaky pockets. If the dough warms while you handle it, pop it back in the fridge for 10 to 15 minutes before rolling.

2) Choose firm, slightly tart apples and cut pieces as uniform as possible. They hold their shape and give a better texture than very soft apples that turn to mush.

3) Don’t overload each tart with caramel while it is piping hot. A little hot caramel can thin the filling and make it runny. Let the caramel cool slightly before spooning, and add a drizzle after baking if you want a stronger caramel hit.

4) Protect against a soggy bottom. Blind bake the shells for a few minutes or bake the filled tarts on a lower oven rack placed on a preheated baking sheet to help set the crust. Finish with the egg wash and a sprinkle of coarse sugar for extra crunch and shine.

Salted Caramel Apple Pies Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. Large mixing bowls
2. Measuring cups and spoons
3. Whisk
4. Pastry cutter or two butter knives
5. Rolling pin and lightly floured surface
6. Muffin tin or small ramekins
7. Heavy saucepan and heatproof spatula or wooden spoon
8. Pastry brush
9. Wire cooling rack

Ingredients

All purpose flour 2 1/2 cups
Salt 1 teaspoon
Granulated sugar 1 tablespoon
Unsalted butter 1 cup cold, cut into cubes (2 sticks)
Ice water 6 to 8 tablespoons
Apples 3 to 4 medium (about 3 cups peeled, cored, sliced)
Brown sugar 1/3 cup packed
Granulated sugar 2 tablespoons
Ground cinnamon 1 teaspoon
Ground nutmeg 1/8 teaspoon
Lemon juice 1 tablespoon
All purpose flour or cornstarch 1 tablespoon (for thickening filling)
Granulated sugar for caramel 1/2 cup
Unsalted butter for caramel 3 tablespoons
Heavy cream 1/4 cup
Flaky sea salt 1/2 teaspoon, plus more to finish
Egg 1 large, beaten with 1 tablespoon water for egg wash
Coarse or turbinado sugar for sprinkling, optional 1 to 2 teaspoons

Directions

Make the crust: whisk 2 1/2 cups all purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar in a bowl; cut in 1 cup cold unsalted butter cubes until mixture resembles coarse crumbs; sprinkle 6 to 8 tablespoons ice water a tablespoon at a time and toss until dough just comes together; divide into 2 discs, wrap, and chill at least 30 minutes.
Prepare the filling: toss 3 to 4 medium peeled, cored, and sliced apples (about 3 cups) with 1/3 cup packed brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 tablespoon lemon juice, and 1 tablespoon all purpose flour or cornstarch; set aside.
Make the salted caramel: in a heavy saucepan over medium heat, melt 1/2 cup granulated sugar, stirring gently until it becomes a deep amber color; remove from heat and carefully stir in 3 tablespoons unsalted butter until melted, then slowly whisk in 1/4 cup heavy cream until smooth; stir in 1/2 teaspoon flaky sea salt; cool slightly.
Roll and cut crusts: on a lightly floured surface, roll chilled dough to about 1/8 inch thick and cut rounds to fit into a standard muffin tin or small ramekins for individual pies; also cut slightly smaller rounds or shapes for tops.
Assemble pies: press bottom crusts into the muffin tin or ramekins, fill each with the apple mixture, spoon about 1 to 2 teaspoons of the cooled salted caramel over the apples in each, then cover with top crusts; crimp or flute edges to seal and cut a few vents in the tops.
Egg wash and finish: brush tops with 1 large beaten egg mixed with 1 tablespoon water; sprinkle tops with 1 to 2 teaspoons coarse or turbinado sugar if desired.
Bake: preheat oven to 375 degrees F and bake the individual pies for 22 to 30 minutes until crusts are golden brown and filling is bubbling.
Cool and finish caramel: let pies cool in the tin for 10 minutes, then transfer to a wire rack; if the caramel has thickened too much, gently rewarm and drizzle additional caramel over each pie.
Serve: sprinkle a pinch of flaky sea salt over the warm pies before serving to enhance the salted caramel flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.