Mini Caramel Apple Pies

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2 c. Mary’s Mountain Roll Out Cut Out Sugar Cookie Dough

Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin with nonstick cooking spray and flour. Divide cookie dough into 12 even portions and press into the bottom and up the sides of muffin cups. Bake for 15 minutes then remove from oven.


5 Granny Smith apples (chopped and peeled) ½ tsp. ground cinnamon

1 tbsp. Country Cream Butter ⅛ tsp. salt

2 tbsp. packed brown sugar ⅛ tsp. ground ginger

2 tbsp. white sugar ⅛ tsp. ground nutmeg

1 tsp. lemon juice 6 soft caramels

Melt butter in a large saucepan over medium heat. Add apples, brown sugar, lemon juice, cinnamon, salt, ground ginger and nutmeg and cook, stirring occasionally for 5 minutes.

Add caramels and continue to cook until caramels are completely melted and apples are tender, about 3 additional minutes. Remove from heat. Using a slotted spoon, divide filling evenly between sugar cookie crusts.


⅓ c. pecans⅓ c. flour

⅓ c. packed brown sugar ½ tsp. ground cinnamon

4 tbsp. Country Cream Butter chilled and cut into pieces

While the apples are cooking, add pecans, flour, sugar, and cinnamon and pulse in food processor. Sprinkle cold butter over top and pulse until the mixture resembles a crumble.

Top each pie with 1 tablespoon streusel and push into pie. Top evenly with remaining streusel. Bake an additional 5-7 minutes or until crusts and streusel are golden. Cool completely before removing from muffin tin. When cooled, run a sharp knife along the edge of each pie before gently removing.

Caramel Drizzle (Optional)

10 soft caramels ⅛ tsp. salt

1½ tbsp. Longmont Dairy Whipping Cream

Add caramels, whipping cream, and salt to a medium microwave safe dish. Microwave for 1½ minutes then whisk until smooth. Microwave an additional 30 seconds if needed. Drizzle over pies just before serving.