Description
These Mini Caramel Apple Pie Cookies give you everything you love about classic apple pie—flaky crust, cinnamon-spiced apples, and gooey caramel—in a cute, handheld size. They’re easy to make, fun to serve, and perfect for fall gatherings, holidays, or a cozy night in with a cup of coffee.
Ingredients
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2 refrigerated pie crusts (store-bought or homemade)
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1½ cups peeled, finely diced apples (about 2 medium)
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2 tablespoons sugar
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1 teaspoon ground cinnamon
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1 teaspoon lemon juice
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1 tablespoon all-purpose flour
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Soft caramel sauce or about 12 small caramel squares
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1 egg (for egg wash)
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Cinnamon-sugar, for sprinkling
Instructions
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Preheat & Prep
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
Make the Filling
In a bowl, mix apples, sugar, cinnamon, lemon juice, and flour until well coated. -
Cut the Dough
Roll out one pie crust and cut into 3-inch circles. Place half of the circles on the baking sheet. -
Fill
Add a heaping teaspoon of apple filling to the center of each circle. Top with a small spoon of caramel sauce or one flattened caramel square. -
Top & Seal
Cut thin strips from the second crust and create a small lattice over each cookie (or cover with a full circle and cut a small vent). Seal edges with a fork. -
Egg Wash & Sprinkle
Beat the egg with a splash of water. Brush over tops and sprinkle with cinnamon-sugar. -
Bake
Bake for 18–22 minutes, until golden brown and bubbling. -
Cool Slightly
Let cool on the pan for 10 minutes before serving—caramel will be hot!
Notes
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Dice apples small so they cook evenly and are easy to eat.
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Don’t overfill—too much caramel can leak (still delicious, though!).
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Granny Smith apples are great for a tart bite; Honeycrisp for sweeter cookies.
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Chill the dough briefly if it gets too soft to handle.