Mini Apple Pies with Caramel Drizzle

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Mini Apple Pies with Caramel Drizzle These individual apple pies combine a stovetop apple filling with puff pastry shaped in a cupcake pan. The apples cook first with sugar, brown sugar, and butter, then finish with cinnamon and a cornstarch-and-water slurry that thickens the sauce.

Watch How to Make It

Puff pastry is cut into squares and rolled out before being pressed into the cupcake pan. Each pastry cup receives a spoonful of the thickened apple mixture, and the outer pastry areas are coated with egg wash before cooking.

Ingredients You'll Need

Two large Granny Smith apples form the base of the filling. They are cooked with sugar, brown sugar, and butter in a pot over medium heat until the apples are soft.

The filling also includes cinnamon and a slurry mixture made with 1 tablespoon cornstarch and 2 tablespoons water. These are added after the first apple-cooking stage, with the slurry used during the final 5 minutes as the sauce thickens.

One box of puff pastry is used for the individual pie shells. The pastry is cut into squares, rolled out to fit the cupcake pan, and pressed into the cups so it takes on the shape of the pan.

An egg is used as egg wash for the outer areas of the puff pastry before cooking. Caramel drizzle and powdered sugar topping are listed as finishing additions and can be added after the pies have cooked.

Preparation

Place the Granny Smith apples, sugar, butter, and brown sugar in a pot on the stove over medium heat. Cook the mixture for 10 minutes, or continue until the apples are soft.

This first cooking period brings together the apples, both sugars, and butter before the cinnamon and slurry are added. Keep the filling in the pot through this stage so the apples can soften before the sauce is thickened.

After the apples are soft, add the cinnamon and the slurry mixture of cornstarch and water. Cook for 5 more minutes, or until the sauce thickens.

The filling has two separate cooking stages: 10 minutes for the apples to soften, followed by 5 minutes after adding the cinnamon and slurry. The thickened apple mixture is the filling that will be spooned into the prepared puff pastry cups.

While the apples are cooking, cut the puff pastry into squares. Roll out the squares so they will fit in a cupcake pan.

Preparation

Press each rolled puff pastry square into the cupcake pan, molding it to the shape of the cup. Repeat with the remaining squares to create individual pastry shells in the pan.

Spoon a portion of the apple mixture into each pastry-lined cup. The instruction calls for a spoonful of filling in each one, dividing the cooked apple mixture among the puff pastry cups.

Cooking

Coat the outer areas of each puff pastry with egg wash. Focus the egg wash on the pastry’s outer areas after the cups have been filled with the apple mixture.

Cooking

The recipe does not separate the pastry cooking from the filling preparation; instead, the finished stovetop filling moves directly into the puff pastry cups. Following the order of softening the apples, thickening the sauce, shaping the pastry, filling the cups, and applying the egg wash keeps every component in its stated sequence.

Finishing

After the 15-minute cooking time, finish the mini apple pies with caramel drizzle if you would like. Add powdered sugar topping as another optional final touch.

The caramel drizzle and powdered sugar are added at the end rather than stirred into the apple filling. Use either optional topping, both toppings, or leave them off according to preference.

How To Make It

Put the apples, sugar, butter, and brown sugar in a pot on medium heat on the stove and cook for 10 minutes or until the apples are soft. Then add the slurry mixture and cinnamon. Cook for 5 more minutes or until sauce thickens.

While the apples are cooking, cut the puff pastry into squares and roll out to fit in a cupcake pan. Press the squares to mold to the shape of the cupcake pan and fill with a spoonful of the apple mixture.

coat each puff pastry's outer areas with egg wash, and then cook for 15 minutes. Finish with a caramel drizzle and powdered sugar topping if you would like.

Wrapping Up

These mini apple pies begin with Granny Smith apples cooked in a buttery mixture of sugar and brown sugar, followed by cinnamon and a thickened sauce. The finished filling is portioned into puff pastry squares molded in a cupcake pan for individual pies. Once the pastry cups have been filled, coated with egg wash, and cooked for 15 minutes, the pies are ready for the optional caramel drizzle and powdered sugar topping.

Recipe created by Kooking w/Kim for Trust Me Try It.

Mini Apple Pies with Caramel Drizzle

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

• 2 large Granny Smith apples
• 1/2 cup sugar
• 5 tbsp butter
• 1/2 cup brown sugar
• 1 box puff pastry
• 1 tbsp cinnamon
• 1 egg
• Slurry mixture: 1 tablespoon cornstarch and 2 tablespoons water
• Caramel drizzle
• Powdered sugar topping

Instructions

• Put the apples, sugar, butter, and brown sugar in a pot on medium heat on the stove and cook for 10 minutes or until the apples are soft.
• Then add the slurry mixture and cinnamon. Cook for 5 more minutes or until sauce thickens.
• While the apples are cooking, cut the puff pastry into squares and roll out to fit in a cupcake pan.
• Press the squares to mold to the shape of the cupcake pan and fill with a spoonful of the apple mixture.
• coat each puff pastry’s outer areas with egg wash, and then cook for 15 minutes.
• Finish with a caramel drizzle and powdered sugar topping if you would like.