All desserts are better in mini form right? These Mini Dutch Apple Pies with Caramel Sauce are simple to make and taste amazingly delicious!
I love mini desserts! Not only are they fun, but it sort of gives you an excuse to eat more than one, right? Is that just me? 😉 I don’t ever remember having apple pie on our holiday table growing up. Sweet potato, yes! Pecan, you betcha! But apple, just didn’t ever make it. Why? I haven’t got a clue, because apple pie makes a perfect holiday pie. And these mini dutch apple pies with homemade caramel sauce are amazing!
Before making these mini apple pies last year, I had never made caramel sauce before. I’ve always been a bit worried when it comes to making sauces like this. I’m worried that it would burn to easy, or that I’d burn myself, because sugar is one of the hottest things when it’s boiling. I speak from experience. Recently I was making Kelsie some throat drops for her sore throat; I had to boil a mixture with sugar and honey. Y’all that stuff popped out on my hand and stuck like glue. It was awful. However, let me say that this caramel sauce is the easiest thing ever to make. It’s ready in 5 minutes! It pairs perfectly with these mini dutch apple pies, or on top of ice cream, or in your coffee!
Are there any dishes on your holiday table now that you didn’t grow up with?
Mini Dutch Apple Pies with Caramel Sauce
::mini apple pies:
- 1 pre-made refrigerator roll of pie dough
- 5 granny smith apples peeled, and sliced into 1/4 to 1/2 inch bits
- Juice of half a lemon
- 1/3 cup sugar
- 2 tablespoons flour plus extra for rolling
- 1/2 teaspoon cinnamon
- dash of apple pie spice or pumpkin pie spice
- 1 cup flour
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1 stick butter cut into chunks
- 1/2 cup brown sugar
- 1/4 cup half-n-half
- 2 tablespoons butter melted
- 1/2 tablespoon vanilla extract
Preheat oven to 400 degrees.
::mini apple pies:
Place your cut up apples, lemon juice, sugar, 2 tablespoons flour, cinnamon, and apple pie spice in a large bowl, and mix to combine. Set aside.
Dust a surface with flour, and roll out your pie dough.
Using a large mouth mason jar lid cut out your dough circles, making sure to cut out as many as possible from the dough. Set those aside.
Pat your remaining dough back together and roll it out, 1/4 inch thick.
Using the large mouth mason jar lid cut out the remaining dough circles.
Work until you have 12 of them cut out.
Place your dough circles into your un-greased muffin tins. If your dough circles do not cover the entire bottom and sides, you can roll them out just a bit.
Pour your apple pie filling evenly into your muffin tins. You may think you have too much apple filling, but you want it to sort of pile up, because it will bake down. Set aside.
Mix together the ingredients for your topping and crumble on the tops of your apple pie filling.
Bake these for 30 to 35 minutes or until golden brown on the tops.
When the mini dutch apple pies are finished baking, mix together the ingredients for the caramel sauce in a small sauce pan over medium to high heat.
Continue heating over medium high heat while continuing to whisk. Heat until bubbly and thickened. I can get mine done in 5 minutes. But if you want something a bit more thickened, you may need to heat for an additional 2 to 3 minutes.
Serve with caramel sauce drizzled on top!