Imagine sinking your teeth into a perfectly golden, miniature pie bursting with warm, spiced apples and rich caramel—all without a drop of dairy! These adorable Mini Dairy-Free Caramel Apple Pies are about to revolutionize your dessert game, offering all the comfort of a classic apple pie in an irresistibly cute, single-serving package. Whether you're hosting a dinner party, looking for a crowd-pleasing treat, or catering to dairy-free friends, these little pies are guaranteed to make everyone's taste buds dance with joy!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 mini pies
Ingredients
- 1 package dairy-free pie crust
- 3 cups apples, peeled and diced
- 1/2 cup brown sugar
- 1/4 cup dairy-free caramel sauce
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your mini pies will bake evenly and get a nice golden crust.
- Prepare your dairy-free pie crust according to the package instructions. If it’s a refrigerated crust, let it sit at room temperature for a few minutes to make it easier to handle.
- While the oven is preheating, wash, peel, and dice the apples into small, bite-sized pieces. You should have about 3 cups of diced apples.
- In a large mixing bowl, combine the diced apples, brown sugar, dairy-free caramel sauce, cinnamon, lemon juice, and cornstarch. Stir well until the apples are evenly coated with the mixture. The cornstarch will help thicken the filling as it cooks.
- Roll out the dairy-free pie crust on a lightly floured surface to about 1/8 inch thick. Use a round cookie cutter or a glass to cut out circles that are about 4 inches in diameter.
- Place the pie crust circles into a greased muffin tin, gently pressing them into the bottom and up the sides to form mini pie shells.
- Fill each mini pie shell with the apple filling, being careful not to overfill them. Leave a little space at the top to allow for bubbling as they bake.
- Use any leftover pie crust to create small decorative cutouts (like leaves or stars) to place on top of each mini pie if desired.
- Bake the mini pies in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Once baked, remove the muffin tin from the oven and let the mini pies cool for about 10 minutes before carefully removing them from the tin.
- Serve warm or at room temperature, drizzled with extra dairy-free caramel sauce if desired. Enjoy your delicious mini dairy-free caramel apple pies!
Tips
- Choose the right apples: Opt for firm, slightly tart varieties like Granny Smith or Honeycrisp that hold their shape during baking.
- Prevent soggy bottoms: Lightly dust your pie crust with cornstarch before adding the filling to create a barrier that keeps the crust crisp.
- Get creative with decoration: Use small cookie cutters to create cute pie crust toppers that will make your mini pies look professionally made.
- Chill out: If your pie dough becomes too soft while working, pop it back in the refrigerator for 10-15 minutes to firm up.
- Even baking is key: Rotate your muffin tin halfway through baking to ensure all mini pies brown evenly.
- Cool completely: Let the pies cool in the tin for at least 10 minutes to help them set and make removal easier.
- Storage hack: These mini pies can be stored in an airtight container for up to 3 days, or frozen for up to a month—perfect for make-ahead desserts!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
