These single-serve mini pies are fall in a bite: tender apple filling, a sticky salted-caramel drizzle and a crunchy pistachio streusel on top. They’re great for parties because they look showy but are easy to make — use refrigerated pie dough and quick-make caramel (or a jarred shortcut) and you’ll have photogenic, delicious minis in under an hour. Make a batch for a crowd and watch them disappear.
Why It’s So Good
You get all the nostalgia of apple pie in a compact format: the apples stay warm and juicy, the caramel adds gooey, buttery depth, and the pistachio streusel gives an unexpected crunchy, slightly savory contrast. The size makes them perfect for tasting plates, kids’ parties, or a dessert table when you want maximum impact with minimal fuss.
Serves & Timings
Serves: 12 mini pies
Active Prep: 20 minutes
Baking Time: 18–22 minutes
Additional Passive Time (cooling): 10–15 minutes
Total Time (approx): 50 minutes (using a quick caramel or store-bought sauce)
Ingredients
Crust
- 2 (9-inch) refrigerated pie crusts, thawed (you’ll cut 12 rounds)
Filling
- 3 medium apples (peeled, cored and diced — about 3 cups)
- 1/3 cup granulated sugar
- 2 tbsp packed brown sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
- Pinch fine sea salt
Pistachio Streusel
- 3/4 cup shelled pistachios, toasted and roughly chopped
- 1/3 cup all-purpose flour
- 2 tbsp packed brown sugar
- 3 tbsp cold unsalted butter, cubed
- Pinch fine sea salt
Salted Caramel (Quick)
Option A — Quick Homemade (makes more than you need; store leftover):
- 3/4 cup caramel sauce (store-bought) — easiest option
OR (homemade quick): - 1/2 cup granulated sugar
- 3 tbsp unsalted butter, cubed
- 1/4 cup heavy cream, warmed
- 1/4–1/2 tsp flaky sea salt (to taste)
Finishing
- Flaky sea salt, for sprinkling
- Optional: extra chopped pistachios or a dusting of cinnamon for serving
Method
- Preheat and Prepare Pans
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners if you prefer. Have a 3-inch round cutter handy (a drinking glass works fine). - Cut Crust Rounds
Unroll the pie crusts and use the 3-inch cutter to cut 12 rounds total (you’ll likely get 6 rounds per crust). Press each round gently into the muffin tin cup to form a mini shell, leaving a little overhang if needed. - Make the Filling
In a medium bowl, combine the diced apples, granulated sugar, 2 tbsp brown sugar, cornstarch, lemon juice, cinnamon, nutmeg (if using) and a pinch of salt. Toss to coat and let sit 5 minutes so flavors marry. - Make the Pistachio Streusel
In a small bowl, mix the chopped pistachios, flour, 2 tbsp brown sugar and pinch of salt. Add the cold butter cubes and cut in with a pastry cutter or two forks until the mixture forms coarse crumbs (pea-sized). Chill briefly while you fill pies if the kitchen is warm. - Fill the Mini Shells
Divide the apple filling evenly among the 12 crust shells (about 1–2 tablespoons per shell). Sprinkle a light layer of pistachio streusel on top of each filled shell (reserve a few crumbs for finishing). - Bake
Bake at 375°F for 18–22 minutes, until the crust is golden and the filling is bubbling slightly. If streusel browns too quickly, loosely tent with foil for the last 5 minutes. - Make (Or Warm) The Caramel
If using store caramel: warm gently in microwave (10–15 second bursts) or in a small saucepan until pourable. If making quick homemade: heat sugar in a small, dry saucepan over medium heat, swirling until amber (careful — sugar burns fast). Remove from heat, whisk in butter until melted, then slowly whisk in warm cream. Stir in flaky sea salt to taste. Cool slightly (it will thicken). - Finish and Serve
Let minis cool in the tin 8–10 minutes, then transfer to a wire rack. Drizzle each mini with salted caramel, sprinkle with reserved pistachio crumbs and finish with a tiny pinch of flaky salt. Serve warm or at room temperature.
Make-Ahead & Storage
- Assemble ahead: you can fill the shells and cover the pan for up to 8 hours before baking (keep chilled).
- Baked minis: store in an airtight container at room temperature up to 2 days; refrigerate up to 4 days (reheat gently in a 325°F oven to restore crispness).
- Caramel: store leftover caramel in the fridge up to 2 weeks; warm before using.
Variations & Swaps
- Nut-Free: replace pistachio streusel with a toasted oat-brown sugar crumble or sunflower-seed streusel.
- Vegan: use vegan pie crust, coconut-cream caramel (use coconut cream instead of heavy cream) and dairy-free butter.
- Mini Galette Version: roll slightly larger rounds and fold crust over for a rustic free-form mini galette — no tin needed.
- Spice Twist: add 1/4 tsp ground cardamom or ginger to the apple filling for extra warmth.
Estimated Nutrition (Per Mini — Approximate)
These are estimates only (depend on exact brands and portions). Calculated per one mini (1 of 12):
- Calories: ≈ 290 kcal
- Protein: ≈ 4 g
- Total Fat: ≈ 14 g
- Saturated Fat: ≈ 5 g
- Carbohydrates: ≈ 38 g
- Sugars: ≈ 20 g
- Fiber: ≈ 3 g
- Sodium: ≈ 120 mg
Note: using store-bought caramel increases sugar/calorie counts; using lower-fat milk or lighter crusts will reduce calories.
Tips For Success
- Don’t overfill the shells — apple juices expand while baking.
- Toast pistachios from raw in a dry skillet for 4–5 minutes until fragrant to intensify flavor.
- If the streusel gets soggy, bake the nuts and streusel separately and sprinkle on just before serving for extra crunch.
- For neat drizzles on photos, warm the caramel to a pourable consistency and use a spoon or squeeze bottle.
FAQ
Irresistible Salted Caramel Apple Pie Minis With Pistachio Streusel
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You get all the nostalgia of apple pie in a compact format: the apples stay warm and juicy, the caramel adds gooey, buttery depth, and the pistachio streusel gives an unexpected crunchy, slightly savory contrast. The size makes them perfect for tasting plates, kids’ parties, or a dessert table when you want maximum impact with minimal fuss.
Ingredients
Method
Method
Preheat and Prepare Pans
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin or line with paper liners if you prefer. Have a 3-inch round cutter handy (a drinking glass works fine).
Cut Crust Rounds
- Unroll the pie crusts and use the 3-inch cutter to cut 12 rounds total (you’ll likely get 6 rounds per crust). Press each round gently into the muffin tin cup to form a mini shell, leaving a little overhang if needed.
Make the Filling
- In a medium bowl, combine the diced apples, granulated sugar, 2 tbsp brown sugar, cornstarch, lemon juice, cinnamon, nutmeg (if using) and a pinch of salt. Toss to coat and let sit 5 minutes so flavors marry.
Make the Pistachio Streusel
- In a small bowl, mix the chopped pistachios, flour, 2 tbsp brown sugar and pinch of salt. Add the cold butter cubes and cut in with a pastry cutter or two forks until the mixture forms coarse crumbs (pea-sized). Chill briefly while you fill pies if the kitchen is warm.
Fill the Mini Shells
- Divide the apple filling evenly among the 12 crust shells (about 1–2 tablespoons per shell). Sprinkle a light layer of pistachio streusel on top of each filled shell (reserve a few crumbs for finishing).
Bake
- Bake at 375°F for 18–22 minutes, until the crust is golden and the filling is bubbling slightly. If streusel browns too quickly, loosely tent with foil for the last 5 minutes.
Make (Or Warm) The Caramel
- If using store caramel: warm gently in microwave (10–15 second bursts) or in a small saucepan until pourable. If making quick homemade: heat sugar in a small, dry saucepan over medium heat, swirling until amber (careful — sugar burns fast). Remove from heat, whisk in butter until melted, then slowly whisk in warm cream. Stir in flaky sea salt to taste. Cool slightly (it will thicken).
Finish and Serve
- Let minis cool in the tin 8–10 minutes, then transfer to a wire rack. Drizzle each mini with salted caramel, sprinkle with reserved pistachio crumbs and finish with a tiny pinch of flaky salt. Serve warm or at room temperature.
Nutrition
Notes
Make-Ahead & Storage
A: Yes — use about 2 cups of a good quality pre-made filling, drain excess liquid and spoon into shells. You may want to reduce added sugar in the streusel if the filling is quite sweet. Q: How do I keep the crust from getting soggy?
A: Par-bake the crust shells 5–6 minutes before filling, or brush the inside of each shell with a thin layer of beaten egg (or melted butter for vegans) and briefly chill — this creates a barrier between crust and filling. Q: Can I freeze these?
A: Freeze baked, cooled minis (flash freeze on a tray, then transfer to a freezer bag) for up to 1 month. Thaw overnight in the fridge and reheat in a 325°F oven for 8–10 minutes to refresh.
- Assemble ahead: you can fill the shells and cover the pan for up to 8 hours before baking (keep chilled).
- Baked minis: store in an airtight container at room temperature up to 2 days; refrigerate up to 4 days (reheat gently in a 325°F oven to restore crispness).
- Caramel: store leftover caramel in the fridge up to 2 weeks; warm before using.
- Nut-Free: replace pistachio streusel with a toasted oat-brown sugar crumble or sunflower-seed streusel.
- Vegan: use vegan pie crust, coconut-cream caramel (use coconut cream instead of heavy cream) and dairy-free butter.
- Mini Galette Version: roll slightly larger rounds and fold crust over for a rustic free-form mini galette — no tin needed.
- Spice Twist: add 1/4 tsp ground cardamom or ginger to the apple filling for extra warmth.
FAQ
Q: Can I use pre-made apple pie filling?A: Yes — use about 2 cups of a good quality pre-made filling, drain excess liquid and spoon into shells. You may want to reduce added sugar in the streusel if the filling is quite sweet. Q: How do I keep the crust from getting soggy?
A: Par-bake the crust shells 5–6 minutes before filling, or brush the inside of each shell with a thin layer of beaten egg (or melted butter for vegans) and briefly chill — this creates a barrier between crust and filling. Q: Can I freeze these?
A: Freeze baked, cooled minis (flash freeze on a tray, then transfer to a freezer bag) for up to 1 month. Thaw overnight in the fridge and reheat in a 325°F oven for 8–10 minutes to refresh.
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