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.
