Mini Caramel Apple Pecan Pies

These mini caramel apple pecan pies combine the best of both pie worlds with a caramel apple pie filling and a sweet pecan pie topping.—They’re nearly impossible to stop eating!

Oh my gosh, guys. If I were to imagine the most perfect of pie mashups it would have to be apple pie + pecan pie. The two absolute best pies on my family’s Thanksgiving dessert table.

P.S, today is the best day ever. That pie mashup is HERE and in mini size no less. (!!!!)

Can I make a formal announcement? Mini pies are just my new favorite thing ever for like a million reasons: They take like HALF the time to bake than regular pie, they’re automatically already portioned so there’s no pie cutting necessary, obviously they’re freaking ADORABLE, etc.

I could ramble on for awhile, y’all. But I’m going to switch my ramblings to talk about the greatest pie combo to ever hit the pie world. Apple pie is officially dating pecan pie and this is pretty much the best relationship ever match-maked.

These little pies are scary easy, you guys. ESPECIALLY seeing as they’re actually two pies in one. Here we go. >>>

1. Crust! You can buy your crust or make your own, I don’t care. Just make sure you have enough crust for one single-crust 9-in pie. Divide the crust dough into 12 portions and pat ’em in your muffin pan cups.
2.  Filling #1! Caramel apple pie filling and it is KICK yourself good and it’s done in less than 10 minutes right on the stove.
3. Filling #2! Pecan pie filling which I guess is actually our topping here. Sugar, agave syrup, vanilla, eggs, and pecans all get whisked up and poured over right over the apple pie filling.
4. Bake those beauties and contemplate the ways life could get much better. Spoiler alert: there’s not many. ♥

By all means, PLEASE eat them warm from the oven while the fillings are all warm and gooey and the crust is buttery and flaky. Also, just throwing it out there that you should probably make a solid commitment to eat them all.

They’re mini so we can? That’s my story and I’m sticking to it. ??

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4.50 from 2 votes

Mini Caramel Apple Pecan Pies

These mini caramel apple pecan pies combine the best of both pie worlds with a caramel apple pie filling and a sweet pecan pie topping.---They're nearly impossible to stop eating!

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

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Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 mini pies

Ingredients

• Pie crust for one single-crust 9-in pie

Apple filling:

• 1/4 cup butter
• 1/4 cup coconut sugar or brown sugar
• 2 tablespoons agave syrup
• 1 tablespoon half-and-cream cream
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon white whole wheat flour
• 3 medium apples peeled, cored and diced into 1/2-in cubes

Pecan topping:

• 1/4 cup coconut sugar or brown sugar
• 1/4 cup agave syrup
• 2 tablespoons melted butter
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup halved pecans

Instructions

• Divide pie crust into 12 equal balls. Use your hands to flatten and stretch each ball into a round and place in a greased 12-cup muffin tin. Pat dough in the bottom and up the sides of cups. Place crusts in the fridge while you prepare the filling.
• In a medium sauce pan over medium-high heat, melt butter then whisk in sugar and agave. Bring caramel to a simmer until golden-brown and thickened. Reduce heat to medium and stir in cream, spices, flour, and apples. Cook an additional 5 minutes until apples are slightly tender, then remove from heat and divide apple filling between crusts. Set aside.
• Make the pecan topping: In a small bowl, whisk sugar, agave, butter, eggs, and vanilla until smooth. Fold in pecans and pour pecan topping evenly over apple filling.
• Bake pies at 350F 25-30 minutes or until filling is bubbly, crust is golden, and the topping is set. (still slightly jiggly in the middle) Cool pies in pan 10 minutes then transfer to a wire cooling rack to cool completely. Enjoy!

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