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!
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!