These Two-Bite Caramel-Topped Apple Pies are an easy shortcut dessert made with store-bought pie crust, canned apple pie filling, and soft caramel candies. Baked in a muffin tin, they’re flaky, gooey, cinnamon-spiced, and ready with just 15 minutes of prep—perfect for parties, holidays, or when you want apple pie without the work.
Why You’ll Love These Two-Bite Apple Pies
- Bite-sized apple pie with caramel topping
- Made with store-bought shortcuts
- No peeling or slicing apples
- Ready in under 30 minutes
- Perfect for holidays, parties, or last-minute desserts
Good things really do come in small packages. These mini apple pies deliver all the cozy flavor of classic apple pie—flaky crust, warm cinnamon apples, and gooey caramel—without the time or mess of making a full pie.
Two-Bite Caramel-Topped Apple Pies (Shortcut Dessert)
These mini apple pie bites are shockingly easy but taste completely homemade. Using pre-made pie crust and canned apple pie filling means no dough chilling, no apple prep, and no stress. Once baked, each little pie gets topped with a soft caramel that melts right into the filling for the perfect finishing touch.
Ingredients
- Frozen or refrigerated pie crust
(Trader Joe’s, Marie Callender’s, or Pillsbury all work great) - Canned apple pie filling
Drained well; chop apples smaller if pieces are large - Cinnamon
- Soft caramel candies
(Classic individually wrapped caramels) - Optional toppings:
Brown sugar or coarse sugar for sprinkling
How to Make Two-Bite Caramel-Topped Apple Pies
Step 1: Prepare the Pie Crust
If using frozen pie crust, let it thaw at room temperature according to package directions.
Roll crust to about ⅛-inch thickness on a lightly floured surface.
Step 2: Cut and Shape
Using a 3½-inch cookie cutter, biscuit cutter, or cup, cut out 12 circles.
Press each circle into a greased muffin tin, gently pinching the sides to form a crust.
Step 3: Fill
Spoon 2–3 tablespoons of apple pie filling into each crust.
Lightly sprinkle with cinnamon.
Step 4: Bake
Bake at 425°F for 10 minutes.
Step 5: Add Caramel
Remove pan from oven and place one unwrapped caramel on top of each mini pie, pressing it slightly into the apples.
Return to oven and bake 5 more minutes, until golden and bubbly.
Step 6: Cool
Let pies cool completely in the pan (about 30 minutes).
Run a sharp knife around edges and gently remove.
Serving Ideas
- Serve warm with vanilla ice cream
- Drizzle with extra caramel sauce
- Dust lightly with powdered sugar
Variations & Add-Ons
- Streusel topping:
Mix 2 tbsp flour, 2 tbsp brown sugar, and 1 tbsp cold butter; sprinkle over caramel before baking. - Lattice tops:
Cut thin strips of pie dough and weave over filling before baking. - Apple spice boost:
Add nutmeg or apple pie spice to the filling. - No caramel version:
Skip caramel and brush crust edges with egg wash + coarse sugar.
Storage & Make-Ahead Tips
- Store cooled mini apple pies in the refrigerator for 2–3 days
- Reheat briefly in the microwave or oven before serving
- Best enjoyed within 24 hours for the flakiest crust
Two-Bite Caramel Topped Apple Pies
Ingredients
- 2 – Frozen store-bought pie crusts or refrigerated
- 2 – 14 oz cans apple filling – if the apples are sliced in large pieces cut them up into small chunks
- 12 – Caramel Candies
- Cinnamon
Instructions
- Defrost Pie Crust saccording to directions (if using a refrigerated version, skip this step)
- Roll Pie crusts out into 1/8 inch thickness
- Cut out Circles – Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crustt
- Place each Circle into each of the 12 muffin tin cavities, pinching around the sides to make a crust
- Top with Pie Filling – Spoon 2-3 tbs of filling into each crust
- Bake at 425 for 10 minutes and remove from the oven
- Add the caramel – Place one unwrapped caramel on the top of each pie, pressing about half down and place back in the oven for 5 more minutes
- Cool completely in pan – about 30 minutes, and with knife, loosen edges; remove mini pies from muffin cup
These are so good and so easy!