Indulge in the cozy flavors of fall with our Mini Caramel Apple Skillet Pies—a delightful twist on the classic apple pie, perfectly sized for individual enjoyment. These charming mini pies, baked in petite cast iron skillets, boast a buttery crust, luscious spiced apple filling, and a generous drizzle of gooey caramel, creating a dessert that’s both rustic and elegant.
In the bowl of your food processor, (or stand mixer if you don’t have one), pulse the dry ingredients for the crust until mixed. Pulse in the cold butter until pea sized pieces form. Pulse in the cold water until the dough comes together into a sticky ball.
With floured hands, divide the dough into two rounds and wrap each in plastic wrap. Chill the dough for an hour while you make the streusel.
Before the dough is ready to roll and cut, on a piece of parchment paper, trace around the bottom of cast iron pan, adding about an extra inch and a half. (Do the same if you are using large muﬃn pans.) You want enough dough to be able to place it in the pans with it coming to the top!
When your dough is nice and cold, take one of the dough rounds out and roll it to about 1/8 inch thick. Take your parchment paper, place it on the dough, and trace around it with a very sharp knife. Gently place the dough into the pans.
With a very sharp knife, go around the tops of the pans and take oﬀ any excess dough. When you have placed the dough into all of the pans, preheat your oven to 375 degrees. Place the pans with the dough in them, in the fridge while you make the caramel topping.
In a large bowl, mix the flour, sugars, cinnamon and salt together until combined. Pour in the melted butter and mix with a fork until small, chunky pieces form.
Keep in the fridge so the streusel can tighten up. Take out of the fridge about 10 minutes before topping the tarts and use a fork to break up any big, solid pieces.
In a medium sized, microwave safe, glass bowl, place all your unwrapped caramels. Pour the heavy cream over the top. Microwave for 1 minute and stir. Now, microwave for another 30 to 45 seconds until the cream and caramels can be stirred into a smooth mixture. Set aside.
Open your cans of Lucky Leaf Apple Pie Filling and fill each tart 3/4 of the way full. Pour 2 tablespoons of the caramel mixture evenly over the top of the apple filling. Crumble up the streusel and place on top of the apple, caramel mixture. I used about 1/3 cup or more if you can fit it, per each tart. You want it piled nice and neat on top, but don’t be afraid to use what you have!
Place either the skillets or muﬃn cups on a baking sheet. I used only 4 skillets per pan. Bake for 25 minutes at 375 degrees. Cover loosely and bake another 10 minutes or until you see the crust turn a light golden brown around the edges. Let cool for about 20 minutes before serving.
Serve warm with ice cream and more caramel sauce. You can reheat the caramel in the microwave so you can use it for drizzling over the ice cream. Enjoy!
This recipe was created by
Lizzie from Sweet Things by Lizzie has loved baking for as long as she can remember. One of her first memories as a child was at the age of 5, watching her Father walk across the lawn carrying an Easy Bake Oven in his arms, and Lizzie started jumping up and down with joy.