Let’s be honest, sometimes you just need pie, but you don’t have the patience for crimping crusts or dealing with giant, unwieldy dishes. That’s why I absolutely adore making desserts that are perfectly portioned and look effortlessly beautiful. When I first started dabbling in creating my own pastry recipes, I found traditional pies so intimidating! But then I discovered the galette. Trust me when I say these Mini Salted Caramel Apple Pie Galettes are my absolute go-to dessert when company drops by.
They have all the gooey interior flavor of an apple pie—the cinnamon, the sweet apples—but wrapped up in this gorgeous, rustic, free-form way. Since the edges are folded over casually, there’s zero pressure to make them look perfect. Plus, since I’ve mastered a few flaky crust tricks over the years, I can whip these up faster than you can set the table. They are just the best little handheld treat!
Why You Will Love These Mini Salted Caramel Apple Pie Galettes
I know there are a million ways to make dessert, but these little guys solve so many problems at once. They’re fast, they’re flavorful, and honestly, they look way fancier than the amount of effort you actually put in. You should definitely try some of my other favorite apple treats, like the Apple Pie Cheesecake, but these galettes are the ultimate weeknight win!
- Zero Drama Crusts: Forget fussing with pie dishes! Since these are free-form, you just fold the edges over. If your folds are messy, it just adds character. That’s the magic of a rustic bake!
- Perfect Portion Control: They bake up individually, which means no messy slices at the table. Everyone gets their own personal little pie. It’s perfect for grab-and-go dessert situations.
- The Flavor Trifecta: Granny Smith apples give you that necessary tartness, cinnamon brings the warmth, and then that salted caramel drizzle hits? Wow. It’s the perfect balance of sweet, salty, and spiced.
- Bakes Up Fast: Because they are small, they don’t take forever to heat through. We’re talking under 25 minutes baked, making them fantastic for satisfying a sudden sweet tooth without ruining your entire evening.
Essential Ingredients for Perfect Mini Salted Caramel Apple Pie Galettes
Okay, this list looks straightforward, but I promise you, ingredient quality is huge here, especially with the apples! We need three medium Granny Smith apples—and please, peel and core them before slicing them thin. That tartness is non-negotiable when we are balancing all that sweet caramel.
For the filling, grab about a quarter cup of white sugar, a tablespoon of flour to thicken things up, and the warm hug of baking: cinnamon and nutmeg. The real star, besides the apples, is that salted caramel sauce; you’ll need a solid quarter cup of it drizzled on top.
You’ll use a refrigerated pie crust—don’t feel guilty! It saves so much time, and these crusts still get wonderfully flaky. Finally, one beaten egg for the wash so they get that gorgeous shiny gold top, and some coarse sugar for crunch. That crunch matters!
Ingredient Notes and Substitutions for Mini Salted Caramel Apple Pie Galettes
If you have time and really want to impress, feel free to make your own salted caramel sauce instead of buying it ready-made. Homemade always tastes richer! Also, don’t panic if you don’t have a 5-inch round cookie cutter lying around; I never use mine!
You can just cut the dough into rough squares, about 5 inches wide, and then just fold the four corners up towards the middle to meet your filling. It looks just as rustic and charming that way—maybe even more so! The important thing is getting that dough circle or square to cradle the filling.
Gathering Your Baking Equipment for Mini Salted Caramel Apple Pie Galettes
Before you even start grating those apples, let’s make sure your kitchen is set up for success! Since we are making twelve individual handheld pies, we need a few specific tools that make the process clean and simple. I always lay everything out first; it keeps me from running around covered in flour later on!
First up, you absolutely need two standard baking sheets. Since we are making twelve of these mini wonders, we need space for them to bake evenly without crowding the pan, which leads to soggy bottoms. Make sure you have parchment paper ready to line those sheets—it’s your best friend for easy cleanup!
You’ll need a good sturdy surface, maybe a clean counter or a large wooden board, for rolling out your refrigerated dough. A medium mixing bowl is essential for tossing those spiced apples until they are perfectly coated. And speaking of tossing, a silicone pastry brush is key for getting that egg wash smoothly onto the edges of the dough.
And finally, the cutting tool! Whether you use a 5-inch round cutter or simply grab a plate from your cupboard to trace around, figure out that size now. If you use a plate, just make sure it’s not too big, or you won’t have enough crust to fold up around the filling. We want rustic, not floppy!
Step-by-Step Instructions for Making Mini Salted Caramel Apple Pie Galettes
Now for the fun part! Since these are mini, we move pretty quickly once the oven is hot. Get your oven going right away at 400 degrees Fahrenheit—preheating is non-negotiable for flaky pastry! Line those two baking sheets with parchment paper; trust me, this keeps cleanup to mere seconds. If you’re feeling ambitious and want homemade caramel, you can whip up some apple cider caramels while this heats up!
Next, the apples. In a medium bowl, toss your thin slices of Granny Smith with the sugar, flour, cinnamon, and nutmeg. Make sure every slice is coated; we want the flavors mingling before they hit the heat. This mixture should look beautifully spiced.
Time for the dough. Unroll your refrigerated crusts onto a lightly floured spot. Use that 5-inch cutter—or plate, no judgment here!—and cut out as many circles as you can; you should get about six per crust. Place about a tablespoon of your apple filling right in the center of each circle. Here’s my pro tip: don’t overfill the center, or that salted caramel is going to bubble out everywhere and burn on the pan!
Now for the rustic look! Gently fold the edges of the dough up and over the filling, creating that free-form shape. It shouldn’t look like a neat crimp; it should look like you just casually wrapped the dough around a beautiful pile of apples. Brush those exposed dough edges with the beaten egg wash, and don’t forget to sprinkle them generously with that coarse sugar for a beautiful sparkle and crunch when they bake.
Bake them for about 20 to 25 minutes. You’re looking for the crust to be beautifully golden brown and for the apple filling peeking through the center to look bubbly and hot. Once they look perfect, pull them out! Let them sit on the baking sheet for about ten minutes to firm up a bit before moving them to a wire rack to cool. Honestly, resisting dipping one immediately is the hardest part of this whole process!
Expert Tips for Flawless Mini Salted Caramel Apple Pie Galettes
Making these handheld pastries is forgiving, which I love, but the secret to getting that *amazing* flakiness—the kind that shatters when you bite into it—is all about temperature. My biggest piece of advice for these Mini Salted Caramel Apple Pie Galettes? Keep that dough cold!
If you notice the refrigerated crust starting to get warm and sticky while you’re cutting your rounds or folding the edges, just pop the whole sheet pan back into the fridge for about ten minutes. Cold butter hitting a hot oven equals puff, puff, puff! Never try to work soft, warm dough; it just melts together instead of layering.
Another thing I learned the hard way is how to avoid a soggy bottom. Even though we aren’t using a pie dish, we’re dealing with wet apples and gooey sauce. Before putting your apples down, try brushing a *very* thin layer of the egg wash right onto the dough circle where the filling will sit. That acts like a little waterproof shield!
Oh, and when you’re folding, really work to create some height in that pastry edge around the filling. You want the dough to stand up just a little bit, almost cupping the apples. This prevents the filling from just spreading out into a puddle when it heats up. If you’re interested in ditching the store-bought dough sometime, let me know; I have a fantastic homemade puff pastry recipe that works wonders, but honestly, I usually stick to the convenient stuff for these speedy galettes!
Serving Suggestions for Your Mini Salted Caramel Apple Pie Galettes
We’ve done the hard work, they’re baked, and the kitchen smells absolutely incredible! Now comes the best part: deciding how to serve these dazzling little handheld pies. Since they are already packed with rich apples and that glorious salted caramel, you actually don’t need much to make them special. In fact, they are fantastic just slightly warm all on their own!
However, if you want to elevate them to true showstopper status, I always reach for something cold and creamy. A small scoop of really good vanilla bean ice cream melting slowly over the warm pastry? That combination of hot and cold, sweet, salty, and spiced is just unbeatable. Seriously, try it just once!
If you’re not into ice cream, a simple dollop of freshly whipped cream is divine. It adds this light, airy contrast to the dense, spiced filling. I often make a big batch of sweetened whipped cream base, and sometimes I’ll even fold in a dash of cinnamon to match the filling. A simple dusting of powdered sugar over the top before serving is also a beautiful, easy finish if you’ve already used a lot of coarse sugar on the crust!
Storage and Make-Ahead Tips for Mini Salted Caramel Apple Pie Galettes
I get asked all the time if these Mini Salted Caramel Apple Pie Galettes can be made ahead of time, and the answer is a definite yes! That’s another huge win since they’re so perfect for parties. But you have to store them correctly, or you lose that glorious flaky crust texture we worked so hard for!
If you have leftovers—which is rare in my house, I must admit—they are best kept at room temperature. Pop them into an airtight container, but maybe layer them with a paper towel on the bottom. This helps soak up any little bit of moisture that might try to sneak in and make the pastry soggy overnight. They usually stay really good for two full days this way.
I wouldn’t recommend keeping them in the fridge for long periods. The cold air really dries out the crust, and honestly, no one likes a dry galette! If you need to store them longer than a couple of days, the freezer is your best bet. Let them cool completely first, wrap them tightly in plastic wrap, and then slip them into a freezer bag with a little air squeezed out. They freeze beautifully for up to a month!
Now, reheating is crucial if you want them to taste fresh-baked! Don’t grab the microwave; that softens the crust instantly. You want to crisp things back up. Pop the galette directly onto a baking sheet and warm it up in a 350-degree oven for about 5 to 7 minutes. That gentle heat warms the apples and caramel while coaxing the pastry back to its original flakiness. It honestly tastes like you just pulled them out of the oven for the first time!
Frequently Asked Questions About Mini Salted Caramel Apple Pie Galettes
I always end up with a million questions after I write a recipe down because I’m focused on the baking part, naturally! It always helps to cover the little road bumps you might hit while making these wonderful Mini Salted Caramel Apple Pie Galettes. If you want to see some other fun recipes that skip the oven entirely, check out some of my easy no-bake treats!
Can I use different types of apples for these Mini Salted Caramel Apple Pie Galettes?
You absolutely can mess around with the apple types, but remember, we need that tartness to cut through the richness of the caramel and pastry! Granny Smith is my firm number one because it holds its shape beautifully and provides that necessary sour kick. A lot of people around here like to mix things up, though.
Try using half Granny Smith and half Honeycrisp if you want a little more sweetness mixed in. Honeycrisp softens nicely but still offers some great texture. Just avoid apples that get totally mushy when baked, like Red Delicious, or you’ll end up with apple sauce instead of nice slices in your mini pie!
What happens if my salted caramel sauce runs out during assembly?
Oh, that is the worst, isn’t it? Running out of that glorious, sticky sauce right when you’re having fun folding the dough! Don’t worry, we have a quick fix that channels that caramel flavor right back in. If you run out, just take a teaspoon of dark brown sugar, mix it with about half a teaspoon of softened butter and a tiny pinch of salt, and mash it together really well.
It won’t be the same as the luxurious sauce, but that little mash-up will melt into the apples during baking and give you a lovely sweet, slightly buttery pocket where the caramel should have been. It’s a little trick I use on my backup galettes when I accidentally use too much sauce on the first batches!
Estimated Nutritional Snapshot for Mini Salted Caramel Apple Pie Galettes
Now, I always say baking is about joy, not counting every single macro, but sometimes it’s nice to have a little idea of what you’re diving into, especially when you’re planning a whole dessert spread! Since these are small, handheld treasures made with pastry, they pack a decent little punch in terms of flavor and energy.
Here is the estimated nutritional breakdown for a single one of these perfect Mini Salted Caramel Apple Pie Galettes. Remember, this is based on the ingredients listed and assumes a standard refrigerated pie crust. If you use your own homemade, extra-buttery crust or go heavy on the caramel drizzle, these numbers might swing a bit!
- Serving Size: 1 galette
- Calories: Approximately 250
- Total Fat: 14g (Be mindful of that 5g of Saturated Fat coming from the butter in the pastry!)
- Carbohydrates: 30g
- Sugar: 20g (That’s mostly coming from the apples and the caramel, of course!)
- Protein: 3g
- Sodium: 150mg
- Fiber: 2g
You can see those carbs and fats come mostly from that beautiful, flaky pastry shell, which is totally worth it when it’s that golden and crisp! It’s a dessert, so enjoy it for what it is: a little slice of rustic, caramelized heaven!
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Mini Salted Caramel Apple Pie Galettes
- Total Time: 45 min
- Yield: 12 galettes 1x
- Diet: Vegetarian
Description
Small, free-form apple pies with a salted caramel filling and a flaky crust.
Ingredients
- 1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
- 3 medium Granny Smith apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup salted caramel sauce
- 1 large egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for sprinkling)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
- In a medium bowl, combine the sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Toss gently to coat the apples evenly.
- Unroll the pie crusts onto a lightly floured surface. Use a 5-inch round cutter or a plate to cut out circles from each crust. You should get about 6 circles per crust.
- Place about 1 tablespoon of the apple mixture onto the center of each crust circle, leaving a 1-inch border.
- Drizzle about 1 teaspoon of salted caramel sauce over the apples on each circle.
- Fold the edges of the dough up and over the filling, creating a rustic, free-form galette shape. Do not completely cover the filling.
- Brush the exposed dough edges with the beaten egg wash. Sprinkle the coarse sugar over the egg-washed edges.
- Bake for 20 to 25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the galettes cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool further.
Notes
- You can make your own salted caramel sauce if you prefer.
- If you do not have a 5-inch cutter, cut the dough into squares and fold the corners toward the center.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 galette
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: apple pie, galette, mini pie, salted caramel, cinnamon, dessert, pastry