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    Home » Recipes » Category » Cakes » Mini Dairy free Caramel Apple Pies

    Published: Nov 19, 2021 by Ansley Beutler

    Mini Dairy free Caramel Apple Pies

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    These handheld mini apple pies have an easy gluten free pie crust stuffed with softened cinnamon apples and drizzled in a diary free caramel sauce. They're a heathy version of the classic and make the cutest sweet treat to serve for any occasion! Made vegan too!

    This Mini Dairy free Caramel Apple Pies recipe is sponsored by King Arthur. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

    Mini apple pies with caramel sauce scattered on surface.

    We're a big fan of mini treats here at The Fit Peach! We have Mini Dairy free Pumpkin Pies, Mini Gluten free Key Lime Pie Tarts, Mini Caramel Tarts, and Mini Strawberry Pop Tarts.

    Miniature versions of treats are just so darn cute and these dairy free apple pies live up to the hype!

    Recipe characteristics

    • Made gluten free, dairy free, and vegan
    • Easy to use pie dough
    • Has soft and sweet fresh apples inside
    • Made with less sugar than traditional apple pie
    • A healthy version of the classic
    • Kid approved

    Ingredients and Notes

    Image of apple pie ingredients on a wooden surface.
    • Gluten free flour - King Arthur's Measure for Measure Gluten Free Flour is perfect for making pie dough. It's a blend of a few different types of gluten free flours and has a great taste. I also use it in my mini pumpkin pies.
    • Cold water - This is used to make the pie dough. Make sure it's chilled. I like to throw a few ice cubes into my cup of water beforehand.
    • Maple syrup - Used in the pie dough to sweet it just a little. Substitute with agave or honey if needed.
    • Vegan butter - Make sure it's cold and cut into small pieces. Use regular butter if not dairy free or vegan.
    • Coconut sugar - Provides some added sweetness to the apple filling. Substitute with granulated sugar or light brown sugar if needed.
    • Cane sugar - This is optional but I like to sprinkle this over the pies before baking. You can also use coconut sugar or maple sugar.
    • Caramel sauce - Both of these are used in the caramel sauce. This is a similar caramel to the one used in my vegan snicker bars. I also have a dairy free caramel sauce that is a little more involved and makes a bigger batch of caramel.
      • Nut butter - I prefer to use cashew butter as it doesn't have as strong of a nut flavor. Use sunflower butter if nut free.
      • Coconut cream - This is the cream at the top of a can of full fat coconut milk.
    Up close view of a mini apple pie with caramel sauce on top.

    Step by step directions

    These mini apple pies are easier to make than a standard pie. You will need a pastry cutter or food processor for the dough, a pot for the apples, and a round cookie cutter to cut out the circles for the pies.

    Step 1 : Sautée the apples

    Place the diced apples into a pot with the vegan butter, coconut sugar, and spices. Heat over medium heat to soften the apples. There will be some excess juices. Stir occasionally to prevent burning.

    Set the pot aside to cool down while you prepare the pie dogh.

    A pot with cinnamon apple pieces.

    Step 2 : Make the pie dough

    Place the gluten free flour and cold butter chunks in a food processor. Pulse a few times to break up the butter but don't over mix.

    Turn the food processor on and pour in the cold water and maple syrup. A large ball of dough should begin to form after a few seconds.

    Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.

    Overhead view of dough rolled out and cut into circles and a bag of flour off to the side.

    Step 3 : Assemble the pies

    Roll out the dough on a piece of parchment paper to about ¼ inch in thickness. Use a 3 inch cookie cutter or biscuit cutter to cut circles out of the dough. Yo can also use the top of a jar to cut out the circles.

    Place 8 of the circles on a separate baking sheet, these will be the bottoms of the pies. Continue rolling out the scrapes of dough until you have another 8 circles (total of 16 circles).

    Spoon 2 tablespoons of the apple mixture into the center of the circles on the baking pan. Leave some room around the edges.

    Cut a small X in the middle of the other 8 circles. Place those on top of the apples and gently press the edges into the bottom of the pie. It's okay if some juices spill out.

    • Mini apple pies without the top layer of dough unbaked.
    • Mini apple pie sealed and about to be baked.

    Use a fork to seal the edges of the mini pies. Don't press the fork all the way through the pie dough, just enough to seal the top pie dough to the bottom.

    Brush with additional melted vegan butter or egg wash if not vegan and sprinkle with coarse cane sugar if desired.

    Mini apple pie from above with an X cut out of the top and sugar sprinkled on top.

    Step 4 : Prepare the caramel

    Place the coconut cream, maple syrup, and nut butter in a skillet or pan and heat over medium heat. Stir continuously to prevent burning. The mixture will thicken up as it heats and the maple syrup will dissolve into the coconut cream.

    This is just enough caramel to drizzle over 8 mini pies but feel free to double or triple if you want more.

    Drizzle over the mini pies when ready to serve.

    Person making caramel in a skillet.

    How to serve

    Allow the pies to cool down slightly before serving with the caramel sauce. This will prevent the caramel from melting and making a mess.

    I like to serve alongside a scoop of vanilla ice cream too which really hits the spot!

    How to store

    Place the mini apple pies in an airtight container. They will keep for up to 4 days out on the counter or a week in the fridge.

    When ready to enjoy, warm them up in the microwave for 10 seconds to soften the crust.

    Mini gluten free apple pies with caramel sauce on top scattered on surface.

    Frequently asked questions

    What can I substitute for butter in apple pie?

    Traditional apple pie uses butter. If you want to make it dairy free swap with a vegan butter or palm shortening or coconut oil.

    Should I soak apples before making pie?

    You will want to soften the apples before using them in a pie. It takes a while to soften an apple in the oven so my the time they are soft the pie crust will be over baked.

    What gluten free flour is best?

    King Arthur Measure for Measure Gluten free Flour is the best for pies. It has a soft texture that's easy to work with and has a great taste.

    Fore more apple recipes, check out my:

    • Vegan Baked Apple Fritters with Maple Coconut Butter Glaze
    • Cozy Bourbon Apple Galette
    • Gluten-Free Apple Crisp for Two

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Mini Dairy free Caramel Apple Pies

    These handheld mini apple pies have an easy gluten free pie crust stuffed with softened cinnamon apples and drizzled in a diary free caramel sauce. They're a heathy version of the classic and make the cutest sweet treat to serve for any occasion! Made vegan too!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: apple hand pies, gluten free apple pie, healthy apple pie, mini apple pie
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 8 Mini Pies
    Calories: 109kcal
    Author: Ansley Beutler

    Ingredients
     
     

    For the dough

    • 1 cup King Arthur Measure for Measure Gluten free Flour
    • 6 tablespoon butter - cold and cut into ½ inch pieces (sub vegan butter if needed)
    • 2 tablespoon maple syrup
    • 3 tablespoon cold water
    • 1 egg - for egg wash, optional
    • 2 tablespoon coarse cane sugar - optional

    For the filling

    • 2 small apples - diced (approx 1 ½ cups)
    • 1 tablespoon butter - sub vegan butter if needed
    • 2 tablespoon coconut sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cloves

    For the caramel

    • 1 tablespoon coconut cream - this is the cream at the top of a can of coconut milk
    • 1 tablespoon maple syrup
    • 1 teaspoon almond butter - sub sunflower butter to make nut free

    Instructions

    • Add the diced apples to a pot along with the butter, coconut sugar, cinnamon, nutmeg, and cloves. Heat on the stove over medium heat until soft (this will take about 10 minutes). Set aside to cool down.
    • In a food processor, pulse the King Arthur Measure for Measure Gluten free Flour and the cold butter pieces a few times until the butter is broken up slightly. There should still be little clumps of butter in the mixture. Add the maple syrup and cold water to the processor while it's running. Mix until a large ball of dough forms.
    • Wrap up the dough in plastic wrap and place in the fridge to chill for 20 minutes.
    • Preheat oven to 350 F. Take the dough out of the fridge and roll out on a piece of parchment paper to ¼ inch in thickness. Use a 3 inch circular cookie cutter or biscuit cutter to slice circles in the dough. Place 8 circles on a baking sheet lined with parchment paper for easy clean up. Roll out the scrapes of dough and repeat until you have another 8 circles. Set those circles aside.
    • Spoon 2 tablespoons of the apple mixture in the center of the circles on the baking sheet. It's okay if there is extra liquid. Slice an X into the middle of each of the reserved 8 circular pieces of dough then place over top of the apples. Use a fork to seal the edges around the mini pie.
    • Brush each mini pie with egg wash and sprinkle coarse cane sugar over top (optional). Bake in the oven for 20 - 24 minutes until the edges are golden brown.
    • While the mini pies are cooling down, prepare the caramel. Add the coconut cream, maple syrup, and almond butter to a skillet and heat over medium heat until it begins to simmer. Stir continuously to prevent burning. As it cools down slightly it will thicken up.
    • Drizzle the caramel sauce over each pie and enjoy!

    Notes

    Storing : Place the mini apple pies in an airtight container. They will keep for up to 4 days out on the counter or a week in the fridge. When ready to enjoy, warm them up in the microwave for 10 seconds to soften the crust.
    Ice cream : I like to serve alongside a scoop of vanilla ice cream too which really hits the spot!
    Caramel sauce : I have a dairy free caramel sauce that is a little more involved than the one in this recipe and makes a bigger batch of caramel.

    Nutrition

    Calories: 109kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 29mg | Potassium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
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    Reader Interactions

    Comments

    1. Julia says

      May 25, 2022 at 8:23 am

      5 stars
      This is the first recipe of yours that I have tried and it’s absolutely delicious!! It’s a very approachable recipe for intermediate bakers. The steps were easy to follow and the final product was absolutely scrumptious (especially when warmed up in the microwave with a scoop of vegan vanilla ice cream!). Thanks for such yummy, nourishing recipes! ☺️

      Reply

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