WE RECOMMEND:

4th of July | Showers & Parties | S'mores Desserts | Birthdays

Impossibly Easy Salted Caramel Apple Mini Pies

A yummy Bisquick® batter, apples and cinnamon bake up to make impossibly delicious little "apple pies" topped with whipped cream, caramel, pecans and sea salt. You won't miss the traditional pie crust!

Save and Share

false

( 2 Ratings)

2 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 3 )

0a0eadd5-9efc-427e-b8eb-b1ee696b9087

Prep Time 15 min
Total Time 35 min
Servings 12

Ingredients

Apple Filling

1 1/2: cups peeled diced (1/4-inch) Granny Smith apples

3/4: teaspoon ground cinnamon

1/8: teaspoon ground nutmeg

Batter

1/2: cup Original Bisquick® mix

1/3: cup sugar

1/3: cup milk

2: tablespoons butter or margarine, melted

1: egg

Topping

3/4: cup sweetened whipped cream

1/2: cup caramel topping

1/4: cup chopped toasted pecans

: Coarse sea salt, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 375°F. Place paper baking cups in each of 12 regular-size muffin cups; spray with cooking spray. In small bowl, mix Apple Filling; set aside.
2 In another small bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 level measuring tablespoon batter into each paper-lined muffin cup. Top with 2 measuring tablespoons apples. Spoon 1 level measuring tablespoon remaining batter over apples in each muffin cup.
3 Bake 15 minutes or until set in center and edges are golden brown. Cool 5 minutes; remove from muffin pan. To serve, leave in paper baking cup or remove; place in small individual serving bowls. Top each pie with 1 tablespoon whipped cream, 2 teaspoons caramel sauce and 1 teaspoon pecans; sprinkle with salt.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 140
Calories from Fat: 50),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 140mg; 140%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 0g 0% Sugars 15g 15% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 3 Reviews View All

Posted 5/24/2013 8:51:12 AM REPORT ABUSE JackesCookbook said:

Rating:

I place quick bread batter and cake batter in wide mouth jars that have been sprayed (no more than half full) setting 6 jars at a time in a cake pab for stability and easy removal from oven. As soon as they come out of the oven place flat canning lid on top and listen for them to ALL pop (less than a minute). Then put the ring on the jar. When using this recipe I'll double all ingredants put in the jars to make double servings. Using just my original recipe these will keep on shelf (not frozen) for up 3 months making a great gift for eldery that don't bake anymore or as a gift for anyone. But using this recipe I will go for 2-3 weeks shelf life since it has the addition of the fresh apples and would include a snack Ziploc bag with each jar with the pecans and sea salt in the bag. To include the caramel flavor the recipe calls for, might try using a squirt or two or ten (I love caramel) of caramel ice cream topping on top of the baked product before placing the flat lid on the very hot jar.

This reply was: Helpful Inspiring

Posted 12/16/2012 3:00:35 PM REPORT ABUSE katiebegood said:

Rating:

I baked these in half pint canning jars (spray with non-stick spray first). Then when they had cooled in the jars, I put on the lids and froze them. I'm single and love to have little gems like these in my freezer for a quick dessert fix. You can serve them in the jars or remove from the jars. They look really cute and make a great addition to a dinner party.

This reply was: Helpful Inspiring