Mini Caramel Apple Pie Bites

Mini Caramel Apple Pie Bites

Blogger Deborah Harroun of Taste and Tell makes an easy dessert–in mini form!

Prep Time



Total Time






Pillsbury® refrigerated pie crust, softened as directed on box
cup canned apple pie filling, apples chopped into small pieces
cup caramel topping
  1. Heat oven to 450°F.
  2. Unroll pie crust on work surface. Using rolling pin, roll out slightly. Using 2 1/2- to 3-inch round cookie cutter, cut 16 rounds from pie crust. Press rounds into 16 ungreased mini muffin cups, folding edges if needed. Generously prick each crust with fork.
  3. Bake 4 to 6 minutes or until light brown. Cool 2 minutes in pan before removing to cooling rack to cool completely.
  4. Fill each cooled cup with 1 teaspoon pie filling. Drizzle 1 teaspoon caramel sauce over top of each. Serve immediately.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The crusts can be made a day in advance. Store in airtight container.
If not serving immediately, refrigerate until ready to serve.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.