It’s THE time for apples and anything apple here in Germany right now. You can see cakes and pies with apples everywhere. I like that time of year a lot, cause I love apple pie and apple cake! Two of my favorite! That’s why I made some apple pie again… this time a bit smaller than normal and with Dulce de leche… soo good! You should try!

For this kind of pies, I recommend sweet’n’sour apples like Braeburn, Cox Orange or Elstar – all types of apples you can find in Germany on apple farms. They can be used for many bakes but also for cooking. You don’t have to stick to one type of apple for your bake – in my kitchen, I mix them most of the time due to the fact I never have enough from the same type even though I normally have a lot of apples at home. It’s fine and the apples don’t care who else is in the pie or pot :P

Regarding the caramel in these mini pies… of course, you can use store-bought caramel sauce. No biggie. You can also make your own Dulce de leche. It’s very easy to prepare. And soo good… did I mention that already? You should always have one or two cans of Dulce de leche at home. Just in case ;)
Well… that said – grab some apples and caramel sauce and get baking! Now is the best time!
INGREDIENTS / ZUTATEN
For the dough:
1 1/2 cups (200g) all-purpose flour
3/4 cup (100g) spelt flour
1/4 cup (50g) sugar
pinch of salt
1/2 cup (120g) cold butter
1 medium egg
2-3 tbsp. ice water
For the filling:
18 oz. (500g) apples (e.g. Elster or Cox Orange)
1-2 tbsp. lemon juice
2 tbsp. sugar
1/4 cup (50g) brown sugar
1/2 tsp. ground cinnamon
nutmeg, pepper
4-5 tsp. dulce de leche (caramel sauce)
flaky sea salt (optional)
brown sugar for sprinkling
Für den Teig:
200g Mehl (Type 405)
100g Dinkelvollkornmehl
50g Zucker
1 Prise Salz
120g kalte Butter
1 Ei (M)
2-3 EL Eiswasser
Für die Füllung:
500g Äpfel (z.b. Elstar oder Cox Orange)
1-2 EL Zitronensaft
2 EL Zucker
50g brauner Zucker
1/2 TL Zimt
Muskatnuss, Pfeffer
4-5 TL Dulce de leche (Karamellsoße)
Meersalzflocken (optional)
brauner Zucker zum Bestreuen


DIRECTIONS / ZUBEREITUNG
2. Peel the apples, quarter and core, then cut into thin slices. Add to a large bowl and mix with the lemon juice and sugar. Cover and let sit for about 20 minutes.
3. Preheat the oven to 375°F (190°C). Lightly grease the pie dishes and set aside. Roll out the dough on a floured surface. Cut out four circles that are slightly larger than the pie dishes, transfer and press to the bottom and sides of the pie dishes – the dough should overlap slightly on the edges. Collect the remaining dough and roll out again. Cut into thin stripes.
4. Drain the apples and mix with the brown sugar, cinnamon, and some nutmeg and pepper. Fill into the prepared pie dishes, spread the dulce de leche on top and sprinkle with some sea salt (optional). Place the dough strips on top to create a lattice pattern. Press the dough from the lattice topping and the overlapping dough from the crust together with a fork to seal the pies and cut off excess dough to get a nice shape. Sprinkle with some brown sugar and bake for 35-40 minutes until the pies have a nice color and the filling is cooked. Take out of the oven and let cool down. Serve still a bit warm with some vanilla ice.
2. Die Äpfel schälen, vierteln, entkernen und dann in feine Scheiben schneiden. In einer großen Schüssel mit dem Zitronensaft und dem Zucker vermischen und dann abgedeckt für etwa 20 Minuten stehen lassen.
3. Den Ofen auf 190°C (375°F) vorheizen. Die Pieformen leicht einfetten und zur Seite stellen. Den Teig auf einer bemehlten Fläche dünn ausrollen. Vier Kreise, die etwas größer als die Formen sind ausstechen/ausschneiden und dann in die Formen drücken – der Teig sollte ein klein wenig über die Ränder hinausragen. Den restlichen Teig zusammensammeln, erneut ausrollen und in dünne Streifen schneiden.
4. Die Äpfel sollten Flüssigkeit abgegeben haben – diese entfernen und dann die Äpfel mit dem braunen Zucker und Zimt vermischen. Etwas Muskatnuss und Pfeffer nach belieben dazugeben und dann auf die Pieformen verteilen. Je etwa einen Teelöffel Dulce de leche auf die Äpfel geben, mit etwas Meersalzflocken (optional) bestreuen und dann mit den Teigstreifen ein Gittermuster auf die Pies legen. Überlappenden Teig am Rand erst mit einer Gabel festdrücken und dann alles, was zu viel ist, abschneiden und die Ränder säubern. Mit etwas braunem Zucker bestreuen und für 35-40 Minuten backen. Die Pies sollen eine schöne Farbe bekommen haben und die Füllung etwas durch das Gitter blubbern. Aus dem Ofen nehmen und abkühlen lassen. Noch leicht warm mit Vanilleeis servieren.


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Here is a version of the recipe you can print easily.

Mini Caramel Apple Pies
- Prep Time: 50
- Cook Time: 40
- Total Time: 180
- Yield: 4 1x
Description
Little and delicious! These small apple pies with caramel are a perfect treat for two… of one really hungry one ;)
Ingredients
For the dough
- 1 1/2 cups (200g) all-purpose flour
- 3/4 cup (100g) spelt flour
- 1/4 cup (50g) sugar
- pinch of salt
- 1/2 cup (120g) cold butter
- 1 medium egg
- 2–3 tbsp. ice water
For the filling
- 18 oz. (500g) apples
- 1–2 tbsp. lemon juice
- 2 tbsp. sugar
- 1/4 cup (50g) brown sugar
- 1/2 tsp. ground cinnamon
- nutmeg, pepper
- 4–5 tsp. dulce de leche (caramel sauce)
- flaky sea salt (optional)
- brown sugar for sprinkling
Instructions
- Mix the flours with sugar, and salt in a large bowl. Add the cold butter in small pieces and cut into pea-size pieces with a pastry blender or knife. Whisk the egg a bit and add to the bowl, mix in with a fork. Add two tablespoons of the water and mix everything with your fingers until the dough comes together. Add some more water if needed. Wrap in plastic wrap, flatten and place in the fridge for about 1 hour.
- Peel the apples, quarter and core, then cut into thin slices. Add to a large bowl and mix with the lemon juice and sugar. Cover and let sit for about 20 minutes.
- Preheat the oven to 375°F (190°C). Lightly grease the pie dishes and set aside. Roll out the dough on a floured surface. Cut out four circles that are slightly larger than the pie dishes, transfer and press to the bottom and sides of the pie dishes – the dough should overlap slightly on the edges. Collect the remaining dough and roll out again. Cut into thin stripes.
- Drain the apples and mix with the brown sugar, cinnamon, and some nutmeg and pepper. Fill into the prepared pie dishes, spread the dulce de leche on top and sprinkle with some sea salt (optional). Place the dough strips on top to create a lattice pattern. Press the dough from the lattice topping and the overlapping dough from the crust together with a fork to seal the pies and cut off excess dough to get a nice shape. Sprinkle with some brown sugar and bake for 35-40 minutes until the pies have a nice color and the filling is cooked. Take out of the oven and let cool down. Serve still a bit warm with some vanilla ice.
Notes
- Enjoy baking!

What size pie dish did you use? These look great!
The size is listed right above the ingredients.