Salted Caramel Mini Apple Pie Roses

Salted Caramel Mini Apple Pie Roses

My friend and I just made these salted caramel mini apple pie roses for Friendsgiving recently and they were FANTASTIC. These are absolutely gorgeous and will definitely impress your friends with their fancy presentation.

Salted Caramel Mini Apple Pie RosesI'll be honest, we were a little bit worried about this recipe since there's a lot going on in it: homemade pie crusts shaped into flowers, caramel sauce, and then getting the roses together with the apples
, but somehow we pulled it off. I think that this recipe is a really nice one if you're planning to go all out for a party or something and you're really willing to commit to a more challenging and time consuming recipe.

It's incredibly satisfying to work on these apple pie roses and then to bring them to a party where people can appreciate the work that you put into them. They're also great for sharing, instead of having a pie where everyone has to share, each person can grab one since they're already in individual portions. Moreover, they're so much more unique than the typical apaple pie and taste less like a pie and more like a tart with the crunchier baked apples.

Since there are 3 main aspects of making this recipe, the prep time for each of them are ordered in order to save time. For example, when the pie crust is baking, the caramel sauce is being made. You can feel free to do it in another order, but I found this order ideal for efficiency.

Prep time: 2 hours
Baking time: 45 minutes
Total time: 2 hours 20 minutes (some baking time + prep time overlaps)
Yields 12-16 mini apple pies


Pie dough

2 1/2 cups of all-purpose flour, leveled
1 tsp sugar
1 tsp salt
16 oz (2 sticks) of unsalted butter, cut into pieces
1/4 cup of cold water
Cooking spray

Caramel Sauce

1 cup granulated sugar
1 tbs water
6 tbs butter, cut into pieces
1/2 cup heavy cream
1 tbs vanilla extract
1/2 tbs salt

Apple Filling

2-3 apples (I used Fuji)
3 tbs sugar
1 juiced lemon

Special equipment

Food processor
Heart shaped cookie cutter(s)
Mandoline (or grater with slicer side, see this grater's side for example)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine flour, sugar, and salt in a food processor and pulse until combined to make the pie dough. Add butter and then pulse until butter is not visible, with just a few small pieces of butter left. 
  3. Pour in 1/4 cup of water and pulse until the dough is crumbly but holds together when squeezed with fingers. If it does not hold together, add more water, 1 tbs at a time until it reaches desired consistency. 
  4. Transfer dough into a ball and flatten it into a disk. Wrap it with plastic wrap. Place in fridge for about 45 minutes or until firm. 
  5. In the meantime, begin making the caramel sauce
  6. Heat the water and sugar in a saucepan at medium heat. Occasionally stir with wooden spoon until all the sugar has melted and has an amber color. 
  7. Once sugar has completely melted, add in the butter and allow to completely melt.
  8. Slowly pour in heavy cream while stirring. Let it sit for about a minute before removing from heat. 
  9. Add vanilla and salt.
  10. Let cool to room temperature. (if desired, you also may refrigerate it.)
  11. After 45 minutes, place dough on floured surface and roll out with a rolling pin to make the mini pie cups. Roll out dough so that it is thin, slightly thinner than when you make sugar cookies but not so thin that it breaks when you pick it up. 
  12. Using a heart shaped cookie cutter, cut hearts out with the dough.
  13. Place about three hearts per cup into a muffin tin. Use the hearts to line the edges of the tin to make a cup shape with the bottom of the hearts overlapping to form a base and the top parts of the hearts on the sides, forming a flower-like shape in the tin. 
  14. Using a fork, poke some holes at the bottom of each of the dough-lined cups. 
  15. Bake for 10-16 minutes, until the pie crusts have puffed up a little bit and have lost their doughy texture.
  16. Using a mandoline or a grater with a slicer side, cut apples in half lengthwise (like cutting apple slices) and remove the core. Slice apples very thin. This is key to making the roses, since the apple will not flexible enough if sliced too thick. Place apples in microwave safe bowl.
  17. Make lemon juice and sugar mixture (for the apple filling) and pour over sliced apples, coating them.
  18. Microwave the apples. Remove after 15 seconds to stir them and distribute heat and then return to microwave for another 15 seconds. 
  19. Once pie crusts have been baked and have cooled, add about 1 tablespoon of caramel sauce into each mini pie crust. 
  20. Using the apple slices, allow them to lean against the inner walls of the crust, curving with the shape of the crust. Continue adding apple slices that curve with the walls in order to make the outer petals of the rose. When the rose is beginning to looking, make a tight cylinder with a softer apple and place in center to complete the rose. 
  21. Return pies to oven for an additional 20-25 minutes.
  22. Remove from oven, let cool, then drizzle with remaining caramel sauce.

Serve and enjoy!

No comments: