Easy Apple Pie Trifle Cups (reel)

30 prep + 25 cook

dessert cups

Easy apple pie trifle cups are the perfect Thanksgiving dessert, with apple pie filling, butter pie crust, whipped cream, and caramel!

Prepare a batch of my All-Butter Pie Crust recipe. Make sure to chill the dough first for at least 30 minutes. You can also use store-bought pie crust. Preheat the oven to 425°F.
Roll the dough out into a large circle and transfer onto a baking sheet lined with parchment paper or a silicon baking mat.
Brush the pie crust all over with the beaten egg using a pastry brush. Next, use a fork to pierce the dough all over to prevent air pockets from forming.
Bake the pie crust at 425°F for 25 to 30 minutes, until the pie crust is golden brown. Remove it from the oven and allow the crust to cool down to room temperature.
Once cooled, break the pie crust into smaller chunks, then crumble into small, bite sized pieces and crumbs.

Peel, core, and dice the apples, then place into a large pot or sauté pan.
Add the sugar, flour, salt, vanilla extract, butter, and ground cinnamon. Use a spatula to combine everything together.
Cook the apples over medium heat, bringing them up to a simmer. Reduce the heat to a medium-low heat and continue to cook for about 20 minutes, until the apples are cooked and tender.
Depending on the variety of apples you’re using, you may need to add water to the filling. If the filling is already thickened but the apples are not yet tender, add ½ cup water in intervals as needed until the apples are cooked.
Remove the filling from the heat and allow it to cool completely before assembling the dessert cups!

Pour the chilled heavy cream into a large mixing bowl. Add in the powdered sugar, vanilla extract, and a pinch of salt.
Whisk the cream for 4 to 6 minutes, starting on a slow speed first and gradually increasing, until the cream forms stiff peaks.
Transfer the whipped cream into a pastry bag tipped with a large, star tip. Keep the whipped cream chilled if not using right away.

Once the apple pie filling and the pie crust have cooled down to room temperature, you can assemble the trifles. I like to use stemless wine glasses; plastic cups, parfait cups, or even brandy glasses will work well.
Add a few tablespoons of crumbled pie crust into the bottom of each cup. Fill the cups with about ½ cup to ¾ cup of the cooled apple pie filling.
Top the apple filling with a few extra tablespoons of the crumbled pie crust. Pipe a generous amount of whipped cream over the top.
Garnish the trifles with a drizzle of homemade caramel sauce and a sprinkle of diced pecans, if desired.
These apple pie trifles can be enjoyed right away or kept in the refrigerator for up to 3 days. Keep them well covered in the fridge to keep them from absorbing odors.