This delightful Apple Pie for Two features a simple yet foolproof recipe for a rich, buttery, and flaky homemade crust that envelops a luscious filling made from a blend of two distinct apple varieties.
Each bite is elevated by a harmonious mix of warm spices, creating a perfect balance of sweetness and tartness that will tantalize your taste buds. Ideal for sharing, this miniature pie embodies comfort and indulgence in every slice.
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Why I love this recipe
This delightful apple pie recipe is perfect for a cozy evening, serving two and yielding a satisfying 6-inch pie.
I use this recipe for Small Pie Crust for this pie.
Expert tips
You can split this recipe into two 7-ounce ramekins to make individual servings.
Store leftovers in an airtight container in the fridge for 4-5 days.
FAQ’s
Granny Smith and Honeycrisp, often combined with sweeter options like Fuji, Gala, or Jonagold, for a balanced flavor and texture. Avoid using soft, mealy, or overly sweet apples for pie, such as Red Delicious, Gala, and McIntosh.
Proccess shots for a Mini Apple Pie
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Small Apple Pie Recipe
Ingredients
- 1 homemade small pie crust
- 1 large Granny Smith apple
- 1 large Honeycrisp apple
- ¼ cup granulated sugar
- 1 teaspoon light brown sugar
- 2 teaspoons flour
- 1 teaspoon lemon juice
- pinch salt
- ⅛ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 1 egg (lightly beaten)
- ½ Tablespoon granulated sugar (for topping pie crust)
Instructions
- Place a rimmed baking sheet in the oven and heat the oven to 450 degrees F.
- While your homemade dough for the crust is chilling, peel, core, and slice the apples.
- In a large bowl, toss the apples with 1/4 cup sugar, brown sugar, flour, lemon juice, salt, nutmeg, and cinnamon. Set the mixture aside, and prepare to roll out the double pie crust.
- Roll out each piece of the double pie crust on a floured surface, then place the bottom crust in a 6-inch pie pan.
- Pour the apples into the unbaked bottom crust. Make sure the apples create a mound shape in the pie crust.
- Lay the top crust over the apples, then seal and crimp the edges of the crust using either your fingers or a fork.
- Cut 3 vent holes in the top of the pie crust.
- Brush the top crust with the beaten egg, and then sprinkle the remaining 1/2 tablespoon of sugar over the crust.
- Carefully place the pie on the hot baking sheet in the oven, then reduce the temperature to 425 degrees F. Bake at this temperature until the top crust is golden brown, about 20 minutes.
- Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees F. Bake another 30 minutes, or until the top crust is a deep golden brown and the apple juices are bubbling.
- Remove the pie from the oven, place it on a wire rack, and allow it to cool a bit before serving.
Notes
- Use Granny Smith and Honeycrisp apples, combined with sweeter options like Fuji, Gala, or Jonagold for a balanced flavor and texture. Avoid using soft, mealy, or overly sweet apples for pie, such as Red Delicious, Gala, and McIntosh.
- The calories listed are for one 6-inch apple pie.
- You can split this recipe into two 7-ounce ramekins to make individual servings.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Melanie
Sunday 16th of January 2022
This looks yummy! But, I don’t have a six inch pie plate. Could I make this in a couple of ramekins?
Zona
Friday 21st of January 2022
I have not tested that but it would probably work if the ramekins aren't too large.
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