With a flaky crust and sweet filling, this single serving apple pie has tender cinnamon-spiced apples inside a flaky homemade crust. It makes just enough for one when you want a warm, classic dessert without baking a full pie.
This homemade dessert has a familiar apple pie flavor in a smaller portion. It's perfect for a cozy night at home. Serve it warm on its own or add a scoop of vanilla ice cream for an extra treat.
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This mini pie gives me all the familiar flavors of homemade apple pie without having a full-size dessert left over. When I make the recipe, I slice the apples thinly and evenly so they soften at the same rate while the crust bakes. When I want to make it a little more special, I serve the warm pie with a scoop of my no-churn vanilla ice cream on top.
Making a smaller pie also means I can enjoy it fresh from the oven instead of storing several slices for later. I've learned not to overfill the crust because a modest amount of apples cooks more evenly and is less likely to bubble over the edges. A spoonful of coconut whipped cream is another topping I like when I want something cool and creamy with the warm cinnamon-spiced apples.
Ingredients
This mini apple pie recipe comes together quickly with just a few simple ingredients. If you don't have any homemade pie crusts prepared, just use half of a single store bought pie crust.
To make the recipes, you'll need to have the following on hand.
- Mini pie crust dough
- Apple
- Sugar
- Vanilla extract
- Flour
- Lemon juice
- Butter
- Cinnamon
- Salt
See recipe card for quantities.
Instructions
To make the mini pie crust, simply combine flour, sugar, salt, butter, and shortening in a food processor and pulse until the mixture resembles coarse crumbs. Then, add ice water and pulse until the dough comes together. Once the dough is formed, wrap it in plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, prepare the filling by combining apples, sugar, lemon juice, cinnamon, and nutmeg in a bowl. Once the filling is mixed together well, set it aside.
Add the apple pie filling ingredients (cubed apple, sugar, vanilla, flour, lemon juice, butter, cinnamon, salt) to a small bowl.
Toss filling ingredients with a spoon or spatula until chopped apples are well coated.
Roll out pie dough on a lightly floured surface to create top and bottom pie crusts. Press bottom crust into pie dish and prick base with fork.
Transfer apple filling into the prepared bottom pie crust.
Place the top crust on and cut slits to vent. Press the edges from both pie crusts together.
Bake in preheated oven until top crust is golden brown and apples are tender.
Variations
Apple pie is one of the most classic American desserts. But you can change things up easily with some minor modification.
- Nuts - add a sprinkling of toasted walnuts or pecans into the filling.
- Dried fruit - sprinkle in a few raisins or dried cranberries to add a bit of texture.
- Dutch style - only use the bottom crust and cover with a cinnamon crumb topping made with oatmeal, brown sugar, cinnamon, and butter instead.
Tips
Whether you are whipping up a treat for yourself or for a friend, this single serve recipe is the perfect way to enjoy a delicious slice of pie without all the leftovers.
Here are a few tips to help you make the perfect single serve apple pie:
- Choose the right apple. For this recipe, you will want to use a firmer apple so it doesn't turn to mush when baked. A Granny Smith apple is a great option.
- Pre-bake the crust. This will help to ensure that your crust is nice and crispy. Simply pre-bake the crust for about 5 minutes before adding in the filling.
- Don't overfill. When it comes to the filling, less is more.
- Use an egg wash. Lightly brush on a mixture of whisked egg and water on top of the crust dough before baking for a shiny brown finish.
Storage
Cover the pie and store at room temperature for up to 2 days or in the refrigerator for up to 4 days. You can also freeze it in an airtight container in the freeze for up to 4 months.
FAQ
The best apple for apple pie is the Granny Smith apple. The Granny Smith apple is a tart apple that is firm and juicy. The Granny Smith apple is also a good choice for baking because it holds its shape well.
Wrap the baked pie tightly in plastic wrap or aluminum foil. Then, place the pie in the freezer for up to two months. When you're ready to eat the pie, thaw it in the refrigerator overnight. You can freeze an unbaked pie as well. Just thaw for an hour or so before baking.
The pie is done baking when the crust is golden brown and the juices are bubbling. You can also poke a knife in a vent hole to see if the apples are tender.
Recipe
Single Serve Apple Pie
Ingredients
For the crust
- 2 Single serving pie crusts
For the apple pie filling
- 1 medium apple cubed
- ⅛ cup sugar
- ⅛ teaspoon vanilla extract
- ¼ tablespoon all-purpose flour
- ⅛ tablespoon lemon juice
- ½ tablespoon butter at room temperatura
- ⅛ teaspoon cinnamon
- smidgen salt
Instructions
- Preheat the oven to 375ºF.
- Add all of the pie filling ingredients (cubed apple, sugar, vanilla, flour, lemon juice, butter, cinnamon, salt) to a small mixing bowl and toss to combine.
- If using store-bought pie crust, cut ½ off and save the rest for another preparation. Cut the dough into 2 pieces, and roll on a floured surface. You should have top and bottom pie crusts.
- Pierce the dough base and press it into the pie dish, but leave about ½-inch all the way around hanging.
- Add the apple pie mixture into the crust, place the top crust and tuck in with the extra dough from the pie dish.
- Brush with a little butter and bake for 15 to 20 minutes, until the top of the pie is golden brown.
Camila says
OMG! A total hit. This recipe is perfect and so delicious! ThanK you so much for the recipe!
Brandy says
This recipe is perfect when craving apple pie but don't want to make too much. This was quick, tasty, and a satisfying after dinner dessert!
Julz says
In the directions it says, "IF using a store bought pie crust..." but then doesn't give a recipe for pie crust that works for this little pie, like what ingredients might hold together best. But if just a regular recipe, perhaps cut in half, work work just fine, please kindly advise.
Lisa MarcAurele says
You can use double this recipe https://littlebitrecipes.com/mini-pie-crust/ or cut a regular pie crust in half or to fit.
Van says
The apple filling was juicy and flavorful, and the crust was golden and crispy. Definitely adding this recipe to my favorites. I'm thinking of trying the Dutch style next time with the cinnamon crumb topping.
Toni Middlebrook says
Great looking recipes. Thanks.
madison says
I have read through this recipe, the recipe for the single pie crusts mentioned here and the article on mini pie pans. None of these tell me what size pan this recipe is sized for. The size pan used would affect the outcome of the recipe. I have been using many of your recipes for several years and this is the first time I have a responded with a negative comment, but its impossible to make this recipe without accurate instructions.
Lisa MarcAurele says
I use a 4-inch mini pie pan. But, with a little modification of the recipe, you can use one slightly larger.