This Single Serve Apple Pie recipe is a mini pie recipe that is baked in a 5-inch pie dish and serves 1-2 people. It's a small batch dessert recipe that is perfect to satisfy your cravings without needing to make a full pie!
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⭐Why I Love It:
- Flaky Pie Crust - We use a small batch all butter pie crust to make this so you still get that classic flaky, buttery crust but in a much smaller size.
- Super Small Batch Pie Recipe - I love that this single serve pie recipe makes just one small batch pie instead of needing to make a large pie. This recipe is baked in a 5-inch pie dish - if you don't have one, this is a great affordable option for a set of two 5-inch pie dishes. You can also make this recipe for a Single Serve Pecan Pie!
- Classic Apple Pie Flavor - Chopped apples are tossed with cinnamon sugar for the classic apple pie flavor but just in a smaller sized recipe. For a full sized apple dessert, check out my favorite Apple Crisp Crisp with Oats or Apple Crisp Bars!
🥘Ingredients
For the Small Batch Butter Pie Crust
- Unsalted Butter - You'll want to use the butter cold straight from the fridge. It's best to cut it up in small cubes so it's easier to to cut into the flour.
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- White Granulated Sugar - Just a little bit of sugar is needed in the pie crust.
- Kosher Salt - If you use salted butter, you can omit the salt.
- Ice Water - You want the water to be super cold so add some water to a bowl with ice and measure the water from there so it's nice and chilled.
- Optional - Egg Wash - If you want your crust to have a shiny, golden finish you can brush the crust with a mixture of a beaten egg and milk (or water) just before baking.
Apple Pie Filling
- Apple - It's best to peel the apple and then thinly slice the apple before chopping the slices into 2 or 3 pieces each.
- White Granulated Sugar.
- Ground Cinnamon
- Lemon Juice
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Apple Pie - Step by Step
This recipe for Single Serve Apple Pie is an adorable small batch pie recipe and is easy to make! You should also try making my favorite Single Serve Apple Crisp recipe!
Photo 1 - Mix together the flour, sugar and salt in a medium mixing bowl. Add the cold, cubed butter.
Photo 2 - Cut the butter into the flour using a pastry cutter (or a fork or your hands but work quickly so you don't warm the butter) until the mixture resembles course crumbs with some larger pea-sized pieces.
Photo 3 - Gradually add the cold water about ½-1 tablespoon at a time and stir together until the dough comes together and feels moistened, but not sticky.
Photo 4 - Transfer dough to a clean counter and finishing pressing together so the flour is incorporated and form a disc. Place the pie dough in the fridge to chill for 20-30 minutes while the oven preheats.
Photo 5 - Mix together the chopped apples with the lemon juice, sugar, and cinnamon.
Photo 6 - Once the pie dough is chilled, roll out into a circle larger than the top diameter of the pie dish so you have extra for the strips on top. Place the pie crust into a 5-inch pie dish, press into place. You can trim off any excess pie crust with scissors. Re roll the scraps and cut into strips.
Photo 7 - Pour the apple filling into the pie crust and top with the strips. I like to do an over-under pattern with the strips. Brush with the egg wash (optional).
Photo 8 - Bake the pie, but after the first 15-20 minutes, it's best to place a piece of foil on top so the crust doesn't burn. The pie is done when the crust is golden, the apples are tender when pierced with a sharp knife, and the juices are bubbling.
💭Recipe Tips
- Keep Pie Dough Cold - They key to a flaky pie crust is keeping it cold, especially the butter! You'll want to use cold butter straight from the fridge and ice cold water to make the dough. After mixing together the dough, place it in the fridge to chill fully before using.
- Allow to Cool Before Cutting - This might be the toughest part of the recipe :), but it's important to let the pie cool so the juices can thicken.
- Cover with Foil to Avoid Burnt Crust - To avoid the pie crust burning, I recommend loosely tenting with a piece of foil after about 10 minutes to protect the pie crust.
- Leftovers and Storage - Leftover apple pie can be stored at room temperature for 1-2 days or in the fridge for up to 5 days.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Cold butter is cut into the flour for pie crust because it will melt slower in the oven which helps create steam and then creates pocket that gives the flaky texture.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
Apple Pie is done when the crust is golden, the apples are tender when pierced with a sharp knife, and the juices are bubbling. It's common to need to tent the pie with foil during cooking so that the apples have time to cook without the crust burning.
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PrintRecipe
Single Serve Apple Pie (5-Inch Pie Dish)
This Single Serve Apple Pie recipe is a mini pie recipe that is baked in a 5-inch pie dish and serves 1-2 people. It's a small batch dessert recipe that is perfect to satisfy your cravings without needing to make a full pie!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings
- Category: Dessert, Pie, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Pie Crust
- ½ cup all purpose flour
- ½ teaspoon white granulated sugar
- ¼ teaspoon kosher salt, halve if using salted butter
- 3 tablespoons unsalted butter, cold and small diced
- 1.5-3 tablespoons cold ice water
Apple Filling
- 1 medium apple
- 1 tablespoon white granulated sugar
- ½ tablespoon all purpose flour
- ¼-½ teaspoon ground cinnamon, based on preference and apple size
- 1 teaspoon lemon juice
Egg Wash - Optional
- 1 egg, beaten + 1 tablespoon milk/cream (or water)
Instructions
- Mix up Pie Dough - Mix together the flour, sugar and salt in a medium mixing bowl. Add the cold, cubed butter and cut into the flour using a pastry cutter (or a fork or your hands but work quickly so you don't warm the butter) until the mixture resembles course crumbs with some larger pea-sized pieces. Gradually add the cold water about ½-1 tablespoon at a time and stir together until the dough comes together and feels moistened, but not sticky. Transfer dough to a clean counter and finishing pressing together so the flour is incorporated and form a disc.
- Chill Pie Dough - Place the pie dough in the fridge to chill for 20-30 minutes while the oven preheats.
- Preheat - Preheat the oven to 350 degrees F.
- Mix Apple Pie Filling - Peel the apple, core, and thinly slice. Then cut the slices into halves or thirds so you have smaller pieces. Toss the apple pieces with the lemon juice, sugar, flour, and cinnamon.
- Roll out Crust - Once the pie dough is chilled, roll out into a circle larger than the top diameter of the pie dish so you have excess for the top strips. Place the pie crust into a 5-inch pie dish, press into place. You can trim off any excess pie crust with scissors. Re roll the scraps and cut into strips for the top.
- Assemble Pie - Pour the apple filling into the pie crust. Top with the strips - I like to do a an over/under criss cross pattern and press to seal against the crust edges. Brush the exposed crust with the egg wash (optional).
- Bake Pie - Bake for 45 - 60 minutes, but after the first 15-20 minutes, it's best to place a piece of foil on top so the crust doesn't burn. The pie is done when the crust is golden, the apples are tender when pierced with a sharp knife, and the juices are bubbling
- Cool and Enjoy - Allow the pie to cool down so the juices thicken before enjoying.
Notes
5 Inch Pie Dish - This recipe is baked in a small, 5 inch pie dish. Here is a link for a set of two 5-inch pie dishes.
Leftovers - Leftover pie can be stored at room temperature for 1-2 days or in the fridge, covered, for up to 5 days.
Nutrition
- Serving Size: ½ pie
- Calories: 351
- Sugar: 17 g
- Sodium: 159 mg
- Fat: 17.8 g
- Carbohydrates: 45.7 g
- Fiber: 3.3 g
- Protein: 3.9 g
- Cholesterol: 45.8 mg
Kathleen Hansen says
This totally satisfied my apple pie craving! It was even better with a scoop of vanilla ice-cream on the side 🙂