Go Back
–+ servings

Single Serve Apple Pie

This single serve apple pie is perfect for just one person. It has that classic buttery pie crust, sweet apple filling, and beautiful lattice crust. It's everything you would get in your regular apple pie, just in mini form!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Pie Dough Chill Time 2 hours
Total Time 2 hours 55 minutes
Servings 1 mini apple pie

Equipment

Ingredients
 

Pie Crust

  • ⅔ cup (83 grams) all purpose flour spooned and leveled
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons (43 grams) unsalted butter cold and cubed
  • 1 tablespoon (13 grams) vegetable shortening cold
  • 2 tablespoons (30 mL) ice water

Apple Filling

  • 1 small-medium sized (80 grams) apple* sliced, I like to use either honeycrisp or pink lady, but anything really works!
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1 tablespoon all purpose flour spooned and leveled
  • 1 tablespoon lemon juice

Egg Wash

  • 1 egg lightly beaten
  • turbinado sugar optional

Instructions

Pie Crust

  • In a medium sized bowl, whisk together the flour, granulated sugar and salt.
  • Using a pastry cutter or your hands, cut the cold butter and cold vegetable shortening into the flour mixture until the butter and shortening are fully incorporated into the flour and no larger chunks remain. 
  • Measure out 2 tablespoons (30 mL) of water, add ice and stir it around so it becomes ice cold. Remeasure 2 tablespoons (30 mL) since some of the ice melted into the water. Start with two teaspoons of ice water and drizzle it on top of the dough. Use a wooden spoon or spatula to mix the water into the dough. Continue to do this, teaspoon by teaspoon, until the dough just comes together. You may not need to use all of the water.
  • Fold the dough into itself until it forms a ball. Divide the dough into two equal parts and flatten them slightly into discs. Wrap each with cling wrap and place them in the fridge to chill for at least two hours but up to two days. 
  • To make the dough in a food processor: pulse together the flour, sugar and salt until combined. Add the cold cubed butter and cold chunks of vegetable shortening and pulse until evenly incorporated into the dough and no large chunks remain. Add two teaspoons of ice water to the food processor and pulse until combined. Continue to add ice water teaspoon by teaspoon and pulse until the dough comes together. Turn the dough out of the food processor onto a floured surface and roll it into a ball. Separate the dough into two portions, cover, and refrigerate for two hours. Proceed with the recipe the same way as you would if making by hand!

Apple Filling

  • While the dough is chilling, make the apple filling. Peel and slice the apple into ⅛-1/4 inch slices. Place them inside a bowl with the granulated sugar, ground cinnamon, ground nutmeg, ground cloves, all purpose flour and lemon juice. Toss together until all the ingredients are evenly distributed and the apples are evenly coated.
  • After the dough has chilled for at least two hours, place one disc on a lightly floured surface, while leaving the other disc in the fridge. Preheat your oven to 375F so it heats up while rolling out the dough. 
  • Using a rolling pin, gently roll out the dough, beginning in the center and rolling out in every direction, turning the dough as you go. Roll it into a 6 inch circle and place it evenly inside your tart pan. Pinch the edges of the pie dough around your knuckle to give the pie crust that fluted look. Trim the edges if necessary.
  • Add your apple pie filling and place the tart pan in the fridge so the fats in your pie dough get cold again while you make the lattice crust.

Lattice Crust

  • Remove the second disc of dough from the fridge and place on a lightly floured surface. Roll it out into a 6 inch circle.
  • Cut the pie dough, using a pizza cutter or a sharp knife into ½ inch strips - you need 6 of them, but you will likely have more. You can discard the extra. Lay 3 strips vertically on top of the apple filling.
  • Fold up the two outside strips so they're almost falling off the pie, and lay one of the three unused strips across horizontally. Unfold the two vertical strips so they are now on top of your one horizontal strip.
  • After that, fold up the middle vertical strip, and lay another strip down horizontally.
  • Repeat this process with the remaining strips, weaving them under and over each other. If the strips have a lot of excess around the edges, feel free to trim them. Pinch the edges of the strips into the bottom pie crust.

Bake

  • Make the egg wash. Lightly whisk an egg and brush it onto the pie crust using a pastry brush or your finger - this will make it nice and shiny. Top with turbinado sugar if desired.
  • Bake for 30-35 minutes until the filling has bubbled and the crust is golden brown. If you notice the pie crust getting dark too quickly, place a piece of tin foil on top of the crust. Remove from the oven and let cool completely in the pan for at least 30 minutes. 
  • Remove from the pan, top with vanilla ice cream and enjoy!

Notes

  1. The 80 grams of apple refers to apple slices, not the whole apple.
Tried this recipe?Let us know how it was!