Mini Apple Pie for Two – Cozy, Classic, and Totally Doable

 

Mini Apple Pie for Two – Cozy, Classic, and Totally Doable

Alright, let’s get real: sometimes you want pie, but you don’t want to be up to your elbows in leftovers for a week. Enter this mini apple pie, sized just right for two people. Whether it’s a date night, a “treat yo’self” moment, or just you and your cat, this hits the spot. Flaky crust? Check. Gooey, cinnamon-y apples? Double check.

Prep: 15ish minutes

Bake: 35 minutes

Total: You’ll be eating pie in under an hour

Skill level: Not rocket science, but you’ll feel like a champ

Makes: 1 small (5-6") pie, or two cute ramekins

What You’ll Need

Pie Crust: 

ü  ¾ cup (90g) all-purpose flour 

ü  5 tbsp cold unsalted butter, cubed. 

ü  ¼ tsp salt 

ü  2–3 tbsp ice water

Filling: 

ü  2 medium apples (Granny Smith or Honeycrisp, slap hard), peeled and sliced thin 

ü  2 tbsp of brown sugar 

ü  1 tbsp white sugar 

ü  ½ tsp cinnamon 

ü  Pinch of nutmeg 

ü  1 tsp lemon juice 

ü  ½ tsp cornstarch 

ü  ½ tbsp butter (for dotting on top)

Finishing Touches: 

ü  1 egg (for that glossy, bakery look) 

ü  Sugar (optional, but come on)

 Grab These Tools

Mixing bowls, pastry cutter or a fork, rolling pin, peeler, knife, measuring stuff, a little pie dish (5-6"), or two ramekins, baking tray, pastry brush, oven.

Here’s How You Do It

Pie Dough Time

Step 1.

Mix flour and salt in a bowl. Toss in the butter. Grab your fork or pastry cutter—mash it up until it kinda looks like chunky sand. 

Step 2.

Add ice water by the tablespoon. Stir it around until it just holds together. Don’t be a hero and overmix. 

Step 3.

Split the dough in half. Flatten into two discs, wrap up, chill in the fridge for 20 minutes (have a dance break or scroll TikTok).

Apple Filling

Step 4.

Chuck your sliced apples into a bowl. Dump in both sugars, cinnamon, nutmeg, lemon juice, and cornstarch. Give it a solid toss.

Assembling the Magic

Step 5.

Roll out one dough disc. Pop it in your greased pie dish or ramekin(s). 

Step 6.

Heap in that apple mix. Dot with butter—don’t skip this. 

Step 7.

Roll out the other dough disc. Lattice, if you’re feeling fancy, or just slap it on as a lid and crimp the edges. Rustic is in. 

Step 8.

Brush with egg wash. Sprinkle on some sugar if you’re extra.

Bake It

Step 9.

375°F (190°C), 35–40 minutes. You want gold, bubbling, and the house to smell like fall heaven. 

Step 10.

Let it cool a bit, then dig in. Or don’t wait, just don’t burn your tongue.

Quick Nutrition Guess (per serving, because I know you’ll ask): 

v  Calories: ~340 

v  Protein: 3g 

v  Fat: 19g 

v  Carbs: 42g 

v  Sugar: 22g 

v  Fiber: 3g

Pro Tips & Fun Twists

·       Splash in a bit of vanilla or maple syrup if you’re wild. 

·       Use a mix of apples for more flavor drama. 

·       Don’t wanna fuss with crust? Store-bought is totally legal. 

·       Vanilla ice cream or whipped cream on top = chef’s kiss. 

·       Or just go rogue and fold it galette-style—rustic chic.

FAQ Zone

1. Q: Can I make this ahead of time? 

A: Yep—assemble, cover, and stash in the fridge for up to a day. Bake when ready to impress.

2. Q: Puff pastry instead of pie crust? 

A: Heck yes, just shave a few minutes off the bake time so it doesn’t turn into charcoal.

3. Q: Best apples? 

A: Tart apples like Granny Smith hold up best, but mixing in some sweeter ones (Honeycrisp, Fuji) is next level.

4. Q: No ramekins? 

A: Use a mini cake tin, loaf pan, even a muffin tray, whatever holds apples and dough, honestly.

Now go forth and pie! (And don’t forget to Instagram because you even bake if nobody saw?)