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This Mini Dutch Apple Pie layers tender, cinnamon-spiced apples under a sweet, crumbly streusel on a from-scratch, buttery shortbread crust. Baked in one small dish, it’s sized for one or two.
Featured Comment
“Made this for the first time tonight and it was AMAZING!…The buttery crust on the bottom and the crumb topping were delicious…We will definitely be making this again soon!
– Nancy
Quick Look
- Prep Time: 10 minutes
- Crust Bake: 18–20 minutes
- Pie Bake: 55–60 minutes
- Total Time: 2 hours (includes 30 minutes cooling)
- Equipment: 5×5-inch baking dish
- Cook Method: Oven
- Servings: One or two
- Difficulty: Easy
- Flavor Profile: Sweet and warmly spiced, with tender apples and a buttery, crumbly topping.
This single serving Dutch apple pie gives one person a whole homemade pie, it’s easy to make with a simple crust, and it fills the kitchen with cinnamon and baked apples while it bakes.
Why You’ll Love Mini Dutch Apple Pie Recipe
Warm cinnamon apples and a buttery crumb topping, baked as a small Dutch apple pie in a single dish that serves one or two. It comes together fast: press in the crust, toss the apples, scatter the topping, and before long the whole place smells like baked apples and cinnamon.
The crust is my favorite part. It’s a buttery shortbread you press right into the dish with your fingers, no rolling pin and no chilling, and it bakes up rich and a little sweet, closer to a shortbread cookie than a plain pie shell. That’s real butter flavor under every bite of apple. It’s the same shortbread base I use for my small pecan pie and small batch lemon bars, and I par-bake it for twenty minutes first so it stays firm and doesn’t soften under the fruit.
The apples need almost nothing, just a toss with flour, cornstarch, sugar and spices before they go in raw, so the long bake softens them and thickens the juices on its own. I like it warm with vanilla ice cream or homemade whipped cream. If you’re looking for more single serving apple recipes, try my apple crisp for one, apple cobbler for one, or mini apple galette next.
Table of Contents
Ingredient Notes
If you have ingredients left over from this small batch apple pie, our Leftover Ingredients Recipe Finder will show you what else to make with them.
Butter: Softened salted butter does double duty, forming the base of the shortbread crust and binding the streusel into crumbs. Leave it on the counter for about 30 minutes to come to room temperature. It’s ready when you can press it easily with a finger but it still holds its shape and isn’t melted.
Apples: Firm apples hold their shape through the long bake, so reach for Gala, Honeycrisp, Fuji, or Granny Smith. You’ll need about 2 medium apples, peeled and sliced 1/4-inch thick. Got extras, use them in a small apple cake or small batch apple granola.
Flour: All-purpose flour works in all three parts of the pie, giving the crust structure, thickening the filling as it bakes, and adding body to the streusel.
Sugar: Granulated sugar sweetens the crust and filling. The streusel uses a mix of granulated and brown sugar, and the brown sugar adds a deeper, molasses note.
Cinnamon and nutmeg: Cinnamon carries most of the warmth, and a small amount of nutmeg rounds it out. Both go in the filling and the topping.
Lemon juice and vanilla: Lemon juice keeps the cut apples from browning and brightens the filling against all that sugar. A splash of vanilla rounds out the apple flavor.
Cornstarch and salt: A little cornstarch keeps the crust tender, closer to shortbread than a firm cookie, and a pinch of salt balances the sweetness.
Recipe Variations
A few simple ways to change the flavor, texture, or crust of this single serve Dutch apple pie:
Nutty Streusel Topping
Mix 2 tablespoons of chopped pecans, walnuts, or almonds into the topping. The nuts toast as the pie bakes, adding crunch against the soft apples.
Caramel Apple Filling
Drizzle caramel sauce over the apples before you add the streusel. Keep it to a light drizzle so the filling doesn’t turn runny.
Crustless Dutch Apple Pie
Skip the bottom crust for a lighter pie, and butter the dish well so the apples don’t stick. You’ll get the spiced apples and crumb topping without the shortbread base.
Gluten-Free Dutch Apple Pie
Use a 1:1 gluten-free flour (King Arthur’s works well) and a vegan butter like Earth Balance or Miyoko’s to make it dairy-free too. The crust and streusel come together the same way, so the method doesn’t change.
Apple-Pear Filling
Replace one apple with a ripe pear for a softer, lightly floral filling. Pears break down faster than apples, so slice it a little thicker to keep some texture.
Canned Apple Pie Filling Shortcut
Use canned apple pie filling, or any pre-cooked filling if you’ve made and canned your own, in place of fresh apples, then bake 15–20 minutes, until the topping is golden. Since the filling is already cooked, you’re really just baking the crust and browning the streusel.
How To Make A Mini Dutch Apple Pie
These step photos show how to build a single serving Dutch apple pie with about two apples. Full ingredient amounts are in the recipe card below.
Make the Pie Crust
Par-baking the crust keeps it firm so it doesn’t soften under the apples.
Beat the softened butter and sugar with a hand mixer until smooth. Add the flour, cornstarch, and salt, and mix until it comes together into a soft dough. Press it firmly into a lightly buttered 5×5-inch baking dish with your fingers or the back of a spoon, covering the bottom in an even layer. Bake at 350°F (177°C) for 18–20 minutes, until the edges are lightly golden, then set it aside to cool.
Prepare the Apple Filling
Peel, core, and slice the apples 1/4-inch thick, then toss them with lemon juice so they don’t brown.
In a separate bowl, stir together the sugar, flour, cinnamon, and nutmeg. Add this to the apples along with the vanilla, and stir until every slice is coated. Spoon the filling evenly over the cooled crust.
Make the Streusel Topping
Stir together the flour, granulated sugar, brown sugar, and cinnamon. Add the softened butter and work it in with a fork until the mixture is crumbly and holds together in small clumps. Scatter it evenly over the apples.
Bake
Set the baking dish on a baking sheet to catch any drips, and bake at 350°F (177°C) for 55–60 minutes, until the topping is golden and you see the filling bubbling at the edges.
Let the pie cool to room temperature so the filling can set before you serve it.
Expert Tips
Slice the apples evenly: Cut them 1/4-inch thick so they cook at the same rate and the filling bakes up tender all the way through.
Pick the right baking dish: A 5×5-inch baking dish is the right size for this pie. A 4×6, 5×7, or 6.5×5-inch dish also works, or bake it in two 10-ounce ramekins for two individual pies.
Making a 6 inch apple pie: A 6-inch round baking dish holds this recipe well and gives you a classic round pie shape.
Watch for bubbling edges: The pie is done when the topping is golden and you see the filling bubbling around the edges, that’s how you know the apples are cooked through.
Let it cool before serving: Give the pie time to come to room temperature so the filling sets. Digging in too soon lets the juices run.
Scaling for a Dutch apple pie for two: Double everything and bake in two 5×5-inch dishes or one 6×8-inch dish, keeping the same oven temperature and bake time.
Make Ahead Dutch Apple Pie
You can make this small Dutch apple pie ahead by prepping the parts in advance:
- Crust: Make it up to 3 days ahead. Store it wrapped in the fridge, or press it into the dish, cover, and refrigerate until you’re ready to bake.
- Streusel: Mix and refrigerate up to 1 day ahead.
- Baked pie: Cover and keep at room temperature for up to 1 day, or refrigerate for up to 3 days.
- To reheat: Warm it in the microwave for 30 seconds, or in a 325°F oven for about 10 minutes.
Troubleshooting
If your Dutch apple pie isn’t turning out quite right, here’s how to fix common issues.
Why is my bottom crust soggy?
A soggy crust usually means it wasn’t par-baked long enough before the filling went in. Bake the shortbread crust the full 18–20 minutes, until the edges are lightly golden, and let it cool before adding the apples. That pre-bake sets the crust so the apple juices don’t soak into raw dough.
Why is my apple pie filling runny?
Runny filling happens when the pie hasn’t baked long enough for the starch to thicken, or when it’s served before it sets. Bake until the filling bubbles at the edges, which is when the flour and cornstarch start to thicken the juices, then let the pie cool so it can firm up.
Why are my apples still firm after baking?
Firm apples usually mean they were sliced too thick or the pie came out too soon. Slice them 1/4-inch thick so they soften evenly, and keep baking until you see the filling bubbling at the edges. Firmer varieties like Granny Smith need the full bake time.
Serving Suggestions
A warm Dutch apple pie is good on its own, but a few simple toppings make it better:
- Add a scoop of vanilla ice cream while the pie is still warm so it starts to melt into the topping.
- Spoon over whipped cream for something lighter.
- Drizzle with caramel sauce for extra sweetness.
Frequently Asked Questions
The difference is the topping. A Dutch apple pie has a crumbly streusel topping made from flour, butter, and sugar, while a regular apple pie has a top layer of pastry crust, often covering the pie or a lattice. The apple filling is usually the same in both.
Despite the name, Dutch apple pie is an American dessert. It’s most often traced to German (“Deutsch”) settlers in Pennsylvania, whose crumb-topped pies came to be known as “Dutch.”
No, but they’re close. A Dutch apple pie has a bottom pie crust with a streusel top, while an apple crumble or crisp skips the crust and bakes the apples straight in the dish under a similar topping. A crisp usually adds oats to that topping.
Firm, tart-to-sweet apples work best: Granny Smith, Honeycrisp, Fuji, or Gala. They hold their shape through the long bake instead of turning to mush. Skip soft, watery varieties like McIntosh or Red Delicious.
Peeling is recommended. Peeled apples give the filling a softer texture, since the skins can turn chewy over a long bake. You can leave them on if you prefer more texture and don’t mind the skins.
Yes, but this recipe is built around a press-in shortbread crust that gives it a buttery, cookie-like base. A store-bought crust works, just trim it to fit your 5-inch dish since it’s cut for a 9-inch pan.
This Dutch apple pie serves one or two. It’s baked in a single 5-inch square dish. To make a Dutch apple pie for two individual servings, double the recipe and bake it in two dishes or two 10-ounce ramekins.
Yes, baked Dutch apple pie freezes well. Cool it completely, wrap it tightly, and freeze for up to 3 months. Thaw it overnight in the fridge, then warm it in a 325°F oven before serving.
More Small Pie Recipes
If you like this pie, here are more small pie recipes made for one or two:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini Dutch apple pie please let me know how you liked it by rating the recipe and telling me about it in the comment section below. If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Dutch Apple Pie
Watch How To Make This
Equipment
Ingredients
For the crust
- 2 ½ tablespoons salted butter – softened to room temperature
- 2 tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
For the filling
- 2 – 3 medium-sized apples (2 to 2 ½-cups of sliced apples)
- 2 teaspoons lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
For the streusel topping
- ¼ cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons salted butter – softened to room temperature
Instructions
Make the crust
- Preheat the oven to 350°F (177°C).
- In a medium bowl, beat the softened butter and sugar with a hand mixer until smooth and creamy, about 1 minute.
- Add the flour, cornstarch, and salt, and mix on low until the dough comes together.
- Press the dough firmly and evenly into the bottom of a lightly buttered 5×5-inch baking dish, using your fingers or the back of a spoon.
- Bake for 18 to 20 minutes, until the edges are lightly golden. Set aside to cool while you prepare the filling.
Make the filling
- Peel, core, and slice the apples 1/4-inch thick. Place them in a bowl and toss with the lemon juice to keep them from browning.
- In a separate bowl, stir together the sugar, flour, cinnamon, and nutmeg. Add this to the apples with the vanilla, and stir until every slice is coated.
- Spoon the filling evenly over the cooled crust.
Make the streusel topping
- In a bowl, stir together the flour, granulated sugar, brown sugar, and cinnamon.
- Add the softened butter and work it in with a fork until the mixture is crumbly and holds together in small clumps.
- Scatter the streusel evenly over the apples.
Bake
- Set the baking dish on a baking sheet to catch any drips. Bake at 350°F (177°C) for 55 to 60 minutes, until the topping is golden and the filling bubbles around the edges.
- Let the pie cool to room temperature so the filling can set before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love this dish. I make it quite often. The biscuit and the Apple mix are wonderful. After three times I did change the crumble because I had issues with it. Thank you for sharing.
If I wanted to use a 9×9 dish would I have to double the recipe. Would love to make this for the holidays.
A 9×9 inch dish would be too large for doubling this recipe. For doubling, I recommend using either two 5 inch square baking dishes or one 6.5 inch square baking dish, or a 6×8 inch baking dish.
If I were to make this recipe with your single serving pie crust, would the baking time remain the same?
If you’re using my single serving pie crust for this mini Dutch apple pie, there’s no need to pre-bake the crust. The baking time for the pie should remain the same as stated in the recipe.
Tastes delicious!!! And I won’t eat an entire pie in a few days , thanks!
Excellent recipe.
Thank you!
Came out great! The small size is less intimidating to make. I have not done a lot of baking but the small size seems easier to manage. Gone in a couple of hours.
I’m so happy you enjoyed the pie!
Have you tried this gluten-free and dairy free? I’m allergic to both.
Kathy, I’ve been experimenting with gluten-free flours in our recipes and like using King Arthur’s brand Gluten Free 1:1 Flour. Although I haven’t tested gf flour in this particular recipe, based on others I’ve tested I believe you can use it without a problem. You can make a vegan apple pie by using vegan butter. I like Earth Balance Vegan Buttery Sticks and Miyoko’s brands best.
Do you think you could make this without the bottom crust to save calories, or would the apples burn on the bottom. Looks delicious.
Yes, you can make a crustless apple pie. I recommend buttering the bottom and sides of the baking dish well to keep the apples from sticking.
This was delicious. I used 2 apples for a mini round pie dish. The crust was a really nice change from traditional pie crust.
It came perfect baking in a toaster oven.
Made this for the first time tonight and it was AMAZING! My husband and I enjoyed it warm with a small spoonful of Cool Whip on top. The buttery crust on the bottom and the crumb topping were delicious. Good thing we only had the small panful as we would have been tempted to eat more than our share! We will definitely be making this again soon!
What a great recipe!! Made it exactly as written. Could not have been better. We had four nice servings and will be making it again soon.
Thank you so much.
I made the recipe in a 5×5 pan and it was fantastic! I received some small square dishes, though, roughly 3×4. How do you think this would affect the bake time?
The baking time should be shorter – just keep an eye on the pies starting at 20-23 minutes. The pies will be done when the filling is bubbly and the topping is golden.
Got one of these in the oven now. Can’t wait to try it! I love Dutch Apple Pie.
Can apple pie filling be substitute for fresh apples?
Yes, you can use pre-cooked apple pie filling. Bake the pie for 15-20 minutes until the topping is golden.
Perfect for afternoon tea with my daughter-in-law who is working from home at home.
Brilliant!!
Thanx
Hello. I really like your small recipes. I tried you cherry pie recipe and while it tasted great my crust really stuck to the pan. I’d like to try this recipe; any suggestions so it comes out easier?
Thanks,
Thank you, Melanie. I’m so glad you are enjoying our recipes. My suggestions would be to be sure that your baking dish is greased with softened butter, this will greatly help the crust to come out of the pan easily. Also, perhaps your oven is running hotter than usual. Bake the crust until the edges just start to lightly brown, you don’t want the crust to brown completely across the top. Hope this helps and please keep me posted.
Love any apple dessert with sugar cinnamon!
OMG! I was just going to make apple dumplings this weekend. But, Joanie, I have a question. I have your cookbook and I’ve looked for the recipes that I get
on my tablet but they are not in the book. For example the apple pie recipe. Are the recipes I get on my tablet not in the book at all? Do I need to make copies. Most of the ones In the book are too exotic for my taste. I prefer the foods that are simple. Thanks. Mrs. Mona Murphy
Hi Mona, our cookbook was published in 2019 and half of the recipes are unique to the book. Recipes that we have created after 2019 will not be in the book but can be found on our website.