Mini Dutch Apple Pie

For the Mini Pie Crust

• Butter: Use softened, salted butter for the shortbread crust. It should be cool yet soft enough to indent with a finger. To soften, leave it out for about 30 minutes on the counter. Alternatively, soften it quickly in the microwave for 10-15 seconds, keeping an eye out to prevent melting.
• Sugar: Granulated sugar lends sweetness and enhances the crust’s flavor.
• Flour: All-purpose flour is key to providing structure to your crust.
• Cornstarch: This ingredient adds stability while keeping the crust soft and light.
• Salt: A pinch of salt boosts the overall flavor.

For the Apple Pie Filling

• Apples: Use 2 medium-sized apples, peeled, cored, and sliced 1/4-inch thick. Top apple choices include Gala, Honeycrisp, Fuji, and Granny Smith. Aim for between 2 to 2 1/2 cups of sliced apples. Avoid red or yellow delicious apples as they can become mushy. If you have extra apples, use them in a Mini Apple Cake, small batch Apple Granola, or a single serving Apple Cobbler.
• Lemon: Fresh or bottled lemon juice works well here.
• Sugar: Granulated sugar sweetens the apple filling and enhances its taste.
• Spices: Ground cinnamon and nutmeg add a delightful spice profile to your filling.
• Flour: Use all-purpose flour for thickening the filling, as it’s more effective than cornstarch.
• Vanilla Extract: A splash for extra flavor.

For the Streusel Topping

• Butter: Again, softened butter is your best bet.
• Flour: All-purpose flour is the staple for the crumb structure.
• Sugar and Brown Sugar: Incorporate both granulated and packed brown sugar for a rich taste. If you’re out of brown sugar, make your own using a small batch brown sugar recipe.
• Cinnamon: Adds that must-have spiced flavor to the topping.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

How To Make A Mini Dutch Apple Pie

These step-by-step photos and instructions help you visualize how to make a small Dutch Apple Pie. See the recipe box below for ingredient amounts and full recipe instructions.

Make the mini pie crust

Baking the crust without the filling allows the crust to set without absorbing too much moisture from the apple filling.

1. Using a hand mixer, mix together the butter and sugar until well blended. Add the flour, cornstarch, and salt and mix until combined. Press the dough firmly into a lightly buttered 5-inch baking dish using your fingertips or the back of a spoon.

2. Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.

Make the apple filling and streusel topping

1. Peel, core, and slice the apples into roughly 1/4-inch slices or chunks. Place them in a medium-sized bowl and sprinkle them with lemon juice to help keep them from turning brown.

2. Combine sugar, flour, cinnamon, and nutmeg in a bowl. Add the flour mixture to the apple slices and stir to distribute the flour through the apples so they are well coated. Then, stir in the vanilla extract.

3. Pour the coated apples over the baked pie crust.

4. Make the crumble topping by stirring together the flour, sugar, brown sugar, and cinnamon. Blend in the softened butter using a fork and mix until combined. 

5. Spoon the topping over the apples and place the baking dish on a baking sheet to catch any filling that might spill over while the pie bakes.

6. Bake for 55-60 minutes, until filling is bubbly and the topping is golden.
7. Remove the pie from the oven when done and allow it to come to room temperature before eating.

Baking Tips

• Read It First: Before you start mixing, take a few minutes to read through the entire recipe, including the ingredient notes and process photos. This will give you a clear picture of the steps involved and ensure your mini pies turn out perfectly.
• Even Apple Slices: Aim to cut your apples into slices that are all about the same size, around ¼ inch thick. This helps them cook evenly and gives you a delicious, consistent filling.
• Pick the Perfect Pan: A 5×5 inch baking dish is ideal for this recipe, but don’t worry if yours is slightly different. Dishes around 4×6, 5×7, or 6.5×5 inches will work too. The key is to choose a pan close to these sizes to avoid a crust that’s too thin or a filling that’s not robust. You can find some baking dish recommendations on our bakeware page!
• Traditional Pie Crust Option: If you prefer a classic pie crust, you can easily swap out the shortbread crust for our single serving pie crust recipe.
• Going Big (or Mini): Want to make a larger pie or two mini ones? Simply double all the recipe ingredients and keep the same oven temperature and baking time. You can use two 5-inch square baking dishes, one 6.5-inch square dish, or even a 6×8-inch baking dish.

Frequently Asked Questions