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Satisfy your craving for the warm, aromatic flavors of Dutch Apple Pie without the commitment of making a full-sized pie with our Mini Dutch Apple Pie recipe. Perfect for a single serving or just enough to share, this delightful mini apple pie combines a buttery shortbread crust, juicy apple filling, and a crumbly streusel topping. It’s all baked in a small dish for that homemade pie experience, but with far less fuss. This recipe is ideal for enjoying the classic pie taste in a more manageable size.
This single serving apple pie is one of my absolute favorite desserts! If you love fruit-filled pies, try our fabulous Mini Cherry Pie, Mini Blueberry Pie, or our single serving Pumpkin Pie (yes, pumpkin is a fruit!)
Table of Contents
- Why You’ll Love This Recipe
- Mini Dutch Apple Pie: All About The Streusel!
- Ingredients
- Recipe Variations
- How To Make A Mini Dutch Apple Pie
- Serving Suggestions
- Baking Tips
- Tips For Preparing Your Dutch Apple Pie In Advance
- Frequently Asked Questions
- Discover More Single Serving and Small Batch Holiday Desserts
- Ways To Use Leftover Ingredients
- Mini Dutch Apple Pie Recipe
Why You’ll Love This Recipe
- Buttery Shortbread Crust: Our mini pie features the same melt-in-your-mouth shortbread crust you know from our other delicious desserts like Pecan Pie, Chess Pie, Lemon Bars, and Pumpkin Pie Bars. It’s the perfect base for the juicy apples!
- Simple Ingredients: No need for a special shopping trip! You’ll likely have most of what you need in your pantry already.
- Perfect Portion: Enjoy a homemade apple pie without leftovers! This mini size is ideal for satisfying your sweet tooth without going overboard.
- Versatile for All Occasions: Whether you’re whipping up an indulgent dessert for one or a special treat for two, this mini pie is perfect for any occasion.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Mini Dutch Apple Pie: All About The Streusel!
Dutch Apple Pie takes the classic American apple pie and adds a delightful twist! While both boast delicious apple fillings, the Dutch version is all about the topping. Instead of a full top crust, Dutch Apple Pie features a buttery streusel topping that adds a delightful textural contrast – think tender apples meeting a delightful crumble. Our small pie recipe captures all the essence of a Dutch Apple Pie in a convenient mini size, perfect for a single serving or sharing with someone special.
Ingredients
If you have any ingredients leftover from this mini apple pie recipe, check out our Leftover Ingredients Recipe Finder.
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.
Recipe Variations
This mini Dutch Apple Pie recipe is a great base to experiment with! Here are some tempting flavor twists to add a new dimension to your mini pie:
- Pear and Apple Combo: Can’t decide between apples and pears? Use both. A 50/50 mix brings a nuanced fruitiness to the pie.
- Nut-Studded Streusel: Integrate crushed almonds, pecans, or walnuts into your streusel topping. It’s a small tweak that delivers an earthy, nutty contrast.
- Citrus Zing: Add a teaspoon of lemon or orange zest to your apple filling. The citrus notes will enliven the flavors and add a touch of brightness.
- Spiced Pie Crust: Incorporate a pinch of cinnamon or nutmeg into your shortbread crust for a spice-infused take on the classic.
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.
- 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.
- Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.
Make the apple filling and streusel topping
- 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.
- 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.
- Pour the coated apples over the baked pie crust.
- 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.
- 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.
- Bake for 55-60 minutes, until filling is bubbly and the topping is golden.
- Remove the pie from the oven when done and allow it to come to room temperature before eating.
Serving Suggestions
- Vanilla Ice Cream: Pair your warm pie with a creamy scoop of vanilla ice cream. The cold creaminess against the warm apples creates an irresistible texture contrast.
- Whipped Cream: For a lighter touch, add a generous dollop of freshly whipped cream. Its airy texture perfectly accents the dense, rich crust.
- Caramel Sauce: Up the ante by drizzling a quality caramel sauce over your pie. It intensifies the caramel undertones in the apple filling.
- Walnuts or Pecans: Sprinkle some toasted walnuts or pecans for a nutty crunch. They add another layer of texture and a slight bitterness that balances the sweetness.
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.
Tips For Preparing Your Dutch Apple Pie In Advance
Baking a pie doesn’t have to be a day-of endeavor. You can easily break down the process by prepping individual elements ahead of time, making your baking day a breeze.
- Shortbread Crust: Prepare your buttery shortbread crust up to three days in advance. Simply store it in the refrigerator until you’re ready to use it. For added convenience, you can press the dough into your 5×5 inch baking dish, cover, and refrigerate it a day before baking.
- Streusel Topping: Create your crumbly topping a day ahead of time. Keep it covered and refrigerated until you’re set to assemble the pie.
- Storing the Pie: If you choose to bake the Mini Dutch Apple Pie beforehand, you have storage options. For short-term enjoyment, cover the pie and keep it at room temperature for up to a day. For longer storage, cover and refrigerate the pie, where it will stay fresh for up to three days.
- Reheating Instructions: When you’re ready to enjoy your stored pie, reheat it in the microwave for approximately 30 seconds. Alternatively, warm it in the oven at 325 degrees F for about 10 minutes.
Frequently Asked Questions
It is best to freeze an unbaked pie. Freezing a baked pie usually results in a soggy crust. Pie will keep frozen, unbaked, and wrapped in plastic wrap and foil for up to 3 months. To bake: thaw in the refrigerator, remove foil and plastic wrap, and bake according to the recipe instructions.
Absolutely! Cut the crust to fit your baking dish and proceed with the recipe as written.
I use a 5×5-inch baking dish (see the Expert Tips section above for additional information).
You can also use a 4×6, a 5×9-inch (1.5-quart) loaf pan, a 6-inch round cake pan, or a 6-inch square baking dish instead.
The key difference between a classic Apple Pie and a Dutch Apple Pie lies in the topping. A Dutch Apple Pie features a crumbly, streusel topping made from ingredients like sugar, flour, and butter. In contrast, traditional Apple Pies are typically covered with a second layer of pie crust. This unique topping sets Dutch Apple Pies apart, adding both texture and flavor to the dessert.
Discover More Single Serving and Small Batch Holiday Desserts
Looking to expand your repertoire of single serving and small batch desserts for the holiday season? You’ve come to the right place! These recipes are not only delicious but are also perfectly portioned for intimate celebrations.
- Mini Pecan Pie
- Mini Sweet Potato Pie
- Small Batch Pumpkin Bars
- Pumpkin Pie For One
- Mini Boston Cream Pie
- Small Batch Shortbread Bites
With these single serving and small batch dessert options, you’ll have a delightful array of holiday treats that are as easy to make as they are to enjoy.
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 or any recipe on One Dish Kitchen 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
Crust
- 2 ½ tablespoons salted butter -softened
- 2 tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ⅛ teaspoon salt
Filling
- 2 – 3 medium-sized apples -(2 to 2 ½-cups of sliced apples) Favorite apples include Gala, Honeycrisp, Fuji, or Granny Smith.
- 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
Topping
- ¼ cup all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons salted butter -softened
Instructions
For the crust
- Preheat the oven to 350° F (177° C).
- Using a hand mixer, mix together butter and sugar in a medium-sized bowl until well blended. Add 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.
- Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool, about 20 minutes.
For the filling
- Peel, core and slice the apples into ¼-inch slices or chunks. Place them in a medium-sized bowl and sprinkle them with lemon juice to help keep them from turning brown.
- Combine sugar, flour, cinnamon, and nutmeg in a small 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.
- Pour the coated apples over the baked pie crust.
For the topping
- In a small bowl, stir together the flour, sugars, and cinnamon. Blend in the softened butter using a fork and mix until combined.
- Spoon the topping over the apples and place the baking dish on a baking sheet. Bake for 55-60 minutes, until the filling is bubbly and the topping is golden.
- Remove the pie from the oven when done and allow it to come to room temperature before eating.
Notes
- 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.
- Pie crust – the homemade shortbread pie crust can be made 3 days ahead and refrigerated until ready to use. You can even press the dough into the baking dish, cover, and refrigerate a day before you are ready to bake it.
- Crumble topping – You can make the crumble topping a day ahead, cover, and refrigerate until you are ready to use it.
- Storing an apple pie – This mini dutch apple pie can be baked ahead of time. If I know I will finish off the apple pie in a day or so, I will cover it and keep in on the counter. If I want to store it longer, cover it and keep in the refrigerator. It will stay good for up to 3 days, refrigerated.
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.