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This Mini Dutch Apple Pie combines a buttery shortbread crust, sweet apple filling, and crumbly streusel topping in a perfectly sized pie for one or two. Baked in a small dish, it delivers all the comforting flavors of a classic Dutch apple pie without the hassle of making a full-sized dessert!
This mini apple pie is one of my all-time favorite desserts! If you enjoy fruit-filled pies, you’ll also love our Mini Cherry Pie, Mini Blueberry Pie, or even our single serving Pumpkin Pie (did you know pumpkin is technically a fruit?).
Table of Contents
Why You’ll Love This Recipe
- Buttery Shortbread Crust: This mini pie starts with our signature shortbread crust, known for its melt-in-your-mouth texture. You might recognize it from recipes like Pecan Pie, Chess Pie, Lemon Bars, and Pumpkin Pie Bars. It’s the perfect foundation for the juicy apple filling.
- Everyday Ingredients: You won’t need to make a special trip to the store—most of the ingredients are pantry staples you probably already have on hand.
- Perfectly Sized: This mini pie is just the right portion to satisfy your craving for apple pie without leaving leftovers.
- Great for Any Occasion: Whether you’re making a dessert for yourself or a sweet treat to share, this mini pie is perfect for any moment you want something homemade and delicious.
Check out our other Mini Pie Recipes for more wonderful small pie ideas!
Dutch Apple Pie adds a delicious twist to the classic American apple pie! While both have a sweet, flavorful apple filling, the Dutch version swaps the traditional top crust for a buttery streusel topping. This crumbly layer creates a wonderful contrast to the tender apples beneath. My mini version captures everything you love about Dutch Apple Pie in a perfectly sized dessert, ideal for one person or for sharing.
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 but soft enough to press with your finger. To soften, let it sit at room temperature for about 30 minutes. For a quicker method, microwave for 10-15 seconds, checking often to avoid melting.
- Sugar: Granulated sugar adds just the right amount of sweetness and enhances the flavor of the crust.
- Flour: All-purpose flour provides the structure that holds the crust together.
- Cornstarch: Helps keep the crust soft and light while adding stability.
- Salt: A pinch enhances the overall flavor and balances the sweetness.
For the Apple Pie Filling
- Apples: Use 2 medium-sized apples (about 2 to 2 1/2 cups when sliced) peeled, cored, and sliced 1/4-inch thick. Top choices are Gala, Honeycrisp, Fuji, or Granny Smith for their firm texture and flavor. Avoid red or yellow delicious apples, as they can become too soft. Extra apples? Try them in a Mini Apple Cake, small batch Apple Granola, or a single serving Apple Cobbler.
- Lemon Juice: Fresh or bottled works to add a bright note and prevent the apples from browning.
- Sugar: Granulated sugar sweetens the filling and brings out the apples’ natural flavors.
- Spices: Ground cinnamon and nutmeg add warmth and depth to the filling.
- Flour: All-purpose flour thickens the filling better than cornstarch, keeping it rich and smooth.
- Vanilla Extract: A small splash enhances the flavor beautifully.
For the Streusel Topping
- Butter: Softened butter is key for a crumbly, flavorful topping.
- Flour: All-purpose flour provides structure to the streusel.
- Sugar and Brown Sugar: A mix of granulated sugar and brown sugar adds sweetness and richness. If you’re out of brown sugar, you can make a small batch of brown sugar using granulated sugar and molasses.
- Cinnamon: Adds the warm, spiced flavor that pairs perfectly with the apples.
Recipe Variations
This mini Dutch Apple Pie recipe is perfect for customizing! Here are a few ideas to try:
- Apple and Pear Filling: Combine apples and pears for a unique flavor blend. Use a 50/50 mix for a filling that’s both sweet and slightly floral.
- Nutty Streusel Topping: Mix crushed pecans, walnuts, or almonds into the streusel topping. The nuts add a delightful crunch and a nutty depth of flavor.
- Citrus-Infused Filling: Stir in a teaspoon of lemon or orange zest to the apple filling for a bright, zesty twist that complements the warm spices.
- Spiced Shortbread Crust: Add a pinch of cinnamon or nutmeg to the shortbread crust dough for a subtle hint of spice baked right into the crust.
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 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.
Expert Tips
- Read the Recipe First: Take a moment to read through the entire recipe, including ingredient notes and process photos, before you start. This ensures you’re familiar with the steps and helps your pie turn out just right.
- Cut Apples Evenly: Slice your apples into 1/4-inch thick pieces and aim for consistent sizes. This helps them cook evenly and creates a filling with the perfect texture.
- Choose the Right Pan: A 5×5 inch baking dish is the best fit for this recipe, but similar sizes like 4×6, 5×7, or 6.5×5 inches will also work. Choosing a pan close to these dimensions helps maintain the right crust thickness and filling ratio. For recommendations, check out the bakeware section on our store page!
- Use a Traditional Pie Crust: If you’d like a classic pie crust instead of the shortbread version, you can swap it with our single serving pie crust recipe.
- Adjust for Larger or Smaller Pies: To make a larger pie or two minis, double the ingredients while keeping the oven temperature and baking time the same. Use two 5-inch square dishes, one 6.5-inch square dish, or even a 6×8-inch dish. Adjust the pans as needed for your desired size.
Serving Suggestions
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream is the perfect companion to a warm slice of pie. The contrast between the cold ice cream and the warm, spiced apples is absolutely irresistible.
- Whipped Cream: Top your pie with a dollop of freshly whipped cream for a light and airy complement to the rich shortbread crust and sweet filling.
- Caramel Sauce: Drizzle a bit of caramel sauce over the top for extra indulgence. The caramel enhances the warm flavors of the apple filling beautifully.
- Toasted Nuts: Sprinkle toasted walnuts or pecans over the pie for added crunch and a nutty flavor. The slight bitterness of the nuts balances the sweetness perfectly.
Make-Ahead Tips For Mini Dutch Apple Pie
Baking doesn’t have to happen all at once—you can prepare the components ahead of time to make assembling and baking your pie quick and easy.
- Shortbread Crust: You can make the crust up to three days ahead. Store it in the refrigerator, or for added convenience, press it into your 5×5-inch baking dish, cover, and refrigerate it until you’re ready to bake.
- Streusel Topping: Mix the streusel topping a day in advance and keep it covered in the refrigerator until it’s time to assemble the pie.
- Storing the Pie: If you bake the pie ahead of time, you have a couple of storage options. For short-term storage, cover the pie and keep it at room temperature for up to a day. For longer storage, cover it and refrigerate for up to three days.
- Reheating the Pie: To warm up your pie, heat it in the microwave for about 30 seconds or in the oven at 325°F for 10 minutes until it’s warmed through.
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! You can swap the shortbread crust with a mini pie crust if you prefer a classic version.
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.
More Single Serving and Small Batch Holiday Desserts
Looking for single serving and small batch desserts to enjoy during the holidays? You’re in the right place! These recipes are perfectly sized for smaller gatherings and packed with festive flavor.
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 the Recipe First: Take a moment to read through the entire recipe, including ingredient notes and process photos, before you start. This ensures you’re familiar with the steps and helps your pie turn out just right.
- Cut Apples Evenly: Slice your apples into 1/4-inch thick pieces and aim for consistent sizes. This helps them cook evenly and creates a filling with the perfect texture.
- Choose the Right Pan: A 5×5 inch baking dish is the best fit for this recipe, but similar sizes like 4×6, 5×7, or 6.5×5 inches will also work. Choosing a pan close to these dimensions helps maintain the right crust thickness and filling ratio. For recommendations, check out the bakeware section on our store page!
- Use a Traditional Pie Crust: If you’d like a classic pie crust instead of the shortbread version, you can swap it with our single serving pie crust recipe.
- Adjust for Larger or Smaller Pies: To make a larger pie or two minis, double the ingredients while keeping the oven temperature and baking time the same. Use two 5-inch square dishes, one 6.5-inch square dish, or even a 6×8-inch dish. Adjust the pans as needed for your desired size.
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- Pie Crust: The homemade shortbread crust can be prepared up to three days in advance and stored in the refrigerator. For added convenience, press the dough into the baking dish, cover, and refrigerate it a day before baking.
- Crumble Topping: Mix the crumble topping a day ahead, cover it tightly, and refrigerate until you’re ready to assemble the pie.
- Storing the Pie: You can bake the pie ahead of time if needed. For short-term storage (1-2 days), cover the pie and keep it at room temperature. For longer storage, cover it and refrigerate. The pie will stay fresh in the refrigerator for up to three days.
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.