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This Mini Dutch Apple Pie is made with tender spiced apples, a buttery shortbread crust, and a sweet, crumbly streusel topping. It’s easy to make and perfectly sized for one or two people.
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
Why You’ll Love This Recipe
- Buttery Shortbread Crust: Made with our signature shortbread crust used in favorites like mini pecan pie and small batch lemon bars. Soft, rich, and the perfect base for the apple filling.
- Simple Ingredients: Uses common pantry staples.
- Perfect Portion: Just the right size for one or two people.
- Anytime Dessert: Great for a weeknight treat or a small celebration.
If you’re a fan of warm, spiced apples and love a good crumb topping, this Mini Dutch Apple Pie is calling your name.
I’ve always loved the contrast between the soft, juicy apples and that crisp, buttery streusel on top, it’s what makes Dutch Apple Pie stand out. This mini version brings all that comforting flavor together in a smaller dish, which means no leftovers and no waste.
It’s simple to make, bakes beautifully, and is the kind of dessert that makes the whole kitchen smell like something special is happening.
This mini apple pie is one of my favorite single serving desserts. If you enjoy fruit-filled pies, try our mini cherry pie, mini blueberry pie, or single serve pumpkin pie (yes, pumpkin is a fruit!).
Ingredients
If you have any ingredients leftover from this mini apple pie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use softened, salted butter for both the crust and the streusel topping. It should be soft enough to press with your finger but not melted.
- Apples: Choose firm, flavorful apples like Gala, Honeycrisp, Fuji, or Granny Smith. You’ll need about 2 medium apples, sliced 1/4-inch thick. Use extra apples in a small apple cake, small batch apple granola, or apple cobbler for one.
- Flour: All-purpose flour is used in the crust, filling, and topping to provide structure and thickness.
- Sugar: Granulated sugar sweetens the crust and filling. A mix of granulated and brown sugar is used in the streusel for added depth.
- Spices: Ground cinnamon and a touch of nutmeg add warmth to the filling and topping.
- Lemon Juice & Vanilla: Lemon juice keeps the apples bright, and a splash of vanilla enhances the flavor.
- Cornstarch & Salt: Cornstarch helps soften the crust, and a pinch of salt balances the sweetness.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Customize your small Dutch apple pie with these simple ideas:
- Apple-Pear Filling: Use a 50/50 mix of apples and pears for a sweet, lightly floral flavor.
- Nutty Streusel: Add chopped pecans, walnuts, or almonds to the topping for crunch and richness.
- Citrus Zest: Stir in 1 teaspoon of lemon or orange zest to brighten the filling.
- Spiced Crust: Mix a pinch of cinnamon or nutmeg into the crust for extra warmth.
How To Make A Dutch Apple Pie
These photos and instructions help you visualize how to make a Dutch apple pie with two apples. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Pie Crust
Par-baking the crust helps it stay firm and prevents it from getting soggy.
- In a medium bowl, use a hand mixer to beat the butter and sugar until smooth. Add the flour, cornstarch, and salt, and mix until fully combined. Press the dough firmly into a lightly buttered 5×5-inch baking dish using your fingers or the back of a spoon. Bake at 350°F (177°C) for 18–20 minutes, until lightly golden. Set aside to cool.
- Prepare the Apple Filling
Peel, core, and slice the apples into 1/4-inch thick slices or chunks. Place them in a bowl and toss with lemon juice to prevent browning.
In a separate bowl, stir together the sugar, flour, cinnamon, and nutmeg. Add this mixture to the apples and stir until the apples are well coated, then mix in the vanilla extract. Spoon the filling evenly over the baked crust.
- Make the Streusel Topping
In a bowl, stir together flour, granulated sugar, brown sugar, and cinnamon. Add softened butter and mix with a fork until crumbly.
Sprinkle the topping evenly over the apples.
- Bake
Place the baking dish on a baking sheet. Bake at 350°F (177°C) for 55–60 minutes, until the filling is bubbly and the topping is golden.
Let the pie cool to room temperature before serving.
Serve with homemade whipped cream, a scoop of vanilla ice cream, or homemade caramel sauce.
Expert Tips
- Read Before You Start: Review the full recipe, including notes and photos, so you know what to expect.
- Cut Evenly: Slice apples into 1/4-inch thick, uniform pieces for even cooking and the best filling texture.
- Pick the Right Dish: A 5×5-inch baking dish works best. Other good options include 4×6, 5×7, or 6.5×5 inches.
- Easily Scale the Recipe: Double the ingredients for a larger pie or two minis. Use two 5-inch dishes, one 6.5-inch square dish, or a 6×8-inch dish. Keep the oven temperature and baking time the same.
How To Make A Mini Dutch Apple Pie Ahead
Save time by prepping parts of the pie in advance:
- Crust: Make up to 3 days ahead. Store in the fridge or press into the baking dish, cover, and refrigerate until ready to bake.
- Streusel: Mix and refrigerate up to 1 day in advance.
- Baked Pie: Cover and keep at room temperature for up to 1 day or refrigerate for up to 3 days.
- To Reheat: Warm in the microwave for 30 seconds or in a 325°F oven for about 10 minutes.
Frequently Asked Questions
Dutch apple pie has a crumbly streusel topping instead of a traditional pie crust on top. It adds a sweet, buttery layer over the spiced apple filling.
Firm apples like Gala, Honeycrisp, Fuji, or Granny Smith hold their shape and provide great flavor. Avoid soft apples like Red or Golden Delicious.
Yes, you can substitute our shortbread crust with a small round of store-bought pie dough or use our mini pie crust for a classic option?
Cover the cooled pie and store it at room temperature for up to 1 day or refrigerate for up to 3 days.
More Single Serving and Small Batch Holiday Desserts
Celebrate the season with these festive desserts, perfectly portioned for one or two people:
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
For the Crust
- 2 ½ tablespoons salted butter -softened
- 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) Use 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
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
Instructions
Make the Crust
- Preheat the oven to 350° F (177° C).
- In a medium bowl, use a hand mixer to beat the butter and sugar until smooth. Add the flour, cornstarch, and salt, and mix until fully combined.
- Press the dough firmly into a lightly buttered 5×5-inch baking dish using your fingers or the back of a spoon.
- Bake for 18-20 minutes, until lightly golden. Set aside to cool.
Make the Filling
- Peel, core, and slice the apples into 1/4-inch thick slices or chunks. Place them in a bowl and toss with lemon juice to prevent browning.
- In a separate bowl, stir together the sugar, flour, cinnamon, and nutmeg. Add this mixture to the apples and stir until the apples are well coated, then mix in the vanilla extract. Spoon the filling evenly over the baked crust.
Make the Streusel Topping
- In a bowl, stir together flour, granulated sugar, brown sugar, and cinnamon. Add softened butter and mix with a fork until crumbly. Sprinkle the topping evenly over the apples.
Bake
- Place the baking dish on a baking sheet. Bake at 350°F (177°C) for 55–60 minutes, until the filling is bubbly and the topping is golden.
- Let the pie cool to room temperature before serving.
Notes
- Read Before You Start: Review the full recipe, including notes and photos, so you know what to expect.
- Cut Evenly: Slice apples into 1/4-inch thick, uniform pieces for even cooking and the best filling texture.
- Pick the Right Dish: A 5×5-inch baking dish works best. Other good options include 4×6, 5×7, or 6.5×5 inches.
- Easily Scale the Recipe: Double the ingredients for a larger pie or two minis. Use two 5×5-inch dishes, one 6.5-inch square dish, or a 6×8-inch dish. Keep the oven temperature and baking time the same.
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.
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.