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If you’ve ever craved the warm, aromatic embrace of Dutch Apple Pie but didn’t want to commit to baking a full-sized version, this Mini Dutch Apple Pie is your dream come true.

Crafted for single servings or just enough to share, this mini apple pie offers a delightful fusion of a buttery shortbread crust, juicy apple filling, and a crumbly streusel topping. All this goodness is baked to perfection in a convenient small baking dish, giving you that homemade pie experience without any of the usual fuss.

This mini apple pie is one of my absolute favorite pies! 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!)

Why You’ll Love This Recipe

  • Buttery Goodness: This pie features a luscious shortbread crust that melts in your mouth. It’s the same buttery crust that you’ll find in so many of our small pie and dessert bar recipes like Pecan Pie, Chess Pie, Lemon Bars, and Pumpkin Pie Bars.
  • Simple Ingredients: You’ll likely already have most of the ingredients in your pantry.
  • Portion Control: Indulge without the guilt! This small batch recipe means you can enjoy a homemade pie without being tempted by leftovers.
  • Versatility: Whether you’re cooking for yourself or sharing with a special someone, this mini pie is adaptable for various occasions, from solo weeknight desserts to intimate date nights.
a small dutch apple pie with crumble topping topped with whipped cream and a sprig of mint.

What Is Dutch Apple Pie?

Unlike its classic American counterpart, a Dutch Apple Pie stands out for its buttery streusel topping, which offers a delightful crunch contrasting the tender apple filling. The delicious twist is a game-changer for pie aficionados.

RELATED: Single Serving and Small Batch Apple Recipes

Ingredients

the ingredients needed to make a dutch apple pie on a wooden cutting board: apples, flour, sugar, lemon juice, butter, spices, and salt.

For the 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: Opt for 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 Crumb 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

If the idea of a Dutch Apple Pie has you inspired, why not experiment a little? Here are some tantalizing twists that offer a new dimension to your mini pie experience.

  • 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 Crust: Incorporate a pinch of cinnamon or nutmeg into your shortbread crust for a spice-infused take on the classic.

By trying out these variations, you’re not just baking a dessert; you’re crafting a fully personalized indulgence.

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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 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.
shortbread cookie dough pressed into a red baking dish.
  1. Bake 18-20 minutes, until lightly golden. Remove from the oven and set aside to cool.

Make the apple filling and 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.
apple slices in a large mixing bowl.
  1. 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.
apple slices mixed with sugar and spices in a large mixing bowl.
  1. Pour the coated apples over the baked pie crust.
sliced apples placed on top of a pie crust for an apple pie.
  1. 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. 
butter, sugars, and flour in a large mixing bowl to make a crumble topping.
  1. 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.
streusel topping on top of an apple pie in a small baking dish.
  1. Bake for 55-60 minutes, until filling is bubbly and the topping is golden.
  2. Remove the pie from the oven when done and allow it to come to room temperature before eating.
a small dutch apple pie in a square blue baking dish.

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.

There’s more than one way to enjoy your Mini Dutch Apple Pie. Elevate your dessert experience with these scrumptious accompaniments that complement the pie’s buttery shortbread crust and juicy apple filling.

Expert Tips

  • Preparation is Key: Before diving in, thoroughly read through the entire recipe, including the Ingredient Notes. Familiarize yourself with the process photos too. This will give you a comprehensive understanding of the recipe, setting you up for mini Dutch apple pie success. Every bit of essential info is nestled within this post, so make sure you don’t skip anything!
  • Uniform Apple Slices: Aim to slice your apples consistently, around 1/4-inch thick. This ensures they all bake at the same rate, contributing to a perfectly cooked filling.
  • Choosing the Right Baking Dish: The go-to dish for this recipe is a 5×5-inch baking dish, but sizes like 4×6, 5×7, or 6.5×5 inches also work. The key is to choose a dish close to these dimensions for optimal results. A larger dish could lead to a thinner, easily-burned crust and less robust filling. Check out our recommended small baking dishes 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.
  • Scaling Up: To make a larger pie or two mini ones, simply double all the ingredients. Maintain the same oven temperature and baking time. Use either two 5 inch square baking dishes or one 6.5 inch square baking dish, or a 6×8 inch baking dish.

By following these tips, you’re all set to make a mouthwatering mini Dutch apple pie that’ll have everyone coming back for seconds.

Tips For Preparing Your Dutch Apple Pie In Advance

Preparing 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 opt 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 dive into 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.

By planning ahead, you can savor the goodness of homemade Dutch Apple Pie whenever the craving strikes, without the last-minute hustle.

Frequently Asked Questions

Can you freeze apple pie?

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.

Can I use a store-bought crust?

Absolutely! Cut the crust to fit your baking dish and proceed with the recipe as written.

What is the best pie pan to use?

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.

What is the difference between an apple pie and a dutch apple pie?

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.

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:

a mini dutch apple pie in a small baking dish with a spoonful of pie in the corner of the dish.

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!


Your Cooking For One Source
Because you’re worth it

Mini Dutch Apple Pie

5 from 15 votes
Prep: 10 minutes
Cook: 1 hour 20 minutes
Cooling Time: 30 minutes
Total: 2 hours
Servings: 2 servings
A mini Dutch apple pie made with a perfectly sweet apple filling, a buttery shortbread crust, and plenty of crumble topping. It's the perfect mini dessert for fall!

Ingredients 
 

Crust

  • 2 ½ tablespoons salted butter , softened
  • 2 tablespoons granulated sugar (regular white sugar)
  • ¼ cup all-purpose flour
  • 1 tablespoon cornstarch
  • teaspoon salt

Filling

  • 2 – 3 medium-sized apples ,such as Gala, Honeycrisp, Fuji, or Granny Smith. You will need 2 to 2 ½-cups of sliced apples for this pie.
  • 2 teaspoons lemon juice
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 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.

Video

Notes

  • Preparation is Key: Before diving in, thoroughly read through the entire recipe, including the Ingredient Notes. Familiarize yourself with the process photos too. This will give you a comprehensive understanding of the recipe, setting you up for mini Dutch apple pie success. Every bit of essential info is nestled within this post, so make sure you don’t skip anything!
  • Uniform Apple Slices: Aim to slice your apples consistently, around 1/4-inch thick. This ensures they all bake at the same rate, contributing to a perfectly cooked filling.
  • Choosing the Right Baking Dish: The go-to dish for this recipe is a 5×5-inch baking dish, but sizes like 4×6, 5×7, or 6.5×5 inches also work. The key is to choose a dish close to these dimensions for optimal results. A larger dish could lead to a thinner, easily-burned crust and less robust filling. Check out our recommended small baking dishes 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.
  • Scaling Up: To make a larger pie or two mini ones, simply double all the ingredients. Maintain the same oven temperature and baking time. Suitable pan sizes for a larger pie include an 8×1 1/2-inch or a 9x5x2 3/4-inch pan.
Make-Ahead Tips
I love to make and enjoy the pie the same day but you can pre-make portions of the pie ahead.
  • 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

Serving: 1serving, Calories: 614kcal, Carbohydrates: 119g, Protein: 5g, Fat: 32g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 357mg, Potassium: 242mg, Fiber: 5g, Sugar: 44g, Vitamin A: 962IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 2mg

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.

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27 Comments

  1. 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.

  2. 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!

  3. 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.

  4. 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?

    1. 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.

  5. 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,

    1. 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.

  6. 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

    1. 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.