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–+ servings
an individual apple pie on a white plate.
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5 from 23 votes

Apple Pie For One

This single serving apple pie is a from-scratch, open-faced pie made with one apple and a buttery homemade crust. It's sized for one, and the filling sets on its own with no flour or cornstarch.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: apple pie, apple pie for one, mini apple pie, one apple, open faced apple pie, pie, single crust apple pie, single serve apple pie, small apple pie
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

For the apple filling

  • 1 medium apple - peeled, cored, and chopped into small pieces
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 tablespoon salted butter - cut into small pieces to dot over the apples

For the crust

  • 2 ½ tablespoons all-purpose flour
  • ¼ teaspoon sugar
  • pinch salt
  • 1 tablespoon cold salted butter
  • 1 teaspoon ice water
US - Metric

Instructions

  • Preheat the oven to 375°F (190°C).

Make the apple filling

  • In a small bowl, toss the chopped apple with the sugar, cinnamon, and lemon juice until coated. Set aside.

Make the crust

  • In a separate bowl, stir together the flour, sugar, and salt.
  • Cut 1 tablespoon of the cold butter into the flour with a fork until the mixture looks like coarse crumbs.
  • Add the ice water a little at a time, mixing just until the dough holds together.
  • On a lightly floured surface, shape the dough into a ball, then roll it into a circle large enough to line your dish.
  • Lightly grease a 5-inch tart pan or 10-ounce ramekin, press the dough into it, and trim the edges.
  • Prick the bottom of the crust several times with a fork.

Assemble and bake

  • Spoon the apple filling onto the crust and dot the top with the remaining 1 tablespoon of butter, cut into small pieces.
  • Set the dish on a rimmed baking sheet and bake on the center rack for 20 minutes, until the crust is golden and the apples are tender.
  • Let the pie cool slightly before serving.

Notes

Keep everything cold. Use cold butter straight from the fridge and ice water in the dough. Cold butter stays in firm pieces as the crust bakes, which is what makes it flaky.
Don't overwork the dough. Stop mixing as soon as it holds together. The less you handle it, the more tender the crust bakes.
Cut the apple into small, even pieces. This is a small pie with a 20-minute bake, so small, uniform pieces cook through and turn tender in that time. Large chunks can still be firm when the crust is done.
Use the right size dish. A 5-inch round pie pan or 10-ounce ramekin holds the crust and filling in the right proportions and bakes evenly. A bigger dish spreads everything thin, and the crust can overbake before the apples soften.
Let the pie cool before serving. The apple's natural juices set as it cools, so this open-faced, single crust pie holds together without any flour or cornstarch.
If doubling the recipe, use two 10-ounce ramekins or one 5x5-inch baking dish.

Nutrition

Serving: 1serving | Calories: 317kcal | Carbohydrates: 53g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 102mg | Potassium: 194mg | Fiber: 5g | Sugar: 32g | Vitamin A: 450IU | Vitamin C: 10.3mg | Calcium: 11mg | Iron: 1.1mg

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