Mini Dutch Apple Pie
This Mini Dutch Apple Pie is a single serve Dutch apple pie made from scratch, with spiced apples and a streusel topping over a buttery shortbread crust. Baked in one small dish, it serves one or two.
Servings: 2 servings
Equipment
Ingredients
For the crust
- 2 ½ tablespoons salted butter - softened to room temperature
- 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)
- 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 to room temperature
Instructions
Make the crust
- Preheat the oven to 350°F (177°C).
- In a medium bowl, beat the softened butter and sugar with a hand mixer until smooth and creamy, about 1 minute.
- Add the flour, cornstarch, and salt, and mix on low until the dough comes together.
- Press the dough firmly and evenly into the bottom of a lightly buttered 5×5-inch baking dish, using your fingers or the back of a spoon.
- Bake for 18 to 20 minutes, until the edges are lightly golden. Set aside to cool while you prepare the filling.
Make the filling
- Peel, core, and slice the apples 1/4-inch thick. Place them in a bowl and toss with the lemon juice to keep them from browning.
- In a separate bowl, stir together the sugar, flour, cinnamon, and nutmeg. Add this to the apples with the vanilla, and stir until every slice is coated.
- Spoon the filling evenly over the cooled crust.
Make the streusel topping
- In a bowl, stir together the flour, granulated sugar, brown sugar, and cinnamon.
- Add the softened butter and work it in with a fork until the mixture is crumbly and holds together in small clumps.
- Scatter the streusel evenly over the apples.
Bake
- Set the baking dish on a baking sheet to catch any drips. Bake at 350°F (177°C) for 55 to 60 minutes, until the topping is golden and the filling bubbles around the edges.
- Let the pie cool to room temperature so the filling can set before serving.
Video
Notes
Slice the apples evenly: Cut them 1/4-inch thick so they cook at the same rate and the filling bakes up tender all the way through.
Pick the right baking dish: A 5×5-inch baking dish is the right size for this pie. A 4×6, 5×7, or 6.5×5-inch dish also works, or bake it in two 10-ounce ramekins for two individual pies.
Making a 6 inch apple pie: A 6-inch round baking dish holds this recipe well and gives you a classic round pie shape.
Watch for bubbling edges: The pie is done when the topping is golden and you see the filling bubbling around the edges, that's how you know the apples are cooked through.
Let it cool before serving: Give the pie time to come to room temperature so the filling sets. Digging in too soon lets the juices run.
Scaling for a Dutch apple pie for two: Double everything and bake in two 5×5-inch dishes or one 6×8-inch dish, keeping the same oven temperature and bake time.
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
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