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–+ servings
a mini dutch apple pie in a small square blue baking dish next to an orange napkin, a jar of whipped cream and one red apple
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4.94 from 16 votes

Mini Dutch Apple Pie

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!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Cooling Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: apple pie, apple recipe, apples, apples with streusel topping, dutch apple pie, mini apple pie, mini dessert, mini dutch apple pie, mini pie
Servings: 2 servings
Author: Joanie Zisk

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
US - Metric

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

      • 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 5x5 inch baking dish is the best fit for this recipe, but similar sizes like 4x6, 5x7, or 6.5x5 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 6x8-inch dish. Adjust the pans as needed for your desired size.
 
 
Make-Ahead Tips
  • 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.
I love making and enjoying this pie on the same day, but these tips make it easy to prepare parts of it in advance!

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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