All the fall flavors you could ask for in one small dish! This small homemade apple pie in a 6-inch pie pan is perfect for using up 2 apples. I always use Honeycrisp apples here, and the results are amazing.
You will love this Easy Apple Pie
I did not think there was a way to improve upon apple pie. That is, until a coworker brought in loads of fresh-picked Honeycrisp apples. My apple pie recipe was good, but with Honeycrisp apples, it's great.
The only way to treat apples fresh off the tree with respect is to ensure they are tucked into nothing but a homemade pie crust. I believe that so many people resort to the box because of the quest for the appearance of perfection. A pre-made dough seasoned with chemicals will ensure that you don't have to patch and repair your dough when rolling, but that's not the point.
Pie is meant to smell perfect and taste perfect, but not look perfect.
If you're scared, ease into it with my mini apple pie. You will need a 6-7" pie dish and just 2 apples. I use my grandmother's glass mini pie pan, but metal is fine. The only way you can mess up this recipe is to put too much water into the dough, or slice the apples too thick. Take your time; enjoy the process. When the pie comes out of the oven, you'll agree there's no better way to spend a Fall day than baking.
I believe in making a seasonal to-do list, and making as many pies from scratch with fruit picked by me (or a coworker) is at the top of my Fall list. Scribble 'make a homemade apple pie' on your Fall to-do list. You won't regret it.
Apple Pie from Scratch
A classic apple pie. Easy to make and delicious to eat!
Ingredients
- FOR THE CRUST:
- 5 ounces (1 cup) unbleached flour
- ¼ teaspoon salt
- 2 ounces (4 tablespoons) cold unsalted butter, diced
- ¼ teaspoon apple cider vinegar
- 3-4 tablespoons cold water
- FOR THE FILLING:
- 2 medium Honeycrisp apples
- ¾ teaspoon orange zest
- ⅛ teaspoon allspice
- ¼ teaspoon cinnamon
- ¼ cup sugar
- 2 teaspoons milk, for brushing on crust
- coarse sugar for sprinkling on crust (optional)
Instructions
- First, make the crust: Stir together the flour and salt in a medium bowl.
- Add the cold, diced butter and blend it using a pastry cutter or two knives. When the butter is the size of peas, use your hands to squeeze the dough in your hands. The warmth of your hands will help the dough come together in a few minutes. When the dough holds together in a clump when squeezed in your hands, place the bowl in the refrigerator for 10 minutes.
- After 10 minutes, remove the flour mixture from the fridge and add the apple cider vinegar and 2 tablespoons of ice water. Stir this mixture together with a fork until it comes together. Add more water as needed. Donâ??t add more than 5 tablespoons of water.
- Shape the dough into a flat disk, wrap it in plastic wrap and chill for 30 minutes.
- Have ready a 6-7â? metal pie tin and preheat the oven to 425°.
- Peel and thinly slice the apples. Cut the slices in half so that you have apple slices about 2â? long. Place the apples into a bowl and toss with the orange zest, cinnamon, allspice and sugar. Allow to set while you roll out the crust.
- On a lightly floured surface, divide the dough in half, but allow slightly more dough for the bottom crust. Roll out the bottom crust into a circle 1â? larger than the diameter of the pie pan. Drape the crust over the pie tin and gently fit it up the sidesâ??do not stretch the dough.
- Now, roll out the top into a 7â? circle. Have ready on the side. Pour the apple filling into the bottom crust, pressing the mixture down firmly to eliminate air gaps. Lay the top crust gently over the apples. Pinch the seams together prettily and cut two slits in the center of the crust for ventilation. Brush the pie lightly with milk and sprinkle extra sugar on top.
- Bake on the lowest oven rack for 20 minutes. Lower the oven temperature to 350° and move the pie to the middle rack to continue baking another 15-20 minutes, until filling is bubbling. Let cool at least 2 hours before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 361Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 70mgCarbohydrates: 73gFiber: 3gSugar: 12gProtein: 8g
Lauren at Keep It Sweet says
I totally agree that honeycrisps make apple desserts even better! I've been wanting to make apple pie and wish I had a cute little pie dish to make yours!
Kenna says
They are cheap and you can find them many places but I just took the easy way and bought it on Amazon. Mine is made by Anchor Hocking. Hope I spelled that right.
Katrina @ Warm Vanilla Sugar says
This pie is gorgeous and sounds absolutely perfect! Yum!
Angel says
Uh no it does not tell you what to do with the filling I am a beginner and I’m cryong in my kitchen why the will lies end, Sharon?
Nancy says
Step 8 says to pour the filling into the crust. Everyone is a beginner at some time. Keep asking questions so you can learn!
Lauren @ The Highlands Life says
Hmmmm... I've got some vanilla ice cream in the freezer that would love to snuggle up next to this pie.
Tieghan says
Honeycrisp are the best. I can not get enough of them right now, but I swear they are going to make me broke! This pie to so pretty, very rustic, which in my opinion is the kind! I am one of those people who tend to go for the store bought, but I need to do my own crust. It is a good for the pie making season!
Julie says
Whee! I came home from the hospital last week, and promptly made one of these. Only, I don't have a 6" pie pan, so I used two tart pans, which worked. I then sat down and ate them. All by myself. Yes. With very little guilt. They were good. The end.
Christina says
Don't make me tell Papa Swope!
Julie says
Oh, don't tell him! My only guilt was that he could only have ice chips for 8 days. I was stressed, though, and everyone knows that a homemade apple pie helps a stress level. Oh, maybe I'm the only one that knows that. :) I did try to be a good girl and only use half of my pie crust and froze the other half. I've never done that, so I'll be interested in seeing how it works. I'll make him one, once he's back to eating normally. He will have to share, though. I'm not that nice.
thelittleloaf says
This looks like the perfect little pie! I've finally accepted that autumn is here so diving head first into apples, pie and all things baked and delicious :-)
Melissa Shultz says
Alas, a crust with butter and a recipe with real food ingredients, and smaller size. I am definitely trying this recipe. I can't stand the store bought crusts for the same reason you mention, chemicals and hydrogenated oil (Yuck). And they don't taste very good at all. Your crust looks yummy enough to eat off the monitor screen. I also like the size. I am single and I don't need a whole pie. I can use my mini stone pan to make this one. Now I need to find some honey crisp apples. Thanks for sharing this recipe.
Shashi @ http://runninsrilankan.com says
I so agree pie is most definitely meant to "smell and taste terrific not look perfect" - yours by the way, looks perfect!!! :)
Love your addition of orange zest to the filling!
Stefanie @ Sarcastic Cooking says
This pie is mostly apples so it is tooooootally acceptable for breakfast! Making an apple pie is definitely on my fall to do list! Along with getting Mike to go apple picking, I am soooo close to convincing him!
ashley - baker by nature says
I am absolutely swooning over your pie right now! It' so so pretty, and has me very excited for apple picking this weekend!