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
Julianne @ Beyond Frosting says
I have one question... should I be making two of these pies just for myself :)
Kim (Feed Me, Seymour) says
I just recently tackled homemade pie crust for the first time (dear food processor, love you to death!). It's so much easier than I imagined and I will never go back. Because you are absolutely right. Homemade pie crust makes all the difference. P.S. Do you ship to Maryland? because I need me some of that pie! :)
Elizabeth @ Joyful Kitchen Blog says
You must have read my mind because I totally have a "Fall Bucket List" and make an apple pie is definitely on there! I have been on a bit of an apple kick lately and looooove Honeycrisp apples. Thanks for sharing...apple pie is my favorite kind of pie!
Chung-Ah | Damn Delicious says
Gorgeous gorgeous pie! It's absolute perfection. Pinned!
Nutmeg Nanny says
OH yum :) there is nothing better than a homemade apple pie! This looks wonderful :)
Julie says
I have been using your crust recipe for my own small batch baking and cooking adventures for a year or so. It is absolutely the best small batch pie crust recipe on the internet.
SuperCutePetContest says
I had no idea that Pioneers and American settlers at pie for breakfast, but I will not forget it! Especially the next time I make one (which will probably be soon, cause man, your pie looks tasty!)!
Jessica @ A Kitchen Addiction says
Simple apple pie is actually my favorite pie! Love that you made a small pie perfect for two!
Tahnycooks.com says
I can honestly say I have never made a pie out of Honeycrisp. I eat them way too fast before I can give myself a chance to bake with them! I'm gonna have to save some, and make this beautiful pie!
Shelly (Cookies and Cups) says
Love it!! Pinned!