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
Willow (Will Cook For Friends) says
Haha - I couldn't agree more! Nothing depresses me quite like a store-bought pie crust. Pie is supposed to taste delicious, not look like the picture on a box. Also, apple pie was the first kind of pie I ever made with a homemade crust, so I have very fond memories of it. I think I used a mix of honeycrisp and gala apples at the time, with maybe one green one thrown in for a bit of tartness. Honeycrisp are definitely my favorite, though! I am totally scribbling apple pie down onto my fall to-do list, along with apple picking if I have the time. Yum!
Melissa says
Hi Christina,
I'm glad I have found your website. Very yummy looking pie. I will make this for my friend..perfect size. All I need is a pie pan. You said 2 apples were needed but the recipe says only 1. I just want to make sure this comes out great. Thanks!!
Linda says
I think I am missing something...
I am reading the instructions for the pie crust and it states to add sugar, but sugar is not listed as one of the ingredients for the crust?!?!???
Monica says
I am reading thru the comments this morning ... majority cannot wait to make this pie.
Well, I made it last night and hubby and I remarked about the same, "oh my gosh this is excellent!"
(This from a man raised by Grandma who owned a pie shop in Bloomington Indiana)
I was time crunched yesterday to fine a 6" apple pie recipe, stumbled on yours, print and bake.
Today I am back to read more. Thank you! Years of cooking for 6+ downsizing to 2 is - different.
Side note: - a few years of pies with honey crisp apples yesterday only had Granny Smith
It still was outstanding
-not really a "zest" fan, used 1/2te of orange juice
it still was outstanding
Good for you Young Lady! Your Mother must be busting with pride. You are going places.
Christina Lane says
Thank you so much for the kind words, Monica! I'm so glad you enjoyed it :) xo
nicole says
Do you think a 6in cake pan would work?
Christina Lane says
Hi Nicole,
I'm not entirely sure. I think it would be slightly more difficult to get the crust in the pan, and harder to cut the slices out, but as long as it tastes fine, who cares how it looks? How tall are the sides of the 6" pan? I wouldn't try to bring the crust all the way up the sides because then it would be too thin. Let me know how it goes :)
nicole says
2 inch sides. I figured maybe bring the crust up half way. The only pie pan smaller than a 9 I have is an 8.
Christina Lane says
I say go for it! But be warned the slices will be hard to cut out..
Rekha says
I made this today but used some Fuji apples that I already had. It was beautiful and delicious! Thank you!
Christina Lane says
Thanks for letting me know, Rekha :)
Maria says
Tried this with my boyfriend to celebrate Pi Day today. We omitted the sugar completely and it still tastes divine :) I really enjoy reading all your recipes and want to try them all out on my boyfriend hehe ;)
Suzy says
I made this yesterday and it was perfect for my boyfriend and I. I left out the orange and used brown sugar instead (personal preference) but the pie was delish and the crust was buttery and soft. I can't wait to play with the filling and make different mini pies.
Dorothy Christensen says
My Newton Pippin apple tree did runneth over this year and I made 16 apple pies and froze them for apple pies for the holidays and during the year. I have never had a honeycrisp apple so will certainly try this recipe. Have to find the small pie pan. Have no idea where to look.
plasterer bristol says
Gotta love this old school classic, great recipe, thanks for sharing.
Simon