Apple pie for two means two little double-crust pies, each in its own ramekin, with a flaky all-butter crust and a cinnamon apple filling that bubbles up through the top. You get everything you love about a full pie, golden crust, soft spiced apples and thick juices, without a whole pie sitting on the counter for a week. The filling cooks for just a few minutes on the stove before it goes into the crust, so the apples settle and thicken and the top crust stays right where it belongs. I designed it as a small, cozy dessert to share after dinner.
Why you’ll like these mini apple pies
- One pie each: two individual pies, so there is nothing to slice and no leftover pie to finish.
- Flaky all-butter crust: made with pantry staples, no shortening to buy.
- A filling that holds: the short precook means no gap under the crust and no runny juices.
- Crisp bottom crust: thickened juices and a hot oven keep the bottom from turning soggy.
- Easy to make ahead: the dough and filling can both be ready before you need them.
What makes this small apple pie work
Ramekins instead of a pie plate. Two 8-ounce ramekins give each person a full, deep pie with a crust on the bottom, sides and top. A small pie plate would still serve four, and the crust-to-filling balance in a ramekin feels like a classic slice.
A quick precook for the apples. Raw apples soften and shrink as they bake. In a small, deep dish that can leave an empty pocket under the top crust. Cooking the slices in butter for 5 minutes with the sugar, spices and cornstarch shrinks them a little first and thickens their juices, so the filling stays full and the bottom crust stays crisp.
All butter in the crust. Butter gives the best flavor and flaky layers, and keeping the pieces cold and pea-sized is what creates them. A short chill relaxes the dough so it rolls easily and holds its shape in the oven.
A hot oven. At 375°F the bottom crust browns in the time it takes the top to turn deep golden, which is the hardest part of baking pie in a deep, small dish.
Ingredients for apple pie for two
The full amounts are in the recipe card below. These are the choices that matter:
- Apples: use firm baking apples that hold their shape. Granny Smith is tart and keeps its texture; Honeycrisp is sweeter and juicy. One of each gives a balanced filling. Slice them thinly so they cook evenly in the short precook and bake.
- Cold butter: keep it in the fridge until the moment you cube it. Cold pieces of butter melt in the oven and leave the flaky pockets you want.
- Ice water: start with 3 tablespoons and add more only a few drops at a time. Dough that is too wet turns tough; dough that is too dry cracks when you roll it.
- Brown sugar and spices: light brown sugar adds a gentle caramel note, and cinnamon with a little nutmeg gives the classic apple pie flavor.
- Cornstarch: just 2 teaspoons thicken the juices into a glossy filling that does not run.
- Milk and coarse sugar: brushed on top, they give a light shine and a little crunch, so you do not need to open an egg for two small pies.
How to make apple pie for two
- Make the dough, divide it into four disks and chill for 30 minutes.
- Cook the apples with the sugar, spices and cornstarch for 5 minutes, then cool for 10 minutes.
- Heat the oven to 375°F and line two 8-ounce ramekins with the larger rounds of dough.
- Fill, cover with the smaller rounds, crimp, cut slits, brush with milk and sprinkle with sugar.
- Bake on a rimmed baking sheet for 35 minutes, until deep golden and bubbling.
- Cool for 15 minutes before serving.
How to tell each stage is right
The dough: it is ready when a handful holds together when squeezed and you can still see small pieces of butter. If it falls apart, add a few more drops of ice water and toss again.
The filling: after the precook, the apple slices should bend but still hold their shape, coated in thick, glossy juices. Let it cool before it goes into the dough so the butter in the crust stays cold.
The bake: the pies are done when the crust is deep golden all over and thick juices bubble up through the slits. Pale crust means the bottom is not cooked yet, so give them a few more minutes. If the edges brown too fast, cover them loosely with foil and keep baking.
Tips for the best mini apple pies
- Keep everything cold. If the dough softens while you roll it, slide it back into the fridge for a few minutes.
- Leave a little overhang. Fold the bottom edge over the top crust before crimping so the seal holds and the juices stay inside.
- Bake on a rimmed sheet. It catches any drips and makes the hot ramekins easy to move.
- Mound the filling. It settles a bit as it bakes, so a slightly domed filling gives the fullest pie.
- Let them rest. Fifteen minutes of cooling lets the juices thicken, so each spoonful holds together.
Swaps and variations
- Store-bought crust: one sheet of refrigerated pie dough is enough to cut two bottoms and two tops. Skip the dough step and chill.
- Lattice top: cut the smaller rounds into strips and weave them over the filling instead of using a solid top.
- Different apples: any firm baking apple works. Softer apples such as McIntosh break down more and give a saucier filling.
- Cream instead of milk: brushing with cream gives a deeper golden top.
How to serve apple pie for two
Serve the pies warm, right in their ramekins, set on small plates so they are easy to hold. A scoop of vanilla ice cream melting into the slits is the classic choice, and softly whipped cream is lovely too. A cup of coffee or hot cider turns them into a cozy end to a fall dinner. Because each person has their own pie, it is an easy dessert to share on a quiet evening at home.
Storing leftover pies
If one pie is left, cover it and refrigerate it within 2 hours of baking. It keeps for up to 3 days. Rewarm it in a low oven until warmed through to bring back some crispness to the crust, or enjoy it cold with a spoonful of whipped cream.
Two apples, a stick of butter and a couple of ramekins are all it takes to make a homemade apple pie for two. Enjoy them warm, one each.
Frequently asked questions
What apples are best for a small apple pie?
Firm baking apples that hold their shape, such as Granny Smith or Honeycrisp. Using one of each balances tart and sweet.
Can I make apple pie for two ahead?
Yes. Make the dough and the cooked filling ahead and keep them in the fridge, then assemble and bake the pies shortly before serving so the crust is at its flakiest.
How do I keep the bottom crust from getting soggy?
Precook and thicken the filling, let it cool before filling the crust, and bake on a rimmed sheet until the top is deep golden so the bottom has time to brown.
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Apple Pie for Two (Mini Double-Crust Ramekin Pies)
- Total Time: 2 hours
- Yield: 2 mini pies
Description
Two individual double-crust apple pies baked in ramekins, with a flaky all-butter crust and a thick cinnamon apple filling.
Ingredients
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt, plus a pinch for the filling
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3 tablespoons ice water, plus more as needed
- 2 medium firm apples (about 1 pound), such as Granny Smith or Honeycrisp, peeled, cored and thinly sliced
- 3 tablespoons light brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter, for the filling
- 1 tablespoon milk or cream, for brushing
- 1 teaspoon coarse or granulated sugar, for sprinkling
Instructions
- Whisk the flour, granulated sugar and 1/4 teaspoon salt in a bowl. Cut in the cold butter with a pastry blender or fork until the largest pieces are the size of peas. Drizzle in the ice water and toss until the dough holds together when squeezed, adding a few drops more if it is crumbly. Divide into four pieces, two slightly larger than the others, flatten into disks, wrap and refrigerate for 30 minutes.
- Toss the apples with the brown sugar, cornstarch, cinnamon, nutmeg, lemon juice and a pinch of salt. Melt the 1 tablespoon butter in a medium skillet over medium heat, add the apples and cook for 5 minutes, stirring, until they just begin to soften and the juices turn thick and glossy. Spread on a plate and cool for 10 minutes.
- Heat the oven to 375°F. On a floured surface, roll each larger disk into a thin round big enough to line a ramekin with a little overhang, and press it into the ramekins. Divide the filling between them, mounding it slightly.
- Roll the smaller disks into rounds to cover the tops. Lay them over the filling, trim, fold the edges together and crimp to seal. Cut three small slits in each top, brush with the milk and sprinkle with the coarse sugar.
- Set the ramekins on a rimmed baking sheet and bake for 35 minutes, until the crust is deep golden and the juices bubble through the slits. If the edges brown too fast, cover them loosely with foil.
- Cool the pies for 15 minutes before serving so the filling can set.
Notes
Equipment: two 8-ounce ramekins (about 4 inches across), medium skillet, rimmed baking sheet, rolling pin, pastry blender or fork
- A mix of tart and sweet apples, such as one Granny Smith and one Honeycrisp, gives the best balance.
- Store-bought refrigerated pie dough works; one sheet is enough to cut two bottoms and two tops.
- For a lattice top, cut the smaller rounds into strips and weave them over the filling.
- Serve warm with vanilla ice cream or whipped cream.
- Refrigerate leftover pies, covered, for up to 3 days.
- Rewarm in a low oven until warmed through, or serve cold.
- Refrigerate leftover pies within 2 hours of baking (USDA FSIS).
- Prep Time: 25 minutes
- Rest Time: 55 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
