Small Apple Pie (6-Inch Apple Pie for Two)

Two baked small apple pies with golden-brown crusts on a wooden surface, accompanied by cinnamon sticks and green apples.

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Small Apple Pie (6-Inch Apple Pie for Two)

This small apple pie bakes in a 6-inch pie dish with a flaky double crust and a cinnamon-spiced Granny Smith filling. It’s the ideal apple pie for two, with all the cozy fall flavor of a full-size pie and no leftovers.

Prep Time25

Cook Time55

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Author: Reed Dunn

Ingredients

3 Granny Smith apples peeled, cored and sliced
1 tablespoon lemon juice
¼ cup light brown sugar
¼ cup granulated sugar
¾ teaspoon apple pie spice
1 tablespoon all-purpose flour
1 9-inch pie crust divided
1 egg
1 teaspoon water

Instructions

In a medium bowl, toss the apple slices with the lemon juice. Add the granulated sugar, light brown sugar, apple pie spice and flour. Toss to combine and set aside.
Preheat the oven to 400 degrees F.
Divide the pie crust in half and roll each half into a rough circle. Place the bottom crust in a 6-inch pie dish and trim the excess dough with kitchen scissors or a small knife.
Spoon the filling into the crust, leaving the excess juices in the bowl. Mound the apples in the middle, since they cook down as they bake.
Lay the top crust over the apples and trim, leaving about a 1-inch overhang. Tuck the top crust under the bottom crust, then crimp the edges or press with a fork to seal.
Cut four 2-inch slits in the top crust. Use any leftover dough to cut decorative shapes with cookie cutters and place them on top.
Whisk the egg with 1 teaspoon water to make an egg wash. Brush it over the entire crust.
Gently cover the edges of the crust with foil or pie shield. Set the pie on a rimmed baking dish and bake on the center rack for 25 minutes. Remove the foil, rotate the pan, and bake another 30 to 35 minutes, until the crust is golden and crisp.
Transfer to a cooling rack and let cool for 2 hours. Serve.

Notes

Pie crust: Use half a batch of my Homemade Pie Crust. One full batch makes two 9-inch crusts, enough for two of these small double-crust pies.
Pie dish: I used the Sur la Table Signature Mini Pie Dishes, but any roughly 6-inch pie dish works.
Apples: Granny Smith apples hold their shape and balance the sweetness. Because this is a smaller pie, cut the slices in half as needed so they fit the dish.
Mound the filling: Pile the apples higher in the center than seems right. They cook down quite a bit as the pie bakes.
Chill the crust: If the dough softens while you work, return the crust-lined dish to the fridge for a few minutes before filling.
Leftover dough: Make pie crust cookies. Cut out shapes with small cookie cutters, place them on a baking sheet, brush with egg wash, and sprinkle with cinnamon sugar. Bake at 350 degrees F until golden, about 10 to 12 minutes.
Making two pies: A full batch of pie crust and a doubled filling make two small pies, which fit side by side on one rimmed baking sheet.
Storage: Cover and keep at room temperature for up to 2 days, or refrigerate for up to 4 days.

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