Small Apple Pie Recipe (6 Inch)
Nothing screams fall quite like a classic Small Apple Pie with its flaky buttery crust and warm apple pie filling. Recipe baked in a 6 inch pie plate, making it an apple pie for two.
After bringing you my small pumpkin pie and small pecan pie recipes, I thought about other 6 inch pie recipes I could make.
I started thinking about classic pie recipes such as my mini lemon meringue pie. Then I started thinking about fall.
What’s more classic than a Small Apple Pie recipe with buttery, flaky homemade small pie crust and spiced apple pie filling?
Sure, I have my mini apple pies baked in ramekins, but sometimes you want homemade apple pie that tastes like what grandma used to make (except scaled down for modern times as an apple pie for two).
What makes my 6 inch apple pie recipe better than most is reducing the chances of a soggy bottom pie crust thanks to two techniques.
Nobody wants to eat soggy pie!
Where To Buy A 6 Inch Pie Plate
Most stores don’t sell 6 inch pie plates, so I bought mine online. There weren’t many options I liked, so I chose this 6 inch glass pie plate (Amazon affiliate link).
Because you’re going to refrigerate your pie dough, cold glass cannot be put directly onto a hot oven rack or hot baking sheet. It will shatter if you do this.
To prevent this, place your glass plate onto a room temperature baking sheet.
If you’re using metal or ceramic, you don’t need to worry about this.
Can you use disposable pie pans?
Yes, you can use 6 inch disposable pie pans. I tested my mini apple pie in these aluminum foil mini pie pans online (Amazon affiliate link).
I found they aren’t as deep as the glass pie plate, so you’ll have extra dough and filling. That means you can make a second mini pie in a ramekin to bake next to your 6 inch pie.
Apple Pie Ingredients
Ready to make your homemade apple pie? Gather the following ingredients:
- Apples: Use baking apples such as Jonagold, Braeburn, or Golden Delicious.
- Sugar: Sweetens the apples as well as helps draw out moisture
- Cornstarch: Thickens the juices as the apples cook down
- Lemon juice: Adds a bit of acidity as well as keeps the apples from browning too quickly
- Cinnamon, nutmeg, clove, and salt: Flavors the filling
- Small Pie Crust: It’s not pie without pie crust! Although your pie will taste a thousand times better with homemade pie dough, you can also buy pre-made dough, roll it out, then cut to fit your 6 inch pan.
- Egg: An egg wash is used to ensure the pie is golden brown after baking. Without it, the crust will look anemic.
Can you use apple pie filling?
Although this recipe focuses on using fresh apples, you can substitute 2 cups apple pie filling (homemade or canned).
How To Make Small Apple Pie
To bake your 6 inch apple pie recipe:
- Toss together apples and sugar then place in a colander over a bowl for 30 minutes. Discard accumulated liquid.
- Make the pie crust in a food processor or by hand. Divide into two pieces then chill for 1 hour.
- Roll out one dough piece and place in the bottom of a 6 inch pie plate. Brush with some of the egg wash to act as a barrier between the dough and apples.
- Mix together drained apples, cornstarch, lemon juice, cinnamon, nutmeg, clove, and salt.
- Layer the apples vertically into the bottom crust. This reduces the gap in between the apples so they shrink less and the top crust remains flat.
- Roll out the remaining dough piece, cover the pie, then cut 3 slits for venting. Brush with egg wash.
- Bake at 400F for 40-45 minutes or until golden brown.
Cool completely for at least 2-4 hours then serve with vanilla bean ice cream or homemade whipped cream.
You can also serve it for Thanksgiving For Two.
How To Prevent A Soggy Pie Crust
What makes my small apple pie recipe better than most is reducing the chances of a soggy bottom pie crust thanks to two techniques (both I learned from The Kitchn):
- Draining the apples first – Sugar draws out moisture so when you toss your apples with it, it’s going to add excess liquid to your filling. By draining it first, you can discard it before continuing.
- Brushing the bottom crust with egg wash – Adding egg wash to your bottom dough creates a protective layer from the apple’s juices.
How To Store Homemade Apple Pie
Store in an airtight container or wrapped tightly with foil at room temperature for 2-3 days or refrigerate for up to 5-7 days.
How To Freeze Homemade Apple Pie
There are two ways you can freeze apple pie:
- Before baking after you assemble your pie
- After baking, either as a whole pie or leftover slices
Whichever way you choose, the method is the same.
Place the pie in the freezer uncovered until firm, about 1 hour. Wrap tightly in plastic wrap or foil then transfer to a freezer-safe bag. Freeze for up to 3 months.
To serve frozen pie, thaw in the refrigerator for 24 hours. Bake a fully baked pie at 350F until filling is warm and bubbly or an unbaked pie at 400F for 45-55 minutes. If the crust gets too brown, you can tent some foil over it.
Small Apple Pie FAQ
Yes, you can substitute 1 teaspoon apple pie spice for the cinnamon, nutmeg, and clove.
If your edges are browning faster than your middle, you can use a pie shield, either from the store or make one out of foil.
More Apple Pie Recipes
- Apple Hand Pies
- Apple Pie Bars
- Apple Turnovers (with apple pie filling)
Small Apple Pie
Nothing screams fall quite like a classic Small Apple Pie with its flaky buttery crust and warm apple pie filling. Recipe baked in a 6 inch pie plate, making it an apple pie for two.
Ingredients
Pie Crust
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon table salt
- 6 tablespoons cold shortening, cut into 6 pieces
- 6 tablespoons cold unsalted butter, cut into 6 pieces
- 1/4 cup cold water
Apple Filling
- 2 large baking apples such as Jonagold, Braeburn, or Golden Delicious, cored, peeled, and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon*
- 1/8 teaspoon ground nutmeg*
- 1/8 teaspoon ground clove*
- 1/8 teaspoon salt
- 1 large egg, beaten with a fork
Instructions
- Make the pie crust first: In the bowl of a large food processor, add the flour, 1/4 cup sugar, and salt. Pulse 1 time to combine.
- Add the cold butter and cold shortening. Pulse until cut into the flour, looking like small pebbles.
- Add the water and pulse until a dough forms. If it seems crumbly, pulse for 1 more minute. If it's still not coming together, you can add a teaspoon of water but don't add too much water or your crust will puff up too much.
- Divide the dough into two then transfer to a piece of plastic wrap. Shape each piece into an evenly round disk then top with another piece of plastic wrap. Refrigerate at least 1 hour.
- In a medium bowl, toss together apples and 2 tablespoons sugar. Transfer to a small colander and place over the bowl. Let sit at least 30 minutes.
- Once the dough is cold, roll one piece into an 8 inch circle between 1/8 - 1/4 inch thick. You can roll it out in between the plastic wrap or on a lightly floured surface.
- Transfer your dough to a 6 inch ungreased glass pie plate then trim off excess dough, leaving a 1/2 inch border. Brush the bottom with some egg wash. Refrigerate while you work on the apples.
- Remove the colander from the bowl and discard the accumulated liquid. Wipe the bowl clean then add the drained apples along with the cornstarch, lemon juice, cinnamon, nutmeg, clove, and salt.
- Preheat the oven to 400F. Have a room temperature baking sheet ready.
- Layer apples into the now-chilled bottom pie crust. Refrigerate while you work on the top crust.
- Roll remaining dough into another 8 inch circle between 1/8 - 1/4 inch thick. Cover your pie, trim the top crust leaving a 1/2 inch border, then seal the edges as desired. Cut 3 slits into the top then brush with egg wash.
- Place your pie plate onto the room temperature baking sheet. Bake for 40-45 minutes or until golden brown on top.
Do not put a cold glass pan directly onto a hot oven rack or hot baking sheet. The sudden change in temperature may cause your pan to shatter. - Cool completely before cutting, about 2-4 hours. Store at room temperature for 2-3 days or refrigerate for up to 5-7 days.
Notes
- Instead of individual spices, substitute 1 teaspoon apple pie spice for the cinnamon, nutmeg, and clove.
- Don't want to make homemade pie crust? Use store-bought dough then cut to fit your pie plate.
- For more 6 inch pie recipes, check out my Small Pumpkin Pie, Small Pecan Pie, and Mini Lemon Meringue Pie.
This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchase.
can you use a 6inch spring form pan?
I haven’t tried it but probably! It may end up like a deep dish pie almost.