{Double Serving Size} Miniature Apple Pies

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Two single-serving-sized Mini Apple Pies are just right for Date Night! Make them with lattice or regular crusts and finish off with a sugar topping.

Happy National Pie (or Pi π) Day to all pie lovers out there!

And today’s pie is double-serving-size Miniature Apple Pies! I think two serving-size desserts are so perfect for Valentine’s Day or any date night. They’re adorable and you don’t have tons left over–which I guess could be a good or a bad thing, depending on how you look at it. 🙂

Mini Apple Pie Ingredients


The crust is just like a full-sized Apple Pie, but in smaller quantities. The amount of ingredients in this recipe will make two bottom crusts and two top crusts. For the top, you can either make a standard one or a lattice crust–we include instructions for both. And we finish off the crust with the topping.

  • Flour: We use all-purpose white flour for the crust.  When it comes to flour, how you measure it is super important.  If you scoop a measuring cup into a bag of flour, you will pack in way too much, which will yield a dense and crumbly crust. Spoon the flour into a measuring cup and level the top with the back of a table knife.
  • Salt: A little goes a long way! Salt is that magical ingredient that takes a crust from blah to fantastic!
  • Shortening: All-vegetable shortening is the perfect fat for his crust, rather than butter.  Shortening has a higher melting point, so it’s easier to work with, and the dough holds together better. For a buttery taste, use a shortening with butter flavor. If you’re concerned about hydrogenated fats, look on the label for a non-hydrogenated product.
  • Water: Pie crusts fail when the fat melts. To prevent the melting, use ice-cold water to make the pie crust. We don’t want any ice chips included, though.


  • Apples: My favorite apples for pies are Honeycrisps. They have a wonderful combination of sweet and tart flavors, and hold up well through baking. Granny Smiths and Cortlands are traditional favorites. (Honeycrisp is new on the market.) You want a sturdy apple that doesn’t turn to mush, so stay away from red and yellow Delicious varieties. For this recipe, we will peel, core, and dice the apples to get about 1¾ cups. Honeycrisps are sometimes quite large, so you may only need one apple, if it’s a big one.
  • Lemon: The lemon prevents the apples from turning brown, and also provides a subtle tanginess.
  • Flour: Flour helps thicken the juices in the pie. This creates a smooth, flavorful sauce that coats all of the apple pieces.
  • Cinnamon and nutmeg: These spices create the classic, warm scent and flavor. You can use packaged apple pie spice blend, if you prefer.
  • Sugar: There’s no way around it: Apple pie is sweet. We use a combination of white and brown sugar in this Mini Apple Pie recipe, to create the best textures and flavors.
  • Brown sugar: Brown sugar brings a bit of caramel-molasses flavor, where white sugar doesn’t. Dark brown sugar has more molasses in it, so if you want to emphasize that flavor element, choose it over light brown sugar.
  • Butter: Adding butter adds body and flavor to the overall pie, and also works with the flour to thicken the juices.


  • Butter: Melted butter helps the sugar and cinnamon stick to the top crust.
  • Sugar and cinnamon: Combining these two seasonings creates a sweet, crispy topping when added to the melted butter.

How to Make Mini Apple Pies

Putting these pies together is pretty quick and easy. Crust – filling – crust on top. If you want to try a lattice crust I think they make the pie super pretty. But a normal top-crust layer will be just as delicious. 🙂  If you know how to make a regular apple pie, you’ll have no problem with these Mini Apple Pies. It’s pretty much the same process, just on a much smaller scale.

Make the crust. Not surprisingly, we start by making the crust. It’s an easy combination of flour, salt, shortening, and some water. Wrap the crust up in plastic wrap and place it in the fridge while you make the filling.

Then the filling. Peel and dice the apples and then combine all of the filling ingredients. The filling may seem like a lot, but you should use all of it. You are going to want to really pack the filling mix in tightly and fill up the ramekins as much as possible. Don’t worry–they will bake down quite a bit.

Finish it up: Pull the crust out of the fridge and roll it out. Using the ramekins as a guide, trace around them and cut out two or four–two if you’re making a lattice crust, and four if you’re using the traditional top crust. The lattice pieces will be cut from the remaining dough and woven into the standard checkerboard design.

Once the top crust is on, the topping is a snap to fix: melt butter and brush it over the top crust. Sprinkle with sugar and cinnamon.


Be sure to place a tray under these Mini Apple Pies. The filling tends to ooze or bubble out and will be a sticky mess on the bottom of your oven if there isn’t a tray underneath. You may even want to line the tray with foil for easier cleanup. You’ll thank me later!


More Apple Desserts:

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{2 Serving Size} Individual Apple Pies

4.58 from 7 votes
Two single-serving sized apple pies--perfect for date night!
Print Recipe

{2 Serving Size} Individual Apple Pies

4.58 from 7 votes
Two single-serving sized apple pies--perfect for date night!
Course Dessert
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 miniature apple pies
Chelsea Lords
Calories 678kcal



  • 1 cup all-purpose white flour
  • ¼ tsp salt
  • cup butter-flavored shortening
  • 3 tbsp ice cold water


  • 2 (~1 ¾ cups) small apples (I like Honeycrisp!) peeled, cored, and chopped
  • 1 tsp lemon juice
  • 1 tsp all-purpose flour
  • ½ tsp ground cinnamon
  • tsp nutmeg
  • 2 tbsp white sugar
  • 2 tbsp brown sugar tightly packed
  • ½ tbsp butter


  • ¼ tbsp butter
  • ½ tbsp white sugar
  • ½ tsp ground cinnamon


  • Preheat the oven to 425 degrees F. Spray two ramekins with a nonstick butter-flavored spray and set aside.
  • CRUST: In a small bowl, combine the flour and salt. With a pastry cutter, cut in the shortening until the shortening pieces are in small bits. Slowly add in the water a tablespoon at a time. Knead the dough as little as possible and shape into a large ball. Wrap the ball of dough in plastic wrap and place in the fridge while preparing the filling.
  • FILLING: Peel, core, and chop your apples into small pieces. Lightly toss the apples in lemon juice. In another small bowl, combine the flour, cinnamon, nutmeg, white sugar, and brown sugar. Stir together.
  • Combine the sugar mixture with the apple pieces and stir until the apples are well coated.
  • ASSEMBLY: Remove the dough from the fridge and roll it out. Using the ramekins inverted, cut out two circles (4 circles if NOT doing the lattice top) of dough. Place the circle of dough in the bottom of the ramekins. Rip off some dough and place the dough around the edges of the ramekin. You want to make sure the dough is pretty thin so it cooks properly (a thick crust won't cook all the way!)
  • Stuff the filling into the ramekin. It may seem like a lot of filling, but it should all get used. Push down the filling and pack it in tightly. Cut the ½ tablespoon butter into tiny pieces and top the pies equally with the butter.
  • Cover the pie with another circle piece of dough or create a lattice top. (See Note 1.)
  • TOPPING: In a small cup, melt the butter and brush over the pies with a pastry brush. Stir together the sugar and cinnamon and sprinkle on top of the pies.
  • BAKE: Place the apple pies on a baking sheet and bake for 8 minutes at 425 degrees. After that decrease the temperature to 350 degrees and bake another 25-30 minutes. Cover the apple pies with a foil tent if they are browning too much on top.
  • Remove from the oven, let cool, and enjoy!

Recipe Notes

Note 1: Lattice crust:  After cutting out the two pastry circles for the bottom crust, cut 1/2-inch strips from the remaining dough. Moisten the rim of the bottom crust with a bit of water. Lay two of the strips across the pie, forming an X. Weave the remaining strips across, with an in-and-out pattern. When finished, trim away any excess dough, and then crimp the pie crust edges to seal. Brush the lattice crust with melted butter and then sprinkle with the cinnamon and sugar.

Nutrition Facts

Calories: 678kcal | Carbohydrates: 76g | Protein: 7g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 5g | Cholesterol: 11mg | Sodium: 331mg | Potassium: 94mg | Fiber: 2g | Sugar: 27g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.




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Recipe Rating


  1. These little pies are adorable! I love that you made them in ramekins and still put a lattice crust on top. And the little hearts! So cute! I’m having a hard time wanting to share any of these two-serving treats you’ve been making. I just want them all to myself. 🙂

  2. I love that this makes just enough for 2 people! As much as I love baking sometimes I reallllyyy don’t need all the extras stashed at the house : ) I never used to like apple pie but now it’s something I definitely enjoy! These are adorable!

  3. These pies look absolutely delightful and anything that is miniature is so much more cuter and fun to eat:) Loving all these 2 serving size desserts and your lattice crust and hearts look awesome Chelsea!

  4. These look delectable, Chelsea! The lattice crust is gorgeous. I’d feel bad about breaking it–until I tasted the delicious pie of course! 🙂 And seriously, I think your recent photos are some of the best out there in the food blog world. Your camera must be bomb.com (did I actually just say that??). Oh that, and, your beautiful lighting and styling. So talented, Chelsea!

    1. Okay, this comment completely made my day! Thank you so much Erin! Haha, I love my camera -definitely the bomb.com (<- please, let's bring that back! ha!) Thanks again Erin, I hope you are having a great weekend! 🙂

  5. The crust is beautiful! I love individual sized desserts, it always feels so decadent to get your own little pie. Thanks for joining in our Pie Day Celebration for National Pie Day! 🙂

  6. These are just adorable, Chelsea! Who doesn’t love a mini dessert…..and I Love that this is a 2-serving recipe for you and your special someone 🙂 Thanks so much for joining us again at Saturday Night Fever….have a great weekend!!

  7. These are adorable! Thank you for linking up at Tasty Tuesdays! Your post has been pinned to my Recipes from Tasty Tuesday board. I can’t wait to see what you link up next week!
    Have a terrific weekend!

  8. These look great! I’m new to baking but would love to try these. When it says to lower the temperature to continue baking…how low do I go? And I’m going to buy some ramekin thingies, does the size matter? Did I mention I’m new to baking? Could you guess? Lol.

    1. Thank you Amy! Lower the temperature to 350 degrees and thank you for asking that question! That was my fault not writing that in the recipe (no matter how new or old you are to baking that’s important to be written in the instructions) When you buy ramekins make sure they are oven safe and the ones I used are 3 and 1/2 inches. Thanks for the questions and enjoy these!

    1. Glad to hear it! You could try to put a tin foil tent over the pies in the last bit of the baking time to keep the decorations from browning too much!

  9. That looks absolutely cute and gorgeous at the same time!! Question: When adding the pie dough to the ‘edges’ of the ramekin, do you mean along the “height” of the ramekin? i.e. do we need to cover the entire inside with dough?

    PS: I won’t mind serving these each with a small scoop of vanilla ice cream >.<

  10. 5 stars
    I have three rentals that are for short term renters. Each one gets a special treat upon arrival. These are perfect because they’re small and easy! So far, they’ve been a hit!

  11. 5 stars
    Trying these today.
    Two little pies are perfect for two people.

    I don’t like cinnamon and nutmeg in my apple pies, and I make apple pie for my husband who prefers the spices, so I haven’t had apple pie in a long time (which could be a good thing, actually.)
    Now I can make the mixture, split the mixture in half, and add the spices to his half.

    We can both enjoy apple pies now.

    Thanks. 🙂

  12. 5 stars
    I loved my results using this recipe. However, it says 1/2 tbsp butter in the filling but, it doesn’t say when it mix it in. I actually left it out of the filing and just used it on the top and was still the best I ever had.

  13. I know this is over 5 years after you posted this… but can I just use butter instead of butter flavored shortening?

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